Caramel Cake Recipe: A Decadent Delight for Every Occasion

Are you craving a moist, flavorful cake that combines the rich taste of caramel with the perfect balance of sweetness? Look no further! Our Caramel Cake Recipe is the ultimate treat for birthdays, holidays, or any special gathering. This easy-to-follow recipe ensures a stunning dessert that will impress your family and friends every time.

Ingredients You’ll Need

For the Cake:

• 3 cups (375 g) all-purpose flour (or substitute with 3⅓ cups cake flour)
• 1½ cups (300 g) granulated sugar
• ½ cup (100 g) light brown sugar, firmly packed
• 1 Tablespoon baking powder
• ¾ teaspoon salt
• ¾ cup (170 g) unsalted butter, softened to room temperature and cut into tablespoon-sized pieces
• ¼ cup (60 ml) avocado oil, vegetable oil, or canola oil
• 1¼ cups (295 ml) whole milk, room temperature preferred
• 3 large eggs, room temperature preferred
• 1 Tablespoon vanilla extract

For the Caramel Icing:

• 2 cups (400 g) brown sugar, firmly packed
• 1 cup (226 g) unsalted butter, cut into pieces
• ¼ teaspoon salt
• ⅓ cup (80 ml) whole milk
• ⅓ cup (80 ml) heavy cream
• 2 cups (250 g) powdered sugar
• 1 teaspoon vanilla extract

Recommended Equipment

• Two 8” cake pans
• Stand mixer
• Mixing bowls

Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Lightly grease and flour the sides and bottoms of two 8” round baking pans. Set them aside.
2. Mix Dry Ingredients: In the bowl of a stand mixer or a large mixing bowl, combine 3 cups all-purpose flour, 1½ cups granulated sugar, ½ cup light brown sugar, 1 Tablespoon baking powder, and ¾ teaspoon salt. Stir until well-combined.
3. Add Butter: With the mixer on low speed, add ¾ cup unsalted butter one tablespoon at a time, mixing until the mixture resembles sandy coarse crumbs.
4. Incorporate Oil: Stir in ¼ cup avocado oil until the mixture is well-combined.
5. Combine Wet Ingredients: In a separate bowl, whisk together 1¼ cups whole milk, 3 large eggs, and 1 Tablespoon vanilla extract.
6. Combine Wet and Dry Mixtures: Gradually pour the milk mixture into the flour mixture with the mixer on low speed. Once combined, scrape down the sides and bottom of the bowl. Increase the mixer speed to high and beat for 30 seconds until smooth.
7. Bake the Cakes: Divide the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool the Cakes: Allow the cakes to cool in the pans for 15 minutes before inverting them onto a cooling rack to cool completely.

2. Prepare the Caramel Icing

1. Cook the Caramel: In a medium-sized saucepan over medium heat, combine 2 cups brown sugar, 1 cup unsalted butter, ¼ teaspoon salt, ⅓ cup whole milk, and ⅓ cup heavy cream. Stir frequently until the brown sugar dissolves and the mixture comes to a boil.
2. Simmer: Once boiling, cook for an additional 5 minutes, stirring constantly to prevent burning.
3. Cool the Caramel: Remove the saucepan from heat and pour the caramel into a large heat-proof bowl or the bowl of a stand mixer. Let it sit for 5-10 minutes to cool slightly.
4. Add Powdered Sugar and Vanilla: Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract to the caramel mixture. Use a stand mixer or an electric mixer to blend until smooth.
5. Achieve Spreadable Consistency: Continue mixing until the caramel icing is almost completely cooled and reaches a spreadable consistency. If the icing is too thick, add a little more milk; if too thin, add more powdered sugar.
6. Frost the Cake: Spread the caramel icing evenly over the cooled cakes. If the icing drips off the sides, allow it to cool a bit longer before proceeding.
7. Let It Set: Allow the icing to solidify completely before slicing and serving your delicious caramel cake.

Tips for the Perfect Caramel Cake

• Room Temperature Ingredients: Ensure that your butter, milk, and eggs are at room temperature to achieve a smooth and even batter.
• Consistent Mixing: Avoid overmixing the batter to keep the cake light and fluffy.
• Cooling Time: Allow ample time for the cake to cool completely before frosting to prevent the icing from melting.

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Frequently Asked Questions (FAQs)

1. Can I substitute all-purpose flour with cake flour in this recipe? Yes, you can substitute 3 cups of all-purpose flour with 3⅓ cups of cake flour for a lighter texture in your caramel cake.

2. What can I use instead of avocado oil for this cake? If you don’t have avocado oil, you can use vegetable oil, canola oil, or any other neutral oil as a substitute.

3. How should I store the caramel cake to keep it fresh? Store the caramel cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months.

4. Can I make this cake gluten-free? Yes, to make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 with regular flour. Ensure all other ingredients are gluten-free as well.

5. How can I prevent the caramel icing from being too runny? To achieve the perfect consistency, allow the caramel mixture to cool slightly before adding the powdered sugar. If the icing is too runny, add more powdered sugar gradually until it reaches a spreadable consistency.

Nutrition Information

• Serving Size: 1 slice
• Calories: 804 kcal
• Carbohydrates: 116g
• Protein: 6g
• Fat: 36g
• Saturated Fat: 20g
• Cholesterol: 124mg
• Sodium: 245mg
• Potassium: 266mg
• Fiber: 1g
• Sugar: 91g
• Vitamin A: 1036IU
• Calcium: 141mg
• Iron: 2mg

Enjoy baking and indulging in this scrumptious caramel cake! For more delightful recipes and baking tips, explore our recipe collection today.