Classic Caramel Layer Cake
Step into a world of indulgence with our Classic Caramel Layer Cake, a timeless dessert that promises to elevate any occasion with its sumptuous layers and irresistible flavor. This cake is more than just a treat; it’s a celebration in every slice. Whether you’re marking a special milestone, hosting a family gathering, or simply treating yourself to a well-deserved dessert, this Classic Caramel Layer Cake is sure to impress.
At the heart of this recipe is a perfectly baked vanilla sponge cake—light, fluffy, and moist. Each layer is crafted with care to ensure a tender crumb and a delightful texture that pairs beautifully with the rich caramel frosting. The magic truly happens with the caramel frosting, which transforms simple ingredients into a luscious, creamy topping that envelopes each layer in a golden embrace. The frosting is made from scratch, combining the rich flavors of dark brown sugar and butter with a hint of vanilla, creating a taste that’s both decadent and comforting.
What sets this cake apart is its ability to captivate not only your taste buds but also your senses. As you slice into the cake, you’ll reveal perfectly stacked layers of vanilla sponge, each one generously smothered with that velvety caramel frosting. The cake’s smooth, glossy finish and charming decorative swirls make it a stunning centerpiece for any celebration.
Ingredients:
For the Cake:
3 cups all-purpose flour.
1 tablespoon baking powder.
1/2 teaspoon salt.
1 cup unsalted butter, room temperature.
2 cups granulated sugar.
4 large eggs, room temperature.
2 teaspoons pure vanilla extract.
1 cup whole milk, room temperature.
For the Caramel Frosting:
1 cup unsalted butter, room temperature.
2 cups dark brown sugar.
1/2 cup heavy cream, plus more if needed.
4 cups powdered sugar, sifted.
1 teaspoon vanilla extract.
Instructions:
Step 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
Step 2
In a medium bowl, whisk together flour, baking powder, and salt.
Step 3
In a large bowl, cream the butter and granulated sugar until light and fluffy.
Step 4
Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
Step 5
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
Step 6
Divide the batter evenly among the prepared pans and smooth the tops.
Step 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 9
In a saucepan, melt the butter over medium heat.
Step 10
Add brown sugar and heavy cream, stirring until the sugar is dissolved.
Step 11
Increase heat and bring to a boil, then reduce heat and simmer for 5 minutes without stirring. Remove from heat and let cool slightly.
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