Caramel Cake, filled with caramel frosting and drizzled with caramel sauce. Get your caramel fix here!
I love birthdays. My birthday. Your birthday. Family birthdays. Strangers’ birthdays. I love them all. A lot of people hate their birthday, so I think I try to combat all that ill-will and love everyone’s birthday whether they want me to or not.
This year, my roommate wasn’t super excited about her birthday, but I was! Because 1) As we’ve discussed, I love birthdays and 2) I knew I was making this Caramel Cake. It’s a caramel lover’s dream with homemade caramel sauce in the cake batter, frosting and drizzled on top.
It’s so good that I had a brief moment where I contemplated keeping it all for myself. It was brief, but it happened.
I love this cake. It’s so soft and airy with lots of caramel flavor throughout, and it all starts with making caramel sauce. You can get all the details on how to make the perfect caramel sauce here.
After making the cake and frosting, I had some left over caramel sauce, so I drizzled the excess down the sides of the cake. It was a birthday cake after all. It’s got to be a little over the top.
I see a lot of these drizzle cakes on Instagram, but I’ve never made one myself. Shocking, I know. In my first attempt, here’s what I learned.
Consistency is key. I had to warm up the caramel to make it drizz-able, but it can’t be too runny or else it’ll stream down the cake and look messy. I looked for the caramel to be thick but pourable.
Then, I tried to be fancy and pipe the caramel onto the cake with a squeeze bottle. I saw it in countless videos, but my bottle must have been too big or there wasn’t enough caramel inside, because it didn’t work. Instead, I lost the frills and just used a spoon. It was so much easier! I had more control and one spoon is way easier to clean than a squeeze bottle.
Now, I don’t want to brag, but it wasn’t until I was making this cake that my roomie got excited for her birthday. And then when she tasted it, she wished it was her birthday every day. But like I said, I don’t want to brag.
- 2 ¼ cups granulated sugar
- ¾ cup water
- 1 ½ cup heavy cream
- ½ tsp vanilla extract
- 2 ½ cups all purpose flour
- 1 Tbs baking powder
- 1 tsp salt
- 1 ½ cup granulated sugar
- ¼ cup caramel sauce
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 ½ cups unsalted butter, softened
- ¾ cup caramel sauce
- 7 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 Tbs whole milk
- In a medium sauce pot over medium heat, combine sugar and water and stir until melted together.
- Stop stirring once the sugar starts to boil and brush down the sides with water. Allow the sugar to cook until it turns a deep golden color.
- Remove from heat and carefully stir in heavy cream and vanilla.
- Cool completely before using.
- Preheat oven to 350F. Butter and flour three 8-inch cake pans. Set aside.
- In a medium-size bowl stir together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream together butter, sugar and caramel on medium-high speed until fluffy, about 3 minutes.
- Add vanilla and eggs, adding the eggs one at a time and mixing well after each addition.
- Mix in one third of the flour mixture. Then add half of the milk. Alternate between dry and wet ingredients, ending with the last third of the flour mixture.
- Divide cake batter between the three prepared pans. Bake for 15 minutes or when the cake springs back when touched and pulls away from the side of the pan.
- Cool in pan for 7-10 minutes and flip out onto a wire rack to cool completely.
- In the bowl of a stand mixer, cream together caramel and butter until smooth.
- Add powdered sugar a cup or two at a time until a smooth frosting forms.
- Mix in vanilla and adjust the frosting’s consistency with milk.
- Decorate to your heart’s content. I filled and frosted the cake with frosting. Then with the caramel I had left over, I drizzled caramel down the sides of the cake.