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Caramel Cake Recipe

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★★★★★

4.4 from 63 reviews

This classic caramel cake features moist, tender layers of homemade cake filled and frosted with a rich caramel buttercream. The luscious caramel sauce is made from scratch, adding a deep, buttery flavor that perfectly complements the fluffy cake. Ideal for celebrations or any time you crave a decadent dessert.

Ingredients

Scale

For the Caramel

  • 2 cups sugar
  • 3/4 cup butter, room temperature
  • 2/3 cup heavy cream
  • 2 teaspoons salt

For the Cake

  • 1/2 cup butter, room temperature
  • 1/2 cup oil
  • 1 1/2 cups sugar
  • 4 eggs, room temperature
  • 2 tablespoons vanilla extract
  • 3 cups cake flour
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 1/3 cups buttermilk

For the Buttercream

  • 1 cup unsalted butter, room temperature
  • 1.5 pounds powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 tablespoons whole milk

Instructions

  1. Make the Caramel: In a heavy-bottomed saucepan over medium-low heat, melt the sugar completely, swirling the pan gently every 20 seconds. The sugar will clump before fully melting. Be patient to avoid burning.
  2. Add Butter: Remove the pan from the heat and stir in the butter immediately. The mixture will bubble vigorously; this is normal.
  3. Stir in Cream and Salt: Pour in the heavy cream and salt, stirring until fully combined.
  4. Cool Caramel: Pour the caramel into a container and let it cool completely. For best results, prepare the caramel a day ahead.
  5. Prepare Cake Pans: Preheat the oven to 325°F. Grease and flour three 6-inch cake pans and set aside.
  6. Cream Butter and Oil: In a large mixing bowl with a whisk attachment, beat the softened butter and oil together until homogeneous, about 3 minutes.
  7. Add Sugar: Gradually add the granulated sugar, beating on high until the mixture is light, fluffy, and pale yellow, approximately 3 minutes.
  8. Add Eggs and Vanilla: Add eggs one at a time, scraping the bowl between additions. Add vanilla extract, then beat on high for 3 more minutes to incorporate air.
  9. Sift Dry Ingredients: In a separate bowl, sift together cake flour, salt, and baking powder.
  10. Combine Batter: Alternately mix in dry ingredients and buttermilk in four batches, starting and ending with buttermilk and dry ingredients respectively. Do not overmix; some lumps are fine.
  11. Bake Cake Layers: Divide batter evenly among prepared pans and bake for 30 minutes or until golden brown and springy to touch. Cool completely on racks.
  12. Make Buttercream: Beat softened butter and powdered sugar together until thick. Add milk, salt, and vanilla, then beat on high for 3 minutes. Scrape bowl and beat 2 more minutes until fluffy.
  13. Assemble Cake: Bring caramel to room temperature. Reserve half a cup for decorating. Place first cake layer on stand, pipe a buttercream border on top edge. Pour half the caramel filling inside the border and spread evenly. Repeat with second layer and remaining caramel. Top with third layer and frost entire cake with remaining buttercream.
  14. Decorate with Caramel: Use reserved caramel to swirl into buttercream or dab on sides like a paint palette. Drizzle extra caramel over the cake.
  15. Chill Cake: Refrigerate until ready to serve for best texture and flavor.

Notes

  • Make the caramel a day ahead to ensure it cools thoroughly and is easy to work with.
  • Use room temperature eggs and butter for optimal mixing and texture.
  • Be patient when melting sugar to avoid burning and bitterness in caramel.
  • Do not overmix cake batter; slight lumps help keep the cake tender.
  • Allow the cake layers to cool fully before frosting to prevent melting the buttercream.
  • Store leftover cake refrigerated and consume within 3-4 days for freshness.
  • If you prefer, you can use salted butter and reduce added salt accordingly.

Keywords: Caramel cake, homemade caramel, buttercream frosting, moist cake, classic dessert, birthday cake

Find it online: https://dailysimplerecipe.com/caramel-cake-recipe/