Decadent Caramel Cake (Printable version)
Rich, buttery cake with silky caramel frosting and glossy drizzle topping for special occasions.
# What you'll need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk
→ Caramel Sauce
09 - 1 cup granulated sugar
10 - 1/4 cup water
11 - 6 tablespoons unsalted butter, cubed
12 - 1/2 cup heavy cream
13 - 1/4 teaspoon salt
→ Caramel Frosting
14 - 1 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 1/2 cup prepared caramel sauce
17 - 1 teaspoon vanilla extract
18 - 1/4 teaspoon salt
# Directions:
01 - Preheat oven to 350°F. Grease and flour three 8-inch cake pans; line bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
04 - Alternately add flour mixture and milk to the creamed batter in three additions, beginning and ending with flour. Mix until just combined; do not overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pans, then turn out onto wire racks to cool completely.
06 - Combine sugar and water in a heavy saucepan over medium heat, swirling gently until sugar dissolves. Increase heat to medium-high and cook until golden amber, 7-10 minutes. Remove from heat; carefully whisk in butter, then cream and salt. Cool to room temperature.
07 - Beat butter until creamy. Gradually add powdered sugar, then caramel sauce, vanilla, and salt. Beat until light and fluffy, 2-3 minutes.
08 - Place one cake layer on a serving platter. Spread with a generous layer of caramel frosting. Repeat with remaining layers. Frost top and sides of cake. Drizzle extra caramel sauce over top for a glossy finish.
09 - Refrigerate cake for at least 30 minutes before serving to ensure cleaner slices.
# Expert Tips:
01 -
- The frosting alone is worth the effort, silky and rich without being cloyingly sweet
- People will assume you spent all day in the kitchen when it comes together in just over an hour
02 -
- When making caramel, resist the urge to stir once the sugar begins to color or it may crystallize into a grainy mess
- Room temperature ingredients emulsify better, preventing curdled batter or separated frosting
03 -
- Sift your powdered sugar before making frosting to avoid any lumps in the final result
- Make the caramel sauce a day ahead and store it in the refrigerator, then bring to room temperature before using