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Homemade Caramel Cake photo

Caramel Cake

This Caramel Cake is a showstopper! A moist, fluffy cake with rich caramel flavor that will impress everyone.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup vegetable oil
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 tablespoon vanilla extract
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
For the Caramel Frosting:
  • 1 cup dark brown sugar packed
  • 1 cup light brown sugar packed
  • 1 cup unsalted butter cut into tablespoons
  • 1 teaspoon fine sea salt
  • 1 cup evaporated milk
  • 1 cup heavy cream
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cake Pans
  • Cooling rack
  • Sifter

Method
 

Instructions:
  1. Step 1: Preheat Your Oven. Start by preheating your oven to 350°F (175°C). This ensures that your Caramel Cake bakes evenly.
  2. Step 2: Prepare the Cake Pans. Grease and flour your 9-inch round cake pans, or line them with parchment paper for easy release.
  3. Step 3: Combine Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until well combined. Set aside.
  4. Step 4: Cream Butter and Sugars. In another bowl, use an electric mixer to cream the softened butter, granulated sugar, and light brown sugar until light and fluffy.
  5. Step 5: Add Eggs and Vanilla. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  6. Step 6: Alternate Adding Dry Ingredients and Buttermilk. Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing until just combined.
  7. Step 7: Bake the Cake. Divide the batter evenly between the prepared pans and smooth the tops. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Step 8: Cool the Cakes. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. Step 9: Make the Caramel Frosting. In a saucepan, combine dark brown sugar, light brown sugar, butter, salt, evaporated milk, and heavy cream. Bring to a boil, stirring constantly, and let it simmer for about 5 minutes. Remove from heat and allow it to cool slightly.
  10. Step 10: Whip the Frosting. Once the caramel mixture is cool, add the sifted powdered sugar and vanilla extract. Beat with an electric mixer until smooth and creamy.
  11. Step 11: Assemble the Cake. Place one layer of the cake on a serving plate. Spread a generous amount of caramel frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
  12. Step 12: Decorate and Serve. For a beautiful finish, drizzle some extra caramel sauce over the top and garnish with a sprinkle of sea salt if desired. Slice, serve, and enjoy your delicious Caramel Cake!

Notes

  • For a richer flavor, let the caramel frosting cool longer before mixing.
  • Store in an airtight container at room temperature for up to 3 days.
  • Consider adding spices or nuts to customize the flavor.