Decadent Caramel Cake Recipe

Indulge in the rich and irresistible flavors of this Decadent Caramel Cake. With its tender, moist layers and luscious caramel frosting, this dessert is perfect for special occasions or simply when you crave something truly luxurious. Follow this easy step-by-step guide to create a cake that will leave everyone asking for seconds!

What Is a Caramel Cake?

Caramel cake is a classic dessert featuring soft, buttery layers paired with a smooth caramel frosting. Its signature flavor comes from the caramelized brown sugar in the frosting, which adds a deep, toasty sweetness. Perfect for birthdays, holidays, or casual gatherings, this cake strikes a delightful balance between simple preparation and show-stopping presentation.

Why You’ll Love This Recipe

• Rich caramel flavor: The frosting is made with real brown sugar and heavy cream for a rich, authentic taste.
• Soft and tender layers: Buttermilk in the batter keeps the cake moist and flavorful.
• Simple yet impressive: This cake looks and tastes like a bakery masterpiece but is easy to make at home.
• Perfect for any occasion: From birthdays to holidays, this cake is a crowd-pleaser.

Ingredients

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (230g) unsalted butter, softened
• 2 cups (400g) sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup (240ml) buttermilk

For the Caramel Frosting:

• ½ cup (115g) unsalted butter
• 1 cup (200g) brown sugar
• ¼ cup (60ml) heavy cream
• 2 cups (250g) powdered sugar
• 1 tsp vanilla extract

Step-by-Step Instructions

Preparing the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans with parchment paper for easy removal.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar using a mixer until the mixture is light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined.
6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.

Making the Caramel Frosting:

1. In a medium saucepan over medium heat, melt the butter.
2. Stir in the brown sugar and heavy cream. Bring the mixture to a gentle boil and let it simmer for 2 minutes, stirring constantly.
3. Remove from heat and let the mixture cool slightly, about 5-10 minutes.
4. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy.

Assembling the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread a generous layer of caramel frosting over the top.
2. Place the second cake layer on top and frost the top and sides of the cake evenly.
3. Let the frosting set for a few minutes before slicing.

Serving Suggestions

• Serve this caramel cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Pair it with a hot cup of coffee or a glass of milk for a classic dessert experience.

Storing and Freezing

Storage Tips:

• Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing Instructions:

• To freeze, wrap the unfrosted cake layers individually in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before frosting.

Recipe Variations

• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Salted caramel: Add a pinch of sea salt to the frosting for a salted caramel twist.
• Nutty topping: Sprinkle chopped pecans or walnuts over the frosting for added crunch and flavor.
• Layered look: Split each cake layer into two thinner layers for a four-layer cake with extra frosting.

FAQs

Can I use regular milk instead of buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Can I prepare the frosting ahead of time?
While it’s best to use the frosting immediately, you can store it in the refrigerator for up to 2 days. Bring it to room temperature and stir well before using.

What’s the best way to avoid a sticky frosting?
Allow the caramel mixture to cool slightly before adding powdered sugar, and ensure the cake is completely cool before frosting.

This Decadent Caramel Cake is the perfect combination of moist, tender layers and rich, creamy caramel frosting. Whether you’re celebrating a special occasion or indulging in a well-deserved treat, this recipe will not disappoint. Try it today and experience the sweet magic of caramel in every bite!

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