Description
A rich and indulgent Caramel Cake topped with a luscious homemade caramel icing. Moist cake layers infused with buttery caramel flavor pair perfectly with a creamy caramel frosting, offering a delightful dessert that’s perfect for special occasions or any time you crave a sweet treat.
Ingredients
Scale
Cake Ingredients
- 1 cup salted butter (2 sticks)
- 1 cup water
- 2 cups brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 2 large eggs
Caramel Icing Ingredients
- 3/4 cup salted butter (1 and 1/2 sticks)
- 3 and 1/2 cups brown sugar
- 1/2 cup evaporated milk plus 1/3 cup evaporated milk (or substitute with heavy cream)
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 18×13 inch half sheet pan with parchment paper or grease it well with butter or nonstick spray to prevent sticking.
- Melt Butter and Boil Sugar Mixture: In a medium saucepan, melt 1 cup butter with 1 cup water over medium-high heat. Add 2 cups brown sugar and stir occasionally until the mixture reaches a rolling boil, indicated by bubbles covering the entire surface. Remove from heat immediately.
- Add Vanilla: Let the sugar mixture cool for a couple of minutes, then stir in 2 teaspoons vanilla extract.
- Combine Dry Ingredients: Add 2 cups flour to the saucepan but do not mix immediately. Sprinkle 1/2 teaspoon salt and 1 teaspoon baking soda evenly over the flour, then use a small spoon to gently blend the salt and baking soda into the flour to avoid clumps.
- Mix Batter: Use a whisk to thoroughly mix the flour mixture into the wet ingredients, breaking up any lumps and forming a smooth batter.
- Add Eggs and Sour Cream: In a small bowl, whisk together 2 large eggs and 1/2 cup sour cream. Add this mixture to the batter and stir until fully incorporated.
- Pour and Spread Batter: Pour the batter into the prepared pan and spread it evenly to the edges.
- Bake the Cake: Bake in the preheated oven for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean and the cake edges start pulling away from the pan sides.
- Cool the Cake: Allow the cake to cool in the pan for about 20 minutes before frosting.
- Prepare Caramel Icing: In a clean saucepan, melt 3/4 cup butter together with 3 and 1/2 cups brown sugar, 1/2 cup evaporated milk plus 1/3 cup evaporated milk (or heavy cream), and 1/4 teaspoon salt over medium heat. Bring to a rolling boil and then stir constantly until the icing thickens enough to coat the back of a spoon. This usually takes 3 to 10 minutes. Remove from heat and stir in 1 and 1/2 teaspoons vanilla extract.
- Cool the Icing: Fill a large bowl with ice water and place the saucepan containing the icing into this ice bath. Stir continuously for 3-5 minutes, scraping the edges to prevent hardening. Watch closely to keep the icing pour-able.
- Frost the Cake: While the icing is still soft and pourable, pour it over the slightly cooled cake and spread it evenly to the edges.
- Set and Serve: Allow the icing to set for a few minutes before serving. This cake is delicious when served warm, especially paired with vanilla ice cream. Due to its richness, smaller portions are recommended.
Notes
- Use parchment paper or grease your pan well to prevent the cake from sticking.
- Do not overcook the caramel icing as it can harden; watch carefully during the cooling step.
- For a richer icing, substitute evaporated milk with heavy cream.
- This cake is very sweet and rich, so small slices are recommended.
- Serve warm for best flavor and texture, ideally with vanilla ice cream for contrast.
