why make this recipe
Decadent Caramel Cake is a treat that satisfies anyone with a sweet tooth. This cake is not only rich and flavorful, but it’s also perfect for celebrations, gatherings, or simply to enjoy at home. The combination of caramel, butter, and sugar creates a luscious dessert that will leave you and your guests wanting more. It’s easy to make and is sure to impress with its beautiful layers and delightful taste.
how to make Decadent Caramel Cake
Ingredients:
- 3 large Eggs
- 1/2 cup Caramel sauce, store-bought or homemade
- 2 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 2 cups light packed Brown sugar
- 1 1/2 cups Granulated sugar
- 2 cups Powdered sugar
- 1/2 tsp Salt
- 3 tsp Vanilla
- 1 1/2 cups unsalted Butter
- 1 cup Buttermilk
- 1/4 cup Heavy cream
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla, mixing well.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, mixing until just combined.
- Fold in the caramel sauce gently.
- Divide the batter evenly among the three prepared pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Once cool, frost the cake with a mixture of powdered sugar and heavy cream or your preferred frosting.
how to serve Decadent Caramel Cake
Serve the Decadent Caramel Cake at room temperature. You can enjoy it plain, or you can add some extra caramel drizzle on top for a beautiful presentation. Pair it with a scoop of vanilla ice cream or fresh whipped cream to enhance the flavors.
how to store Decadent Caramel Cake
To store leftover cake, place it in an airtight container. You can keep it at room temperature for a day or two, or refrigerate it for longer freshness. If the cake has frosting, it’s best to keep it in the fridge to maintain its quality.
tips to make Decadent Caramel Cake
- Make sure all your ingredients are at room temperature before starting.
- Be careful not to overmix the batter; mix until just combined for a lighter cake.
- Feel free to adjust the amount of caramel sauce to your taste preference.
variation
You can add nuts, like pecans or walnuts, to the batter for an extra crunch. Another variation is to use chocolate frosting instead of the cream frosting for a chocolate-caramel twist.
FAQs
-
Can I use homemade caramel sauce?
Yes, homemade caramel sauce works wonderfully and adds a personal touch to your cake. -
What can I substitute for buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using it in the recipe. -
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it well in plastic wrap and place it in an airtight container. It can be stored for up to three months.
Decadent Caramel Cake
- Total Time: 60 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and flavorful cake perfect for celebrations, featuring layers of caramel that will impress your guests.
Ingredients
- 3 large Eggs
- 1/2 cup Caramel sauce, store-bought or homemade
- 2 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 2 cups light packed Brown sugar
- 1 1/2 cups Granulated sugar
- 2 cups Powdered sugar
- 1/2 tsp Salt
- 3 tsp Vanilla
- 1 1/2 cups unsalted Butter
- 1 cup Buttermilk
- 1/4 cup Heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla, mixing well.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, mixing until just combined.
- Fold in the caramel sauce gently.
- Divide the batter evenly among the three prepared pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Once cool, frost the cake with a mixture of powdered sugar and heavy cream or your preferred frosting.
Notes
Store leftover cake in an airtight container. Keep at room temperature for up to two days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: cake, caramel, dessert, celebration, sweet