Homemade caramel cake is a decadent and indulgent dessert that features moist layers of cake infused with rich caramel flavor and topped with creamy caramel frosting. Here’s how you can make this delightful treat:
Ingredients for the Cake Layers:
- – 2 cups all-purpose flour
- – 1 teaspoon baking powder
- – 1/2 teaspoon baking soda
- – 1/2 teaspoon salt
- – 1/2 cup unsalted butter, softened
- – 1 cup granulated sugar
- – 2 large eggs
- – 1 teaspoon vanilla extract
- – 1 cup buttermilk
for the Caramel Sauce:
- – 1 cup granulated sugar
- – 1/4 cup water
- – 1/2 cup heavy cream
- – 1/4 cup unsalted butter
- – 1 teaspoon vanilla extract
- – Pinch of salt
for the Caramel Frosting:
- – 1 cup unsalted butter, softened
- – 2 cups powdered sugar
- – 1/2 cup caramel sauce (from above)
- – 1 teaspoon vanilla extract
- – Pinch of salt
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. While the cakes are baking, make the caramel sauce. In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar has dissolved.
7. Once the sugar has dissolved, stop stirring and allow the mixture to cook, swirling the pan occasionally, until it turns a deep amber color.
8. Remove the pan from the heat and carefully add the heavy cream, butter, vanilla extract, and salt. Be cautious as the mixture will bubble up. Stir until smooth and creamy. Set aside to cool.
9. Once the cakes are done baking, remove them from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
10. To make the caramel frosting, beat the softened butter in a large mixing bowl until creamy. Gradually add the powdered sugar, mixing until smooth. Add the caramel sauce, vanilla extract, and salt, and beat until well combined and fluffy.
11. Once the cakes have cooled completely, place one layer on a serving platter. Spread a layer of caramel frosting over the top of the cake. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
12. Drizzle the cooled caramel sauce over the top of the cake, allowing it to drip down the sides.
13. Slice and serve the homemade caramel cake, and enjoy the deliciously indulgent flavors!
This homemade caramel cake is sure to impress with its rich caramel flavor and moist, tender crumb. It’s perfect for special occasions or anytime you’re craving a decadent dessert. Enjoy!