Decadent Caramel Cake (Printable)
Rich buttery cake with homemade caramel frosting and glossy drizzle topping.
# What You Need:
→ Cake Components
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk
→ Caramel Sauce
09 - 1 cup granulated sugar
10 - 1/4 cup water
11 - 6 tablespoons unsalted butter, cubed
12 - 1/2 cup heavy cream
13 - 1/4 teaspoon salt
→ Caramel Frosting
14 - 1 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 1/2 cup prepared caramel sauce
17 - 1 teaspoon vanilla extract
18 - 1/4 teaspoon salt
# How To Make:
01 - Preheat oven to 350°F. Grease and flour three 8-inch cake pans and line bottoms with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large mixing bowl until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, then incorporate vanilla extract.
04 - Alternate adding flour mixture and milk to creamed batter in three additions, beginning and ending with flour. Mix until just incorporated.
05 - Divide batter evenly among prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center exits clean. Cool for 10 minutes in pans, then transfer to wire racks to cool completely.
06 - Combine sugar and water in a heavy saucepan over medium heat, swirling until sugar dissolves. Increase to medium-high heat and cook until golden amber, 7-10 minutes. Remove from heat and whisk in butter, cream, and salt. Cool to room temperature.
07 - Beat butter until creamy. Gradually incorporate powdered sugar, followed by caramel sauce, vanilla, and salt. Beat until light and fluffy for 2-3 minutes.
08 - Place one cake layer on a serving platter and spread with a generous layer of frosting. Repeat with remaining layers. Frost top and sides, then drizzle additional caramel sauce over the top.
09 - Refrigerate for at least 30 minutes before serving to ensure clean slices.
# Expert Tips:
01 -
- Its the kind of dessert that makes people go quiet after that first bite.
- The caramel frosting alone is worth keeping in your back pocket for every celebration.
02 -
- Caramel continues cooking in the pan even after you remove it from heat, so pull it slightly early.
- If your caramel seizes into a hard lump, don't panic—gently reheat it while whisking constantly.
03 -
- Clear glass bowls help you monitor the caramel color transformation more accurately than metal ones.
- A light sprinkle of flaky sea salt on top makes each layer sing and looks professional.