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Decadent Caramel Cake Recipe

Decadent Caramel Cake Recipe
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★★★★★

5.1 from 11 reviews

This Decadent Caramel Cake is a rich, moist, and flavorful dessert featuring a tender buttermilk cake infused with caramel sauce, layered and frosted with a luscious homemade caramel frosting. Perfect for special occasions or any time you crave a truly indulgent treat, this cake combines classic vanilla and caramel flavors with a soft crumb and creamy finish.

Ingredients

Scale

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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures an even distribution of the leavening agents and salt throughout the flour.
  3. Cream Butter and Sugars: In a large bowl, use a mixer to beat the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air for a lighter cake texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing gently after each addition to avoid overmixing, which can make the cake dense.
  6. Fold in Caramel Sauce: Gently fold in the 1/2 cup caramel sauce until just combined, giving the batter a rich, sweet caramel flavor.
  7. Divide and Bake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Avoid opening the oven door too early to maintain even baking.
  8. Cool Cakes: Allow the cakes to cool completely in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool fully before frosting.
  9. Prepare Caramel Frosting: In a saucepan over medium heat, melt the butter. Add the light brown sugar and heavy cream, bringing the mixture to a boil while stirring frequently. Remove from heat and let cool slightly.
  10. Finish Frosting: Once the butter mixture has cooled to lukewarm, beat in the vanilla extract and powdered sugar until the frosting is smooth, creamy, and spreadable.
  11. Assemble the Cake: Frost the cooled cakes by spreading the caramel frosting evenly over the top of one layer, then place the second cake layer on top and cover the entire cake with the remaining frosting.
  12. Garnish: Drizzle additional caramel sauce over the top of the frosted cake for an extra touch of decadence and serve.

Notes

  • Ensure the buttermilk and eggs are at room temperature for best batter consistency.
  • Do not overmix the batter to keep the cake tender.
  • If using store-bought caramel sauce, choose a high-quality one for best flavor.
  • Allow the frosting to cool enough before applying to prevent it from melting the cake layers.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Bring refrigerated cake to room temperature before serving for optimal texture and flavor.

Nutrition

Keywords: caramel cake, homemade cake, caramel frosting, decadent cake, buttermilk cake, dessert recipe

Find it online: https://frommamamaya.com/decadent-caramel-cake-recipe/