Description
This creamy caramel cake is a luscious dessert featuring a moist and tender cake base enriched with buttery caramel flavors. Perfectly balanced with a rich caramel glaze, this cake is ideal for celebrations or indulgent treats.
Ingredients
Scale
Cake
- 1 cup Unsalted Butter (Provides richness and moisture; substitute with margarine for a dairy-free option.)
- 2 cups Granulated Sugar (Sweetens the batter; no direct substitution recommended.)
- 4 Eggs (Can substitute with flax eggs for a vegan version.)
- 2 cups Cake Flour (Can substitute with all-purpose flour, but expect a denser texture.)
- 1 tbsp Baking Powder (Ensure freshness for best results.)
- 1 tsp Salt (Use sea salt as an alternative.)
- 1 cup Whole Milk (Can substitute with almond milk for a dairy-free option.)
- 2 tsp Vanilla Extract (Use pure vanilla for the best taste.)
Caramel Glaze
- 1 cup Brown Sugar (Provides a deep, caramel-like flavor; white sugar can be used but with less richness.)
- 1/2 cup Heavy Cream (Evaporated milk can be a lighter substitute.)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This process incorporates air, helping the cake achieve a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then stir in the vanilla extract for aromatic flavor.
- Mix dry ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to ensure an even distribution of leavening and salt throughout the batter.
- Combine wet and dry ingredients: Alternate adding the dry mixture and whole milk to the creamed butter and sugar, beginning and ending with the dry ingredients. Mix gently to avoid overworking the batter, which can result in a dense cake.
- Pour and bake: Pour the prepared batter into the prepared cake pan, smoothing the top with a spatula. Place in the oven and bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the caramel glaze: While the cake is baking, combine the brown sugar and heavy cream in a saucepan over medium heat. Stir constantly until the sugar is fully dissolved and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool slightly.
- Glaze the cake: Once the cake is out of the oven and slightly cooled but still warm, poke small holes all over the top using a skewer or toothpick. Pour the caramel glaze evenly over the cake, allowing it to soak in.
- Cool and serve: Let the cake cool completely in the pan on a wire rack, then remove from the pan. Slice into 8 or more pieces and serve. Enjoy the moist, caramel-rich indulgence!
Notes
- Using cake flour ensures a lighter, softer crumb, but all-purpose flour can be a substitute with a slightly denser texture.
- The caramel glaze works best when poured over a still-warm cake so it absorbs thoroughly.
- For a dairy-free version, substitute butter with margarine and milk with almond milk.
- Flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) can replace eggs to make this cake vegan-friendly.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to 1 week.
