Caramel Cake

Caramel Cake 

Caramel Sauce

Ingredients

• Granulated sugar – 200 g (1 cup)
• Water – 60 ml (¼ cup)
• Heavy cream – 180 ml (¾ cup)
• Unsalted butter – 60 g (¼ cup)
• Salt – ¼ teaspoon

Instructions

Heat sugar and water over medium heat without stirring until it turns deep amber. Remove from heat and carefully add cream, stirring gently. Add butter and salt, then mix until smooth. Allow to cool completely.

Caramel Cake Layers

Ingredients

• Unsalted butter (softened) – 340 g (1½ cups)
• Brown sugar – 400 g (2 cups)
• Eggs – 6 large
• All-purpose flour – 540 g (4½ cups)
• Baking powder – 4½ teaspoons
• Salt – ¾ teaspoon
• Milk – 360 ml (1½ cups)
• Vanilla extract – 1 tablespoon
• Prepared caramel sauce – 180 ml (¾ cup)

Instructions

Cream butter and brown sugar until light and fluffy. Add eggs one at a time and mix well. Sift together flour, baking powder, and salt, then add to the batter alternately with milk. Mix gently until smooth. Fold in the caramel sauce and vanilla. Divide evenly into three greased and lined 8-inch round pans. Bake at 170°C (340°F) until a skewer inserted comes out clean. Cool completely.

Caramel Buttercream

Ingredients

• Unsalted butter (softened) – 340 g (1½ cups)
• Icing sugar (sifted) – 720–840 g (6–7 cups)
• Prepared caramel sauce – 120 ml (½ cup)
• Vanilla extract – 1 teaspoon
• Pinch of salt

Instructions

Beat butter until creamy and pale. Gradually add icing sugar and beat until fluffy. Add caramel sauce, vanilla, and salt, then mix until smooth and spreadable.

Spread caramel buttercream between each cake layer. Frost the outside and drizzle with extra caramel sauce if desired.