Homemade Caramel Cake Recipe

Introduction:

If you’re a fan of rich, buttery cakes with a sweet, indulgent flavor, this homemade caramel cake recipe will quickly become your go-to. With its moist, light texture and luscious caramel frosting, this cake is perfect for any occasion – from casual family gatherings to special celebrations. Baking this from scratch allows you to enjoy a fresh, melt-in-your-mouth dessert that is far superior to store-bought cakes. In this recipe, we will guide you through every step to create a homemade caramel cake that will impress anyone who takes a bite!

Ingredients:

For the Cake:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
¼ cup sour cream

For the Caramel Frosting:

1 cup brown sugar, packed
¼ cup unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
Pinch of salt

Directions:

Preheat the oven: Set your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Make the cake batter: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine dry and wet ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk and sour cream. Start and end with the flour mixture. Mix until just combined.
Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the caramel frosting: In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir occasionally until the mixture comes to a gentle boil, then let it simmer for 3-4 minutes, stirring constantly. Remove from heat and stir in the vanilla extract and a pinch of salt.
Frost the cake: Once the frosting has cooled slightly, beat in the powdered sugar until smooth. If the frosting is too thick, add a bit more cream to reach your desired consistency.
Assemble the cake: Once the cake layers are completely cooled, spread a layer of frosting on top of the first cake layer. Place the second cake layer on top and frost the top and sides generously. Serve and enjoy!

Serving and Storage Tips:

Serving: Slice the cake into 8-10 pieces, depending on your desired serving size. This caramel cake pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you live in a hot climate, it’s best to refrigerate the cake to prevent the frosting from melting. For longer storage, you can freeze the cake layers before frosting them. Just wrap them in plastic wrap and foil, then store in the freezer for up to 3 months.

Variations:

Nuts: Add chopped pecans or walnuts to the frosting for added texture and flavor.
Chocolate: For a chocolate caramel cake, add ¼ cup of unsweetened cocoa powder to the dry ingredients of the cake batter.
Caramel Drizzle: For an extra caramel touch, drizzle some homemade caramel sauce over the finished cake before serving.

FAQ:

Can I use a store-bought caramel sauce instead of making the frosting from scratch? Yes, you can use store-bought caramel sauce as a shortcut, but homemade caramel frosting adds an extra layer of richness and flavor that enhances the overall cake.
Can I make this cake in advance? Yes, you can make the cake layers a day ahead. Just store them tightly wrapped in plastic and refrigerate. Frost just before serving.
Why does my caramel frosting look grainy? Caramel can sometimes crystallize if it’s overcooked or if any sugar granules remain in the mixture. Make sure to stir constantly while cooking and allow the frosting to cool before spreading it on the cake.
Can I make this cake gluten-free? Yes, you can use a gluten-free flour blend in place of regular all-purpose flour. Make sure to check that your other ingredients, such as the baking powder and vanilla extract, are also gluten-free.