Why You’ll Love This Caramel Cake Recipe
You’ll absolutely adore this caramel cake recipe for its rich flavor and delightful texture. Each bite melts in your mouth, making it the perfect treat for any occasion.
The combination of buttery softness with that luscious caramel glaze creates a heavenly experience. I love how simple it’s to whip up, yet it impresses everyone.
You’ll find yourself wanting to bake it again and again, whether for a celebration or just to indulge. Plus, the warm aroma wafting through your kitchen while it’s baking is simply irresistible.
Trust me, this cake will quickly become a favorite in your household!
Ingredients of Caramel Cake
When it comes to baking, having the right ingredients is half the battle. For this delicious caramel cake, you’ll want to gather a few key items that will come together to create that unforgettable taste. Don’t worry if you’re not a seasoned baker; these ingredients are pretty standard and easy to find.
Plus, once you see how they combine, you’ll feel like a baking pro in no time. So, let’s get to it!
Ingredients for Caramel Cake:
- 2 cups sifted cake flour (not self-rising, sift before measuring)
- 2 tablespoons sifted cake flour (not self-rising, sift before measuring)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature for 30 minutes
- 1 cup well-shaken buttermilk
For the caramel glaze:
- 1 cup heavy cream
- 1/2 cup packed light brown sugar
- 1 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract
Now, let’s chat a bit about these ingredients. First off, using unsalted butter is key here; it gives you better control over the cake’s sweetness.
And that buttermilk? It’s not just for pancakes. It adds a tangy richness that makes the cake super moist and tender. If you don’t have buttermilk on hand, no worries! You can make a quick substitute by mixing regular milk with a bit of vinegar or lemon juice.
Also, be sure to sift your flour – it makes your cake light and fluffy. Trust me, the effort is worth it. So, gather your goodies and get ready to create a cake that will have everyone asking for seconds (or thirds).
How to Make Caramel Cake
Now that you have all your ingredients ready to go, let’s plunge into the delightful process of making this caramel cake. First things first, preheat your oven to 350°F, and make sure your oven rack is right in the middle. This is essential for even baking — nobody wants a lopsided cake.
While that’s warming up, grab an 8-inch square cake pan, butter it up, and don’t forget to line it with a square of parchment paper. A little extra butter on the parchment will help your cake slide right out later, which is a total win.
Next, let’s get mixing. In a big bowl, sift together 2 cups plus 2 tablespoons of cake flour, 1 teaspoon of baking powder, 3/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Sifting is like giving your flour a spa day; it makes your cake light and fluffy.
Now, in another bowl, beat 1/2 cup of softened unsalted butter with 1 cup of sugar using an electric mixer until it’s pale and fluffy—about 3 minutes. It’s a bit like whipping up a frothy latte but with more sugar and butter.
Add in 1 teaspoon of pure vanilla extract, and then crack in 2 large eggs, one at a time. Beat well after each addition, because we want them to mingle nicely.
Once that’s all mixed, it’s time to bring in the buttermilk, that glorious ingredient you’ve prepared. Pour in 1 cup of well-shaken buttermilk and give it a quick stir at low speed until just combined. It might look a little curdled, but trust the process.
Gradually add in your flour mixture in three batches, mixing until each addition is just incorporated. Don’t overdo it here; we want to keep the airiness.
Spread that batter evenly into your prepared pan, then give it a few good taps on the counter to release any pesky air bubbles. Bake it for about 35 to 40 minutes, or until a wooden pick comes out clean from the center. The aroma wafting through your kitchen will be utterly divine, and you’ll be fighting the urge to plunge right in, but patience is a virtue.
Cool it in the pan for 10 minutes, run a knife around the edges, and flip it onto a rack to cool completely for about an hour.
While you’re waiting (and trying not to nibble), let’s get started on the caramel glaze, which is honestly the best part. In a heavy saucepan, bring 1 cup of heavy cream, 1/2 cup of packed light brown sugar, 1 tablespoon of light corn syrup, and a pinch of salt to a boil over medium heat.
Stir it until the sugar dissolves, and then let it boil for about 12 to 14 minutes until it reaches 210 to 212°F on a thermometer. This is where the magic happens.
Once it’s thickened up, stir in another teaspoon of vanilla extract for good measure. Then, gently place your cooled cake on a rack over a shallow baking pan, and pour that luscious hot glaze over the top, letting it cascade down the sides like a sweet waterfall.
Let it cool for around 30 minutes until the glaze sets. And there you have it, your caramel cake is ready to dazzle your taste buds and impress all your friends. Just don’t forget to save a slice for yourself.
Caramel Cake Substitutions & Variations
Ever wondered how to put your own spin on a classic caramel cake? You can easily swap buttermilk for sour cream or yogurt for a tangy twist.
If you’re feeling adventurous, try adding spices like cinnamon or nutmeg for warmth. For a different flavor, experiment with infused oils or flavored extracts—almond or coconut can be delightful!
You could also substitute half the sugar with brown sugar for a richer taste. If you’re gluten-free, use a gluten-free flour blend instead.
These variations let you personalize the cake while keeping its delicious caramel essence. Happy baking!
What to Serve with Caramel Cake
What pairs well with a rich caramel cake? I love serving it alongside a scoop of vanilla ice cream. The creamy texture perfectly balances the cake’s sweetness.
Fresh berries, like strawberries or raspberries, add a tart contrast that brightens each bite. A drizzle of chocolate sauce can elevate the dessert even more, creating a delightful flavor combination.
If I’m feeling adventurous, I might whip up a caramel sauce to pour on top, amplifying that indulgent experience.
For drinks, I recommend a warm cup of coffee or a rich hot chocolate to complement the cake’s flavors beautifully. Enjoy these pairings!
Additional Tips & Notes
When baking a caramel cake, it’s helpful to keep a few key tips in mind to guarantee your cake turns out perfectly.
Always sift your flour before measuring to ascertain the right texture. Room temperature eggs are essential for proper mixing, so don’t skip that step!
If your cake domes in the middle, level it with a knife for a neat finish. For the glaze, keep an eye on the temperature—too hot can make it overly thick.
Finally, let your cake cool completely before pouring on the glaze; it helps it set beautifully. Enjoy your delicious creation!