Description

Experience the decadent delight of a Homemade Caramel Cake that combines moist, flavorful cake layers with a rich, buttery caramel frosting. This classic dessert is perfect for special occasions or just because you want to indulge in something sweet. The blend of flavors and textures in this cake will make it a new favorite at your dessert table.

Ingredients

Cake Ingredients:

2½ cups sifted all-purpose flour (sift before using)
¼ teaspoon sea salt
2 cups regular sugar
2 sticks unsalted butter
1 cup water
1 teaspoon baking soda
½ cup buttermilk
2 large eggs
1 teaspoon vanilla extract

Frosting Ingredients:

3 cups granulated sugar
About ½ cup softened butter
1 cup heavy cream
A pinch of sea salt
2 teaspoons vanilla extract

Instructions

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans with butter and lightly dust them with flour to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together 2½ cups of flour and sea salt. Stir in the sugar until well combined.

Step 3: Combine Butter and Water

In a medium saucepan, combine the butter and water. Bring the mixture to a boil, then pour it over the flour and sugar mixture. Whisk until fully combined.

Step 4: Add Remaining Ingredients

Mix in the baking soda, buttermilk, vanilla extract, and eggs. Whisk until the batter is smooth and well incorporated.

Step 5: Bake the Cake

Divide the batter evenly between the prepared pans. Bake for about 25 minutes, checking after 15 minutes with a tester. The cake is done when the tester comes out clean. Be careful not to overbake.

Step 6: Cool the Cake

Remove the cakes from the oven and let them cool in the pans for 30 minutes on a wire rack. Then transfer the cakes to racks lined with parchment paper to cool completely.

How to Make a Magical Homemade Caramel Frosting :

Step 1: Prepare the Caramel Mixture

In a large saucepan, combine 2½ cups of granulated sugar, butter, cream, and a pinch of salt. Cook over low heat until the mixture is close to a rolling boil.

Step 2: Create Sugar Syrup

In a separate skillet, melt ½ cup of sugar over medium heat until it turns an amber color. Rotate the pan occasionally to spread the sugar evenly. This syrup will be added to the caramel mixture.

Step 3: Combine Syrup and Caramel

Carefully pour the melted sugar syrup into the caramel mixture. Continue to cook on medium to medium-high heat, stirring continuously until the mixture reaches a softball stage (about 234-240°F or 112-115°C).

Step 4: Finish the Frosting

Remove from heat and stir in the vanilla extract. Allow the mixture to cool for about 15 minutes. Then, beat the frosting using a stand mixer or hand mixer until it reaches a spreadable consistency, about 20 minutes. If the frosting becomes too thick, add a bit more cream to adjust the consistency.

Notes

Serving Tips

Serve at Room Temperature: For the best flavor and texture, serve the Homemade Caramel Cake at room temperature. If the cake has been refrigerated, allow it to sit out for about 30 minutes before serving to bring it back to its optimal texture.
Pair with a Beverage: This rich, sweet cake pairs wonderfully with a variety of beverages. Consider serving it with a cup of coffee, tea, or even a glass of cold milk to balance the sweetness.
Garnish for Extra Appeal: To enhance the presentation, garnish the cake with a sprinkle of sea salt on top of the caramel frosting, or add a few chopped nuts like pecans or walnuts for added texture.
Use a Serrated Knife: For clean, even slices, use a serrated knife to cut the cake. This will help prevent the frosting from tearing and ensure a neat presentation.

Storage Tips

Room Temperature Storage: If you plan to enjoy the cake within a few days, store it covered at room temperature. Place the cake in an airtight container or cover it with plastic wrap to keep it fresh.
Refrigeration: For longer storage, refrigerate the cake. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. The cake will stay fresh in the refrigerator for up to one week.
Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. The cake can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving. For best results, freeze the cake in individual slices to make defrosting easier.
Frosting Storage: If you have leftover caramel frosting, store it in an airtight container in the refrigerator. It will keep for up to one week. When ready to use, reheat the frosting slightly in the microwave or on the stovetop, stirring frequently, to return it to a spreadable consistency.
Avoid Moisture: Ensure the cake is completely cool before wrapping or storing it to avoid condensation, which can make the cake soggy.