If you’re looking to satisfy your sweet tooth, this Decadent Caramel Cake is a rich, moist, and buttery treat that’s sure to impress. Topped with creamy caramel frosting, each bite offers a luxurious balance of sweet and salty caramel flavors. Whether for special occasions or just because, this cake will make every day a little sweeter.
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 cup unsalted butter, softened
1/2 tsp salt
1 1/2 cups granulated sugar
1 cup light brown sugar, packed
3 large eggs
2 tsp vanilla extract
1 cup buttermilk
1/2 cup caramel sauce (store-bought or homemade)
For the Caramel Frosting:
1/2 cup unsalted butter
1 cup light brown sugar, packed
1/4 cup heavy cream
1 tsp vanilla extract
2 cups powdered sugar
Directions:
Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake doesn’t stick.
Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Cream the Butter & Sugars:
In a large bowl, beat the softened butter, granulated sugar, and packed light brown sugar until light and fluffy. This will create a tender and moist cake texture.
Add Eggs & Vanilla:
Beat in the eggs one at a time, ensuring each egg is fully incorporated. Add the vanilla extract and mix well.
Mix Dry & Wet Ingredients:
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the flour mixture to maintain the perfect cake consistency.
Add Caramel Sauce:
Fold in the caramel sauce until just combined, giving the cake that signature caramel flavor.
Bake the Cake:
Evenly divide the batter between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Serving Tips:
Temperature Matters: This cake is best served at room temperature to ensure the frosting is creamy and the cake is soft. Remove from the refrigerator at least 30 minutes before serving if stored cold.
Portion Size: The rich caramel flavor means a little goes a long way. Slice into smaller portions to savor the sweetness.
Pair with Ice Cream: For an extra indulgent treat, serve with a scoop of vanilla or salted caramel ice cream on the side.
Drizzle with Extra Caramel Sauce: If you want to elevate presentation, drizzle more caramel sauce over each slice before serving. A sprinkle of sea salt on top also enhances the caramel’s depth.
Garnish Options: Add whipped cream or chopped nuts (such as pecans) for additional texture and flavor contrast.
Storage Tips:
Room Temperature Storage:
If you’re planning to eat the cake within 2-3 days, you can store it in an airtight container at room temperature.
Keep the cake in a cool, dry place away from direct sunlight to prevent the frosting from melting or becoming too soft.
Refrigerator Storage:
If you need to store the cake for a longer time (up to 5 days), refrigerate it. Wrap the cake tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
Before serving, let the cake sit at room temperature for about 30 minutes to bring back its soft texture and creamy frosting.
Freezing the Cake:
You can freeze the cake for up to 2-3 months. To freeze, wrap each slice or the whole cake tightly in plastic wrap, then place it in a freezer-safe container or a zip-lock bag.
To thaw, move the cake to the refrigerator overnight and bring it to room temperature before serving.
Frosting Considerations: The caramel frosting may firm up when chilled, so allow enough time for it to soften before serving. You can also rewhip the frosting if it becomes too stiff after refrigeration.
Related Recipes:
FAQs:
Can I use store-bought caramel sauce for the cake and frosting?
Yes, you can use store-bought caramel sauce for both the cake batter and frosting to save time. However, homemade caramel sauce will give the cake a richer, more authentic flavor. Both options work well, so feel free to choose based on your preference and time.
How do I prevent the cake from becoming dry?
To ensure a moist cake, make sure not to overbake it. Check for doneness around the 25-minute mark by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s done. Also, using ingredients like buttermilk and caramel sauce helps keep the cake moist and tender.
Can I make the cake ahead of time?
Yes, this cake can be made a day in advance. Bake the cake layers, cool them completely, and store them wrapped tightly in plastic wrap at room temperature. You can also prepare the caramel frosting ahead of time and store it in the fridge. When ready to assemble, let the frosting come to room temperature before spreading it on the cake.
Can I freeze the cake?
Yes, you can freeze the cake either whole or in individual slices. Wrap the cake tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. When ready to serve, thaw it in the refrigerator overnight and bring it to room temperature before enjoying.
Conclusion:
The Decadent Caramel Cake offers a perfect balance of rich, moist layers and smooth caramel frosting, making it an irresistible dessert. It’s simple to prepare with everyday ingredients, ideal for special occasions or indulgent treats. This crowd-pleaser will satisfy any sweet tooth with its luxurious flavor and texture.
📖 Recipe:
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Decadent Caramel Cake
- Total Time: 50 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Indulge in this decadent caramel cake, featuring rich, moist layers topped with creamy caramel frosting. Perfect for satisfying your sweet tooth, this easy-to-follow recipe uses simple ingredients and delivers a show-stopping dessert. Whether for a special occasion or a sweet treat at home, this caramel cake will impress.
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 cup light brown sugar, packed
3 large eggs
2 tsp vanilla extract
1 cup buttermilk
1/2 cup caramel sauce (store-bought or homemade)
For the Caramel Frosting:
1/2 cup unsalted butter
1 cup light brown sugar, packed
1/4 cup heavy cream
1 tsp vanilla extract
2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with flour.
- Fold in caramel sauce until just combined. Divide batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
- For the frosting: Melt butter in a saucepan over medium heat, add brown sugar and cream, and bring to a boil. Let cool, then beat in vanilla and powdered sugar until smooth.
- Frost cooled cakes and drizzle extra caramel sauce on top for garnish.
Notes
For added texture, sprinkle sea salt or chopped nuts on top of the frosting.
You can substitute homemade caramel sauce for store-bought if you prefer a richer, more authentic flavor.
The cake can be made ahead of time and stored at room temperature, wrapped tightly in plastic wrap.
Store any leftover cake in the refrigerator for up to 5 days, or freeze it for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 530 kcal
