Homemade Caramel Cake

This Homemade Caramel Cake is a decadent treat featuring a moist and flavorful cake paired with a rich and indulgent caramel frosting. The cake layers are a perfect balance of sweetness, and the caramel frosting adds a luscious, velvety finish.

Homemade Caramel Cake

Cake Ingredients:

• 2½ cups sifted all-purpose flour (sifted before use)
• ¼ teaspoon sea salt
• 2 cups regular sugar
• 2 sticks unsalted butter
• 1 cup water
• 1 teaspoon baking soda
• ½ cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract

Frosting Ingredients:

• 3 cups granulated sugar
• About ½ cup softened butter
• 1 cup heavy cream
• A pinch of sea salt
• 2 teaspoons vanilla extract

How to Make:

Cake:

1. Prepare Pans: Grease two 9-inch cake pans with butter and sprinkle with flour.
2. Combine Dry Ingredients: In a large mixing bowl, sift 2 cups + 2 tablespoons of flour with sea salt. Stir in the sugar and mix until combined.
3. Prepare Wet Ingredients: In a medium saucepan, combine the butter with water. Bring it to a boil, then add the flour and sugar mixture. Whisk until well mixed.
4. Add Remaining Ingredients: Stir in the baking soda, buttermilk, vanilla extract, and eggs. Whisk until smooth and well incorporated.
5. Bake: Spread the mixture into the prepared baking pans. Bake for approximately 25 minutes, checking at 15 minutes. The cake is done when a tester comes out clean, being careful not to overcook.
6. Cool: Remove the pans from the oven and allow them to cool for thirty minutes on a wire rack. Then, transfer the layers onto parchment-lined racks to cool completely.

Caramel Frosting:

1. Combine Ingredients: Place 2½ cups of granulated sugar, butter, cream, and a pinch of salt in a large saucepan.
2. Heat: Cook on low until almost at a rolling boil. Pour in the sugar syrup from another skillet.
3. Prepare Amber Sugar: In a small skillet, melt ½ cup of sugar until it becomes an amber color. Rotate the pan periodically to spread the sugar. This is the sugar syrup to be added to the saucepan.
4. Mix Syrup: Cook on medium to medium-high, stirring continuously until almost softball level.
5. Add Vanilla: Remove from heat, stir in vanilla extract, and let it cool for about fifteen minutes.
6. Beat: Transfer to a large stand mixer or use a hand mixer on medium. Beat until the frosting reaches the desired consistency (around 20 minutes). Add a little extra cream if needed.

Tips:

1. Cake Check: Keep a close eye on the cake during the last few minutes of baking. A toothpick should come out clean but be cautious not to overbake.
2. Amber Sugar Caution: Be attentive when melting sugar for the amber color, and rotate the pan to prevent burning.
3. Frosting Consistency: Adjust the consistency of the frosting by adding a bit more cream if it becomes too thick.
4. Cooling Time: Allow the cake layers to cool completely before frosting to ensure the frosting sets properly.

Enjoy the delightful combination of a moist caramel cake and a velvety caramel frosting!