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Caramel Cake

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This Caramel Cake is a moist, buttery cake with a subtle caramel undertone, layered and frosted with a rich, homemade caramel frosting. It’s an indulgent dessert perfect for celebrations or when you want to impress with a stunning and delicious showstopper.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk or buttermilk
  • 1 cup light brown sugar (for frosting)
  • 1/2 cup unsalted butter (for frosting)
  • 1/2 cup heavy cream (for frosting)
  • 2–3 cups powdered sugar (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
  4. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. For the frosting, melt butter and brown sugar in a saucepan over medium heat. Stir in heavy cream and bring to a gentle boil. Simmer until slightly thickened, then remove from heat and let cool for 10–15 minutes.
  8. Whisk in powdered sugar until the frosting is thick and smooth. Add more sugar if needed for consistency.
  9. Place one cake layer on a serving plate. Spread a layer of caramel frosting on top. Add the second cake layer and frost the top and sides generously.
  10. Let the frosting set slightly before slicing and serving.

Notes

  • Add a pinch of sea salt to the frosting for a salted caramel twist.
  • For extra crunch, sprinkle chopped pecans or walnuts between layers.
  • Reserve some caramel sauce to drizzle over the top for decoration.
  • To make ahead, bake cake layers in advance and freeze until ready to frost.
  • Use room temperature ingredients for the best texture and even mixing.

Nutrition

Find it online: https://yumfamilyrecipes.com/caramel-cake/