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Caramel Cake

Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 2 hours
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.
 
**Notes:**
  • **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.