Decadent Caramel Cake

by

Here’s a recipe for a Decadent Caramel Cake, a classic dessert featuring moist caramel-infused cake layers, rich caramel frosting, and a drizzle of luscious caramel sauce. This indulgent treat is perfect for any celebration or whenever you need a sweet escape!

Decadent Caramel Cake

Ingredients

For the Cake:
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups light brown sugar, packed
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 ¼ cups buttermilk
For the Caramel Frosting:
  • 1 cup unsalted butter
  • 1 ½ cups light brown sugar, packed
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • 4 cups powdered sugar, sifted
For the Caramel Drizzle:
  • 1 cup granulated sugar
  • ¼ cup water
  • 6 tbsp unsalted butter, cubed
  • ½ cup heavy cream, warmed
  • ½ tsp salt (optional, for salted caramel)

Instructions

1. Make the Cake:
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy (about 3 minutes).
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Caramel Frosting:
  1. In a medium saucepan over medium heat, melt the butter and stir in the brown sugar. Cook for 2-3 minutes, stirring constantly, until the sugar dissolves.
  2. Add the heavy cream and bring to a gentle boil, then remove from heat. Stir in the vanilla extract. Let the mixture cool to lukewarm.
  3. Gradually beat in the powdered sugar until smooth and spreadable. Add a splash of heavy cream if needed for consistency.
3. Make the Caramel Drizzle:
  1. In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves.
  2. Increase the heat to medium-high and cook without stirring until the mixture turns a deep amber color.
  3. Remove from heat and carefully whisk in the butter until melted. Slowly add the warmed heavy cream, stirring constantly. Add salt if desired. Let cool to room temperature.
4. Assemble the Cake:
  1. Place one cake layer on a serving plate and spread a generous layer of caramel frosting on top. Repeat with the second and third layers.
  2. Frost the sides and top of the cake with the remaining frosting.
  3. Drizzle the cooled caramel sauce over the top of the cake, letting it drip down the sides for a stunning effect.
5. Garnish and Serve:
  • Optionally, garnish with chopped nuts or a sprinkle of sea salt.
  • Slice and enjoy your Decadent Caramel Cake with a cup of coffee or tea.

Tips for Success:

  • Use room-temperature ingredients for a smooth batter and even baking.
  • Cool the caramel drizzle completely before applying it to avoid melting the frosting.
  • Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

This Decadent Caramel Cake is an irresistible treat, perfect for satisfying your sweet tooth with every creamy, caramel-infused bite!

Leave a Comment