Description
A rich and indulgent Creamy Caramel Cake layered with a luscious caramel sauce, perfect for any dessert lover.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup milk
- 1⁄2 cup heavy cream
- 1⁄2 cup brown sugar
- 1⁄4 cup butter
- 1⁄2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Stir in the vanilla extract and mix until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Mix until just combined, being careful not to overmix the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the caramel sauce by combining the brown sugar, butter, and heavy cream in a medium saucepan over medium heat.
- Stir the mixture continuously until the butter has melted and the sugar has dissolved completely.
- Bring the mixture to a simmer, then reduce the heat to low and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove the caramel sauce from the heat and stir in the vanilla extract.
- Allow the caramel sauce to cool slightly before using it.
- Once the cakes have cooled, place one layer on a serving plate and spread a generous amount of the caramel sauce over the top.
- Place the second cake layer on top of the first and drizzle more caramel sauce over the top and around the edges of the cake.
- Allow the caramel to set for a few minutes before slicing and serving the cake.
Notes
- Ensure to measure the flour correctly to avoid a dry cake.
- For a more intense caramel flavor, simmer the caramel sauce a little longer.
- This cake can be refrigerated for a few days; just keep it covered to maintain moisture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg