Indulge in Creamy Caramel Cake for Holidays

Ready in: 1 hour 15 minutes · Serves: 12 · Technique: Baking · Storage: Refrigerate for up to 4 days.

Quick Answer

This Creamy Caramel Cake combines rich flavors and silky textures for a delightful holiday dessert that’s sure to impress.

There’s something truly magical about the sweet aroma of caramel wafting through my New York City kitchen. With Thanksgiving and Christmas just around the corner, I’ve been honing this Creamy Caramel Cake recipe that is bound to impress any holiday gathering. It combines rich flavors, silky textures, and a sweetness that feels like a warm embrace on a chilly day. Let’s dive right in!

A Cozy Holiday Treat

Why You’ll Love This Recipe

• Indulge in luxurious flavors of caramel that create a festive atmosphere.
• Impress your guests with a stunning dessert that’s both beautiful and delicious.
• Enjoy a rich and creamy frosting that perfectly complements the soft cake.
• Perfect for holiday gatherings or any special occasion.
• Easy to follow steps ensure success even for novice bakers.

Ingredients

Gather the following ingredients to create this delightful Creamy Caramel Cake:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter (softened)
• ½ cup milk (room temperature)
• 3 large eggs (at room temperature)
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter (cubed)
• ½ cup heavy cream
• 1 teaspoon sea salt (to taste)

For the Creamy Frosting:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• ¼ cup caramel sauce (from above)
• 2-3 tablespoons milk (as needed for consistency)
• A pinch of sea salt (to taste)

How to Make Creamy Caramel Cake (Step-by-Step)

Follow these simple steps to create your Creamy Caramel Cake, sure to impress everyone.

Step 1: Preparing the Cake Batter

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter, lining the bottoms with parchment paper for easy removal. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time and mix well until smooth. Whisk in the milk and vanilla extract. In a separate bowl, whisk together the dry ingredients and gradually fold them into the wet mixture until just combined.

Step 2: Baking the Cake

Evenly pour the batter into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. The aroma is heavenly!

Step 3: Making the Caramel Sauce

In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a deep amber color. Carefully add the cubed butter, stirring until melted, then pour in the heavy cream, stirring until smooth. Remove from heat and add sea salt to taste, letting the sauce cool slightly.

Step 4: Preparing the Creamy Frosting

Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and caramel sauce, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until you reach desired consistency. Finish with a pinch of sea salt to enhance the flavor.

Step 5: Assembling the Cake

Place one cooled cake layer on a serving plate and drizzle caramel sauce on top, spreading it to seep into the cake. Add a layer of creamy frosting, then top with the second layer. Frost the top and sides of the entire cake, finishing with additional caramel sauce and a sprinkle of sea salt if desired.

Common Mistakes to Avoid

• Skipping the room temperature step: Cold ingredients can result in uneven mixing and texture.
• Not stirring the caramel enough: This can lead to burnt sugar and an unpleasant bitterness.
• Overmixing the batter: This can lead to a packed cake that lacks the lightness we all crave.

Tips and Tricks for Success

• Ensure all your ingredients are at room temperature before starting. It helps with even mixing and yields a fluffier cake.
• Don’t rush the caramel process. A perfect caramel takes time and attention; keep stirring and watch for the right color.
• Use a serrated knife to level the tops of your cakes for easier stacking and a more polished look.

Variations

• Replace granulated sugar with brown sugar for a deeper flavor.
• Substitute almond extract for vanilla for a unique taste.
• Add chopped nuts between the layers for extra crunch.
• Incorporate chocolate chips into the batter for a twist.

How to Serve

• Slice the cake and serve with a scoop of vanilla ice cream.
• Garnish with fresh berries for a pop of color and flavor.
• Drizzle extra caramel sauce on individual slices for added indulgence.
• Serve with a dollop of whipped cream for a creamy touch.

Make Ahead and Storage

• Make Ahead: You can prepare the cake layers a day in advance and store them tightly wrapped at room temperature.
• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
• Reheating: If you prefer your cake warm, gently warm slices in the microwave for 10-15 seconds.
• Freezing: You can freeze layers (wrapped well) for up to 2 months. Thaw in the fridge before frosting.

Recipe Notes / What I Learned

During my many tests of this Creamy Caramel Cake, I discovered that patience makes a world of difference, especially when it comes to caramel. That moment when the sugar transforms into liquid gold is worth every second of waiting. Also, the combination of textures between the creamy frosting and the soft cake is absolutely heavenly—truly a holiday delight!

Yield and Serving Size

Yield: 1 cake · Serving Size: 12 slices

Nutrition Snapshot

Estimated Nutrition Per Serving: ~350 calories · 2g protein · 50g carbs · 16g fat

Amberly Vahn

Creamy Caramel Cake

This Creamy Caramel Cake combines rich flavors and silky textures for a delightful holiday dessert that’s sure to impress.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Group: Ingredients for the Cake

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• ½ cup milk, room temperature
• 3 large eggs, room temperature
• 2 tsp. baking powder
• 1 tsp. vanilla extract
• ¼ tsp. salt

Group: Ingredients for the Caramel Sauce

• 1 cup granulated sugar
• 6 Tbsp. unsalted butter, cubed
• ½ cup heavy cream
• 1 tsp. sea salt, to taste

Group: Ingredients for the Creamy Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup caramel sauce, from above
• 2-3 Tbsp. milk, as needed for consistency
• a pinch sea salt, to taste

Equipment

• Oven
• Mixing bowls
• Cake pans
• Saucepan
• Hand mixer

Method

 

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter, lining the bottoms with parchment paper for easy removal. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time and mix well until smooth. Whisk in the milk and vanilla extract. In a separate bowl, whisk together the dry ingredients and gradually fold them into the wet mixture until just combined.
2. Evenly pour the batter into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. The aroma is heavenly!
3. In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a deep amber color. Carefully add the cubed butter, stirring until melted, then pour in the heavy cream, stirring until smooth. Remove from heat and add sea salt to taste, letting the sauce cool slightly.
4. Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and caramel sauce, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until you reach desired consistency. Finish with a pinch of sea salt to enhance the flavor.
5. Place one cooled cake layer on a serving plate and drizzle caramel sauce on top, spreading it to seep into the cake. Add a layer of creamy frosting, then top with the second layer. Frost the top and sides of the entire cake, finishing with additional caramel sauce and a sprinkle of sea salt if desired.

Notes

Ensure all your ingredients are at room temperature before starting. It helps with even mixing and yields a fluffier cake.

FAQs

1. Can I make this cake ahead of time?

Yes, you can make the cake layers ahead of time. Store them in an airtight container at room temperature for up to 2 days. You can also freeze the layers for up to 2 months. Just be sure to thaw them in the fridge before frosting.

2. Can I substitute ingredients in this recipe?

Yes, you can make substitutions. For a dairy-free version, use plant-based butter and milk. You can also replace granulated sugar with coconut sugar, but the caramel sauce may differ slightly in flavor.

3. How do I store leftover caramel sauce?

Store any leftover caramel sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stovetop before using.

4. What can I do if my caramel sauce is too hard?

If your caramel sauce hardens, simply warm it up on low heat with a splash of heavy cream or milk to soften it again.

5. How do I prevent my cake from sticking to the pans?

Ensure you grease the pans well and line the bottoms with parchment paper. This will help the cakes release easily after baking.