Decadent Caramel Cake

Decadent Caramel Cake is a rich, moist dessert that pairs a buttery cake base with layers of smooth, creamy caramel frosting. This indulgent treat is perfect for special occasions or whenever I’m craving something sweet and luxurious. The combination of tender cake and luscious caramel creates a harmonious blend of flavors that is sure to satisfy any sweet tooth.​

Why You’ll Love This Recipe

• Rich Caramel Flavor: The homemade caramel frosting provides a deep, buttery sweetness that complements the moist cake layers perfectly.​

• Moist and Tender Cake: The cake itself is soft and tender, offering a delightful texture that pairs wonderfully with the creamy frosting.​

• Impressive Presentation: With its elegant layers and optional garnishes, this cake makes a stunning centerpiece for any dessert table.​

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2¾ cups all-purpose flour​

• 1 tablespoon baking powder

• ½ teaspoon salt​

• 1 cup unsalted butter, softened​

• 2 cups granulated sugar​

• 4 large eggs​

• 1 tablespoon vanilla extract​

• 1 cup whole milk​

For the Caramel Frosting:

• 1½ cups granulated sugar​

• ½ cup water​1 cup heavy cream, warmed​

• 1 cup unsalted butter, softened​

• 2 cups powdered sugar​

• 1 teaspoon vanilla extract​

• A pinch of salt​

Optional Garnish:

• Caramel drizzle​

• Sea salt flakes​

• Chopped nuts (pecans or walnuts)​

Directions

1. Prepare the Cake

   • Preheat the Oven: Set my oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.​

   • Mix Dry Ingredients: In a medium bowl, I whisk together the flour, baking powder, and salt.​

   • Cream Butter and Sugar: In a large mixing bowl, I beat the butter and sugar with an electric mixer until light and fluffy, about 3–5 minutes.​

   • Add Eggs and Vanilla: I beat in the eggs, one at a time, followed by the vanilla extract.​

   • Combine Wet and Dry Ingredients: Gradually, I add the flour mixture to the creamed butter and sugar, alternating with the milk. I start and end with the flour mixture, mixing just until combined.​

   • Bake: I divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.​

   • Cool: I let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.​

2. Make the Caramel Frosting

   • Create Caramel Base: In a medium saucepan, I combine the granulated sugar and water. Heating over medium heat, I swirl the pan occasionally until the sugar dissolves and turns a deep amber color.​

   • Add Cream: Carefully, I pour the warmed cream into the caramel while stirring. The mixture bubbles up; I continue stirring until smooth and let it cool slightly.​

   • Combine Butter and Sugar: In a large mixing bowl, I beat the softened butter and powdered sugar until smooth and fluffy.​

   • Mix in Caramel: Gradually, I add the cooled caramel sauce to the butter mixture. I beat in the vanilla extract and salt. If the frosting is too thin, I refrigerate it for 15–20 minutes to thicken.​

3. Assemble the Cake

   • I place one cake layer on a serving plate or cake stand.​

   • I spread a generous layer of caramel frosting over the top.​

   • I repeat with the second and third layers, spreading frosting evenly over each layer and the sides of the cake.​

   • For an extra touch, I drizzle caramel sauce over the top and sprinkle with sea salt flakes or chopped nuts.​

Servings and Timing

• Servings: This recipe yields approximately 12 servings.​

• Preparation Time: 45 minutes​

• Cook Time: 25–30 minutes​

• Cooling and Assembly Time: Approximately 1 hour​

Variations

• Salted Caramel Cake: I add a teaspoon of sea salt to the caramel frosting for a delightful salted caramel flavor.​

• Nutty Caramel Cake: I fold in 1 cup of toasted chopped nuts, such as pecans or walnuts, into the batter for added texture and flavor.​

• Chocolate Caramel Cake: I drizzle melted chocolate over the frosted

  Storage/Reheating

  • Storage: I store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.​

  • Reheating: To enjoy the cake warm, I microwave individual slices for about 10–15 seconds.​

  FAQs

  How can I prevent my caramel from crystallizing?

  To prevent crystallization, I ensure that all sugar crystals are dissolved before the mixture boils. I avoid stirring once it starts boiling and can add a teaspoon of corn syrup to help prevent crystallization

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  Decadent Caramel Cake

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  • Author: Linda
  • Prep Time: 45 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

  Print Recipe

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  Description

  Decadent Caramel Cake is a rich, moist dessert that combines a buttery cake base with smooth, creamy caramel frosting. This indulgent treat is perfect for special occasions or whenever you’re craving something sweet and luxurious. The layers of tender cake and luscious caramel create a flavor harmony that’s sure to satisfy any sweet tooth.

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  Ingredients

  For the Cake:

  • 2¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk

  For the Caramel Frosting:

  • 1½ cups granulated sugar
  • ½ cup water
  • 1 cup heavy cream, warmed
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

  Optional Garnish:

  • Caramel drizzle
  • Sea salt flakes
  • Chopped nuts (pecans or walnuts)

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  Instructions

  Prepare the Cake

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy (about 3-5 minutes).
  4. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Alternate adding the flour mixture and milk to the creamed mixture, starting and ending with the flour. Mix until just combined.
  6. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

  Make the Caramel Frosting

  8. In a medium saucepan, combine sugar and water over medium heat. Swirl pan occasionally until sugar dissolves and turns deep amber.
  9. Carefully pour in warmed cream, stirring constantly. Mixture will bubble up. Stir until smooth and let cool slightly.
  10. In a large bowl, beat butter and powdered sugar until fluffy.
  11. Gradually add cooled caramel sauce to the butter mixture. Beat in vanilla and salt. Chill 15-20 minutes if frosting is too thin.

  Assemble the Cake

  12. Place one cake layer on a serving plate. Spread caramel frosting on top.
  13. Repeat with remaining layers and frost the sides.
  14. Garnish with caramel drizzle, sea salt flakes, or chopped nuts as desired.

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  Notes

  • Salted Caramel Version: Add 1 teaspoon sea salt to the frosting.
  • Nutty Twist: Fold 1 cup toasted chopped nuts into the batter.
  • Chocolate Caramel Variation: Drizzle melted chocolate over frosting or add cocoa to the frosting.