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Creamy Caramel Cake

A moist and decadent Creamy Caramel Cake topped with silky caramel sauce, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cups unsalted butter, softened
  • 1 cups milk
  • 3.5 tsp baking powder
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 4 pieces eggs
For the Caramel Sauce
  • 1 cups sugar
  • 0.5 cups heavy cream
  • 4 tbsp butter
  • 1 tsp vanilla extract
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, milk, and vanilla extract, and beat on medium speed until smooth and creamy.
  4. Add the eggs one at a time, mixing well after each addition.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Caramel Sauce
  1. In a saucepan over medium heat, melt the sugar until golden caramel color is reached.
  2. Carefully stir in the heavy cream, butter, vanilla extract, and salt. Remove from heat and let cool slightly.
Assembly
  1. Once the cakes are cool, place one layer on a serving plate and pour caramel sauce over the top.
  2. Add the second layer, then top with more caramel sauce.

Notes

If your caramel sauce is lumpy, whisk it until smooth. Customize by adding nuts or chocolate chips. Store leftovers in an airtight container in the fridge for up to three days.