A Slice of Heaven
Ever found yourself daydreaming about a slice of cake that’s rich, creamy, and drizzled in luscious caramel? Welcome to the world of Creamy Caramel Cake! This delightful treat isn’t just another dessert; it’s a warm hug in cake form. Imagine biting into moist vanilla layers, only to discover the gooey caramel dancing on your tongue. This recipe is a crowd-pleaser that’s almost too easy to whip up. Plus, it’s all done in one go, making cleanup a breeze!
Why Make This Recipe
Why should you drop everything and bake this cake? Well, let’s break it down:
- Easy Cleanup: No one likes scrubbing pans for hours. This recipe uses just a few bowls, so you’ll spend more time indulging and less time cleaning!
- Family-Friendly: Kids and adults alike will be racing each other for a second slice. You might want to hide a piece or two for yourself!
- Quick & Homemade: Who doesn’t love a homemade dessert that you can throw together in under an hour? You’ll impress everyone with minimal effort and maximum taste.
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
Directions
Ready to get baking? Here’s how you do it:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Stir in the vanilla extract and mix until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the caramel sauce by combining the brown sugar, butter, and heavy cream in a medium saucepan over medium heat.
- Stir the mixture continuously until the butter has melted and the sugar has dissolved completely.
- Bring the mixture to a simmer, then reduce the heat to low and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove the caramel sauce from the heat and stir in the vanilla extract. Allow the caramel sauce to cool slightly before using it.
- Once the cakes have cooled, place one layer on a serving plate and spread a generous amount of caramel sauce over the top.
- Place the second cake layer on top of the first and drizzle more caramel sauce over the top and around the edges of the cake. Allow the caramel to set for a few minutes before slicing and serving the cake.
How to Make Creamy Caramel Cake (Overview)
First things first, bake your cake! It’s as simple as mixing ingredients, pouring them into pans, and letting the magic happen in the oven. Meanwhile, whip up that caramel sauce for a rich finish. Just remember: patience is key when letting that caramel thicken. Pro tip: resist the urge to rush through the cooling steps — gooey is good, but dripping is messy!
How to Serve Creamy Caramel Cake
Once you’ve crafted this beauty, serving ideas abound!
- Layer it up: Stack the cake high and drench it in caramel for drama.
- Pair with ice cream: A scoop of vanilla or salted caramel ice cream on the side ups the ante on that delicious flavor combo.
- Garnish: Sprinkle some sea salt for a touch of sophistication and crunch.
Picture slices of golden cake, glistening caramel, and the sweet aroma wafting through your kitchen. You might even hear angels singing. 😇
How to Store Creamy Caramel Cake
Good news, cake lovers! This masterpiece keeps well.
- In the fridge, it stays fresh for about 3-4 days.
- For longer-lasting love, freeze individual slices. Just wrap them tightly in plastic wrap and toss them in an airtight container for up to 3 months.
- To savor the flavor, let it thaw in the fridge overnight before enjoying.
Tips to Make Creamy Caramel Cake
A few pro tips to elevate your cake baking skills:
- Use room temperature ingredients: Let butter and eggs sit out for a bit before mixing — trust me, it makes a difference in texture!
- Don’t overmix: Once you add the flour, go easy. Overmixing creates dense cake (we want fluffy, not brick-like).
- Heat that caramel gently: Stir constantly to avoid burning. A gentle heat makes it creamy and dreamy.
- Add a touch of espresso powder: A secret kick that enhances flavor without tasting like coffee. Who knew?
Variation
Want to switch things up?
- Chocolate lovers: Replace half the flour with cocoa powder for a chocolate caramel cake.
- Vegan option: Swap eggs for flaxseed meal and use coconut cream instead of heavy cream for a vegan twist!
- Flavor twists: Infuse the cake with orange or lemon zest. It adds a refreshing zing that pairs well with the caramel.
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the layers one day in advance, just store them in the fridge.
How do I get my cake layers even?
Using a kitchen scale can help ensure you have the same amount of batter in each pan for perfectly even layers!
Can I freeze leftover cake?
Yes! Just slice it, wrap it well, and freeze. It’ll taste just as good later.
Enjoy baking and sharing this Creamy Caramel Cake with friends and family — it’s a guaranteed hit!
📌 Pin this recipe for your next cozy dinner night!
Creamy Caramel Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened Let it reach room temperature.
- 1.5 cups granulated sugar
- 3 large eggs Use room temperature.
- 1 teaspoon vanilla extract
- 0.5 cup milk
For the Caramel Sauce
- 0.5 cup heavy cream Use room temperature.
- 0.5 cup brown sugar
- 0.25 cup butter
- 0.5 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Stir in the vanilla extract and mix until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Baking
- Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Caramel Sauce
- While the cakes are cooling, prepare the caramel sauce by combining the brown sugar, butter, and heavy cream in a medium saucepan over medium heat.
- Stir the mixture continuously until the butter has melted and the sugar has dissolved completely.
- Bring the mixture to a simmer, then reduce the heat to low and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove the caramel sauce from the heat and stir in the vanilla extract. Allow the caramel to cool slightly before using.
Assembly
- Once the cakes have cooled, place one layer on a serving plate and spread a generous amount of caramel sauce over the top.
- Place the second cake layer on top of the first and drizzle more caramel sauce over the top and around the edges of the cake.
- Allow the caramel to set for a few minutes before slicing and serving the cake.
Notes
Printable Recipe Card
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