The Best Caramel Cake Recipe in Just 7 Steps

Caramel Cake Recipe : Introduction and Cake Overview

Nothing beats the comforting indulgence of a homemade caramel cake, and this recipe is a showstopper! Featuring moist vanilla brown sugar cake layers and a rich, perfectly balanced caramel frosting, it’s destined to become your favorite. Unlike overly sweet recipes, this caramel frosting strikes the perfect balance, allowing the deep caramel flavor to shine without overwhelming your taste buds.

Here’s why you’ll love Caramel Cake: the layers are tender and buttery, and the frosting—a Southern-style masterpiece—takes the flavor to new heights.

Southern-Style Caramel Frosting Preparation

The frosting is the soul of this recipe. Using a traditional Southern method, it begins with butter, sugar, and evaporated milk cooked together until a golden caramel color emerges. A splash of cream at the end transforms it into a luscious, spreadable frosting.

This process does take about an hour, but every minute is worth it. Patience is key to developing that complex caramel flavor you’ll crave again and again.

Caramel Cake Recipe: Preparation of Moist Cake Layers

The cake layers are crafted with a vanilla and brown sugar base, creating a moist, rich, and buttery texture. Brown sugar adds a subtle caramel undertone, perfectly complementing the frosting without competing for attention. Sour cream ensures a tender crumb, and alternatives like unsweetened yogurt or buttermilk work just as well.

Caramel Cake Recipe: Detailed Preparation Steps

Cake Layer Preparation:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment paper.
2. In a medium bowl, whisk together 2½ cups (315g) all-purpose flour, 2 tbsp cornstarch, 2 tsp baking powder, and ½ tsp salt. Set aside.
3. Using an electric mixer, cream ½ cup (115g) unsalted butter, ¼ cup (60ml) vegetable oil, ¾ cup (150g) granulated sugar, and ½ cup (100g) brown sugar until light and fluffy.
4. Add 4 large eggs, one at a time, beating well after each addition. Mix in 1 cup (240g) sour cream and 2 tsp vanilla extract.
5. Gradually add the dry ingredients in three batches, alternating with 1 cup (240ml) whole milk. Fold the batter gently by hand to avoid overmixing.
6. Divide the batter evenly between the pans. Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Caramel Frosting Preparation:

1. In a medium saucepan, combine 1 cup (230g) unsalted butter, 2 cups (400g) granulated sugar, 1 cup (240ml) evaporated milk, and a pinch of salt.
2. Cook over medium heat until the sugar dissolves. Lower the heat to medium-low and simmer for about an hour, stirring frequently, until the mixture thickens and turns a deep caramel color.
3. Remove from heat and stir in ½ cup (120ml) heavy cream and 1 tsp vanilla extract. Mix until smooth.
4. Let the frosting cool for 25 minutes, or until it reaches a spreadable consistency.

Cake Assembly:

1. Level the cooled cake layers using a serrated knife to create flat surfaces.
2. Place one cake layer on a serving plate or cake stand. Spread a generous layer of caramel frosting on top.
3. Add the second cake layer and spread frosting over the top and sides of the cake. Use an offset spatula to smooth the frosting and create decorative swirls if desired.
4. Allow the assembled cake to sit for at least 30 minutes to set before serving.

Frequently Asked Questions and Troubleshooting

Cake Storage: The cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to a week, but bring it to room temperature before serving.

Frosting Too Thin: If the frosting is too thin, let it cool longer. You can also return it to the stove and cook it down further to thicken.

Frosting Too Thick: To fix overly thick frosting, gently reheat it or mix in a small amount of cream until the desired consistency is reached.

Gummy Frosting: Gummy frosting indicates that the caramel was overheated. Next time, stop cooking as soon as the mixture thickens and turns golden.

Additional Information and Supplements

Ingredient List: This recipe uses basic pantry ingredients with measurements provided in cups and grams for convenience.

Nutritional Information: Each serving is approximately 450 calories, including the frosting.

Keywords: Caramel cake, Southern-style frosting, moist vanilla cake, caramel dessert.

Additional Recipes: Explore more delicious recipes, including chocolate cake, red velvet cupcakes, and homemade cookies.

About the Author: Maryam, a passionate baker, shares her love for creating comforting treats with step-by-step guidance to ensure success in your kitchen.

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Important Notes

• Adjust oven temperature based on whether you’re using a fan-assisted oven.
• Use an electric mixer for initial mixing, but fold the batter by hand for the final steps to maintain a soft texture.
• Gently fold the batter to avoid overmixing and developing gluten.
• Customize frosting consistency by reheating or adding cream.
• Let the frosting cool adequately for easy application.

With this detailed guide, you’re set to create a caramel cake that’s rich, moist, and absolutely unforgettable. Happy baking!

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