Decadent Caramel Cake (Printable)
Rich buttery cake with silky caramel frosting and glossy topping
# What You’ll Need:
→ Cake Components
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk
→ Caramel Sauce
09 - 1 cup granulated sugar
10 - 1/4 cup water
11 - 6 tablespoons unsalted butter, cubed
12 - 1/2 cup heavy cream
13 - 1/4 teaspoon salt
→ Caramel Frosting
14 - 1 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 1/2 cup prepared caramel sauce
17 - 1 teaspoon vanilla extract
18 - 1/4 teaspoon salt
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour three 8-inch cake pans; line bottoms with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until uniformly blended.
03 - Beat butter and sugar in a large mixing bowl until light and fluffy, approximately 3-4 minutes. Incorporate eggs one at a time, then blend in vanilla extract.
04 - Add flour mixture and milk alternately to the creamed mixture in three additions, beginning and ending with flour. Mix only until just incorporated.
05 - Distribute batter evenly among prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center emerges clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - Combine sugar and water in a heavy saucepan over medium heat, swirling gently until sugar dissolves. Increase heat to medium-high and cook until reaching golden amber color, 7-10 minutes. Remove from heat; carefully whisk in butter, followed by cream and salt. Cool to room temperature.
07 - Beat butter until creamy. Gradually incorporate powdered sugar, then add caramel sauce, vanilla, and salt. Whip until light and fluffy, approximately 2-3 minutes.
08 - Position one cake layer on a serving platter. Spread with an even layer of caramel frosting. Repeat with remaining layers. Frost top and sides completely. Drizzle additional caramel sauce over the top for a glossy finish.
09 - Refrigerate assembled cake for at least 30 minutes before serving to ensure clean slices.
# Expert Advice:
01 -
- The three tender layers strike that perfect balance between substantial and airy, never leaving you feeling weighed down by too much density
- Homemade caramel sauce transforms simple buttercream into something restaurant worthy and deeply impressive
- This cake actually tastes better the next day, making it ideal for make ahead entertaining
02 -
- Caramel can go from perfect to burnt in seconds so have all your ingredients measured and ready before you start cooking the sugar
- Room temperature ingredients prevent curdling and ensure the batter emulsifies properly for an even texture
- Cooling the cakes completely before frosting prevents the buttercream from melting and sliding off the layers
03 -
- Clear glass bowls make it easier to monitor the color of your caramel as it cooks
- Adding a tablespoon of corn syrup to the caramel sauce helps prevent crystallization