Caramel Cake Recipe

Caramel Cake Recipe

How To Make Caramel Cake

This caramel cake is the perfect dessert for any caramel lover. Soft and tender cake is layered with caramel frosting and finished off with caramel syrup.

Preparation: 45 minutes
Cooking: 30 minutes
Total: 1 hour 15 minutes

Serves:

Ingredients

For Cake:

  • 2cupssugar
  • 1cupbutter
  • 3large eggs
  • 2⅓cupsflour
  • 1tspbaking powder
  • ½tspbaking soda
  • ½tspsalt
  • 1cupbuttermilk
  • 1tspvanilla

For Frosting:

  • 12tbspbutter,cut into pieces
  • cupsbrown sugar,packed
  • ½cupheavy cream,divided
  • ½tspsalt
  • cupspowdered sugar
  • ½cupcaramel ice cream topping

Instructions

  1. Preheat the oven to 350 degrees F. Grease and flour two 8-inch cake pans.

  2. In a large bowl or the bowl of a stand mixer, beat together the sugar and butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.

  3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl or measuring cup, whisk together the buttermilk and vanilla.

  4. With the mixer running on low speed, add the flour to the batter in three batches, alternating with the buttermilk. Mix until smooth. Divide the batter evenly between the prepared cake pans.

  5. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.

  6. While the cakes are baking, add the butter to a medium saucepan and melt over medium heat. Stir in the brown sugar, ¼ cup of cream, and the salt. Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer.

  7. Simmer 2 minutes, then remove from heat. Pour the caramel into a large bowl or the bowl of a stand mixer. Let cool for at least 30 minutes.

  8. After the caramel has cooled, add 3 cups of powdered sugar and the remaining heavy cream, and mix until smooth. Add additional powdered sugar as needed to make a frosting that is smooth, with a buttercream consistency.

  9. To assemble the cake, level the tops with a serrated knife. Spread 1 cup of frosting on top of one layer of the cake, then top with the remaining layer.

  10. Frost the sides and top of the cake. Drizzle with the caramel ice cream topping as desired, and serve.

Nutrition

  • Calories: 755.84kcal
  • Fat: 32.15g
  • Saturated Fat: 19.85g
  • Trans Fat: 1.09g
  • Monounsaturated Fat: 8.55g
  • Polyunsaturated Fat: 1.49g
  • Carbohydrates: 115.08g
  • Fiber: 0.78g
  • Sugar: 86.52g
  • Protein: 5.47g
  • Cholesterol: 132.24mg
  • Sodium: 394.76mg
  • Calcium: 100.08mg
  • Potassium: 127.00mg
  • Iron: 0.76mg
  • Vitamin A: 293.82µg
  • Vitamin C: 0.30mg
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