Caramel Cake Recipe Caramel Frosting
Caramel Cake Recipe Caramel Frosting
The caramel cake is tender and delicious, with a thin layer of cake covered with caramel frosting and finished with caramel syrup!
Caramel lovers are in love with this cake. Mouth-watering caramel frosting covered in fluffy layers is the perfect fall cake to celebrate the season. For more treats to satisfy your caramel taste buds, try Caramel Apple Dip, Caramel Cookies, and Caramel Popcorn.
Calling all caramel lovers!
Caramel is one of my favorite flavors. I especially love homemade caramel. What could be better than combining buttery sweetness with a cake! This cake hits the caramel spot. It was tender and moist and full of caramel flavor.
You can even mix it up by adding flavors that complement the caramel. It would be delicious with a thin layer of caramel apples in the center, or maybe even sprinkle some candied pecans on top.
Even if you leave the cake untouched, it’s a perfect fall treat. I’ll get my glass of hot apple cider. Ok.
How to Make Homemade Caramel Cake
Prepare. Preheat oven to 350 degrees. Grease and flour two 8-inch cake pans.
cream. 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, beating well after each addition.
brush. In a small bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl or measuring cup, whisk together buttermilk and vanilla extract.
mix. With the mixer running on low speed, add the flour to the batter in three batches, alternating with the buttermilk. Blend until smooth. Divide the batter evenly between the prepared cake pans.
bake. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let it cool completely.
simmer. While the cake is baking, add the butter to a medium saucepan and melt over medium heat. Add brown sugar, 1/4 cup cream and salt. Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer. Simmer for two minutes, then remove from heat.
cool. Pour the caramel into a large bowl or the bowl of a stand mixer. Cool for at least 30 minutes.
combine. After caramel cools, add 3 cups powdered sugar and remaining 1/4 cup heavy cream and beat until smooth. Add additional powdered sugar as needed to make the frosting smooth and creamy.
Assembly and service. To assemble the cake, use a serrated knife to flatten the top. Spread 1 cup frosting on one layer of cake, then spread the remaining layer on top. Frost the sides and top of the cake. Drizzle with caramel ice cream as desired and serve.
cake: After reading the recipe card, you will notice that the cake section is really just a vanilla cake recipe. You can definitely use your favorite vanilla cake recipe. If you’re in a hurry, you can make a box cake or buy two round vanilla cakes from the bakery.
Cake portions can be made ahead of time and stored in the refrigerator. Let the cake cool, wrap in plastic wrap, and wrap in foil. Label and freeze for up to 3 months. Thaw, frost and serve.
Caramel Frosting
What really makes this cake shine like a caramel cake depends on the frosting.
- You can use light brown or dark brown sugar, or even a mixture of the two.
- Use a larger pan as the caramel will bubble a lot and you don’t want it to spill over the sides.
- Do not overcook the caramel or it will become too difficult to mix
- Brush the sides of the pan while cooking to help prevent crystals from forming
- Make sure the butter and cream are at room temperature before adding the caramel mixture.
Decorate The cake can be as simple as a smooth roll on top of caramel frosting, or you can break out your piping tips and piping in different designs. You can add caramel or chocolate drizzle. Finally, you can top it with a nice toasted crumbled nut.
Cupcake Edition + Storage
Caramel Cupcakes: One of the nice things about cake batter is that you can easily bake it in different cake pans. All you have to do is adjust the baking time. To make these into cupcakes, line a pan with cupcake liners and fill about ⅔ with the batter. Bake at 350° for 15-20 or until a toothpick inserted in the center comes out clean. Top with caramel frosting.
shop This cake is Room temperature On a cake stand with a lid, or lightly cover with plastic wrap. To keep the plastic wrap from touching the caramel, you can insert a few toothpicks on top of the cake and then cover the top with the plastic wrap. Cakes should keep for 1-2 days at room temperature or 3-4 days in the refrigerator.
you can also freeze Leftover cake. Start by placing leftovers on a baking sheet, then place them in the refrigerator until set, then snap freeze. Wrap in plastic wrap, then foil again. Freeze for 2-3 months. When you’re ready to eat, just open the package and let it thaw.
if you want make this cake ahead of time, it’s best to store the cake and frosting separately until you’re ready to frost and serve. Use the storage tips above to store the cake. Store frosting in an airtight container in the refrigerator for up to a week or in the refrigerator for up to a month.
For more cakes, try:
Course dessert
American food
Prep time 45 minutes
Cook Time 30 minutes
Total time 2 hours 30 minutes
Serving Size 12
Calories 937 kcal
by Lil’ Luna
cake:
- 2 cups sugar
- 1 cup butter
- 3 large eggs
- 2 1/3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
Frosting:
- 12 tablespoons butter cut into cubes
- 1 1/2 cups packed brown sugar
- 1/2 cup heavy cream divided
- 1/2 teaspoon salt
- 3 ½ – 4 cups powdered sugar
- 1/2 cup caramel ice cream topping
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Preheat oven to 350 degrees. Grease and flour two 8-inch cake pans.
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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, beating well after each addition.
-
In a small bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl or measuring cup, whisk together buttermilk and vanilla extract.
-
With the mixer running on low speed, add the flour to the batter in three batches, alternating with the buttermilk. Blend until smooth. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let it cool completely.
-
While the cake is baking, add the butter to a medium saucepan and melt over medium heat. Add brown sugar, 1/4 cup cream and salt. Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer. Simmer for two minutes, then remove from heat. Pour the caramel into a large bowl or the bowl of a stand mixer. Cool for at least 30 minutes.
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After caramel cools, add 3 cups powdered sugar and remaining 1/4 cup heavy cream and beat until smooth. Add additional powdered sugar as needed to make the frosting smooth and creamy.
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To assemble the cake, use a serrated knife to flatten the top. Spread 1 cup frosting on one layer of cake, then spread the remaining layer on top. Frost the sides and top of the cake. Drizzle with caramel ice cream as desired and serve.