Perfect! Here’s a classic caramel cake recipe that’s moist, flavorful, and topped with a rich caramel frosting. I’ll break it down step by step.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Caramel Frosting:
- 1 cup (2 sticks) unsalted butter
- 2 cups packed brown sugar
- ½ cup whole milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Bake the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla.
- Alternately add the flour mixture and milk, beginning and ending with flour, mixing just until combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 2: Make the Caramel Frosting
- In a medium saucepan over medium heat, melt the butter.
- Stir in the brown sugar and cook for about 5 minutes, stirring constantly.
- Slowly add the milk while stirring. Bring to a gentle boil, then reduce heat and simmer for 3–5 minutes until thickened.
- Remove from heat and stir in vanilla and salt.
- Let the frosting cool slightly; it should be spreadable but not runny.
Step 3: Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a layer of caramel frosting over the top.
- Place the second cake layer on top and frost the top and sides with the remaining caramel frosting.
- Optional: Sprinkle with toasted nuts or caramel drizzle for extra flair.
✅ Tip: For a deeper caramel flavor, you can slightly toast the brown sugar in the frosting before adding the milk.
If you want, I can also give a shortcut version using boxed cake mix that still tastes amazing but is way faster.
Do you want me to do that?
