Decadent Caramel Cake (Printable)
Rich buttery cake layered with silky caramel frosting and glossy drizzle for special occasions.
# What You'll Need:
→ Cake Components
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
# Steps:
01 - Preheat oven to 350°F. Grease and flour three 8-inch cake pans; line bottoms with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes. Add eggs one at a time, then incorporate vanilla extract.
04 - Alternately add flour mixture and milk to creamed batter in three additions, beginning and ending with flour. Mix until just combined.
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 transfer to wire racks to cool completely.
06 - Combine sugar and water in a heavy saucepan over medium heat, swirling until sugar dissolves. Increase heat to medium-high and cook until golden amber, 7-10 minutes. Remove from heat; 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 platter. Spread with a generous layer of caramel frosting. Repeat with remaining layers. Frost top and sides. Drizzle extra caramel sauce over top for a glossy finish.
09 - Refrigerate for at least 30 minutes before serving to achieve cleaner slices.
# Expert Advice:
01 -
- The frosting alone is worth the effort silky smooth and caramely in ways nothing store bought ever achieves
- Friends actually gasp when you slice into those glossy caramel drips running down the sides
02 -
- Caramel goes from perfect to burnt in seconds so have your cream measured and ready before you start
- Room temperature ingredients prevent curdling and ensure smooth frosting every single time
03 -
- Make the caramel sauce a day ahead and store it in the fridge then gently rewarm before using
- Sprinkle flaky sea salt on top for that salted caramel restaurant style finish