Decadent Caramel Cake with Silky Caramel Sauce

Decadent Caramel Cake with Silky Caramel Sauce

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This indulgent Caramel Cake is a dream for caramel lovers. With a rich, buttery cake layered and drizzled in a velvety homemade caramel sauce, every bite melts in your mouth. Perfect for special occasions or as a comforting dessert, this cake pairs moist texture with the deep, complex sweetness of caramel. The caramel sauce seeps into the cake layers, ensuring every slice is full of flavor and sweetness. Ready to impress your guests with this golden treat?

Ingredients:

For the Caramel Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 4 large eggs
  • 1 cup whole milk
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the Caramel Sauce:

  • 1 cup granulated sugar
  • ¼ cup water
  • ¾ cup heavy cream
  • 6 tbsp unsalted butter
  • 1 tsp vanilla extract
  • A pinch of sea salt (optional, for salted caramel)

Instructions:

For the Cake:

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 3-4 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined—do not overmix.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the Caramel Sauce:

  1. Heat Sugar: In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color, about 8-10 minutes.
  2. Add Cream and Butter: Remove from heat and carefully whisk in the heavy cream and butter. The mixture will bubble vigorously, so be cautious.
  3. Finish and Cool: Stir in the vanilla extract and salt (if using). Let the caramel sauce cool slightly before using.

Assembly:

  1. Layer the Cake: Once the cakes have cooled, spread a layer of caramel sauce on the top of one cake. Place the second cake on top.
  2. Drizzle the Caramel: Pour the caramel sauce over the top of the cake, allowing it to drip down the sides.
  3. Serve: Serve slices with an extra drizzle of caramel sauce on top. Enjoy!

This caramel cake is sure to satisfy any sweet tooth, with the luscious sauce perfectly complementing the tender cake.

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