Caramel Cake

Indulge in the rich and decadent flavors of Caramel Cake, a delightful dessert that combines moist cake layers with a luscious caramel frosting. This recipe features a unique blend of simple ingredients, resulting in a tender crumb and a melt-in-your-mouth experience.

Perfect for celebrations or any sweet craving, this cake is a showstopper that will impress your family and friends. The homemade caramel frosting adds a luxurious touch, making every slice a true treat. Enjoy this classic dessert with a cup of coffee or tea for an irresistible pairing!

Caramel Cake

Ingredients

Cake

2 cups all purpose flour, plus 2 tbsp

2 cups white granulated sugar

¼ tsp salt

1 cup of water

2 sticks unsalted butter

½ cup Buttermilk

2 eggs

1 tsp baking soda

1 tsp vanilla

Frosting

3 cups granulated sugar

1 cup heavy cream

1 stick butter

2 tsp vanilla

Pinch of salt

Instructions

Step 1:

Preheat the oven to 350* and butter and flour two round 9 inch cake pans

Sift the flour and salt into a large bowl

Step 2:

Add the sugar, whisk until blended

Combine the water and butter in a saucepan

Step 3:

Add the soda, buttermilk, vanilla and eggs until it is well blended

Pour the butter and water over the flour mix when it boils

Step 4:

Stir until smooth

Pour evenly into the two prepared cake pans.

Step 5:

Bake for 20 to 25 minutes, test with a toothpick after 15 minutes

Let cool for 15 minutes, then turn out and place on parchment paper on racks to continue cooling

Caramel Frosting

Step 6:

You will need two saucepans for this

In a large saucepan, put 2 cups of sugar, butter, cream and a pinch of salt

Step 7:

Cook on medium until it is almost to a boil

The other saucepan will have the syrup you will need to add

Step 8:

In a saucepan put in ½ cup of sugar, you will not stir this sugar.

You will shake the pan once in a while to move the sugar around. This sugar syrup is what you will pour into your other saucepan

Step 9:

Once you pour the syrup in continue to cook on medium to medium high until it reaches a boiling stage, the softball stage of 232* on a candy thermometer.

Remove the pan from the heat and stir in the vanilla

Step 10:

Allow to cool for 15 minutes

Using a hand mixer, beat until it becomes a frosting consistency.

If it becomes too thick, add a little cream at a time until you have the consistency you want.

Enjoy!

Notes:

Ingredient Quality: Use high-quality butter and vanilla extract for the best flavor in both the cake and frosting.

Sifting Flour: Sifting the flour and salt helps aerate the mixture, resulting in a lighter cake. Don’t skip this step!

Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by mixing ½ cup milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Baking Time: Oven temperatures can vary, so start checking for doneness at 15 minutes. The cake is ready when a toothpick inserted in the center comes out clean.

Cooling the Cake: Allow the cake to cool in the pans for 15 minutes to prevent sticking, but don’t leave it too long, as it can become soggy.

Caramel Syrup Technique: When making the caramel syrup, ensure not to stir the sugar until it begins to dissolve, as this can cause crystallization.

Thermometer Use: A candy thermometer is crucial for achieving the right consistency in the frosting. If you don’t have one, the syrup should form a soft ball when dropped into cold water.

Frosting Consistency: If the frosting becomes too thick while cooling, add cream a teaspoon at a time until you reach your desired spreadable consistency.

Serving Suggestions: This cake pairs wonderfully with a scoop of vanilla ice cream or fresh berries for an extra touch.

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness, but allow to come to room temperature before serving for the best texture.

Nutrition Information:

SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture, but you may need to adjust the liquid slightly.

What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing ½ cup of milk with 1 teaspoon of vinegar or lemon juice and letting it sit for 5-10 minutes.

How do I prevent my caramel from crystallizing?

Avoid stirring the sugar once it starts melting.

If needed, gently swirl the pan to move the sugar around.

What if I don’t have a candy thermometer?

The caramel is ready when it forms a soft ball when dropped into cold water.

You can also use the “thread” test; it should form a thin thread when drizzled from a spoon.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, typically around 20-25 minutes.

Can I make this cake ahead of time?

Yes, you can bake the cake in advance and store it wrapped in plastic wrap at room temperature for up to 2 days, or refrigerate for longer storage.

What if my frosting is too thick?

If the frosting becomes too thick, gradually add a little cream, mixing well until you achieve your desired consistency.

Can I use a different type of frosting?

Absolutely! Feel free to experiment with buttercream, cream cheese frosting, or even ganache for a different flavor profile.

How should I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Allow it to come to room temperature before serving.

Can I freeze the cake?

Yes, you can freeze the unfrosted cake layers wrapped in plastic wrap and then in foil for up to 3 months.

Thaw them in the fridge overnight before frosting.