Caramel Cake
Indulge in this rich and moist caramel cake that combines the sweetness of caramel with fluffy layers, perfect for any occasion.
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Servings: 8 -10 servings
Calories: 350kcal
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup buttermilk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 cup caramel sauce
- Optional: chopped nuts for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
- Once cooled, spread caramel sauce between the layers and on top of the cake.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g