Homemade Caramel Cake

Homemade Caramel Cake: A Step-by-Step Guide

There’s something undeniably comforting about the rich, buttery flavor of a homemade caramel cake. Whether for a special occasion or a cozy dessert after dinner, this classic treat never fails to impress. This guide will walk you through the process of creating a moist and flavorful caramel cake with a luscious caramel frosting—all from scratch.

Ingredients You’ll Need

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs (at room temperature)
• 1 cup whole milk (at room temperature)
• 2 teaspoons vanilla extract

For the Caramel Frosting:

• 1 cup unsalted butter
• 2 cups packed light brown sugar
• ½ cup heavy cream
• 4 cups powdered sugar (sifted)
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare for Baking

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

1. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.

Step 3: Cream the Butter and Sugar

1. In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy. This should take about 3-4 minutes.
2. Add the eggs, one at a time, beating well after each addition.

Step 4: Combine Wet and Dry Ingredients

1. Reduce the mixer speed to low. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients.
2. Mix in the vanilla extract until just combined. Be careful not to overmix, as this can result in a dense cake.

Step 5: Bake the Cake Layers

1. Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Caramel Frosting

Prepare the Caramel Base:

1. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream.
2. Stir continuously until the sugar dissolves and the mixture begins to bubble gently. Let it simmer for 2-3 minutes.
3. Remove the saucepan from heat and let the caramel cool for about 10 minutes.

Finish the Frosting:

1. Transfer the cooled caramel mixture to a mixing bowl.
2. Gradually add the powdered sugar, one cup at a time, beating on low speed until smooth.
3. Add the vanilla extract and continue mixing until the frosting reaches a spreadable consistency. If the frosting is too thick, add a splash of cream; if too thin, add more powdered sugar.

Step 7: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top.
2. Add the second cake layer on top, ensuring it is level.
3. Spread the remaining frosting over the top and sides of the cake, smoothing it with an offset spatula or a knife.

Step 8: Optional Garnish

• Drizzle additional caramel sauce over the cake for an extra touch of indulgence.
• Sprinkle chopped pecans or sea salt flakes for added texture and flavor.

Tips for Perfecting Your Caramel Cake

1. Use room-temperature ingredients: This ensures smoother batter and better incorporation.
2. Don’t rush the caramel frosting: Allow it to cool adequately before adding powdered sugar to avoid runny frosting.
3. Chill before slicing: For cleaner slices, refrigerate the cake for 30 minutes before serving.

Enjoy Your Homemade Caramel Cake

Your homemade caramel cake is now ready to serve! The moist layers paired with the rich caramel frosting create a dessert that’s both decadent and delightful. Whether you’re sharing it with friends and family or indulging solo, this cake is sure to be a hit. Bon appétit!