Print

Decadent Caramel Cake with Homemade Caramel and Fluffy Vanilla Buttercream Recipe

Print Recipe

★★★★★

4.1 from 57 reviews

This decadent caramel cake features moist, buttery layers bursting with homemade caramel flavor. The recipe includes a rich vanilla cake paired with a fluffy vanilla buttercream swirled with luscious caramel sauce, making it a perfect indulgence for any celebration or dessert craving.

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 every 20 seconds until melted completely. It will clump before melting fully—be patient to avoid burning. Remove from heat and stir in butter (the mixture will bubble). Pour in the heavy cream and salt, stir to combine, then transfer to a container and cool completely; ideally refrigerate overnight.
  2. Prepare the cake pans: Preheat oven to 325°F. Grease and flour three 6-inch cake pans. Set aside.
  3. Mix the cake batter: In a large bowl with a whisk attachment, beat room temperature butter and oil together until uniform (about 3 minutes). Gradually add sugar and beat on high until light and fluffy, pale yellow in color (about 3 minutes). Add eggs one at a time, scraping the bowl between additions, then add vanilla extract and beat on high for 3 more minutes to incorporate air.
  4. Combine dry ingredients: In a separate bowl, sift cake flour, salt, and baking powder. Alternately add dry ingredients and buttermilk to butter mixture in 4 batches, beginning and ending with the buttermilk; mix gently to avoid overmixing, leaving some lumps is fine.
  5. Bake the cake: Divide batter evenly among pans. Bake for about 30 minutes or until lightly golden and springy to the touch. Cool cakes completely on wire racks before assembling.
  6. Make the buttercream: Beat softened butter and powdered sugar in a mixer with a whisk attachment until combined and thick. Add milk, salt, and vanilla, beat on high for 3 minutes, scrape bowl, then beat 2 more minutes until fluffy.
  7. Assemble the cake: Bring caramel to room temperature. Reserve 1/2 cup for frosting decoration. Place the first cake layer on a stand and pipe a buttercream border to create a dam. Pour half of the remaining caramel inside the border and spread with an offset spatula. Repeat with the second layer and caramel. Place the final layer on top. Frost the top and sides with buttercream. Use the reserved caramel to swirl or dab on the frosting for decoration, drizzling additional caramel over the cake if desired. Refrigerate until serving.

Notes

  • Prepare the caramel a day in advance for best results and easier handling.
  • Make sure butter and eggs are at room temperature for proper mixing and texture.
  • Do not overmix the batter to keep the cake tender and moist.
  • Use cake flour for a delicate crumb; all-purpose flour can be substituted but may alter texture.
  • Keep the cake refrigerated if not serving immediately, especially due to the buttercream and caramel.

Keywords: caramel cake, homemade caramel, vanilla buttercream, layered cake, moist cake, caramel dessert, birthday cake, celebration cake

Find it online: https://foodarohub.com/decadent-caramel-cake-with-homemade-caramel-and-fluffy-vanilla-buttercream-recipe/