Indulge in the rich, buttery goodness of this Ultimate Caramel Cake, topped with a decadent homemade caramel sauce. This cake is perfect for special occasions or any time you want to treat yourself to a dessert that combines moist layers of caramel-flavored cake with a velvety, sweet sauce that drips down every slice.
Ingredients:
For the Caramel Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ¼ cup caramel sauce (store-bought or homemade)
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of sea salt (optional)
Instructions:
For the Caramel Cake:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl, using an electric mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add Eggs:
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Combine Wet Ingredients:
- Mix in the vanilla extract and caramel sauce until smooth.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Bake:
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Caramel Sauce:
- Cook Sugar:
- In a medium saucepan over medium heat, cook the granulated sugar until it melts and turns a deep amber color. Stir occasionally with a wooden spoon or heat-resistant spatula.
- Add Butter:
- Carefully add the butter to the melted sugar. The mixture will bubble up. Stir until the butter is fully incorporated and the mixture is smooth.
- Add Cream:
- Slowly pour in the heavy cream while stirring continuously. Continue to cook for an additional 1-2 minutes, or until the sauce is smooth and slightly thickened.
- Finish:
- Remove from heat and stir in the vanilla extract and sea salt, if using. Let the sauce cool slightly before using.
To Assemble:
- Frost:
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of caramel sauce on top.
- Add Second Layer:
- Place the second cake layer on top. Frost the top and sides of the cake with additional caramel sauce.
- Decorate:
- Drizzle more caramel sauce over the top of the cake and let it cascade down the sides for a dramatic presentation.
- Serve:
- Slice and enjoy the rich, buttery layers of caramel goodness!