Decadent Caramel Cake (Printable)
An indulgent, rich, and buttery cake layered with silky caramel frosting and topped with a glossy caramel drizzle.
# 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
# Directions:
01 - Preheat oven to 350°F. Grease and flour three 8-inch cake pans; line bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large mixing bowl, beat butter and sugar until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Alternately add flour mixture and milk to the creamed mixture in three additions, beginning and ending with flour. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto 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 golden amber, 7-10 minutes. Remove from heat; carefully whisk in butter, then cream and salt. Cool to room temperature.
07 - Beat butter until creamy. Gradually add powdered sugar, then incorporate caramel sauce, vanilla, and salt. Beat until light and fluffy, approximately 2-3 minutes.
08 - Place one cake layer on a serving platter. Spread with a generous layer of caramel frosting. Repeat with remaining layers. Frost top and sides evenly. Drizzle extra caramel sauce over top for a glossy finish.
09 - Refrigerate assembled cake for at least 30 minutes before serving to ensure cleaner slices.
# Expert Tips:
01 -
- The three-layer presentation looks like something from a bakery window but comes together with surprisingly manageable steps
- That homemade caramel creates depth of flavor store-bought versions can never quite achieve
- The cake itself is incredibly moist, staying fresh for days thanks to all that buttery richness
02 -
- Sugar can go from perfect amber to burned in seconds, so have your cream and butter measured and ready before you start making caramel
- Room temperature ingredients prevent curdling and ensure even baking—take everything out at least an hour before you begin
- The cakes must be completely cool before frosting or the caramel will slide right off that beautiful exterior
03 -
- Clear glass bowls help you see exactly when your sugar has dissolved completely before the caramelization begins
- If your caramel seizes, dont panic—gently reheat it while stirring constantly and it will smooth back out