Caramel Cake
This amazing Caramel Cake recipe is a total showstopper and a must make for caramel lovers! A tender, moist cake with subtle caramel notes is generously frosted with a rich, decadent caramel frosting - superb! Enjoy with an afternoon coffee, share with friends and family during the holiday season or serve for dessert this weekend - you really can't go wrong!
Servings 12
Calories 786kcal
Ingredients
Caramel Cake
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup vegetable oil
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ⅔ cup light brown sugar packed
- 1 tablespoon vanilla extract
- 4 large eggs room temperature
- 1 ¼ cups buttermilk room temp
Caramel Frosting
- 1 cup dark brown sugar packed
- 1 cup light brown sugar packed
- 1 cup unsalted butter cut into tablespoons
- ½ teaspoon fine sea salt
- ⅓ cup evaporated milk
- ⅓ cup heavy cream
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven 350°F. Lightly grease two 9 inch round cake pans with baking spray. Place a parchment paper circle in the bottom of each pan. Spray the parchment with baking spray. Set aside.
- Whisk together the flour, baking powder, baking soda and salt in a medium size bowl.
- Add the oil and butter to the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat together until fully combined.
- Beat in the granulated and brown sugar on medium speed for 3 minutes or until fully combined.
- Add the vanilla extract and mix until combined.
- Next, add the eggs, one at a time, until completely incorporated.
- Add the dry ingredients and the buttermilk, alternating between the two, scraping down the sides of the bowl as necessary. (Stir in half of the dry ingredients, then half of the buttermilk and then repeat.)
- Evenly divide the batter between the prepared cake pans. Smooth the top with an offset spatula.
- Bake the cakes for 22 to 27 minutes or until an inserted toothpick comes out clean. Let the cakes cool completely in the pan.
- Carefully remove the cakes from the pans and place on a level surface. Use a large serrated knife to cut any doming or uneven parts of the cake if there are any.
- Place one of the cakes on your cake stand or plate. Set aside.
Prepare The Caramel Frosting
- Combine the brown sugar (both light and dark), butter and salt in a medium saucepan over medium heat. As the butter melts, stir to combine.
- Whisk in the evaporated milk and the heavy cream.
- Bring to a simmer and continue simmering for 4 minutes (you will notice the mixture starts to thicken.) Transfer the mixture immediately to a heat safe bowl or heat safe bowl of a stand mixer.
- Using your stand mixer or electric hand mixer, gradually add the powdered sugar a little at a time until fully combined. Beat in the vanilla extract.
- Now it’s time to work fast while the frosting still has a spreadable consistency.
- Spoon about ¾ cup of the frosting on top of the cake on the cake stand and use an offset spatula to spread it evenly on top of the cake.
- Carefully place the remaining cake top side down on top of the caramel frosting. Spread the remaining frosting on the top and sides working quickly to ensure the cake is frosted before the frosting starts to get stiff.
- Allow the frosting to set up completely, about 2 to 3 hours, before slicing and serving.
Notes
Storage Information
Store and leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To Freeze: Wrap cake tightly in plastic wrap and then in foil. Place in an airtight container or ziploc bag and freeze for up to 3 months. Let defrost at room temperature or in the fridge overnight before enjoying.
Nutrition
Calories: 786kcal | Carbohydrates: 108g | Protein: 6g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 314mg | Potassium: 254mg | Fiber: 1g | Sugar: 86g | Vitamin A: 944IU | Vitamin C: 0.2mg | Calcium: 141mg | Iron: 2mg