Caramel cake is not just a dessert; it’s a celebration on a plate. With its rich, buttery layers, and a luscious caramel frosting that dances on the palate, this cake has earned a cherished spot in homes across the globe.
Why We Love This Caramel Cake Recipe
This caramel cake stands out not just for its taste but also for its texture and ease of preparation. It features a moist and fluffy interior, a rich flavor profile, and a spectacular frosting that elevates it to another level. The combination of white sugar and brown sugar in the batter adds complexity while ensuring a moist crumb. Additionally, the sour cream contributes to the cake’s tenderness, making each slice melt in your mouth.
Moreover, the caramel frosting is nothing short of divine. It’s thick, buttery, and deeply flavorful, providing a perfect complement to the cake layers. What’s more, it’s versatile enough that you can tweak it according to your preference, whether you want to add a touch of sea salt for contrast or enhance the flavor with extra vanilla. It’s truly an indulgent treat that everyone will love.
Ingredients for Caramel Cake
To bake a stunning caramel cake, gather the following ingredients:
- 2 cups (250 g) plain all-purpose flour
- 1/4 cup (30 g) cornstarch
- 2 1/2 tsps baking powder
- 1/2 tsp salt (omit if using salted butter)
- 3/4 cup (170 g) unsalted butter, room temperature
- 1/4 cup (55 g) unflavored vegetable oil (canola oil is preferred)
- 1 cup (200 g) white granulated sugar
- 1/2 cup (100 g) soft light brown sugar
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1/2 cup (120 g) sour cream, room temperature
- 1/2 cup (120 g) full-fat milk, room temperature
Frosting Ingredients
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 1/2 cups (300 g) white granulated sugar
- 2 cups (510 g) evaporated milk (1 and 1/2 12-ounce cans)
- 1/4 tsp salt (omit if using salted butter)
- 1/3 cup (80 g) heavy cream, room temperature
- 1 1/2 tsps vanilla extract
How to Make Caramel Cake Directions
Now that you have all the ingredients ready, let’s dive into the steps to create your caramel cake.
Preheat your oven to 160 °C (320°F) and prepare two 8-inch cake pans. You can grease them with butter or line with parchment paper for easy removal.
Sift together the flour, cornstarch, baking powder, and salt in a mixing bowl. This step helps to aerate the ingredients and ensure an even distribution of the leavening agent.
In a large mixing bowl, cream together the unsalted butter, vegetable oil, white sugar, and brown sugar. Use an electric mixer for about 2 minutes until the mixture becomes light and creamy.
Add the eggs to the creamed mixture one at a time, ensuring that you blend well after each addition. This allows the eggs to incorporate fully, creating a luscious batter.
Mix in the sour cream and vanilla extract. Stir until they are fully combined with the batter, adding richness and flavor.
Fold in half of the dry ingredients from the first bowl. Once blended, pour in the milk and fold gently until just combined.
Now, add the remaining dry ingredients into the batter, folding until there are no visible flour streaks. Be careful not to over-mix; you want your cake to retain its fluffy texture.
Distribute the batter evenly between the two prepared cake pans. A kitchen scale can help if you want to ensure both pans have an equal amount.
Place the pans in the preheated oven and bake for 28-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Once baked, allow the cakes to cool in the pans for 15-20 minutes before transferring them to a wire rack to cool completely.
For the frosting, combine the butter, sugar, evaporated milk, and salt in a saucepan over medium heat. Stir frequently and allow the mixture to come to a simmer. Let it simmer while constantly stirring until it thickens, which should take around 1 hour.
Once thickened, stir in the cream and vanilla extract. Remove the saucepan from the heat and allow the caramel to cool slightly.
Level the cooled cake layers with a knife if they have domed tops, ensuring an even surface for frosting.
Assemble your cake by placing one layer on a serving plate. Spread a generous layer of caramel frosting over the top, then place the second layer on top. Frost the top and sides of the cake with the remaining caramel frosting.
Finally, you can decorate your cake with extra caramel drizzle or even some chopped nuts if desired. Serve and enjoy every mouthful of this scrumptious treat!
How to Serve Caramel Cake
Serving your caramel cake can be as simple or as elegant as you choose. Slice the cake into generous pieces and place them on beautiful plates to elevate the experience. You might also consider dusting the top with a light sprinkle of sea salt to enhance the sweetness with a contrast of flavor. A scoop of vanilla ice cream or a dollop of whipped cream on the side can make it even more irresistible.
For a delightful twist, pair the cake with a warm beverage like tea or coffee, as the caramel flavors blend beautifully with these drinks. This cake can be the star at any gathering, bringing people together over shared slices and sweet moments.
Expert Tips for Making Caramel Cake
To ensure your caramel cake turns out perfectly, keep the following tips in mind:
- Room temperature ingredients: Make sure your butter, eggs, sour cream, and milk are at room temperature. This practice helps achieve a smoother batter, ensuring even baking.
- Don’t over-mix: When incorporating the dry ingredients, fold gently to avoid developing gluten, which can lead to a dense cake.
- Monitoring baking time: Ovens can vary, so start checking your cake a few minutes before the recommended cooking time. Your cake should be a light golden color and spring back when touched.
- Frost when cooled: Ensure your cakes are completely cooled before frosting. If the cake is even slightly warm, it can melt the frosting, leading to a messy layer.
- Perfecting the frosting: Keep stirring the frosting over medium-low heat until it thickens to your desired consistency. If it seems too thin, allow it to simmer longer, but be careful not to scorch it.
- Flavor variations: Feel free to customize your frosting with your favorite extracts, such as almond or coconut, or even a splash of brewed coffee for a mocha twist.
How to Store Caramel Cake
You can enjoy your caramel cake for days if stored properly. To keep it fresh, place any leftover cake in an airtight container at room temperature for up to 2 days. If you want to extend its freshness, refrigerate it for up to a week. Just ensure that the cake is well-covered to prevent it from drying out.
For more extended storage, consider freezing your un-frosted cake layers. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. To serve, simply thaw in the refrigerator overnight, frost, and enjoy!
Variations of Caramel Cake
This versatile cake can be easily modified to fit various tastes. Here are a few delightful variations to explore:
- Chocolate Caramel Cake: Add cocoa powder to the batter for a chocolate version. You can also mix in chocolate chips for extra texture.
- Nutty Caramel Cake: Incorporate crushed nuts such as pecans or walnuts into the batter for added crunch and flavor.
- Fruit-infused Caramel Cake: Add fresh fruits like mashed bananas or applesauce to the batter for moisture and natural sweetness.
- Layered Caramel Brownie Cake: Combine brownie layers with your classic caramel cake layers for a decadent treat that pleases chocolate lovers.
- Spiced Caramel Cake: Include warm spices such as cinnamon, nutmeg, or ginger to the batter for a cozy fall-inspired twist.
FAQs about Caramel Cake
What makes caramel cake different from other cakes?
Caramel cake uniquely combines a tender cake base with a rich caramel frosting. The use of both white and brown sugars gives the cake its distinct flavor and moisture.
Can I make caramel cake ahead of time?
Yes! You can prepare the cake layers in advance and store them in the fridge or freeze them for later use. Just frost the cake right before serving for the freshest taste.
How do I fix a dry caramel cake?
A dry cake often indicates over-baking. If your cake turns out dry, consider adding a syrup made of equal parts sugar and water brushed over the layers before frosting to add moisture.
Can I use a different frosting?
Absolutely! While this caramel frosting pairs beautifully with the cake, you can experiment with cream cheese frosting, buttercream, or even whipped ganache based on your preference.
Is caramel cake suitable for special diets?
If you need alternatives, you can experiment with gluten-free flour blends, dairy-free milk, and vegan butter to make a caramel cake that fits specific dietary needs.
Caramel Cake
Ingredients
Cake Ingredients
- 2 cups plain all-purpose flour
- 1/4 cup cornstarch
- 2 1/2 tsps baking powder
- 1/2 tsp salt omit if using salted butter
- 3/4 cup unsalted butter, room temperature
- 1/4 cup unflavored vegetable oil (canola oil is preferred)
- 1 cup white granulated sugar
- 1/2 cup soft light brown sugar
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1/2 cup sour cream, room temperature
- 1/2 cup full-fat milk, room temperature
Frosting Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups white granulated sugar
- 2 cups evaporated milk (1 and 1/2 12-ounce cans)
- 1/4 tsp salt omit if using salted butter
- 1/3 cup heavy cream, room temperature
- 1 1/2 tsps vanilla extract
Instructions
Preparation
- Preheat your oven to 160 °C (320°F) and prepare two 8-inch cake pans with butter or parchment paper.
- Sift together the flour, cornstarch, baking powder, and salt in a mixing bowl.
- In a mixing bowl, cream together the unsalted butter, vegetable oil, white sugar, and brown sugar for about 2 minutes until light and creamy.
- Add the eggs one at a time, blending well after each addition.
- Stir in the sour cream and vanilla extract until fully combined.
- Fold in half of the dry ingredients, then pour in the milk and gently fold until just combined.
- Add the remaining dry ingredients, folding until no flour streaks remain, being careful not to over-mix.
- Distribute the batter evenly between the two prepared cake pans.
Baking
- Place the pans in the preheated oven and bake for 28-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 15-20 minutes before transferring to a wire rack to cool completely.
Preparing the Frosting
- In a saucepan over medium heat, combine the butter, sugar, evaporated milk, and salt. Stir frequently and allow to simmer.
- Let it simmer while constantly stirring until thickened, around 1 hour.
- Stir in the cream and vanilla extract, then remove from heat and let cool slightly.
Assembling the Cake
- Level the cooled cake layers if necessary for even frosting.
- Place one layer on a serving plate, spread caramel frosting, and then place the second layer on top. Frost the top and sides of the cake.
- Decorate with extra caramel drizzle or chopped nuts if desired. Serve and enjoy!