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Creamy Caramel Cake

Creamy Caramel Cake That Melts in Your Mouth Every Time

This Creamy Caramel Cake is a delightful treat with rich layers and a luscious caramel glaze, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour For gluten-free options, use a gluten-free blend with xanthan gum.
  • 1 tbsp Baking Powder Ensure yours is fresh for optimal fluffiness.
  • 1 tsp Salt Can be omitted if using salted butter.
  • 1 cup Unsalted Butter Substitute with salted butter but reduce the added salt.
  • 1.5 cups Granulated Sugar Consider using half brown sugar for a deeper flavor.
  • 4 large Eggs Bring to room temperature for easier mixing.
  • 2 tsp Vanilla Extract Feel free to add more for a richer flavor.
  • 1 cup Milk Swap with almond or soy milk for a dairy-free version.
For the Caramel Sauce
  • 1 cup Heavy Cream Coconut cream can be used for a non-dairy alternative.
  • 1 cup Brown Sugar White sugar works too, but the taste will vary.
  • 4 tbsp Additional Butter Can be replaced with margarine if necessary.

Equipment

  • Mixing Bowls
  • Hand mixer or stand mixer
  • 9-inch round cake pans
  • Saucepan
  • Spatula
  • Wire Rack

Method
 

Step-by-Step Instructions for Creamy Caramel Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Whisk together all-purpose flour, baking powder, and salt in a medium mixing bowl and set aside.
  3. Cream the softened unsalted butter and granulated sugar together until light and fluffy.
  4. Add eggs one at a time to the mixture, mixing well after each addition, then stir in vanilla extract.
  5. Gradually add dry ingredients to the wet ingredients, alternating with milk, mixing gently.
  6. Divide the batter between the two prepared cake pans and bake for 25-30 minutes.
  7. Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  8. In a saucepan, combine brown sugar, additional butter, and heavy cream to create the caramel sauce.
  9. Bring the caramel to a light simmer, lower the heat, and cook for another 3-5 minutes, then stir in vanilla extract.
  10. Assemble the cake by spreading caramel sauce between the layers and drizzling it over the top.
  11. Serve and enjoy your Creamy Caramel Cake!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure eggs are at room temperature for a light texture. Don’t frost the cake while warm to maintain presentation.

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