Introduction:
Caramel Cake with Caramel Sauce is a timeless dessert that brings together layers of moist, tender cake with a rich, buttery caramel sauce.
This cake is perfect for special occasions, holidays, or simply when you want to indulge in something truly decadent.
The caramel sauce, which cascades over the cake, adds a luxurious sweetness that elevates the dessert to a new level of indulgence.
Making caramel from scratch requires patience, but the reward is a dessert that is deeply flavorful and absolutely irresistible.
Ingredients:
For the Cake:
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large egg yolks
1 tablespoon vanilla extract
1 cup buttermilk, room temperature
2 large egg whites
For the Caramel Sauce:
3/4 cup unsalted butter
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2 cans (12 ounces each) evaporated milk
2 cups granulated sugar
1/2 teaspoon kosher salt
1 tablespoon vanilla extract (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (177°C). Grease two 8- or 9-inch round cake pans with butter or cooking spray, then lightly dust with flour, tapping out any excess.
2. Prepare the Cake Batter:
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar on high speed until light and fluffy, about 3 minutes.
Add Egg Yolks and Vanilla: Reduce the mixer speed to medium and add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
Combine with Buttermilk: Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Mix on low speed until just combined, being careful not to overmix.
Beat Egg Whites: In a clean bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the cake batter until fully incorporated.
3. Bake the Cakes:
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
4. Make the Caramel Sauce:
Melt Butter: In a large saucepan over low heat, melt the butter.
Add Ingredients: Stir in the evaporated milk, sugar, and salt. Cook the mixture over low to medium heat, whisking frequently to prevent sticking or burning.
Cook the Caramel: Continue to cook the caramel for about 1 to 1 1/2 hours, or until it reaches the soft ball stage (235-240°F or 113-116°C on a candy thermometer). The caramel should be thick enough to coat the back of a spoon and have a rich golden-brown color.
Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract. Allow the caramel to cool for about 15-20 minutes before using it to ice the cake.
5. Assemble the Cake:
Prepare the Layers: Once the cakes are completely cool, level the tops with a serrated knife to create a flat surface.
Ice the Cake: Place one cake layer on a serving plate and spread a generous amount of caramel sauce over the top. Add the second cake layer and pour the remaining caramel sauce over the top, allowing it to drip down the sides. Use a spatula to spread the caramel evenly over the entire cake.
Chill: Refrigerate the cake for 30 minutes to 1 hour to allow the caramel to set.
Conclusion:
This Caramel Cake with Caramel Sauce is a show-stopping dessert that is sure to impress.
The combination of moist cake and rich, buttery caramel makes each bite a decadent experience.
While the process of making caramel from scratch requires some time and patience, the result is well worth the effort.
This cake is perfect for celebrating special occasions or simply indulging in a sweet treat.
Enjoy it with a cup of coffee or a scoop of vanilla ice cream for the ultimate dessert experience.