Indulge in the rich and velvety flavors of this Creamy Caramel Cake, a perfect dessert for any occasion. This cake features a moist, buttery sponge layered with luscious caramel cream frosting and drizzled with homemade caramel sauce. The combination of sweet, creamy, and slightly salty caramel notes creates a heavenly bite that melts in your mouth. Whether you’re making it for a celebration or just to satisfy a sweet craving, this cake is guaranteed to impress.
Ingredients:
For the Cake:
- 2 ½ cups (310g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk
For the Caramel Sauce:
- 1 cup (200g) granulated sugar
- ½ cup (120ml) heavy cream
- 4 tablespoons (56g) unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Caramel Cream Frosting:
- 1 cup (226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup (120ml) prepared caramel sauce (cooled)
- 2 tablespoons heavy cream (adjust as needed)
- ½ teaspoon salt
Instructions:
Step 1: Make the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Step 2: Bake the Cake
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Prepare the Caramel Sauce
- In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant spatula. The sugar will gradually melt and turn into a golden brown liquid.
- Once fully melted, carefully add the butter (it will bubble vigorously). Stir until fully combined.
- Slowly pour in the heavy cream while stirring continuously. Let the mixture bubble for 1 minute, then remove from heat.
- Stir in the vanilla extract and salt. Let the caramel cool to room temperature before using.
Step 4: Make the Caramel Cream Frosting
- In a large bowl, beat the butter on medium-high speed until creamy (about 2 minutes).
- Gradually add the powdered sugar and mix until combined.
- Pour in the cooled caramel sauce and heavy cream, then beat until smooth and fluffy. If needed, adjust the consistency by adding more cream.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of caramel cream frosting over the top.
- Place the second cake layer on top and frost the entire cake with the remaining caramel frosting.
- Drizzle extra caramel sauce over the cake for a beautiful finish.
- Optionally, sprinkle with a pinch of sea salt for a salted caramel touch.
Serving & Calories:
- Servings: 12 slices
- Calories per slice: Approximately 480-520 kcal
Final Thoughts:
This Creamy Caramel Cake is an irresistible treat that combines a buttery cake with a rich caramel flavor in every bite. Whether you serve it as a birthday cake or a weekend indulgence, it’s sure to be a crowd-pleaser. Serve with a scoop of vanilla ice cream or a hot cup of coffee for the ultimate dessert experience! Enjoy!