A deliciously rich and moist caramel cake topped with a smooth and creamy caramel frosting. Perfect for any special occasion or simply as a delightful treat.
Preparation time
30min
Cooking time
30min
Ingredients
8 Servings
- 250 g all-purpose flour
- 10 g baking powder
- 200 g brown sugar
- 2 eggs
- 200 g granulated sugar
- 120 ml heavy cream
- 2 g salt
- 115 g unsalted butter
- 5 ml vanilla extract
- 240 ml whole milk
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
Step 2
In a medium saucepan, melt 200g of granulated sugar over medium heat, stirring constantly until it turns a deep amber color. Remove from heat and add 120ml of heavy cream. Stir until smooth and let it cool.
Step 3
In a large bowl, cream together 115g of unsalted butter and 200g of brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4
Combine the flour, baking powder, and salt. Add to the butter mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined.
Step 5
Divide the batter evenly between the prepared pans and smooth the tops. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 7
Once the cakes are cool, spread the caramel mixture between the layers and on top of the cake.
Step 8
Let the cake sit for at least 30 minutes before serving to allow the caramel to set.