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Creamy Caramel Cake

Creamy Caramel Cake is the perfect recipe for dessert lovers. Quick, easy, and irresistibly delicious, this cake is a must-try.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.75 cup buttermilk
For the Caramel Sauce
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 0.5 cup heavy cream
  • a pinch salt
For Garnishing
  • to taste whipped cream
  • to taste extra caramel sauce

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease two 8-inch round cake pans; you can line the bottoms with parchment paper for easy removal.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter and sugar until light and fluffy—about 3-4 minutes.
  5. Beat in the eggs one at a time and then add the vanilla extract. Continue mixing until combined.
  6. Gradually add the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
  7. Divide the batter evenly between the two prepared pans and smooth the tops.
Baking
  1. Place the cake pans in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Caramel Sauce
  1. In a medium saucepan over medium heat, melt the sugar, stirring continuously until it turns an amber color.
  2. Remove from heat and stir in the butter until melted.
  3. Whisk in the heavy cream slowly until the mixture is smooth. Add a pinch of salt and allow to cool.
Assemble Your Cake
  1. Level the tops of the cakes if necessary.
  2. Place one cake layer on a serving plate, spread a layer of caramel sauce on top, and then place the second layer on top.
  3. Drizzle with more caramel sauce and add a dollop of whipped cream if desired.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. Store leftovers in an airtight container at room temperature for 1-2 days. Caramel can be made ahead of time and stored in the fridge; just reheat before serving.