You’re going to like this best caramel cake recipe, I can tell you that much. With layers of soft, buttery vanilla cake that are the ideal complement to the rich, luscious caramel frosting, this recipe is a must-try.
Personally, I like chocolate cake, but this recipe has converted me into a chocolate believer. It was so good that even Zach, who is not a big fan of sweets, requested a second piece. It’s a little sweet, but not as sweet as you would assume from the name. When combined with the cake, the frosting is obviously rich, but it doesn’t appear to be overpowering in any way, which is precisely the balance I was aiming to achieve when I first began working on this recipe.
I modified the vanilla cake layers I used for this best caramel cake instructions from my favorite vanilla cake recipe, although this time I used the reverse creaming process to create the layers. Let’s speak about it a little bit further, just in case you’ve never heard of this technique before.
Frosting with Caramel
We start on the stovetop with a genuine caramel basis, which makes it rich and sweet (far sweeter than my favorite cream cheese frosting). It has a true caramel taste since we start with a real caramel base (it starts much the same way as the sauce). Brown sugar, butter, salt, milk, and cream are melted together in a saucepan. Cook until the sugar is completely dissolved, then bring the mixture to a boil. Boil for 5 minutes on high heat.
Transfer the hot caramel to a large mixing bowl and whisk in the powdered sugar and vanilla extract until the mixture has the consistency of spreadable icing. If it’s too thin and oozing off the cake, just beat it for a longer period of time. Due to my over-ambition, I attempted to apply my frosting when the temperature was still somewhat too warm, which caused my layers to begin to slide a little bit amongst one another. The benefits of patience are many!
The best caramel cake recipe
The best caramel cake recipe ever – Latest 2022Course: SweetDifficulty: Moderate
The layers are a significant component of the caramel cake, but when all is said and done, it’s a really simple vanilla cake with caramel on top. Soft, delicate vanilla cake with a rich crumb and a bit of caramel flavor from the brown sugar in the batter, but it’s still a cake. The lovely crown of caramel icing on top of this dish is what really distinguishes it as a caramel cake.
Ingredients for the best caramel cake preparation
3 cups all-purpose flour 375g (may substitute 3 ⅓ cups cake flour – 375g)
1 ½ cups granulated sugar (300g)
½ cup light brown sugar firmly packed (100g)
1 Tablespoon baking powder
¾ teaspoon salt
¾ cup unsalted butter, softened to room temperature cut into Tablespoon-sized pieces (170g)
¼ cup canola oil may substitute vegetable oil or other neutral oil (60ml)
1 ¼ cup whole milk room temperature preferred (295ml)
3 large eggs room temperature preferred
1 Tablespoon vanilla extract
Directions for the best caramel cake formula
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease and flour the sides as well as bottoms of two 8-inch round baking pans1. Make a mental note to put it away.
- Using a stand mixer (or a large mixing bowl with an electric mixer), combine the flour, sugars, baking powder, as well as salt until everything is well combined.
- Mix on medium speed until the mixture resembles sandy coarse crumbs, adding the butter one tablespoon at a time until the mixture resembles sandy coarse crumbs.
- Stir in the oil until everything is well-combined.
- Separately, whisk together the milk, eggs, and vanilla extract in a large mixing basin.
- Slowly pour the milk mixture into the flour mixture while running the mixer on low speed.
- Bake for 30-35 minutes at 350 degrees Fahrenheit (175 degrees Celsius) or until a toothpick inserted in the center comes out clean or with a few moist crumbs, depending on your preference.
- Allow the cakes to cool for 15 minutes before inverting them onto a cooling rack to finish cooling them completely.
Prepare the caramel frosting as follows:
- Brown sugar, butter, salt, milk, and heavy cream are combined in a medium-sized saucepan over medium heat until the sugar is dissolved. Continually stir until brown sugar is completely dissolved and the mixture comes to a boil.
- Once the water has reached a boil, cook for 5 minutes while stirring constantly.
- Immediately remove the pan from the heat and transfer the contents into a large heat-proof mixing bowl or the bowl of a stand mixer. Allow yourself 5-10 minutes of resting time before continuing.
- Stir in the powdered sugar and vanilla extract using a stand mixer or an electric mixer until everything is well blended. In a stand mixer fitted with a high-speed setting, beat until the caramel mixture is nearly totally cold and the frosting has reached a spreadable consistency.
- Spread over the top of the cake. Allow the cake to cool for a few minutes longer if the frosting is oozing down the edges (this is particularly true when decorating the sides).
- Allow for full solidification of the frosting before slicing and serving it.