Description
This classic Caramel Cake features moist, tender layers of buttery cake paired with a rich and creamy caramel frosting. The combination of light and dark brown sugars in both the cake and frosting creates a deep, luscious caramel flavor that is irresistible. Perfect for birthdays, celebrations, or any special occasion, this cake is sure to impress with its balanced sweetness and delicate texture.
Ingredients
Scale
For the Cake:
- 3 cups white all-purpose flour (plus ¼ cup for dusting the pans)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks, room temperature)
- 1 cup granulated sugar
- 2/3 cup light brown sugar (packed)
- 1 tablespoon vanilla extract
- 4 eggs (room temperature)
- 1 ¼ cup buttermilk (room temperature)
For the Caramel Frosting:
- 1 cup dark brown sugar (packed)
- 1 cup light brown sugar (packed)
- 1 cup unsalted butter (2 sticks, room temperature)
- ½ teaspoon salt
- 1/3 cup evaporated milk
- 1/3 cup heavy cream
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with nonstick spray, then dust the bottoms and sides evenly with ¼ cup flour. Discard excess flour and set pans aside.
- Mix dry ingredients: In a medium bowl, whisk together 3 cups flour, baking powder, baking soda, and salt until well combined.
- Cream butter: In a large mixing bowl, beat the softened butter until smooth and creamy using an electric mixer.
- Add sugars: Gradually add the granulated sugar and 2/3 cup light brown sugar to the butter. Beat for 2-3 minutes until the mixture is light, fluffy, and fully combined.
- Add vanilla: Mix in 1 tablespoon vanilla extract until incorporated.
- Add eggs: Add the eggs one at a time, beating well after each addition to ensure full incorporation.
- Combine dry and wet ingredients: Add half of the flour mixture to the butter mixture and blend until combined. Then add half of the buttermilk and mix. Repeat with the remaining flour and buttermilk, mixing until the batter is smooth.
- Divide batter and bake: Evenly divide the batter between the prepared cake pans. Lightly tap the pans on the counter and smooth the tops with an offset spatula if needed.
- Bake: Place pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Remove cakes from oven and let them cool completely in the pans on a wire rack.
- Remove cakes from pans: Once cool, run a knife around the edges and gently lift the cakes out of the pans.
- Level cakes: Place one cake layer on a cake stand or serving plate. Use a serrated knife to remove the domed top to create a flat surface. Set aside.
- Prepare caramel frosting: In a saucepan over medium heat, combine 1 cup unsalted butter, 1 cup dark brown sugar, 1 cup light brown sugar, ½ teaspoon salt, 1/3 cup evaporated milk, and 1/3 cup heavy cream. Stir constantly and bring to a gentle boil, then reduce heat and simmer for about 5 minutes until thickened.
- Cool and add powdered sugar: Remove the caramel mixture from heat and let cool to room temperature. Once cooled, whisk in 2 cups sifted powdered sugar and 1 teaspoon vanilla extract until smooth and spreadable.
- Frost cake: Place the leveled first layer on a serving plate. Spread a generous amount of caramel frosting over the top. Add the second cake layer and frost the top and sides evenly with the remaining frosting.
- Chill and serve: Refrigerate the assembled cake for at least 1 hour to set the frosting before slicing and serving.
Notes
- Ensure ingredients like butter, eggs, and buttermilk are at room temperature for best mixing results.
- Use an offset spatula to smooth batter in pans and to frost the cake for a professional finish.
- Allow the caramel frosting to cool completely before adding powdered sugar to avoid a runny texture.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
