Caramel Cake Recipe:
Ingredients:
For the Cake:
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 4 cups powdered sugar
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Prepare the Cake Batter:
- In a large mixing bowl, cream together the sugar and softened butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, and mix well after each addition.
- Stir in the vanilla extract until well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake the Cakes:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for 5-10 minutes, then remove them from the pans and let them cool completely on wire racks.
- Make the Caramel Frosting:
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar and milk, and bring to a boil, stirring constantly.
- Reduce the heat to low and simmer for 2 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract.
- Let the caramel mixture cool to room temperature.
- In a large mixing bowl, beat the powdered sugar and caramel mixture together until smooth and creamy.
- Assemble the Cake:
- Once the cakes are completely cool, spread a generous layer of caramel frosting between each layer and over the top and sides of the cake.
- Decorate the cake with additional caramel sauce or toppings of your choice, if desired.
Enjoy your delicious homemade caramel cake!
Popular questions and their answers related to Caramel Cake Recipe :
Q: Can I use salted butter instead of unsalted butter for the cake? A: Yes, you can use salted butter if that’s what you have on hand. Just be mindful of the additional salt content and adjust the amount of salt in the recipe accordingly to avoid the cake becoming too salty.
Q: Can I substitute regular milk for buttermilk? A: While buttermilk adds a tangy flavor and moisture to the cake, you can substitute it with regular milk in a pinch. To mimic the acidity of buttermilk, you can add a tablespoon of lemon juice or vinegar to the milk and let it sit for a few minutes before using it in the recipe.
Q: Can I make the caramel frosting ahead of time? A: Yes, you can make the caramel frosting ahead of time and store it in an airtight container in the refrigerator. When you’re ready to use it, let it come to room temperature and then re-whip it to restore its creamy texture before frosting the cake.
Q: How should I store the caramel cake? A: Store the caramel cake in an airtight container or cake carrier at room temperature for up to 2-3 days. If it’s a warm day or you’re in a humid climate, you may want to store it in the refrigerator to prevent the frosting from melting. Just be sure to let it come to room temperature before serving for the best taste and texture.
Q: Can I freeze the caramel cake? A: Yes, you can freeze the caramel cake either frosted or unfrosted. Wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 1-2 months. Thaw the cake overnight in the refrigerator before serving.