Homemade Caramel Cake

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 3 large eggs
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk (or substitute with milk + 1 tablespoon lemon juice or vinegar)
• 1 teaspoon vanilla extract

For the Caramel Frosting:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup brown sugar, packed
• 1/4 cup heavy cream
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

For Garnish (Optional):

• Caramel sauce (store-bought or homemade)
• Chopped nuts (like pecans or walnuts)

Instructions:

1. Prepare the Cake Batter:
   1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan.
   2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
   3. Add the eggs one at a time, beating well after each addition.
   4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
   5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
   6. Stir in the vanilla extract.
2. Bake the Cake:
   1. Divide the batter evenly between the prepared pans or pour it into the 9×13-inch pan.
   2. Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
   3. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
3. Prepare the Caramel Frosting:
   1. In a medium saucepan, melt 1 cup of butter over medium heat.
   2. Stir in the brown sugar and cook for 2 minutes, stirring constantly.
   3. Add the heavy cream and bring the mixture to a boil. Let it boil for 1 minute, then remove from heat and let cool slightly.
   4. Gradually add the powdered sugar to the caramel mixture, beating until smooth and spreadable. Stir in the vanilla extract and a pinch of salt.
4. Assemble and Frost the Cake:
   1. If using round cake pans, level the cakes with a knife if needed.
   2. Place one layer of cake on a serving plate and spread a layer of caramel frosting on top.
   3. Place the second layer of cake on top and frost the top and sides of the cake with the remaining caramel frosting.
5. Garnish (Optional):
   1. Drizzle caramel sauce over the top of the cake and sprinkle with chopped nuts if desired.
6. Serve and Enjoy:
   1. Allow the cake to set for about 30 minutes to let the frosting firm up before slicing and serving.

Tips:

• Caramel Sauce: You can use store-bought caramel sauce if you’re short on time. For homemade caramel sauce, simply cook sugar and butter until it caramelizes and add cream.
• Cake Moisture: Ensure the cake layers are fully cooled before frosting to prevent the frosting from melting.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Enjoy your homemade caramel cake! It’s perfect for celebrations or simply a sweet treat.