Classic Caramel Cake
Classic Caramel Cake
Ingredients
For the Cake
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Caramel Sauce
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Caramel Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/2 cup caramel sauce, cooled (from above recipe)
- 2 tablespoons heavy cream, or more, as needed
- 1/4 teaspoon salt
Instructions
- 1
Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 6
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 7
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take at least 30 minutes.
⏱️ 30 min
- 8
While the cakes cool, prepare the caramel sauce. In a heavy-bottomed saucepan, combine 1 1/2 cups granulated sugar and 1/4 cup water. Cook over medium heat, stirring until the sugar dissolves.
⏱️ 5 min
- 9
Once the sugar is dissolved, stop stirring and continue to cook until the syrup turns a deep amber color. This can take 8-12 minutes. Watch carefully to prevent burning.
⏱️ 10 min
- 10
Carefully and slowly pour the warmed heavy cream into the hot caramel (it will bubble up vigorously). Stir until smooth. Remove from heat.
⏱️ 2 min
- 11
Stir in the 4 tablespoons unsalted butter pieces, 1/2 teaspoon salt, and 1 teaspoon vanilla extract until the butter is melted and incorporated. Let the caramel sauce cool completely, about 30 minutes. It will thicken as it cools.
⏱️ 30 min
- 12
To make the caramel buttercream, in a large bowl, beat the 1 cup softened unsalted butter with an electric mixer until creamy.
⏱️ 3 min
- 13
Gradually add the 3 cups sifted powdered sugar, beating until well combined. Add 1/2 cup cooled caramel sauce, 2 tablespoons heavy cream, and 1/4 teaspoon salt. Beat until light and fluffy. Add more heavy cream, 1 teaspoon at a time, if needed to reach desired consistency.
⏱️ 7 min
- 14
Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate. Spread a generous layer of caramel buttercream over the top.
⏱️ 5 min
- 15
Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining caramel buttercream.
⏱️ 5 min
- 16
Drizzle any remaining caramel sauce over the top of the cake, allowing it to drip down the sides. Serve immediately or refrigerate until ready to serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Caramel Cake
For the Cake
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Caramel Sauce
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Caramel Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/2 cup caramel sauce, cooled (from above recipe)
- 2 tablespoons heavy cream, or more, as needed
- 1/4 teaspoon salt
Instructions
- 1
Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon salt. Set aside.
⏱️ 2 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 6
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 7
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take at least 30 minutes.
⏱️ 30 min - 8
While the cakes cool, prepare the caramel sauce. In a heavy-bottomed saucepan, combine 1 1/2 cups granulated sugar and 1/4 cup water. Cook over medium heat, stirring until the sugar dissolves.
⏱️ 5 min - 9
Once the sugar is dissolved, stop stirring and continue to cook until the syrup turns a deep amber color. This can take 8-12 minutes. Watch carefully to prevent burning.
⏱️ 10 min - 10
Carefully and slowly pour the warmed heavy cream into the hot caramel (it will bubble up vigorously). Stir until smooth. Remove from heat.
⏱️ 2 min - 11
Stir in the 4 tablespoons unsalted butter pieces, 1/2 teaspoon salt, and 1 teaspoon vanilla extract until the butter is melted and incorporated. Let the caramel sauce cool completely, about 30 minutes. It will thicken as it cools.
⏱️ 30 min - 12
To make the caramel buttercream, in a large bowl, beat the 1 cup softened unsalted butter with an electric mixer until creamy.
⏱️ 3 min - 13
Gradually add the 3 cups sifted powdered sugar, beating until well combined. Add 1/2 cup cooled caramel sauce, 2 tablespoons heavy cream, and 1/4 teaspoon salt. Beat until light and fluffy. Add more heavy cream, 1 teaspoon at a time, if needed to reach desired consistency.
⏱️ 7 min - 14
Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate. Spread a generous layer of caramel buttercream over the top.
⏱️ 5 min - 15
Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining caramel buttercream.
⏱️ 5 min - 16
Drizzle any remaining caramel sauce over the top of the cake, allowing it to drip down the sides. Serve immediately or refrigerate until ready to serve.
⏱️ 3 min