Caramel Cake
Caramel Cake is a delightful dessert that envelops your senses in rich flavors and textures. With its moist, fluffy layers complemented by a luscious caramel glaze, each bite evokes warmth and nostalgia reminiscent of family celebrations. Perfect for any occasion, this cake is not just a treat but an experience that brings joy to every gathering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (softened)
- 4 large eggs
- 1 cup whole milk
- 2 tsp baking powder
- 1 tsp pure vanilla extract
- 1 cup brown sugar (packed)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, cream softened butter and granulated sugar until light and fluffy (3-4 minutes).
- Beat in eggs one at a time along with vanilla extract until smooth.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk—mix gently until just combined.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While cooling, prepare the caramel sauce by melting brown sugar and butter over low heat. Stir in cream until smooth.
- Assemble layers with caramel drizzle between them; pour remaining sauce on top.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 38g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: For enhanced flavor, add a pinch of sea salt to the caramel. Substitute whole milk with buttermilk for a tender crumb. Store leftovers wrapped tightly in plastic wrap for up to five days in the fridge.