Description
Indulge in the rich and decadent flavors of this homemade Decadent Caramel Cake. Moist layers of vanilla cake are sandwiched together with a luscious caramel frosting, creating a truly delightful dessert that’s perfect for any special occasion.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 2/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 3–4 cups powdered sugar (sifted)
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the butter and granulated sugar. Beat in eggs, one at a time, then add vanilla. Alternately add dry ingredients and milk to the butter mixture. Mix until combined.
- Bake the cakes: Divide batter between pans and bake for 28–32 minutes. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the caramel frosting: Melt butter in a saucepan, stir in brown sugar, and bring to a gentle boil. Add evaporated milk, vanilla, then gradually beat in powdered sugar until desired consistency is reached.
- Frost the cakes: Spread caramel frosting between layers and over the top and sides. Let set before slicing and serving.
Notes
- For an extra layer of indulgence, drizzle warm caramel sauce over each slice.
- Cake layers can be made ahead and frozen until ready to frost.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 50g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
