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Easy Caramel Cake Recipe

Home » Written Recipes » Recipes » Desserts » Cakes » Easy Caramel Cake Recipe
Easy caramel cake

Serving Details

Servings: 10 slices

Serving Size: One slice

Recipe Description

This Easy Caramel Cake recipe is a deliciously rich and moist dessert, perfect for caramel lovers. A soft vanilla cake topped with a thick layer of smooth caramel icing, this treat is ideal for gatherings or a special indulgence at home.

Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes
  • Total Time: 55 minutes

Nutritional Ingredients

  • Calories: 350 kcal per slice
  • Carbohydrates: 45g
  • Protein: 4g
  • Fat: 16g
  • Fiber: 1g
  • Sugar: 30g

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • For Caramel Icing:
    • 1/2 cup unsalted butter
    • 1 cup brown sugar
    • 1/4 cup whole milk
    • 1 tsp vanilla extract
    • 1 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a bowl, mix flour, baking powder, and salt. Set aside.
  3. In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then add vanilla extract.
  4. Gradually add flour mixture and milk alternately to the creamed mixture, starting and ending with flour.
  5. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool completely.
  6. For the caramel icing, melt butter in a saucepan, then add brown sugar and milk. Bring to a boil, stirring constantly. Remove from heat and add vanilla.
  7. Gradually mix in powdered sugar until smooth and thickened. Pour icing over the cooled cake, allowing it to drip down the sides. Serve and enjoy!

FAQs

Q: Can I use salted butter instead?

A: Yes, but reduce or omit the salt in the cake batter if using salted butter.

Q: Can I make the caramel icing ahead of time?

A: The caramel icing is best prepared fresh, as it sets quickly. However, you can store it in the fridge for a day and reheat gently before using.

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