Description
A moist and tender caramel cake made with layers of fluffy vanilla cake and rich, creamy homemade caramel frosting. This classic dessert features a balanced sweetness and a luscious caramel flavor that is perfect for any celebration or cozy weekend treat.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Caramel Frosting
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 3 cups powdered sugar
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal.
- Combine Dry Ingredients: In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set this mixture aside for later use in the batter.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream softened butter and granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes, which incorporates air for a tender cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to maintain a smooth texture. Stir in the vanilla extract for flavor.
- Alternate Dry and Wet Ingredients: Gradually add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Mix just until combined to avoid overworking the batter, which can lead to a dense cake.
- Fill Cake Pans: Pour the batter evenly into the prepared cake pans and smooth the tops to promote even baking and an attractive finish.
- Bake: Bake the cakes for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make Caramel Frosting – Melt Butter and Sugar: In a saucepan over medium heat, melt the butter. Add brown sugar and bring the mixture to a boil while stirring constantly to prevent burning.
- Add Cream and Vanilla: Stir in heavy cream and vanilla extract. Let the mixture simmer for 5 minutes, stirring occasionally, until it thickens slightly, developing a rich caramel consistency.
- Cool and Add Sugar: Remove the saucepan from heat and let it cool about 10 minutes. Gradually whisk in powdered sugar and a pinch of salt until the frosting is smooth and creamy.
- Assemble Cake: Once the cakes are completely cooled, spread a layer of caramel frosting between the two layers. Then frost the top and sides of the cake evenly with the remaining frosting.
- Set and Serve: Let the cake set for about 30 minutes to allow the frosting to firm up before slicing and serving. Enjoy the decadent caramel flavor!
Notes
- Be sure to soften the butter before creaming to achieve the best texture for the cake.
- Use room temperature eggs to help the batter emulsify better.
- Do not overmix the batter once the flour is added to keep the cake tender and light.
- Allow the cake layers to cool completely before frosting to prevent melting and sliding of frosting.
- The caramel frosting can be stored in an airtight container in the refrigerator for up to 3 days; rewhip before using.
- For a deeper caramel flavor, toast the brown sugar lightly before adding to the butter.
