Caramel Cake
User Reviews
5
Caramel Cake
Description
The Caramel Cake recipe combines sugar and butter creamed until fluffy, then adds eggs one by one. A mixture of all-purpose flour, baking powder, baking soda, and salt is alternated with buttermilk and vanilla, producing a smooth batter that bakes into two tender cake layers. Baking at 350°F for 30-35 minutes yields moist cakes with a light crumb.
The frosting simmers butter, brown sugar, heavy cream, and salt until bubbling and thickened, then cools before being combined with powdered sugar and caramel ice cream topping. This produces a luscious, creamy caramel frosting that complements the cake with its sweetness and buttery notes.
Assemble by covering cooled layers in the frosting. The cake can be stored at room temperature under a lid for a day or refrigerated for longer freshness. For extended storage, leftover cake can be flash frozen and wrapped securely for up to several months, then thawed before serving.
Ingredients
for the cake:
- 2 cups sugar
- 1 cup butter
- 3 egg large
- 2⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
for the frosting:
- 12 tablespoons butter cut into pieces
- 1½ cups brown sugar packed
- ½ cup heavy cream divided
- ½ teaspoon salt
- 3½ - 4 cups powdered sugar
- ½ cup caramel ice cream topping
Instructions
Cake
- Preheat the oven to 350°F. Grease and flour two 8-inch cake pans.
- In a large bowl or the bowl of a stand mixer, beat sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In a small bowl, whisk flour, baking powder, baking soda, and salt. Whisk buttermilk and vanilla in a measuring cup.
- 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. Bake 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
Frosting
- Add butter to a medium saucepan and melt over medium heat. Stir in brown sugar, half of the cream, and salt.
- Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer. Simmer two 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.
- After the caramel has cooled, add 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.
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.
- Frost the sides and top of the cake. Drizzle with the caramel sauce as desired, and serve.
Notes
- Store the cake at room temperature under a cover for 1-2 days, or refrigerate for 3-4 days to maintain freshness.
- To freeze leftovers, flash freeze slices solid on a pan, then wrap tightly with plastic wrap and foil; freeze for 2-3 months.
- Thaw frozen cake slices before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 937 kcal
% Daily Value*
| Calories | 937kcal | 47% |
| Carbohydrates | 161g | 54% |
| Protein | 5g | 10% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 128mg | 43% |
| Sodium | 558mg | 23% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 134g | 268% |
| Vitamin A | 1069IU | 21% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
