Decadent Caramel Cake (Printable Version)
Rich, buttery caramel cake with silky frosting and glossy drizzle
# What You Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tbsp vanilla extract
08 - 1 cup whole milk
→ Caramel Sauce
09 - 1 cup granulated sugar
10 - 1/4 cup water
11 - 6 tbsp unsalted butter, cubed
12 - 1/2 cup heavy cream
13 - 1/4 tsp salt
→ Caramel Frosting
14 - 1 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 1/2 cup prepared caramel sauce
17 - 1 tsp vanilla extract
18 - 1/4 tsp salt
# How To Make:
01 - Preheat oven to 350°F. Grease and flour three 8-inch cake pans; line bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large mixing bowl, beat butter and sugar until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Alternately add flour mixture and milk to the creamed batter in three additions, beginning and ending with flour. Mix until just combined; do not overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
06 - Combine sugar and water in a heavy saucepan over medium heat, swirling gently until sugar dissolves. Increase heat to medium-high and cook until golden amber, 7-10 minutes. Remove from heat; carefully whisk in butter, then cream and salt. Cool to room temperature.
07 - Beat butter until creamy. Gradually add powdered sugar, then incorporate caramel sauce, vanilla, and salt. Beat until light and fluffy, about 2-3 minutes.
08 - Place one cake layer on a serving platter. Spread with a generous layer of caramel frosting. Repeat with remaining layers. Frost top and sides of cake. Drizzle extra caramel sauce over top for a glossy finish.
09 - Refrigerate assembled cake for at least 30 minutes before serving to ensure cleaner slices.
# Expert Advice:
01 -
- The caramel frosting alone is worth the effort it is silky, rich, and unlike anything from a tub
- This cake strikes that perfect balance between impressive enough for company and forgiving enough for home bakers
02 -
- Caramel can go from perfect to burnt in seconds so have your butter and cream measured and ready before you start
- The frosting works best when the caramel sauce has cooled to room temperature, warm caramel will melt the butter and make your frosting separate
03 -
- Weigh your ingredients if you can, flour measured by volume can vary wildly and affect the texture
- If your caramel seizes when you add the cream, put it back over very low heat and stir gently until smooth again