Sure! Here’s a recipe for a classic Homemade Caramel Cake. This cake features a rich caramel flavor both in the cake itself and in the frosting.
Homemade Caramel Cake
Ingredients:
For the Cake:
- 2 1/2 cups (315g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) hot water
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For the Caramel Sauce:
- 1 cup (200g) granulated sugar
- 6 tbsp (90g) unsalted butter
- 1/2 cup (120ml) heavy cream
- 1/4 tsp salt
For the Caramel Frosting:
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) heavy cream
- 1/2 cup (115g) unsalted butter
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Sugar and Oil: In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the sugar mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Add Hot Water: Stir in the hot water until the batter is smooth (it will be thin).
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Make the Caramel Sauce:
- Heat Sugar: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- Add Butter and Cream: Carefully add the butter and stir until melted and smooth. Then slowly add the heavy cream while continuing to stir.
- Cool: Remove from heat and stir in the salt. Let the sauce cool to room temperature.
3. Make the Caramel Frosting:
- Heat Sugar: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- Add Cream and Butter: Carefully add the heavy cream and butter, stirring until smooth.
- Cool: Let the caramel mixture cool slightly, then beat in the vanilla extract and a pinch of salt. Allow it to cool to a spreadable consistency.
4. Assemble the Cake:
- Frosting Between Layers: Place one cake layer on a serving plate or cake stand. Spread a layer of caramel frosting on top. Drizzle with some of the caramel sauce.
- Add Second Layer: Place the second cake layer on top and frost the top and sides of the cake with the caramel frosting.
- Decorate: Drizzle additional caramel sauce over the top of the frosted cake, letting it drip down the sides if desired.
5. Serve:
- Allow the cake to set for a bit before slicing to let the frosting and caramel sauce firm up.
Enjoy your homemade caramel cake! It’s perfect for special occasions or simply as a delightful treat.