Description

This creamy caramel cake features tender, buttery layers and a rich, homemade caramel filling and frosting. It’s an easy, decadent dessert perfect for parties, birthdays, or any celebration.

Ingredients

Scale

2 1/4 cups all-purpose flour, sifted
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
4 large eggs, room temperature
1 cup whole milk (or buttermilk)
2 tsp vanilla extract
2 1/2 tsp baking powder
1/2 tsp fine sea salt
1 1/4 cups granulated sugar (for caramel)
1/2 cup heavy cream
1/4 cup unsalted butter (for caramel)
1/4 tsp fine sea salt (for caramel)
1 tsp vanilla extract (for caramel)
2 tbsp sour cream (optional, for caramel)
Flaky sea salt, for garnish
Caramel shards or chopped toasted pecans, for garnish (optional)

Instructions

Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat softened butter and sugar on medium speed for 2-3 minutes until pale and fluffy.
Beat in eggs one at a time, scraping down the bowl after each. Add oil and vanilla, mix until smooth.
Alternately add flour mixture and milk to the wet ingredients, starting and ending with flour. Mix on low speed until just combined.
Divide batter evenly between prepared pans. Bake for 27-32 minutes, or until a toothpick comes out clean and the top springs back lightly.
Let cakes cool in pans for 10 minutes, then turn out onto a cooling rack. Cool completely before frosting.
For caramel: In a light-colored saucepan, heat sugar over medium-low, stirring constantly. Once deep amber, add butter and stir until melted. Pour in heavy cream, then whisk until smooth. Remove from heat, stir in salt, vanilla, and sour cream if using. Cool for 15-20 minutes until thickened but spreadable.
Place one cake layer on a serving plate. Spread about half the caramel over, letting some drizzle down the sides. Top with second layer, repeat with remaining caramel.
Sprinkle with flaky sea salt and add caramel shards or nuts if desired.

Notes

Measure flour by weight for best results. Use a light-colored saucepan for caramel to monitor color. Caramel thickens as it cools, so use while warm for easy spreading. For dairy-free, substitute butter and cream with coconut oil and coconut cream. For gluten-free, use a cup-for-cup gluten-free flour blend. Chill cake before serving for extra creamy caramel layers.

Prep Time: 25 minutes
Cook Time: 32 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 380
Sugar: 38
Sodium: 220
Fat: 16
Saturated Fat: 9
Carbohydrates: 55
Fiber: 1
Protein: 5

Keywords: caramel cake, creamy caramel cake, homemade caramel, party dessert, southern cake, birthday cake, easy cake recipe, layered cake, celebration cake