If you love caramel, you're in for a real treat! These five caramel cake recipes are sure to make your taste buds dance. Imagine fluffy layers smothered in rich frosting, or a moist bundt cake that melts in your mouth. And who can resist the combo of chocolate and salted caramel? Each cake has its own unique twist, making it hard to pick a favorite. So, which one will you try first?
Classic Caramel Layer Cake
Classic Caramel Layer Cake is a decadent dessert that combines fluffy layers of vanilla cake with rich caramel frosting, creating a delightful treat for any occasion. This cake is perfect for celebrations, birthdays, or simply as a weekend dessert to impress family and friends.
With its luscious caramel flavor and beautiful presentation, this cake is bound to be a crowd-pleaser.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup granulated sugar (for caramel)
- ½ cup heavy cream
- 1 teaspoon vanilla extract (for caramel)
Instructions:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a bowl, whisk together the flour, baking powder, and salt. In a separate large mixing bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, and stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk until smooth.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the caramel, heat the sugar in a saucepan over medium heat, stirring constantly until it melts and turns a golden brown.
Carefully add the heavy cream and vanilla, whisking until smooth. Let the caramel cool slightly before using it to frost the cooled cake layers.
Extra Tips:
To achieve the best results with your Classic Caramel Layer Cake, verify that all your ingredients are at room temperature before starting.
This helps create a smooth batter and a light cake texture. When making the caramel, be cautious not to burn the sugar; keep a close eye on it and remove it from heat as soon as it reaches a golden color.
For a more pronounced caramel flavor, consider drizzling some extra caramel sauce between the cake layers before frosting.
Additionally, you can experiment by adding nuts or sea salt for added texture and flavor.
Moist Caramel Bundt Cake
Indulge in the rich flavors of a Moist Caramel Bundt Cake that's perfect for any occasion, whether it's a family gathering or a special celebration.
This cake boasts a tender crumb and is infused with a luscious caramel flavor that will leave your taste buds craving more. Drizzled with a homemade caramel sauce, it's a delightful dessert that looks as impressive as it tastes, making it a showstopper on any dessert table.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup caramel sauce (store-bought or homemade)
Instructions:
Preheat your oven to 350°F (175°C) and grease a Bundt pan with cooking spray or butter.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Pour half of the batter into the prepared Bundt pan, then drizzle half of the caramel sauce over the batter. Pour the remaining batter on top and finish with the rest of the caramel sauce.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Extra Tips:
To guarantee your cake is extra moist, avoid overmixing the batter, as this can lead to a dense texture.
If you wish to enhance the presentation, consider adding a sprinkle of sea salt on top of the caramel sauce for a sweet and salty contrast.
For added flavor, you can also mix in chopped nuts or chocolate chips into the batter.
Finally, allow the cake to sit for a few hours or overnight to let the flavors meld together for an even more delicious experience. Enjoy your baking!
Salted Caramel Chocolate Cake
Indulging in a Salted Caramel Chocolate Cake is a delightful way to satisfy your sweet tooth while enjoying the balanced flavors of rich chocolate and a hint of salty caramel.
This cake is perfect for special occasions or a cozy gathering with friends and family. With its moist texture, decadent chocolate flavor, and the added complexity of salted caramel, this dessert is sure to impress everyone at the table.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup boiling water
- 1 cup salted caramel sauce (store-bought or homemade)
- Sea salt flakes for garnish
Instructions:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla extract.
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and mixing until just combined.
Ultimately, stir in the boiling water until the batter is well blended. Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, spread salted caramel sauce between the layers and on top of the cake, finishing with a sprinkle of sea salt flakes.
Extra Tips:
For an extra touch of flavor, consider adding a teaspoon of espresso powder to the dry ingredients to improve the chocolate taste.
If you want a more intense salted caramel flavor, drizzle additional caramel sauce over the top and sides of the cake before serving.
Be careful not to overmix the batter, as this can lead to a denser cake.
Finally, let the cake sit for about 30 minutes after frosting to allow the flavors to meld together for the best taste experience.
Caramel Apple Upside-Down Cake
Caramel Apple Upside-Down Cake is a delightful twist on the classic caramel cake, featuring juicy apples nestled in a buttery caramel sauce and topped with a moist, fluffy cake. This dessert is perfect for fall gatherings or any time you crave the comforting flavors of caramel and apple. The combination of sweet and tart apples with rich caramel creates a mouthwatering balance that will have everyone coming back for seconds.
Ingredients:
- 4 medium apples, peeled, cored, and sliced
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Cooking Instructions:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring until the sugar dissolves and the mixture is bubbly.
Pour this caramel mixture into the prepared cake pan, then layer the sliced apples evenly over the caramel. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, cream together the granulated sugar and remaining butter until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and buttermilk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter over the apples and spread it evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool for 10 minutes before inverting the cake onto a serving plate.
Extra Tips:
For an even more decadent flavor, consider adding chopped nuts like walnuts or pecans to the caramel layer with the apples.
If you want a little extra flair, serve the cake warm with a scoop of vanilla ice cream or a drizzle of heavy cream. Always allow the cake to cool slightly before inverting; this helps prevent any apples from sticking to the pan.
If you're short on time, you can use store-bought caramel sauce for a quicker option, but homemade caramel will give the best flavor and texture. Enjoy your delicious creation!
Caramel Pecan Cake
Caramel Pecan Cake is a deliciously rich dessert that combines the buttery goodness of a moist cake with the sweet, nutty flavors of caramel and crunchy pecans. This cake is perfect for special occasions or as a delightful treat to share with family and friends.
Its layers of caramel frosting and toasted pecans create a delightful texture and flavor contrast that will have everyone asking for seconds.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup pecans, chopped
- 1 cup caramel sauce (store-bought or homemade)
Instructions:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the buttermilk and vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pecans.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, spread caramel sauce between the layers and on top, then sprinkle with additional pecans.
Extra Tips:
For an extra layer of flavor, consider toasting the pecans in a dry skillet over medium heat for a few minutes before incorporating them into the batter. This will improve their nuttiness and add a deeper flavor to your cake.
If you prefer a richer caramel flavor, you can make your own caramel sauce from scratch using sugar, butter, and cream.
Additionally, letting the cake sit for a day before serving can intensify the flavors, making it even more delicious when enjoyed the next day.