A Creamy Caramel Cake makes my heart skip a beat. It’s something magical. I remember the first time I had a piece in my grandmother’s kitchen when we were all together as a family. The way the rich, golden caramel dripped over the layers of soft, fluffy cake and creamy frosting left me speechless. I was a kid back then, but from that moment on, I was determined to learn how to make this sweet treat.
The best thing about this cake is that it brings people together. The sweet smell coming from the oven fills the whole house, and soon everyone in the family is there to enjoy a piece of this rich dessert. It feels like a hug on a plate! This cake will make everyone at the table happy, whether it’s a birthday, an anniversary, or just a cozy Sunday afternoon.
What goes into Creamy Caramel Cake?
Let’s talk about the main ingredients that make this cake so good:
All-purpose flour: This is what makes up the cake. I always use unbleached all-purpose flour because it has a richer flavor.
We will need both brown sugar and granulated sugar. The brown sugar gives the cake a rich, deep flavor that goes great with the caramel, while the granulated sugar makes it sweet.
This is our magical leavening agent that makes the cake rise and get fluffy.
Salt: A little bit of salt brings out all the flavors and balances the sweetness perfectly.
I like to use room temperature unsalted butter for the cake and frosting because it makes them creamier and lets me control how salty they are.
Eggs: Our cake gets moisture, richness, and structure from eggs.
Vanilla extract: The quality of the vanilla extract makes a big difference. It makes the flavor deeper and warmer.
This is the secret to our smooth frosting and delicious caramel sauce: heavy cream.
Confectioners’ sugar: This sugar is very fine and is used to sweeten the frosting and make it smooth and dreamy.
You can buy caramel sauce, but I strongly suggest making your own for that extra special touch!
Is Creamy Caramel Cake Healthy?
Let’s be honest: this isn’t really a healthy food. But hey, it’s all about finding the right balance, right?
Heavy cream: It adds creaminess and richness, but be careful if you’re trying to cut back on fat. The key is moderation!
Butter: It tastes great, but it has a lot of saturated fats. If you want to make it lighter, think about using less butter or a butter substitute.
This cake can be part of a healthy diet if you eat it in moderation and only sometimes. Sharing it with people you care about makes you happy without adding any calories!
Things you need
Here are the things you need to serve about 10 to 12 people:
– 1 and ½ cups of granulated sugar – 2 cups of all-purpose flour – ½ cup of brown sugar – 2 tsp of baking powder
– ½ tsp salt – 1 cup of softened unsalted butter
– Four big eggs
– 1 cup of heavy cream – 2 teaspoons of vanilla extract
– 1 cup of caramel sauce – 2 cups of confectioners’ sugar (store-bought or made at home)
How to Make a Cake with Creamy Caramel?
1. Set your oven to 350°F (175°C) before you start. Grease and flour two 9-inch round cake pans.
2. In a big bowl, mix the softened **butter**, **granulated sugar**, and **brown sugar** together until the mixture is light and fluffy. This should take about 3 to 4 minutes.
3. Add the **eggs** one by one, mixing well after each one. Add the **vanilla extract** and stir.
4. In a different bowl, mix the **flour**, **baking powder**, and **salt** together with a whisk. Add this dry mixture to the wet mixture a little at a time, mixing in the heavy cream as you go. Combine until just mixed.
5. Spread the batter evenly between the two cake pans that have been prepared and smooth the tops.
6. Bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the cakes cool in the pans for 10 minutes, then take them out and put them on wire racks to cool all the way.
7. While the cakes cool, whip the heavy cream in a bowl until it forms soft peaks. Add the **confectioners’ sugar** slowly, one spoonful at a time, until it is all mixed in.
8. Put one layer of cake on a serving plate once it has cooled all the way. Put a layer of whipped cream frosting on top, then drizzle with caramel sauce.
9. Put the second layer on top and repeat the process with another layer of frosting and caramel sauce.
10. Top the cake with a lot of caramel sauce and put it in the fridge for about 30 minutes before serving.
Extra tips and sweet things!
– If you want a stronger flavor, try adding a little coffee to the batter. Just one tablespoon can make it even sweeter!
– You can even add chopped nuts like walnuts or pecans to the cake batter to give it more texture.
– If you want to make it really special, you can sprinkle sea salt on top of the caramel or shave some chocolate on top.
I love us sharing this recipe with friends and Tablets, and I can’t wait for you to try said it., Please tell me how it turns out if you do! I’d like to hear your stories or any changes you made. Have fun baking!
