Delicious Caramel Cake Recipe | Moist & Easy Dessert
Make a delicious caramel cake with soft layers and rich caramel frosting. A moist, decadent dessert perfect for any occasion!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- Two 9-inch round cake pans
- Saucepan
- Candy thermometer
- Cooling rack
Ingredients
Cake Layers:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
Caramel Frosting:
- 2 cups granulated sugar
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Bake Cake Layers: Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans. Whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Alternate adding dry mix and milk until smooth. Divide batter into pans and bake 25–30 minutes. Cool completely.
- Make Caramel Frosting: In a saucepan, melt sugar over medium heat until golden. Add butter and cream carefully, stirring constantly. Cook until smooth and thickened (240°F on candy thermometer). Remove from heat, stir in vanilla and salt. Cool slightly.
- Assemble Cake: Place one cake layer on a serving plate. Spread frosting evenly. Add second layer and frost top and sides.
- Decorate: Drizzle extra caramel or sprinkle pecans.
- Serve: Allow cake to set 15 minutes before slicing.
Notes
- Cook caramel slowly to avoid burning.
- Use a candy thermometer for accuracy.
- Cool cake layers fully before frosting to prevent sliding.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Freeze slices individually for up to 3 months.