Description
This rich and moist Caramel Cake features two layers of tender buttermilk cake with a luscious homemade caramel frosting. The cake is infused with vanilla and brown sugar for deep caramel flavor, creating a perfect dessert for any occasion. Its creamy caramel frosting is smooth and decadently sweet, complementing the soft, fluffy cake layers beautifully.
Ingredients
Scale
Dry Ingredients
- 3 cups white all-purpose flour (plus ¼ cup for dusting the pans)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cake Ingredients
- 1 cup unsalted butter (2 sticks, room temperature)
- 1 cup granulated sugar
- 2/3 cup light brown sugar (packed)
- 1 tablespoon vanilla extract
- 4 eggs (room temperature)
- 1 ¼ cup buttermilk (room temperature)
Caramel Frosting Ingredients
- 1 cup dark brown sugar (packed)
- 1 cup light brown sugar (packed)
- 1 cup unsalted butter (2 sticks, room temperature)
- ½ teaspoon salt
- â…“ cup evaporated milk
- â…“ cup heavy cream
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
Instructions
- Prepare pans and preheat oven: Preheat the oven to 350°F (175°C). Spray two 9-inch round cake pans with nonstick spray and then dust them with ¼ cup flour each. Discard any excess flour and set the pans aside.
- Combine dry ingredients: In a medium bowl, whisk together the 3 cups of flour, baking powder, baking soda, and salt until evenly mixed.
- Cream butter: In a large mixing bowl, beat the softened butter until smooth and creamy, forming the base for the cake batter.
- Add sugars: Add the white granulated sugar and light brown sugar to the butter. Beat for 2-3 minutes until the mixture is light, fluffy, and creamy.
- Mix in vanilla: Add the tablespoon of vanilla extract and mix until fully combined into the butter and sugar mixture.
- Add eggs: Crack in the eggs, one at a time, beating well after each addition to fully incorporate them into the batter.
- Add flour and buttermilk in parts: Add half of the dry flour mixture and mix to combine. Then add half of the buttermilk and mix well. Repeat by adding the remaining flour mixture followed by the remaining buttermilk, mixing until fully combined and smooth.
- Prepare batter for baking: Divide the batter evenly between the two prepared cake pans. Lightly tap each pan on the counter to release air bubbles and smooth the surface with an offset spatula if needed.
- Bake cakes: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the centers comes out clean.
- Cool cakes: Remove the cakes from the oven and let them cool completely in the pans before frosting.
- Remove cakes from pans: Once cooled, run a knife around the edges of the pans and carefully remove the cakes, letting them gently fall into your hands.
- Level cakes: Place one cake on a serving plate or cake stand. Using a serrated knife, slice off the dome top to level the surface. Set aside.
- Prepare caramel frosting: In a saucepan, combine the dark brown sugar, light brown sugar, butter, salt, evaporated milk, and heavy cream. Cook over medium heat, stirring constantly until the mixture comes to a boil. Boil for 1-2 minutes then remove from heat and let cool slightly. Once cooled, beat in powdered sugar and vanilla extract until smooth and creamy.
- Assemble cake: Spread a generous layer of caramel frosting on top of the leveled first cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining caramel frosting.
- Final touches: Smooth the frosting evenly over the cake. Optionally, decorate the cake with caramel drizzle or chopped nuts. Chill the cake for about 30 minutes to set the frosting before serving.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing and texture.
- Dusting the pans with flour helps prevent sticking and ensures easy cake removal.
- The dome tops of cakes can be saved for cake pops or crumbs for decoration.
- For a stronger caramel flavor, use more dark brown sugar in the frosting.
- Store the cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
