Caramel Cake with Caramel Sauce Recipe: A Sweet Delight for Every Occasion

Are you craving a dessert that is both rich and comforting? Look no further than this classic Caramel Cake topped with a luscious caramel sauce. This delicious treat combines a moist, buttery cake with a smooth and creamy caramel glaze, perfect for family gatherings, birthday celebrations, or simply to satisfy your sweet tooth.

Ingredients You Will Need

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Caramel Sauce:

• 1 cup granulated sugar
• ½ cup unsalted butter
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions to Make the Perfect Caramel Cake

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or you can line them with parchment paper for easier removal.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that the cake rises evenly and has a light, airy texture.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer. Continue mixing until the mixture becomes light and fluffy, which should take about 3-5 minutes. This step is crucial as it incorporates air into the batter, making the cake soft and moist.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract. Make sure all ingredients are well combined to avoid lumps in the batter.

Step 5: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix, as this can make the cake dense.

Step 6: Pour Batter and Bake

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the Caramel Sauce

Step 1: Melt the Sugar

In a medium saucepan over medium heat, add the granulated sugar. Stir continuously until the sugar melts and turns a deep amber color. Be careful not to let it burn; caramel can go from perfect to burnt very quickly!

Step 2: Add Butter and Cream

Once the sugar is melted, add the butter and stir until fully melted. Slowly pour in the heavy cream while continuously stirring. The mixture will bubble up, so be cautious. Stir until all ingredients are well combined and the sauce is smooth.

Step 3: Add Vanilla and Salt

Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Allow the caramel sauce to cool slightly before using it. It will thicken as it cools.

Assembly of the Caramel Cake

Once the cakes are completely cool, place one layer on a serving plate. Pour half of the caramel sauce over the top, allowing it to drip down the sides. Place the second layer on top and pour the remaining caramel sauce over the entire cake. You can also save some caramel sauce for serving.

Tips for the Perfect Caramel Cake

1. Use Room Temperature Ingredients: This ensures that the ingredients blend together more evenly, resulting in a smoother batter.

2. Do Not Overmix the Batter: Overmixing can cause the cake to become dense. Mix just until the ingredients are combined.

3. Monitor the Caramel Closely: Caramel can burn easily, so keep a close eye on the sugar as it melts and changes color.

4. Let the Cake Cool Completely: Make sure the cakes are completely cool before pouring the caramel sauce. If they are warm, the sauce may melt too much and not set properly.

Storing and Serving

This Caramel Cake can be stored in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week. Before serving, allow the cake to reach room temperature for the best flavor and texture. The caramel sauce can also be stored separately in an airtight container in the refrigerator and gently reheated before serving.

Why You Should Make This Caramel Cake

This Caramel Cake is more than just a dessert; it’s an experience. The buttery cake paired with the smooth caramel sauce is a match made in heaven. It’s perfect for those who love a rich, sweet, and comforting dessert that is sure to impress.

Conclusion

This Caramel Cake with Caramel Sauce is a must-try recipe for anyone who loves homemade desserts. With its moist layers and sweet, sticky topping, it’s sure to become a favorite in your household. Whether you’re baking for a special occasion or just treating yourself, this cake is guaranteed to bring smiles to all who taste it.

So, go ahead and indulge in the sweet, creamy, and utterly delicious world of caramel with this delightful recipe!