If you’re looking for a show-stopping dessert that will impress your guests, look no further than this caramel cake. With its rich flavor and creamy texture, this cake is perfect for any occasion, from birthdays to dinner parties. The combination of fluffy cake layers and a silky caramel frosting creates a delightful balance that will leave everyone asking for seconds. Let’s dive into the sweet details of this delectable recipe.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
- ½ cup heavy cream
- Optional: sea salt for garnish
Servings and Cooking Time
This caramel cake serves 8 people. Preparation time is approximately 20 minutes, and cooking time is about 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 15g fat, 45g carbohydrates, 4g protein, and 25g sugar. Note that these values are for one person and may vary based on specific ingredient brands.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Pour the batter evenly into the prepared pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, spread caramel sauce between the layers and on top of the cake. Garnish with sea salt if desired.
Alternative Ingredients
If you want a lighter version, consider using Greek yogurt instead of butter or substituting almond milk for regular milk. You can also use a sugar substitute for a lower-calorie option.
Serving and Pairings
This caramel cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of coffee or tea also complements the sweet flavors perfectly.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and freeze for up to 2 months. To reheat, let it come to room temperature, and enjoy!
Cooking Mistakes
- Not measuring ingredients accurately can affect the cake’s texture.
- Overmixing the batter may result in a dense cake.
- Skipping the cooling step before frosting can cause the frosting to melt.
- Using a hot oven can lead to uneven baking.
- Not greasing the pans properly can make removing the cakes difficult.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Test your cake for doneness with a toothpick.
- For a richer flavor, let the caramel sauce cool slightly before using.
- Consider adding nuts for added texture and flavor.
FAQs
Can I use a different frosting?
Yes, feel free to experiment with cream cheese frosting or chocolate ganache if caramel isn’t your preference.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend to make this cake gluten-free.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and frost them the day you’re serving.
What can I do with leftover caramel sauce?
Leftover caramel sauce can be used as a topping for ice cream, pancakes, or even drizzled over fruit.
Is this cake suitable for freezing?
Yes, you can freeze the baked and cooled cake layers without frosting. Just wrap them tightly in plastic wrap and foil.
Conclusion
This caramel cake is a delightful treat that balances sweetness with rich, buttery flavors. Whether for a special occasion or just because, this recipe is sure to become a favorite in your baking repertoire. Enjoy baking and indulging in this sweet masterpiece!
Caramel Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- ½ cup heavy cream
- Optional: sea salt for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Pour the batter evenly into the prepared pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, spread caramel sauce between the layers and on top of the cake. Garnish with sea salt if desired.
