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Creamy Caramel Cake

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A deliciously moist and fluffy cake drizzled with silky caramel, perfect for any celebration.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup caramel sauce
  • Whipped cream for topping (optional)
  • Chocolate shavings for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Creaming together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Combine the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks.
  9. Drizzle caramel sauce between the layers and on top of the cooled cake.
  10. Optionally top with whipped cream and chocolate shavings before serving.

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can also freeze individual slices for up to 3 months.

Nutrition

Find it online: https://thestationrecipes.com/creamy-caramel-cake/

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