Decadent Caramel Cake (Printable Version)
Indulgent buttery cake layers with silky caramel frosting and glossy drizzle topping.
# What You Need:
→ Cake
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
# Directions:
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 sugar in a large mixing bowl until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, then incorporate vanilla extract.
04 - Alternate adding flour mixture and milk to creamed batter in three additions, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly among prepared pans. Bake for 28-32 minutes until a toothpick inserted in center comes out 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, swirling until sugar dissolves. Increase heat to medium-high and cook until golden amber, 7-10 minutes. Remove from heat and whisk in butter, cream, and salt. Cool to room temperature.
07 - Beat butter until creamy. Gradually add powdered sugar, then incorporate caramel sauce, vanilla, and salt. Beat until light and fluffy for 2-3 minutes.
08 - Place first cake layer on serving platter and spread with generous caramel frosting layer. Repeat with remaining layers. Frost top and sides completely. Drizzle extra caramel sauce over top for glossy finish.
09 - Refrigerate assembled cake for at least 30 minutes before serving to achieve cleaner slices.
# Expert Advice:
01 -
- The caramel frosting alone will make you understand why butter and sugar were meant to be together forever
- Friends will literally ask you to bake this for their special occasions after one taste
02 -
- Caramel goes from perfect to burnt in seconds—have your butter and cream measured and ready before you start cooking the sugar
- If your caramel seizes into hard lumps when adding cream, put it back on low heat and stir gently until smooth again
03 -
- Weigh your flour instead of scooping it—too much flour creates a dense cake instead of tender layers
- Room temperature ingredients combine more smoothly and create better structure in the final baked cake