Description
This homemade caramel cake is rich, fluffy, and covered in a decadent caramel frosting that’s irresistible. Perfect for any occasion, this cake won’t last long—trust me!
Ingredients
Scale
- For the Cake:
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Make the cake batter: In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate wet and dry ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, mixing well after each addition. Stir in the vanilla extract.
- Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 5-10 minutes, then remove them from the pans and let them cool completely on wire racks.
- Make the caramel frosting: While the cakes are cooling, make the frosting. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and milk and bring to a boil, stirring constantly. Reduce the heat to low and simmer for 2 minutes, stirring constantly. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
- Frost the cake: In a large mixing bowl, beat the powdered sugar and caramel mixture together until smooth and creamy. Once the cakes are completely cool, spread a generous layer of caramel frosting between each layer and over the top and sides of the cake.
- Serve and enjoy: Decorate with additional caramel sauce or toppings of your choice if desired. Slice and serve this delicious, melt-in-your-mouth dessert!
Notes
- This cake is best enjoyed when freshly made but can be stored in an airtight container at room temperature for up to 3 days.
- For extra richness, drizzle more caramel sauce over the top before serving.
- Feel free to add nuts or crushed candy on top for some texture variation!
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 50g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg