Decadent Caramel Drizzle Cake: A Rich and Buttery Indulgence

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  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or bundt pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  4. Add eggs, one at a time, mixing well after each. Stir in vanilla extract.
  5. Gradually mix in the flour mixture and buttermilk, alternating until smooth.

Step 2: Bake the Cake

  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Step 3: Prepare the Caramel Drizzle

  1. In a saucepan over medium heat, melt butter and stir in brown sugar.
  2. Add heavy cream and bring to a gentle boil, stirring constantly.
  3. Simmer for 2-3 minutes until slightly thickened, then remove from heat.
  4. Stir in vanilla extract and a pinch of sea salt for a salted caramel twist.

Step 4: Drizzle and Serve

  1. Let the caramel cool slightly, then drizzle it generously over the cooled cake.
  2. Garnish with chopped pecans, flaky sea salt, or whipped cream.
  3. Slice and enjoy this rich, caramel-drizzled masterpiece!

Serving and Storage Tips

✅ Serve with vanilla ice cream or a hot caramel latte.
✅ Store at room temperature for up to 2 days, or refrigerate for 5 days.
✅ Freeze slices without caramel for up to 2 months—drizzle with caramel after thawing.

Variants

  • Chocolate Caramel Cake: Add ¼ cup cocoa powder to the batter.
  • Salted Caramel Version: Increase sea salt to ½ teaspoon in the caramel.
  • Nutty Caramel Crunch: Mix toasted pecans into the cake batter.
  • Dairy-Free Alternative: Use coconut cream and dairy-free butter in the caramel.

FAQ

1. Can I make this cake ahead of time?

Yes! Bake the cake a day ahead and add the caramel just before serving.

2. How do I make the caramel thicker?

Simmer it a bit longer until it reaches a richer, syrupy consistency.

3. Can I use store-bought caramel sauce?

Yes, but homemade caramel gives the best flavor!

4. Why is my caramel too runny?

Let it cool for 5 minutes before drizzling—it thickens as it cools.

5. Can I bake this as cupcakes?

Absolutely! Fill cupcake liners ¾ full and bake for 18-20 minutes.

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