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My “Caramel Cake” from Scratch

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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
  1. 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

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. 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.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://grandmarecipesflash.com/my-caramel-cake-from-scratch/