Decadent Caramel Cake with Homemade Caramel Sauce

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A Luxurious, Sweet Indulgence

Few desserts are as rich, buttery, and utterly satisfying as a homemade caramel cake with caramel sauce. This classic treat features soft, tender cake layers infused with deep caramel flavors, topped with a silky, golden caramel sauce that cascades over the edges. Whether you're celebrating a special occasion or simply craving something indulgent, this cake is the perfect choice.

What sets this recipe apart is the homemade caramel sauce, which brings a luxurious depth of flavor. Making caramel from scratch requires patience, but the result is an irresistibly rich and velvety topping that transforms this cake into a show-stopping dessert.

Ingredients and Their Roles

For the Cake:

  • 2 ½ cups cake flour – Creates a light and tender texture.
  • 2 ½ teaspoons baking powder – Helps the cake rise, making it fluffy.
  • ¼ teaspoon baking soda – Enhances the leavening power for an even rise.
  • ½ teaspoon coarse salt – Balances sweetness and enhances flavor.
  • 1 cup unsalted butter, room temperature – Provides richness and moisture.
  • 2 cups granulated sugar – Sweetens the cake while contributing to a soft texture.
  • 4 egg yolks – Add richness and structure to the cake.
  • 1 tablespoon vanilla extract – Infuses the cake with warm, aromatic notes.
  • 1 cup buttermilk, room temperature – Enhances moisture and tenderness.
  • 2 egg whites – Whipped separately to lighten the cake texture.

For the Caramel Sauce:

  • ¾ cup unsalted butter – Creates a creamy and velvety caramel.
  • 2 cans (12 ounces each) evaporated milk – Adds richness and smoothness.
  • 2 cups granulated sugar – Caramelizes for a deep, golden flavor.
  • ½ teaspoon coarse salt – Enhances the caramel’s depth and balances sweetness.
  • 1 teaspoon vanilla extract (optional) – Rounds out the caramel’s flavor profile.

Step-by-Step Instructions

1. Prepare the Cake Batter

Preheat the Oven:

Set your oven to 350°F (177°C). Grease two 8- or 9-inch round cake pans with butter or nonstick spray, then dust lightly with flour, tapping out any excess.

Mix the Dry Ingredients:

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar:

In a large mixing bowl, beat the butter and sugar together on medium-high speed for about 3 minutes, until light and fluffy.

Incorporate the Eggs and Vanilla:

Reduce the mixer speed to medium, then add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.

Add the Buttermilk and Dry Ingredients:

Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined—do not overmix.

Whip the Egg Whites:

In a separate clean bowl, beat the egg whites until they form stiff peaks. Gently fold them into the batter to create a light and airy texture.

2. Bake the Cakes

Transfer to Pans and Bake:

Divide the batter evenly between the prepared cake pans. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes:

Let the cakes cool completely in the pans before removing them.

3. Make the Caramel Sauce

Melt the Butter:

In a large saucepan, melt the butter over low heat.

Cook the Caramel:

Add the evaporated milk, sugar, and salt, stirring continuously over medium-low heat. Cook for 1 to 1 ½ hours, stirring frequently, until the mixture reaches 235–240°F (113–116°C) on a candy thermometer. The caramel should be thick, smooth, and golden brown.

Add the Vanilla:

Remove from heat and stir in the vanilla extract. Allow the caramel to cool for 15 to 20 minutes before using.

4. Assemble the Cake

Trim and Layer the Cake:

Once the cakes have cooled, use a serrated knife to level the tops if needed. Place one cake layer on a serving plate.

Drizzle the Caramel Sauce:

Pour a generous amount of warm caramel sauce over the first cake layer. Place the second cake layer on top and pour the remaining caramel sauce over it, letting it drip down the sides.

Chill for Best Results:

Refrigerate the cake for 30 minutes to 1 hour to allow the caramel to set.

Pro Tips for the Perfect Caramel Cake

✔ Use Room Temperature Ingredients – This ensures even mixing and a smooth batter.
✔ Do Not Overmix – Overmixing can make the cake dense instead of soft and fluffy.
✔ Be Patient with the Caramel – Stir constantly and cook at a steady temperature to avoid burning.
✔ Use a Candy Thermometer – This helps achieve the perfect caramel consistency.
✔ Chill the Cake Before Serving – This allows the caramel to set and prevents it from running off too quickly.

Serving Suggestions

This caramel cake pairs beautifully with:

  • A scoop of vanilla ice cream – The contrast between warm caramel and cold ice cream is divine.
  • Fresh whipped cream – Adds a light and airy touch to balance the richness.
  • A cup of coffee or espresso – The deep coffee flavors enhance the caramel’s sweetness.

Final Thoughts

This caramel cake with caramel sauce is the ultimate indulgence for caramel lovers. Its buttery, soft cake layers combined with silky homemade caramel create a dessert that is truly unforgettable.

While making caramel from scratch takes time, the result is well worth the effort. The deep, rich flavors and creamy texture make this cake a perfect centerpiece for birthdays, holidays, or any occasion that calls for something special.

So why wait? Try this recipe today and experience the magic of homemade caramel cake!