Description
A moist and luscious caramel‑laden cake featuring a soft vanilla base, filled with gooey caramel sauce and topped with caramel cream‑cheese frosting for an indulgent finish.
Ingredients
- 1¾ cup (223 g) all‑purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- ¼ cup (55 g) brown sugar
- 3 large eggs
- ½ Tbsp vanilla extract
- ⅓ cup (80 g) sour cream
- ¼ cup (60 ml) buttermilk
- — **Caramel Sauce** —
- Caramel sauce (use 1 for filling; see notes for homemade or store‑bought)
- — **Caramel Cream‑Cheese Frosting** —
- 4 Tbsp (56 g) unsalted butter, softened
- 2 Tbsp (29 g) cream cheese, softened
- 1½ cup (187 g) powdered sugar
- 1 Tbsp caramel sauce
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 °F (175 °C). Line an 8″ or 9″ springform cake pan with parchment paper and spray or grease it.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl (or stand mixer), beat the butter for 30 seconds, then add granulated and brown sugar and beat for 2 minutes until light and fluffy.
- Add eggs one at a time, mixing until each is incorporated. Stir in vanilla and sour cream.
- Add half of the dry ingredient mixture and mix on low to combine. Pour in buttermilk, then add remaining dry mix and stir on low until just combined—avoid overmixing.
- Pour batter into prepared pan and bake for about 40–45 minutes, until the top is set and a toothpick comes out clean. If browning too quickly, cover with foil toward end of baking.
- Remove from oven and cool completely on a wire rack.
- Once cooled, use a dowel, chopstick, or wooden utensil to poke holes over the cake. Place ½ cup caramel sauce into a piping bag and fill the holes. Allow cake to absorb, then fill deeper if needed.
- For frosting: Beat butter for 30 seconds, add cream cheese and beat another 30 seconds. Add powdered sugar and caramel sauce; mix on low until combined, then beat on medium‑high briefly. Add vanilla; thin with milk if too stiff, or add more powdered sugar if too thin.
- Spread frosting on cake top, swirls of caramel if desired, and chill before serving.
Notes
- You can use store‑bought caramel sauce or homemade; refrigerate and reheat gently before filling to pouring consistency.
- If frosting is too stiff, add a teaspoon of milk; if too thin, more powdered sugar.
- Using a springform pan makes assembling and slicing easier.
- Chilling for a couple of hours helps set the caramel and frosting for cleaner slices.
Nutrition
- Serving Size: 1 slice
- Calories: 270 kcal
- Sugar: —
- Sodium: —
- Fat: —
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: —
- Fiber: —
- Protein: —
- Cholesterol: —
