I can’t wait to share my favorite Creamy Caramel Cake with you! This cake holds a special place in my heart as a slice of heaven and is not your typical dessert. I’m instantly taken back to my grandmother’s kitchen, where the sweet aroma of caramel filled the air, every time I make this delicious treat. While this gorgeous cake baked in the oven, adding layers of flavor and memories with each bite, we would spend hours together laughing and telling stories.
This dessert is made extra special by the velvety smooth layers of cake and the rich caramel topping. It’s ideal for parties or simply spending a pleasant evening at home enjoying something sweet. You’ll be thinking about it long after the last crumb has gone, I promise!
Creamy Caramel Cake: What is it?
Let’s discuss this delicious dessert’s main players:
Our cake’s foundation, which gives it its ideal fluffy texture, is all-purpose flour. Unbleached all-purpose flour has a slightly deeper flavor, so that’s what I usually use.
Sugar: Granulated sugar is used for the caramel as well as the cake itself. The caramel gets its beautiful golden color and sweetness from the granulated variety.
Our leavening agent, baking powder, aids in the cake’s rising and makes it fluffy. To prevent your cake from falling flat, make sure it is fresh.
Unsalted Butter: Butter adds moisture and a deep flavor to our cake. In order to regulate the amount of salt in the recipe, I like to use unsalted.
Eggs: These give the cake structure and depth. For optimal incorporation into the batter, always ensure they are at room temperature.
Vanilla Extract: A little pure vanilla extract adds a sweet, comforting scent. Any high-quality brand will work, or if you have your own, you can use homemade!
Our caramel is rich and dreamy because of the heavy cream. A smoother, creamier caramel is the result of the increased fat content.
A pinch of salt brings out the caramel notes and balances the sweetness.
Is It Healthy to Eat Creamy Caramel Cake?
Let’s face it, even though this cake is a delicious treat, it’s not exactly a health food. For special occasions (or any day that needs a little extra sweetness!), it’s more of a treat. Here are some ideas about its elements, though:
All-Purpose Flour: If you want a little more fiber in your cake, you can use whole wheat flour even though it’s processed. Be aware that it may slightly change the texture.
Sugar: In general, moderation is key when it comes to sugar consumption. If you want to indulge without feeling guilty, you can use coconut sugar or Stevia as substitutes, but this cake is definitely worth the indulgence!
Cream and butter give desserts that decadent mouthfeel that we all love. You could try making the cake with applesauce or Greek yogurt if you want a slightly lighter version, but it won’t have the same rich, decadent flavor.
Let’s move on to what you’ve been anticipating!
Creamy Caramel Cake Ingredients:
Depending on how generous you are, this recipe will yield approximately 8–10 slices!
Two cups of all-purpose flour and one and a half cups of divided granulated sugar
Two teaspoons of baking powder
– ½ cup softened unsalted butter
Four large eggs at room temperature
One cup of heavy cream or milk
Two teaspoons of vanilla extract
One cup of heavy cream (for the caramel) and a pinch of salt
How Can Creamy Caramel Cake Be Made?
Grease two 9-inch round cake pans and preheat your oven to 350°F (175°C).
2. Combine the dry ingredients: Mix the flour, baking powder, and a pinch of salt in a bowl.
3. Spread the sugar and butter together: Cream the softened butter and 1½ cups sugar in a large mixing bowl until the mixture is light in color and extremely fluffy. It will take roughly three to four minutes.
4. **Incorporate the Eggs and Vanilla:** Add the eggs one at a time, beating thoroughly before adding the next. Pour in the vanilla extract.
5. **Combine:** Add the dry ingredients gradually, starting and ending with the dry and switching with the milk (or cream). Don’t overmix; just stir until combined!
6. **Bake:** Pour the batter into the pans that have been prepared. A toothpick inserted in the center should come out clean after 25 to 30 minutes of baking.
7. **Slow Down:** After 10 minutes of cooling in the pans, move the cakes to wire racks to finish cooling.
8. Prepare the caramel: Put the remaining 1 cup sugar and ¼ cup water in a saucepan over medium heat. Let the sugar bubble without stirring until it caramelizes to a deep amber color after stirring until it dissolves. Take off the heat and whisk in the heavy cream slowly. It will bubble up, so be careful!
9. Put the Cake Together: Put one layer of cake on a serving plate after it has cooled. Place the second layer on top and drizzle with some of the caramel. For that beautiful effect, pour the remaining caramel over the cake and allow it to drip down the sides.
10. Present and Savor: Seize your forks and savor each delicious morsel!
A Delightful Bonus: Hints and Modifications
Add some chopped walnuts or pecans to the batter for extra taste and texture if you’re feeling daring.
– For a contrast between sweetness and salt, top the caramel with sea salt or whipped cream. This cake keeps well in the refrigerator, but believe me, it won’t last long because it’s just that delicious!
I’m so excited for you to make this Creamy Caramel Cake at home! Allow the delicious layers and that amazing caramel sauce to make your table as happy as mine does. Remember to send me your thoughts and photos; I’d be interested in knowing how it turned out! Have fun with your baking!
