Caramel Cake

5 from 6 votes

Caramel cake is tender and tasty, with layers of light cake smothered with caramel frosting and topped off with caramel syrup!

Prep Time45

Cook Time30

Cool30

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

Equipment

Ingredients

for the cake:

2 cups sugar
1 cup butter
3 large eggs
2⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract

for the frosting:

12 tablespoons butter, cut into pieces
1½ cups brown sugar, packed
½ cup heavy whipping cream, divided
½ teaspoon salt
3½ - 4 cups powdered sugar
½ cup caramel ice cream topping

Instructions

Cake

Preheat the oven to 350°F. Grease and flour two 8-inch cake pans.
In a large bowl or the bowl of a stand mixer, beat sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
In a small bowl, whisk flour, baking powder, baking soda, and salt. Whisk buttermilk and vanilla in a measuring cup.
With the mixer running on low speed, add the flour to the batter in three batches, alternating with the buttermilk. Mix until smooth.
Divide the batter evenly between the prepared cake pans. Bake 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

Frosting

Add butter to a medium saucepan and melt over medium heat. Stir in brown sugar, half of the cream, and salt.
Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer. Simmer two minutes, then remove from heat.
Pour the caramel into a large bowl or the bowl of a stand mixer. Let cool for at least 30 minutes.
After the caramel has cooled, add powdered sugar and the remaining heavy cream, and mix until smooth.
Add additional powdered sugar as needed to make a frosting that is smooth, with a buttercream consistency.

Assemble the Cake

Level the tops with a serrated knife. Spread 1 cup of frosting on top of one layer of the cake, then top with the remaining layer.
Frost the sides and top of the cake. Drizzle with the caramel sauce as desired, and serve.

Video

Notes

STORE this cake at room temperature on a cake stand with a lid or lightly covered with plastic wrap for 1-2 days or in the fridge for 3-4 days. Stick a few toothpicks on the top of the cake to prevent sticking.

FREEZE leftover cake. Flash freeze first by placing the leftovers on a baking pan and sticking them in the freezer until solid. Wrap with plastic wrap then again with foil. Freeze for 2-3 months. To eat, simply unwrap and thaw.

Nutrition