Decadent Caramel Cake (Printer-Friendly)
Rich buttery layers with silky caramel frosting and glossy drizzle
# 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
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour three 8-inch cake pans, lining bottoms with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until thoroughly combined.
03 - Beat butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, incorporating fully before each addition. Stir in vanilla extract.
04 - Alternate adding flour mixture and milk to creamed batter in three additions, beginning and ending with flour mixture. Mix until just combined, taking care not to overmix.
05 - Divide batter evenly among prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center emerges clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - Combine sugar and water in a heavy saucepan over medium heat. Swirl pan gently until sugar dissolves, avoiding stirring. Increase heat to medium-high and cook until mixture reaches golden amber color, 7-10 minutes. Remove from heat and carefully whisk in butter, followed by cream and salt. Cool to room temperature.
07 - Beat butter until creamy. Gradually incorporate powdered sugar, then add caramel sauce, vanilla extract, and salt. Continue beating until light and fluffy, approximately 2-3 minutes.
08 - Place first cake layer on serving platter. Spread generous layer of caramel frosting over surface. Repeat with remaining layers. Apply frosting to top and sides of assembled cake. Drizzle additional caramel sauce over top for glossy finish.
09 - Refrigerate assembled cake for minimum 30 minutes before serving to ensure clean slicing.
# Expert Hints:
01 -
- Three gorgeous cake layers make this showstopping but deceptively manageable
- The homemade caramel sauce is worth mastering and works on everything from ice cream to apple slices
- Something about caramel between layers of tender cake just feels like a hug
02 -
- Caramel goes from perfect to burnt faster than seems humanly possible, so have your butter and cream measured before you start
- Room temperature ingredients blend better and create a more even crumb in the finished cake
- Letting caramel cool completely before making frosting prevents a melty disaster
03 -
- A sprinkle of flaky sea salt on top takes this cake into salted caramel territory
- Leftover caramel sauce is incredible drizzled over vanilla ice cream or sliced apples