Go Back

Decadent Caramel Cake

A rich and buttery cake topped with luscious caramel, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour The foundation for a light and fluffy cake.
  • 1 cup granulated sugar Adds sweetness and crunch.
  • 0.5 cup unsalted butter, softened Brings moisture and flavor.
  • 2 large eggs Ensures a cohesive batter.
  • 1 teaspoon vanilla extract Infuses warmth into each bite.
  • 0.5 cup buttermilk Adds tanginess and moisture.
  • 1 teaspoon baking powder For lift and lightness.
  • 0.5 teaspoon baking soda Works with baking powder for rise.
  • 0.25 teaspoon salt Enhances flavors.
  • 1 cup caramel sauce (plus more for drizzling) The star of the show.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
  7. Gently fold in the caramel sauce.
  8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  11. Drizzle with additional caramel sauce before serving.

Notes

For the best results, use room temperature ingredients and avoid overmixing to keep the cake light. If needed, you can substitute whole wheat flour or coconut oil.