Caramel Cake

Caramel cake is a dessert that has been around for centuries but how does it stack up to the current pastry scene? This article will explore its most recent iterations and whether or not it deserves our love.

The “easy caramel cake” is a recipe for a delicious dessert that will be enjoyed by everyone. The ingredients are simple, and the process is easy to follow.

This delectable caramel cake is rich, buttery, and flavorful with caramel! This caramel layer cake is prepared with handmade caramel, the greatest vanilla cake ever, and a fluffy vanilla buttercream swirled with caramel sauce.

Cake with Caramel Layers

Happy Friday, everyone! Another week has passed, which is reason for great joy in my view! What better way to commemorate the occasion than with this buttery, salty, sweet caramel cake? It’s delicious, moist, and laden with caramel, and it’s pretty much the only way I’ll ever celebrate anything. And although it does need a few steps to set together, trust me when I say it is well worth the effort.

Caramel-Cake

What exactly is a Caramel Cake?

I pity you if you’ve never enjoyed a good old-fashioned southern caramel cake. A delicious vanilla cake is sandwiched between two layers of creamy caramel buttercream in a caramel cake. It’s quite rich, but oh so delicious. I’ve been known to eat much too much of it and then get really unwell as a result. But, hey, it’s show business.

We prepared our caramel cake with a caramel swirled vanilla buttercream instead of a totally caramel buttercream, and let me tell you, it’s wonderful. There are three parts to this caramel cake:

  1. The Best Vanilla Cake You’ll Ever Have: The appropriate basis for this caramel cake is our soft and delicious vanilla cake. Fortunately, we have a step-by-step explanation to eliminate any and all guesswork!
  2. Caramel has a bad name for being difficult to prepare, but it’s really rather simple once you get the hang of it. Here’s a whole video tutorial on how to make caramel without a candy thermometer!
  3. Fluffy Vanilla Buttercream: This vanilla buttercream is as light as a cloud and deliciously creamy, making it ideal for sandwiching your cakes together!

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Caramel Cake Ingredients

This caramel cake does involve some preparation, but it shouldn’t necessitate a trip to the shop! All of the components are common household items, so you’re likely to have them on hand!

  • butter that has not been salted
  • Oil from Vegetables
  • Sugar Granules
  • Eggs
  • Extract of Vanilla
  • Flour
  • Baking soda and powder
  • Buttermilk
  • heaviness of cream
  • Sugar in powdered form

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How to Make Caramel Cake

  • Prepare Ahead of Time: Because this caramel cake recipe has a lot of moving pieces, it’s a good idea to chart out your route before you start. The components of this cake should be made in the following order:

    • Prepare the caramel a few days ahead of time. Keep it in an airtight container in the fridge until you’re ready to construct the cake (we love mason jars!). This will enable the flavors in the caramel to settle, making working with the cold caramel much simpler!
    • Bake the cakes the night before and store them in the freezer: When the layers are cold or frozen, assembling a cake is significantly simpler. The cake is fragile and delicate (how it should be! ), and chilling the layer before assembling it prevents it from disintegrating.
    • When you’re ready to construct the cake, make the buttercream: When you’re ready to assemble your cake, remove the caramel from the fridge and allow it to soften to room temperature before beginning to prepare the buttercream. To sandwich together your cakes and caramel, the buttercream will be freshly whipped and airy!
    • Use high-quality ingredients: Because caramel, vanilla cake, and vanilla buttercream are such simple tastes and recipes, the quality of the items you use will truly stand out! To get the greatest results, use excellent butter and genuine vanilla essence.
    • Caramel and frosting may become sticky, so don’t be afraid to get a bit dirty. When it comes to putting the cake together, don’t be too meticulous. Whatever happens, it will be stunning and delicious!

How much of a caramel cake does this recipe yield?

We adore making small 6 inch circular cake with 3 layerss because they’re so lovely, but this recipe will make them all!

  • 3 layer 6 inch round cake
  • 8 or 9 inch circular cake with 2 layers
  • 1 9 x 13 sheet cake with 1 layer

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Love bugs, have a wonderful time eating caramel cake! This is pretty much the only thing I’m going to eat this weekend. I hope you’ll be able to join me.

Print

This delectable caramel cake is rich, buttery, and flavorful with caramel! This caramel layer cake is prepared with handmade caramel, the greatest vanilla cake ever, and a fluffy vanilla buttercream swirled with caramel sauce.

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • 30 minutes to prepare
  • 1 hour and 30 minutes total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • 30 minutes to prepare
  • 1 hour and 30 minutes total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • 30 minutes to prepare
  • 1 hour and 30 minutes total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

to make the caramel

  • 2 quarts sugar
  • 3/4 cup room temperature butter
  • 2/3 gallon of heavy cream
  • salt (two tablespoons)

for the icing

  • 1/2 cup room temperature butter
  • half a cup of oil
  • 1 1/2 pound of sugar
  • 4 room temperature eggs
  • 2 tbsp vanilla essence
  • 3 cups flour for cake
  • 1 teaspoon kosher salt
  • 2 1/2 tablespoons powdered baking soda
  • 1 and a third cup buttermilk

for the whipped cream

  • 1 cup room temperature unsalted butter
  • 1.5 pound sugar powder
  • 1 tbsp extract de vanille
  • a half teaspoon of salt
  • 4 tablespoons milk (whole)

Instructions

to make the caramel

  1. Heat the sugar in a heavy-bottomed sauce pan over medium-low heat, stirring the pan gently every 20 seconds or so, until it is fully melted. Before gently melting, the sugar will begin to form clumps. Be patient and keep an eye on it to prevent it from burning.
  2. Remove the pan from the heat as soon as it has melted and mix in the butter. The mixture will erupt in a flurry of bubbles. You’re doing everything correctly.
  3. Pour in the heavy cream and season with salt. Stir everything together until it’s completely smooth.
  4. Allow to cool fully before transferring to a container. This step should be done a day ahead of time so that the caramel is entirely cold and simple to deal with when making the caramel cake.

for the icing

  1. Preheat the oven to 325°F. Grease and flour three 6-inch baking pans. Remove from the equation.
  2. Beat the softened butter and oil together in a large mixing bowl equipped with a whisk attachment for 3 minutes, or until they become homogeneous. If your butter isn’t absolutely room temperature, this won’t work.
  3. Slowly add the granulated sugar to the oil and butter and beat on high for 3 minutes, or until the mixture is light and fluffy and a pale yellow color.
  4. One at a time, crack the eggs into the bowl, scraping down the sides as needed. Add the vanilla essence to the mixture. To include as much air as possible, beat the mixture on high for another 3 minutes.
  5. Sift together the cake flour, salt, and baking powder in a separate basin. Starting with the buttermilk and finishing with the dry ingredients, alternate mixing in the dry ingredients and the buttermilk in four batches. It’s OK if there are a few lumps in the batter; you don’t want to overmix it.
  6. Bake for 30 minutes, or until the cake is a light golden brown and springs back when pushed, after equally dividing the mixture into the prepared pans. This will be determined by the kind of oven you have. Remove from the oven and place on a cooling rack. Before using the cakes, allow them to cool fully.

for the whipped cream

  1. Make the buttercream while the cakes are cooling.
  2.  In a stand mixer equipped with a whisk attachment, combine the softened butter and powdered sugar. Combine the butter and sugar in a mixing bowl and beat until smooth. It will be a thick mixture.
  3. Turn the mixer to high and add the milk, salt, and vanilla extract. 3 minutes of beating Using a rubber spatula, scrape down the edges of the bowl. 2 more minutes of beating until the frosting is thick and frothy.
  4. Fill a big piping bag halfway with buttercream and put aside.

put the cake together

  1. Bring the caramel to room temperature and set aside half a cup to use on the cake’s exterior. The remaining will be used to make the filling.
  2. Place the first cake round on a cake stand and pipe a border around the top to form a barrier to keep the caramel in. Pour half of the caramel filling on top of the cake and spread it to the buttercream border using an offset spatula. Place the second cake on top of the first and continue the process. Place the third layer on top and coat the tops and sides of the cake with the icing. Use an offset spatula to swirl the reserved 1/2 cup of caramel into the buttercream or dab it around the edges of the cake, similar to a paint pallet. Any remaining caramel should be drizzled over the cake. Keep the cake refrigerated until ready to serve!

Caramel cake, caramel layer cake, and celebration cake are some of the terms used to describe this delicacy.

The “old fashioned caramel cake” is a traditional dessert that has been around for many years. It can be made with different ingredients and flavors, but the main ingredient is always caramel.

Related Tags

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