This recipe combines a moist and flavorful cake with a rich caramel sauce for a decadent dessert.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon lemon juice
- For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
Instructions:
- Make the Caramel Sauce:
- In a small saucepan, combine sugar and water.
- Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns golden brown.
- Remove from heat and carefully stir in cream.
- Return to heat and simmer for 1 minute, stirring constantly.
- Remove from heat and stir in butter and salt.
- Set aside to cool slightly.
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, melted butter, and vanilla extract.
- In another bowl, combine buttermilk and lemon juice.
- Add the wet ingredients alternately to the dry ingredients, beginning and ending with the dry ingredients.
- Mix until just combined, being careful not to overmix.
- Bake the Cake:
- Divide batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Assemble the Cake:
- Place one cake layer on a serving plate.
- Drizzle with some of the cooled caramel sauce.
- Top with the second cake layer.
- Drizzle the remaining caramel sauce over the top of the cake.
- Decorate with whipped cream, chocolate shavings, or chopped nuts, if desired.
Tips:
- For a richer flavor, use brown sugar instead of granulated sugar.
- To make the caramel sauce ahead of time, store it in an airtight container at room temperature for up to 1 week.
- For a more intense caramel flavor, add a pinch of salt to the caramel sauce.
Enjoy your delicious homemade Caramel Cake!