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Caramel Cake Recipe

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★★★★★

4.6 from 127 reviews

This decadent Caramel Cake features layers of moist, tender cake filled and frosted with rich caramel buttercream and a luscious homemade caramel sauce. Perfect for special occasions, this cake combines buttery, fluffy cake layers with creamy caramel for a truly indulgent dessert experience.

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 2 cups sugar, swirling gently every 20 seconds. Be patient as the sugar forms clumps then melts completely without burning. Remove from heat immediately when fully melted and stir in 3/4 cup butter; the mixture will bubble vigorously. Next, add 2/3 cup heavy cream and 2 teaspoons salt, stirring until combined. Pour caramel into a container and let cool completely, ideally overnight.
  2. Prepare the cake pans: Preheat the oven to 325°F (163°C). Grease and flour three 6-inch cake pans and set aside.
  3. Make the cake batter: In a large bowl with a whisk attachment, beat 1/2 cup butter and 1/2 cup oil together for about 3 minutes until smooth and combined. Slowly add 1 1/2 cups sugar and beat on high until light and fluffy and pale yellow, about 3 minutes. Add eggs one at a time, scraping down the bowl between each addition, then mix in 2 tablespoons vanilla extract. Beat on high for another 3 minutes to incorporate air.
  4. Mix dry and wet ingredients: In a separate bowl, sift together 3 cups cake flour, 1 teaspoon salt, and 2 1/2 teaspoons baking powder. Alternately add dry ingredients and 1 1/3 cups buttermilk to the wet mixture in four batches, starting and ending with dry ingredients. Mix until just combined with a few lumps remaining; do not overmix.
  5. Bake the cake layers: Divide batter evenly among prepared pans and bake for about 30 minutes or until lightly golden and springs back when pressed. Remove from oven and cool on wire racks completely.
  6. Prepare the buttercream: With a stand mixer whisk attachment, beat 1 cup softened unsalted butter and 1.5 pounds powdered sugar until mixture is thick. Add 4 tablespoons whole milk, 1/2 teaspoon salt, and 1 tablespoon vanilla extract. Beat on high for 3 minutes, scrape the bowl, then beat 2 more minutes until light and fluffy. Transfer to a piping bag and set aside.
  7. Assemble the cake: Bring cooled caramel to room temperature. Reserve 1/2 cup of caramel for decorating the outside, keeping the rest for filling. Place first cake layer on stand, pipe a buttercream border around the edge to create a barrier, and spoon half the caramel filling inside. Smooth caramel with an offset spatula. Add second layer and repeat. Place final layer on top and frost entire cake with buttercream. Use reserved caramel to swirl into frosting on top and sides for a decorative, painterly effect. Optionally drizzle additional caramel over finished cake.

Notes

  • Use room temperature ingredients to ensure proper mixing and texture.
  • Be patient when melting sugar for caramel; do not stir aggressively or it may crystallize.
  • Allow caramel to cool completely before using to prevent melting the frosting.
  • Do not overmix cake batter to keep layers tender and light.
  • Use an offset spatula for smooth frosting and spreading caramel evenly.
  • The caramel cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: caramel cake, homemade caramel, caramel buttercream, layered cake, birthday cake, dessert

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