Caramel Cake
If you’re a fan of sweet treats, this caramel cake is a must-try! With its moist layers and creamy caramel frosting, it delivers a perfect balance of flavors that will leave everyone wanting more. Ideal for birthdays, celebrations, or just a cozy evening at home, this cake stands out with its beautiful appearance and irresistible taste. Let’s dive into the recipe and get ready to impress your friends and family!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup heavy cream
- ¼ tsp salt
Servings and Cooking Time
This recipe yields about 10 servings. Preparation time is approximately 30 minutes, with an additional baking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains roughly 350 calories, 15g fat, 52g carbohydrates, and 4g protein. This is based on a standard slice from a 10-inch cake.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to wire racks.
- Once cool, frost with caramel sauce and whipped cream.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Additionally, use coconut milk instead of regular milk for a dairy-free version. Store-bought caramel sauce can be replaced with homemade if you prefer a richer flavor.
Serving and Pairings
This caramel cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It also goes well with a cup of coffee or tea, making it a delightful dessert for any gathering.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat individual slices in the microwave for about 10-15 seconds, or enjoy cold.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake; mix until just combined.
- Not letting the cake cool properly can result in a messy frosting.
- Using warm cake for frosting may cause the frosting to melt.
- Not measuring ingredients accurately can affect the cake’s texture.
- Skipping the baking powder will yield a flat cake.
- Not greasing the pans properly can lead to sticking.
- Ignoring the cooling time may result in a soggy cake.
Helpful Tips
- For an extra flavor boost, add a pinch of cinnamon to the batter.
- Use high-quality caramel sauce for the best taste.
- Let the cake layers cool completely before frosting.
- Decorate with nuts or chocolate shavings for added texture.
- Try adding a layer of chocolate ganache for a twist.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Store them in the refrigerator, wrapped in plastic wrap, until you’re ready to frost and serve.
How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done. If wet batter sticks, it needs more time.
Can I freeze the caramel cake?
Absolutely! Wrap the cake tightly in plastic wrap and foil before freezing. It can be frozen for up to 2 months. Thaw in the fridge before serving.
What can I use instead of eggs?
You can use applesauce or unsweetened yogurt as an egg substitute, using ¼ cup for each egg in the recipe.
How should I store leftover cake?
Store leftover caramel cake in an airtight container at room temperature for up to 3 days or in the fridge for a week.
Conclusion
This caramel cake is a delightful treat that combines the richness of caramel with the softness of cake. Perfect for any occasion, it’s sure to be a crowd-pleaser. Whether served at a party or enjoyed as a sweet end to dinner, this recipe will become a favorite in your dessert repertoire.
Caramel Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup caramel sauce
- 1 cup heavy cream
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to wire racks.