Decadent Caramel Cake: A Buttery, Rich, and Irresistible Treat

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  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy (about 3 minutes).
  4. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
  5. Gradually add the flour mixture, alternating with buttermilk, mixing just until combined.
  6. Divide batter between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
  7. Let cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

Step 2: Make the Caramel Frosting

  1. In a saucepan over medium heat, melt butter and add brown sugar. Stir continuously until the sugar is dissolved (about 2–3 minutes).
  2. Add heavy cream, bring to a boil, then reduce heat and simmer for 3–5 minutes, stirring occasionally.
  3. Remove from heat and stir in vanilla extract.
  4. Let the caramel mixture cool slightly (about 10 minutes), then gradually whisk in powdered sugar until smooth and thick.

Step 3: Assemble the Cake

  1. Place one cake layer on a serving plate. Spread a generous layer of caramel frosting over the top.
  2. Place the second cake layer on top and frost the entire cake with the remaining caramel frosting.
  3. For an extra touch, drizzle caramel sauce and sprinkle with toasted pecans.

Serving & Storage Tips

  • Serving: Best served slightly warm or at room temperature.
  • Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
  • Make-Ahead Tip: Bake the cake layers a day ahead and store them wrapped in plastic wrap. Prepare the frosting fresh before assembling.
  • Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw overnight before frosting.

Variations & Customizations

  • Salted Caramel Cake: Add ½ teaspoon sea salt to the caramel frosting for a salted caramel twist.
  • Caramel Drip Cake: Make extra caramel sauce and drizzle over the frosted cake for a beautiful finish.
  • Nutty Caramel Cake: Fold ½ cup chopped pecans or walnuts into the cake batter for extra crunch.
  • Chocolate-Caramel Combo: Add a layer of chocolate ganache between the cake layers for a rich, indulgent variation.

FAQ: Frequently Asked Questions

1. Can I use store-bought caramel sauce for the frosting?
Yes, but homemade caramel provides a richer, deeper flavor. If using store-bought, reduce the sugar in the frosting.

2. Why is my caramel frosting too thick?
If the frosting thickens too much while cooling, whisk in 1–2 tablespoons of warm heavy cream until smooth.

3. Can I make this cake without buttermilk?
Yes! Substitute 1 cup whole milk + 1 tablespoon lemon juice. Let it sit for 5 minutes before using.

4. How do I prevent my caramel from crystallizing?
Stir gently and avoid over-stirring once the sugar has melted. Using heavy cream helps keep the caramel smooth.

5. Can I make this into cupcakes?
Yes! Divide batter into lined cupcake tins and bake for 18–20 minutes at 350°F (175°C).

Final Thoughts

This Decadent Caramel Cake is the perfect balance of rich, buttery cake and silky caramel frosting. Whether you’re making it for a special occasion or just because, this cake will wow everyone with its deep caramel flavor and soft texture.

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