Caramel Cake
Servings 12
Ingredients
**Cake Batter:**
- – 1 3/4 cups all-purpose flour
- – 1 tsp baking powder
- – 1/4 tsp baking soda
- – 1/4 tsp salt
- – 3/4 cup unsalted butter room temperature
- – 1 cup granulated sugar
- – 1/4 cup brown sugar
- – 3 large eggs
- – 1/2 tbsp vanilla extract
- – 1/3 cup sour cream
- – 1/4 cup buttermilk
**Caramel Sauce:**
- – 1 recipe for Caramel Sauce see notes*
**Caramel Cream Cheese Frosting:**
- – 4 tbsp unsalted butter softened
- – 2 tbsp cream cheese softened
- – 1 1/2 cups powdered sugar
- – 1 tbsp caramel sauce
- – 1/2 tsp vanilla extract
Instructions
**Cake Batter:**
- Preheat the oven to 350°F.
- Line an 8” or 9” springform pan with parchment paper and spray it with oil. If using an 8″ pan, make sure it’s deep. You can also use a regular 9″ cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or stand mixer, beat the butter at medium speed for 30 seconds.
- Add granulated and brown sugar, and beat for 2 more minutes until light and fluffy. Scrape the bowl occasionally.
- Add eggs, one at a time, mixing until each is incorporated. Add vanilla and mix.
- Add sour cream and mix.
- Add half the dry ingredients and mix on low.
- Pour in the buttermilk and mix.
- Add the remaining dry ingredients and mix on low. Avoid over-mixing to prevent dryness.
- Spread the batter in the prepared pan.
**Baking:**
- Bake for 40 to 45 minutes. If the top browns too quickly and the center isn’t done, cover with foil.
- Check doneness by touching the top; it should not feel soft or jiggly. A toothpick inserted should come out clean.
- Let the cake cool completely.
**Caramel Sauce:**
- Prepare according to the recipe instructions. Let it cool completely. Make ahead if needed and reheat in the microwave for a few seconds until pourable. It should be room temperature when used to fill the cake.
**To Assemble:**
- When the cake has cooled, poke holes using a dowel, chopstick, or handle of a wooden spoon.
- Place 1/2 cup of caramel sauce in a piping bag and fill the holes. After a few minutes, the cake will absorb some caramel, so fill again if needed.
- Refrigerate the cake while making the frosting.
**Caramel Cream Cheese Frosting:**
- Beat butter with a mixer for 30 seconds. Add cream cheese and beat for another 30 seconds.
- Add powdered sugar and caramel sauce, mixing on low to combine. Increase speed to medium-high and beat until well incorporated. Scrape the bowl and mix again.
- If too stiff, add a teaspoon of milk. If too runny, add powdered sugar.
**To Decorate:**
- Spread frosting on top of the cake.
- Drizzle about 1/4 cup of caramel on the frosting, swirling with a spatula to create waves.
- Sprinkle with sea salt.
- Refrigerate for a couple of hours before serving for a gooey texture.
- Let the cake sit at room temperature for about 20 minutes before serving to soften.
Notes
**Storage:**
- Store in the fridge, covered with plastic wrap, in an airtight container.
- Keeps in the fridge for up to 4 days and in the freezer for up to 2 months.
- Thaw in the fridge or on the counter. Let come to room temperature before serving.
- **Caramel Sauce:** This recipe makes 1 cup. You’ll need about 3/4 cup for this cake, so you might have some leftover. It keeps in the fridge for up to 2 weeks or can be frozen. Use it on ice cream or with apple slices.
- **Buttermilk:** Substitute with plain milk mixed with 1/2 tsp vinegar or lemon juice.
- **Sour Cream:** Full-fat yogurt is a great substitute.
- **Brown Sugar:** Use light or dark brown sugar.