why make this recipe
Homemade Caramel Cake is a delightful dessert that is as delicious as it is beautiful. It’s perfect for special occasions, birthdays, or just a sweet treat for yourself. The rich flavor of caramel combined with a moist and fluffy cake will impress everyone who tries it. Plus, making it from scratch adds a personal touch that store-bought cakes can’t match.
how to make Homemade Caramel Cake
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup caramel sauce (for frosting)
- Additional caramel sauce (for drizzling on top)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk, starting and ending with the flour mixture.
- Divide the batter evenly between the prepared cake pans.
- Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread caramel sauce between the layers and on top of the cake.
- Drizzle additional caramel sauce on top before serving.
how to serve Homemade Caramel Cake
Serve your Homemade Caramel Cake by slicing it into generous pieces. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Providing extra caramel sauce on the side can also enhance the experience for caramel lovers.
how to store Homemade Caramel Cake
To store your Homemade Caramel Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Just make sure to let it sit out for a bit before serving, so it can come to room temperature.
tips to make Homemade Caramel Cake
- Make sure your butter is softened for easy mixing.
- Do not overmix your batter; this can make the cake dense.
- Use good quality caramel sauce for the best flavor.
- If you want more caramel flavor, you can add a bit of caramel sauce to the batter itself.
variation
You can add nuts, like chopped pecans or walnuts, between the layers for added texture and flavor. Another variation is to incorporate chocolate by using chocolate caramel sauce instead.
FAQs
Can I use cake mix instead of making the cake from scratch?
Yes, using a cake mix is a quicker option, but it might not taste as rich as homemade.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil, and it will keep in the freezer for up to three months.
What can I use if I don’t have caramel sauce?
You can make a quick caramel sauce using sugar, butter, and cream, or substitute it with chocolate frosting for a different flavor.
Homemade Caramel Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened Make sure your butter is softened for easy mixing.
- 4 large eggs Add one egg at a time, mixing well after each addition.
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Frosting
- 1 cup caramel sauce For frosting.
- Additional caramel sauce For drizzling on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk, starting and ending with the flour mixture.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Once cooled, spread caramel sauce between the layers and on top of the cake.
- Drizzle additional caramel sauce on top before serving.