**Decadent Caramel Cake**
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 10
**Introduction**
Welcome to my kitchen, where we are going to be baking an absolutely delightful dessert, Decadent Caramel Cake. It’s an elegant rich cake with layers of smooth caramel frosting between beautifully golden and fluffy cake layers. One mouthful of this creation leaves you wanting more.
**Why Make This Recipe**
You should try this recipe because it is wickedly delightful. It’s a world of flavors, from the sweetly caramel-tinged frosting to the fluffy and subtly sweet cake to the rich and creamy caramel drizzle.
**How to Make Decadent Caramel Cake**
## Ingredients
**For the Cake:**
– 2 1/2 cups All-purpose Flour
– 2 tsp Baking Powder
– 1/2 tsp Salt
– 1 cup Unsalted Butter, Softened
– 1 1/2 cups Granulated Sugar
– 4 Large Eggs
– 2 tsp Vanilla Extract
– 1 cup Whole Milk
**For the Caramel Sauce:**
– 1 cup Granulated Sugar
– 1/4 cup Water
– 1/2 cup Heavy Cream
– 4 tbsp Unsalted Butter
– 1/2 tsp Vanilla Extract
**For the Frosting:**
– 1 cup Unsalted Butter Softened
– 3 cups Powdered Sugar
– 1/2 cup Prepared Caramel Sauce
– 1/4 tsp Salt
## Directions
1. Begin by preheating your oven to 350°F (175°C). Grease and flour your round cake pans (9 inches).
2. For the cake, sift your flour, baking powder and salt together in a medium bowl.
3. In a large bowl, cream sugar and butter till they turn light and fluffy. To this, add eggs one at a time, and then stir in vanilla.
4. Here, you’ll need to add your dry ingredients and milk alternately, beginning and ending with the flour mixture. Mix until combined.
5. The batter needs to be divided evenly between the prepared pans. Bake for 30-35 minutes. You can confirm if it’s fully baked by inserting a skewer or toothpick into the cake. If it comes out clean, your cake is done.
6. Let your cakes cool for about 10 minutes in the pans. Thereafter, you can turn them onto a wire rack to cool to room temperature.
7. For the caramel sauce, combine your sugar and water over medium heat in a saucepan. Stir until your sugar is fully dissolved. Let it boil without stirring until you achieve a deep amber color.
8. Remove it from heat, carefully adding in your cream and butter while whisking. If it seizes, return to low heat while stirring until it becomes smooth. Stir in your vanilla and then set aside to cool.
9. In a large bowl, whip butter until it turns creamy. Gradually add your caramel sauce, powdered sugar and salt. Continue whipping until it turns fluffy.
10. Place a cake layer on your serving platter, spreading a layer of frosting on top. Drizzle caramel sauce over it.
11. Finally, add your second cake layer and spread the frosting over the top and sides. To add a gorgeous finish, drizzle more caramel sauce over it.
**How to Serve Decadent Caramel Cake**
Serve in thin slices as the cake is sweet and rich. Let it stand at room temperature before serving to allow the caramel flavors to sing!
**How to Store Decadent Caramel Cake**
Keep leftover cake in an airtight container for up to 3 days at room temperature, or in the fridge for up to a week. If refrigerated, let the cake stand at room temperature for a couple of hours before serving to achieve the most desirable texture.
**Tips to Make Decadent Caramel Cake**
– For the light, fluffy cake, do not overmix the batter after the dry ingredients have been added.
– It’s important that all your ingredients are at room temperature for even cooking and a better blend.
– Ensure that your caramel is not overcooked to avoid developing a bitter taste.
**Variation**
Add a pinch of sea salt to the caramel to create a salted caramel cake. You can also add a bit of cinnamon to the cake mixture for a warm, spicy undertone.
**FAQs**
1. **Can I use salted butter instead of unsalted butter?**
Yes, but you’d want to reduce the additional salt added to the recipe.
2. **Can I use a different-sized pan?**
Yes, but it may alter the cooking time. A bigger pan will lead to a thinner cake while a smaller one will lead to a thicker cake.
3. **Can I substitute the whole milk with a non-dairy milk?**
Yes, you may use a non-dairy milk such as almond or soy milk. However, it may slightly alter the taste and texture of the cake.