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Decadent Caramel Cake with Creamy Buttercream Recipe

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4.6 from 452 reviews

This luscious Caramel Cake features layers of moist buttermilk cake filled and frosted with a rich homemade caramel buttercream. The cake is enhanced by a smooth, buttery caramel sauce made from scratch, creating a decadent dessert perfect for celebrations or any special occasion.

Ingredients

Scale

For the Caramel

  • 2 cups sugar
  • 3/4 cup butter, room temperature
  • 2/3 cup heavy cream
  • 2 teaspoons salt

For the Cake

  • 1/2 cup butter, room temperature
  • 1/2 cup oil
  • 1 1/2 cups sugar
  • 4 eggs, room temperature
  • 2 tablespoons vanilla extract
  • 3 cups cake flour
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 1/3 cups buttermilk

For the Buttercream

  • 1 cup unsalted butter, room temperature
  • 1.5 pounds powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 tablespoons whole milk

Instructions

  1. Make the Caramel: In a heavy-bottomed saucepan, heat the sugar over medium-low heat, swirling gently every 20 seconds until fully melted and smooth. Remove from heat immediately, then stir in the butter (mixture will bubble vigorously). Next, add the heavy cream and salt, stirring to combine. Pour into a container and allow to cool completely, ideally refrigerating overnight to ensure it’s set and easy to work with.
  2. Prepare the Cake Batter: Preheat the oven to 325°F (163°C). Grease and flour three 6-inch cake pans and set aside. In a large mixing bowl with a whisk attachment, beat the softened butter and oil together until smooth, about 3 minutes. Slowly add granulated sugar and beat on high until light, fluffy, and pale yellow, around 3 minutes.
  3. Add Eggs and Vanilla: Add eggs one at a time, beating well and scraping down the bowl between additions. Stir in vanilla extract and beat on high for 3 more minutes to aerate the batter.
  4. Combine Dry and Wet Ingredients: In a separate bowl, sift together cake flour, salt, and baking powder. Alternately add dry ingredients and buttermilk to the batter in 4 batches, starting with buttermilk and ending with dry ingredients, mixing just until combined. Light lumps remaining are okay to avoid overmixing.
  5. Bake the Cakes: Divide batter evenly among prepared pans. Bake for approximately 30 minutes or until cakes are lightly golden and spring back when pressed. Remove from oven and cool completely on wire racks before assembling.
  6. Make the Buttercream: While cakes cool, beat softened butter and powdered sugar using a whisk attachment until thick and combined. Add milk, salt, and vanilla extract, then beat on high for 3 minutes. Scrape down bowl and beat an additional 2 minutes until thick and fluffy.
  7. Assemble the Cake: Bring caramel to room temperature; reserve 1/2 cup for decorating the outside. Place a cake layer on a stand, pipe a buttercream barrier around the edge, then spread half of the remaining caramel inside the border. Add second layer and repeat. Top with third layer and frost entire cake with buttercream. Use reserved caramel to swirl or dab onto the frosting decoratively. Drizzle additional caramel if desired. Refrigerate cake until serving.

Notes

  • Allow caramel to cool completely before assembly, ideally refrigerate overnight for best texture.
  • Room temperature ingredients help achieve a smooth, evenly mixed batter.
  • Do not overmix batter once flour is added to keep cake tender.
  • Use a cooling rack to cool cakes completely for easier frosting.
  • Refrigerate finished cake to help caramel and buttercream set before serving.

Keywords: caramel cake, homemade caramel, buttercream frosting, layered cake, buttermilk cake

Find it online: https://zarameals.com/decadent-caramel-cake-with-creamy-buttercream-recipe/