Homemade Caramel Cake

Oooh, you are going to love this caramel cake. With its layers of tender, buttery vanilla cake that perfectly complements that rich, decadent caramel frosting, this dessert is a delightful treat for any occasion. I’m usually more of a chocolate cake person myself, but this recipe has made a convert out of me. Even Zach wanted a second slice, and he hardly has a sweet tooth at all. It’s sweet, but not overly sweet like you might expect. While the icing is definitely super rich, somehow it doesn’t seem overbearingly so when coupled with the cake, which is exactly the balance I was hoping to achieve when I started developing this recipe.

Why You’ll Love This Recipe

• Perfect Balance: The sweet, rich caramel frosting complements the moist vanilla cake layers beautifully.
• Versatile: Ideal for birthdays, gatherings, or a simple family dessert.
• Surprisingly Light: Despite its rich flavor, it doesn’t feel too heavy.

Kitchen Equipment You’ll Need

• Two 9-inch cake pans
• Saucepan
• Small skillet
• Whisk
• Stand mixer or hand mixer
• Oven thermometer

Ingredients

Cake

• 2 cups plus 2 tablespoons sifted all-purpose flour, plus flour for dusting cake pans
• 1/4 tsp salt
• 2 cups sugar
• 2 sticks unsalted butter
• 1 cup water
• 1 tsp baking soda
• ½ cup buttermilk
• 2 eggs
• 1 tsp vanilla extract

Frosting

• 3 cups granulated sugar
• 1 stick butter
• 1 cup heavy cream
• Dash of salt
• 2 teaspoons vanilla extract

Step-by-Step Instructions for Preparing the Recipe

For the Cake:

1. Preheat oven to 350°F (175°C).
2. Butter and flour two 9-inch cake pans.
3. Sift 2 cups plus 2 tablespoons flour and salt into a large bowl.
4. Add sugar and whisk until blended.
5. Combine butter and water in a saucepan, bring to a boil, and pour over the flour and sugar. Whisk until blended.
6. Add baking soda, buttermilk, eggs, and vanilla, and whisk until well blended and smooth.
7. Pour into prepared baking pans.
8. Bake for 20-25 minutes, checking the cake after about 15 minutes. The cake is done when a tester comes out clean, but be careful not to overcook.
9. Remove pans from the oven and allow to cool on a rack for 15 minutes, then turn layers onto parchment-covered racks to cool completely.

For the Caramel Frosting:

1. In a large saucepan, place 2½ cups sugar, butter, cream, and a dash of salt. Cook on medium until almost reaching a rolling boil.
2. In a small skillet, melt ½ cup sugar on medium until it becomes an amber color. Shake the skillet occasionally to distribute the sugar evenly.
3. Pour the sugar syrup from the skillet into the saucepan.
4. Cook on medium to medium-high, stirring constantly until reaching the soft ball stage or 232°F (112°C) on a thermometer.
5. Remove from heat, stir in vanilla, and let cool for about 15 minutes.
6. Transfer to a stand mixer and beat on medium speed, or use a hand mixer on medium speed, until it becomes frosting consistency, about 15-20 minutes.
7. If the frosting sets too quickly or becomes too thick, add a little additional cream.

Tips for Success

• Ensure all ingredients are at room temperature for the best mixing results.
• Don’t rush the frosting; patience is key to achieving the perfect texture.
• Use a thermometer for accuracy when making the caramel frosting.

Additional Tips or Variations

• For a nutty twist, add chopped pecans or walnuts between the cake layers.
• Try adding a teaspoon of espresso powder to the cake batter for a subtle coffee flavor.

Nutritional Highlights (Per Serving)

These values are approximate and can vary based on ingredients and portion sizes.

• Calories: 450
• Fat: 22g
• Carbohydrates: 60g
• Protein: 4g

Frequently Asked Questions (FAQ)

Can I make this cake in advance?

Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store at room temperature. Frost just before serving for the best texture.

How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze this cake?

Yes, you can freeze the cake layers (without frosting) for up to 2 months. Wrap them well in plastic wrap and foil. Thaw at room temperature before frosting and serving.

Conclusion

Ready to try this irresistible homemade caramel cake? It’s a delightful treat that’s sure to win over even the most dedicated chocolate lovers. I’d love to hear how it turns out for you! Don’t forget to share your baking adventures and any variations you try in the comments below.