Caramel Cake with Caramel Icing

Indulge in the decadent sweetness of a homemade Caramel Cake with Caramel Icing. This delightful dessert offers a rich, buttery flavor perfectly balanced by the luscious sweetness of caramel. The cake’s texture is light and fluffy, making it an ideal balance to the creamy, smooth icing that envelops it. The warm, inviting aroma of caramel fills your kitchen as it bakes, making it a superb treat for family gatherings, birthday celebrations, or a special afternoon tea. As you slice into this cake, each piece reveals its irresistible buttery layers, promising a delightful experience with every bite.

Let’s dive into this tempting recipe to elevate your dessert game!

Ingredients

• 1 cup salted butter (divided into 2 sticks): Provides a rich flavor and moisture to the cake.
• 1 cup water: Helps to create a moist cake texture.
• 2 cups brown sugar (divided into 3 and 1/2 cups for icing): Adds a deep sweetness and enhances the caramel flavor.
• 2 teaspoons vanilla extract (divided into 1 and 1/2 teaspoons for icing): Offers a warm, vanilla note that complements the caramel.
• 2 cups flour (spooned and leveled): The base of the cake, ensuring a light and airy texture.
• 1/2 teaspoon salt (divided into 1/4 teaspoon for icing): Enhances the overall flavor and balances the sweetness.
• 1 teaspoon baking soda: Acts as a leavening agent, helping the cake to rise.
• 1/2 cup sour cream: Provides moisture and richness to the batter.
• 2 large eggs: Essential for binding the ingredients and contributing to the cake’s structure.
• 1/2 cup plus 1/3 cup evaporated milk or heavy cream: Adds creaminess to both the cake and icing.

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Line a half sheet pan (18×13 inch) with parchment paper or coat it well with nonstick spray.

2. In a medium saucepan, melt 1 cup of salted butter and 1 cup of water over medium-high heat. Stir in 2 cups of brown sugar and bring to a rolling boil. Remove from heat and let it cool for a few minutes.

3. Once the mixture has cooled slightly, add 2 teaspoons of vanilla extract and stir to combine.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. In another bowl, whisk together the 2 large eggs and 1/2 cup of sour cream. Add this mixture to the cooled butter and sugar mixture, stirring until fully combined.

6. Pour the batter into the prepared pan and bake for about 17-20 minutes, or until a toothpick inserted in the center comes out clean.

7. For the icing, melt 3/4 cup of salted butter, 3 and 1/2 cups of brown sugar, 1/2 cup plus 1/3 cup evaporated milk, and 1/4 teaspoon salt in a saucepan over medium heat. Stir continuously until the mixture thickens.

8. Remove the saucepan from the heat and mix in 1 and 1/2 teaspoons of vanilla extract.

9. Cool the icing by setting the saucepan in an ice bath while stirring. Once slightly thickened, pour it over the baked cake. Let it set before slicing.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12
• Calories: Approximately 450 per serving

Tips, Storage & Variations

• Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off for best results.
• Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
• If you want to add a twist, consider incorporating chopped nuts or chocolate chips into the batter. A sprinkle of sea salt on top of the icing can also enhance the flavor contrast.

FAQ Section

1. Can I use unsalted butter instead of salted butter in this recipe?
Yes, you can use unsalted butter. Just add a pinch of extra salt to the batter and icing for flavor balance.

2. What can I substitute for sour cream if needed?
Greek yogurt is a great substitute for sour cream in this recipe.

3. How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean when it is fully baked.

4. Can I freeze the cake after baking?
Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil before freezing.

5. How long can I store leftovers in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to a week.

6. Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead and frost it just before serving.

People Also Ask

1. What is the best way to prevent the cake from sticking?
Using parchment paper and greasing the pan helps prevent sticking.

2. Can I make this cake in a 9×13 inch pan instead?
Yes, you can use a 9×13 inch pan, but adjust the baking time accordingly.

3. Is this cake suitable for a layer cake?
Yes, you can bake this recipe in round cake pans for a layered version.

4. Can I add flavors to the icing?
You can add a splash of coffee or almond extract to the icing for a different flavor profile.

5. Why did my cake sink in the middle?
A common reason for sinking is underbaking; make sure to test for doneness with a toothpick.

6. What toppings can I add to this cake?
Chopped nuts, caramel drizzle, or whipped cream make excellent toppings.

Conclusion

This Caramel Cake with Caramel Icing is a delightful treat that is sure to impress everyone at your table. It blends rich flavors and has a satisfying texture that makes it perfect for any occasion. We encourage you to try this recipe and share it with friends and family. Your next dessert adventure awaits; happy baking!