Decadent Caramel Cake
A moist and fluffy cake layered with creamy frosting and luscious caramel, perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour Or gluten-free flour for dietary restrictions.
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup milk Use coconut or almond milk for dairy-free.
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 0.5 teaspoon salt
For the Frosting
- 1 cup cream cheese, softened Or vegan cream cheese for dairy-free.
- 0.5 cup powdered sugar
- 0.5 cup heavy cream
For Assembly
- 1 cup caramel sauce
- 1 cup peanut butter cups, chopped For topping.
- 1 cup crunchy roasted nuts For topping.
Instructions
Preparation
- Gather and measure all ingredients, ensuring they are at room temperature.
- Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Baking the Cake
- Cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet, alternating with milk. Mix until just combined.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.
Making the Frosting
- Beat cream cheese and powdered sugar until smooth, then gradually add heavy cream until fluffy.
Assembling the Cake
- Place one cake layer on a serving plate, spread with caramel sauce and cream cheese frosting.
- Top with the second layer of cake, and cover the top and sides with remaining frosting.
- Drizzle additional caramel sauce over the top and sprinkle with chopped peanut butter cups and nuts.
Notes
This cake can be made in advance and stored in the refrigerator or frozen for longer storage. Serve chilled or at room temperature.