Introduction

There’s something irresistibly nostalgic about a rich, moist caramel cake. This homemade caramel cake combines fluffy layers of tender vanilla cake with a luscious, buttery caramel frosting that melts in your mouth. Perfect for celebrations or an indulgent treat, this cake is a timeless favorite that everyone will love.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup buttermilk

For the Caramel Frosting:

• 1 cup unsalted butter
• 2 cups packed brown sugar
• ½ cup milk
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract
• Pinch of salt

Instructions

Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 3-5 minutes.
4. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix just until combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Caramel Frosting:

1. In a medium saucepan, melt butter over medium heat.
2. Stir in the brown sugar and milk, and bring the mixture to a boil. Let it boil for 1-2 minutes while stirring constantly.
3. Remove from heat and cool slightly (about 5-10 minutes).
4. Transfer the mixture to a large bowl and gradually beat in the powdered sugar until smooth and spreadable.
5. Stir in vanilla extract and a pinch of salt. If the frosting is too thick, add a bit more milk; if too thin, add more powdered sugar.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a generous amount of caramel frosting on top.
2. Place the second cake layer over the frosting and cover the entire cake with the remaining frosting.
3. Optional: Decorate with toasted nuts or caramel drizzle.

Description

This homemade caramel cake features moist vanilla layers smothered in a creamy, rich caramel frosting. The brown sugar caramel frosting provides a deep, buttery sweetness that perfectly complements the tender crumb of the cake. It’s a crowd-pleaser ideal for birthdays, holidays, or any special occasion that calls for a classic, comforting dessert.

Tips

• Use room temperature ingredients for the best cake texture.
• Don’t overmix the batter; mix just until ingredients are combined to avoid a dense cake.
• Cool the caramel mixture before adding powdered sugar to prevent a runny frosting.
• For extra flavor, add a pinch of cinnamon or a splash of bourbon to the frosting.
• Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Common Corrections (Mistakes to Avoid)

• Overbaking the cake: This can dry out the cake. Check doneness starting at 25 minutes.
• Adding frosting while it’s too warm: Warm frosting will melt and run off the cake, so cool it before frosting.
• Skipping sifting powdered sugar: Unsifted sugar can cause lumps in the frosting.
• Not greasing pans properly: Cake can stick, so grease and flour pans well.

Enjoy!

Serve your homemade caramel cake with a hot cup of coffee or tea for the ultimate cozy dessert experience. Share it with family and friends and watch it disappear in no time!