Caramel Cake with Caramel Icing

Indulge in the decadent richness of Caramel Cake with Caramel Icing. This delightful dessert features a moist, fluffy cake infused with a deep caramel flavor, topped with an irresistible caramel icing that adds the perfect finishing touch. Each bite of this cake is a harmonious blend of buttery sweetness and a hint of salt, ensuring a mouthwatering experience. The warm aroma of the baking cake fills your kitchen, creating a cozy atmosphere that’s perfect for gatherings, celebrations, or simply satisfying your sweet tooth. Whether it’s a birthday, holiday, or a simple weekend treat, this caramel cake is sure to impress your family and friends, leaving them craving more.

Ingredients

1 cup salted butter (divided into 2 sticks): Provides a rich flavor and keeps the cake moist.
1 cup water: Helps to dissolve the sugar and creates a smooth batter.
2 cups brown sugar (divided into 3 and 1/2 cups for icing): Adds moisture and contributes to the cake’s caramel flavor.
2 teaspoons vanilla extract (divided into 1 and 1/2 teaspoons for icing): Enhances the overall sweetness and aroma.
2 cups flour (spooned and leveled): Forms the structure of the cake.
1/2 teaspoon salt (divided into 1/4 teaspoon for icing): Balances the sweetness of the cake and icing.
1 teaspoon baking soda: Helps the cake rise and become fluffy.
1/2 cup sour cream: Adds richness and moisture to the cake.
2 large eggs: Acts as a binder, keeping the cake moist.
1/2 cup plus 1/3 cup evaporated milk or heavy cream: Adds creaminess and depth of flavor to both the cake and icing.

Step-by-Step Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line a half sheet pan (18×13 inch) with parchment paper or coat it well with nonstick spray.
In a medium saucepan, melt 1 cup of salted butter and 1 cup of water over medium-high heat. Once melted, stir in 2 cups of brown sugar and bring to a rolling boil. Remove from heat and let it cool for a few minutes.
Once cooled slightly, add 2 teaspoons of vanilla extract to the mixture and stir to combine.
In a separate bowl, add 2 cups of flour, and sprinkle the baking soda and salt over it. Combine the dry ingredients.
In a small bowl, whisk together 2 large eggs and 1/2 cup of sour cream, then add this mixture to the batter. Stir until fully combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for about 17-20 minutes, or until a toothpick inserted in the center comes out clean.
For the icing, melt 3/4 cup of salted butter, alongside 3 and 1/2 cups brown sugar, 1/2 cup plus 1/3 cup evaporated milk, and 1/4 teaspoon salt in a saucepan over medium heat. Stir continuously while bringing it to a boil until thickened, then remove from heat and mix in 1 and 1/2 teaspoons vanilla extract.
Cool the icing by setting the saucepan in an ice bath while stirring. Once slightly thickened, pour it over the baked cake. Allow the icing to set before slicing and serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: Approximately 380 calories per slice

Tips, Storage & Variations

Tip: Be sure to let the cake cool completely before adding the icing for a smooth finish.
Storage: Keep leftover caramel cake covered at room temperature for up to three days. For longer storage, refrigerate for up to a week.
Freezing: You can freeze the un-iced cake for up to three months. Thaw in the fridge overnight and then ice before serving.
Flavor Variations: Experiment by adding a teaspoon of instant coffee to the batter for a touch of mocha flavor, or incorporate chopped nuts for added crunch.

Frequently Asked Questions

Can I use unsalted butter instead of salted?
Yes, unsalted butter can be used, but consider adding a pinch of salt to the batter for flavor balance.
What type of milk should I use?
Both evaporated milk and heavy cream work well; choose based on your preference for creaminess.
Can I make this cake ahead of time?
Yes, the cake can be made a day in advance. Just keep it covered to maintain moisture.
How should I store the leftover cake?
Store leftovers in an airtight container at room temperature for up to three days.
Can I add nuts to the cake?
Absolutely! Chopped pecans or walnuts can be added for extra texture and flavor.
Is it possible to make this recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.

Conclusion

This Caramel Cake with Caramel Icing is a delightful treat that is sure to impress those around you. With its rich flavors and moist texture, it’s perfect for any occasion, be it a festive celebration or a cozy family gathering. We encourage you to try this recipe, savor every bite, and share it with your loved ones. Trust us, this cake will become a cherished favorite in your household. Happy baking!