Description
A delicious caramel cake with layers of moist cake and rich caramel frosting.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups brown sugar (for frosting)
- 1 cup heavy cream (for frosting)
- 1/2 cup butter (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8 or 9-inch cake pans.
- In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together cake flour, baking powder, and salt.
- Gradually add dry ingredients and milk to the butter mixture, alternating between the two, beginning and ending with dry ingredients.
- Divide batter evenly into prepared pans.
- Bake for 22–28 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks.
- For the frosting: In a heavy saucepan, melt 1/2 cup butter and 2 cups brown sugar over medium heat. Stir constantly until smooth.
- Add 1 cup heavy cream and bring to a gentle boil. Simmer for 3–4 minutes.
- Remove from heat and let cool until thickened but spreadable.
- Assemble the cake by spreading caramel frosting between layers and over the entire cake. Smooth with an offset spatula.
Notes
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For a richer flavor, use dark brown sugar in the frosting.
- Ensure the butter is at room temperature for easier mixing.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg