Decadent Caramel Cake (Print Version)

Indulgent buttery cake with silky caramel frosting and glossy drizzle, perfect for celebrations.

# What You'll Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk

→ Caramel Sauce

09 - 1 cup granulated sugar
10 - 1/4 cup water
11 - 6 tablespoons unsalted butter, cubed
12 - 1/2 cup heavy cream
13 - 1/4 teaspoon salt

→ Caramel Frosting

14 - 1 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 1/2 cup prepared caramel sauce
17 - 1 teaspoon vanilla extract
18 - 1/4 teaspoon salt

# Directions:

01 - Preheat oven to 350°F. Grease and flour three 8-inch cake pans and line bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large mixing bowl, beat butter and sugar until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing well after each addition, then incorporate vanilla extract.
04 - Alternate adding flour mixture and milk to the creamed butter mixture in three additions, beginning and ending with flour. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly among prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
06 - Combine sugar and water in a heavy saucepan over medium heat, swirling gently until sugar dissolves. Increase heat to medium-high and cook until golden amber, 7-10 minutes. Remove from heat and carefully whisk in butter, then cream and salt. Cool to room temperature.
07 - Beat butter until creamy. Gradually incorporate powdered sugar, then add caramel sauce, vanilla, and salt. Beat until light and fluffy, approximately 2-3 minutes.
08 - Place one cake layer on a serving platter and spread with a generous layer of caramel frosting. Repeat with remaining layers. Frost top and sides of the assembled cake. Drizzle extra caramel sauce over the top for a glossy finish.
09 - Refrigerate the completed cake for at least 30 minutes before serving to ensure cleaner slices.

# Expert Tips:

01 -
  • The three-layer cake looks stunning but comes together with patience rather than fancy technique
  • That silky caramel frosting is the kind people remember months later
  • The glossy caramel drizzle transforms it into something bakery-worthy
02 -
  • Caramel can burn in seconds, so have all your ingredients measured and ready before you start cooking the sugar
  • Room temperature ingredients are non-negotiable for the frosting to achieve that silky smooth texture
  • The cake layers must be completely cool before frosting, or the caramel will slide right off
03 -
  • If your caramel seizes and becomes grainy, add a tablespoon of water and gently reheat until smooth again
  • A pinch of sea salt sprinkled over the final caramel drizzle creates that addictive salted caramel contrast

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