Caramel Dream Cake

Ingredients

• For the cake: For the cake:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 3 large eggs 3 large eggs
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (60ml) caramel sauce 1/4 cup (60ml) caramel sauce
• For the caramel frosting: For the caramel frosting:
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar 4 cups (480g) powdered sugar
• 1/4 cup (60ml) whole milk 1/4 cup (60ml) whole milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) caramel sauce 1/2 cup (120ml) caramel sauce
• For the caramel drizzle: For the caramel drizzle:
• 1/2 cup (120ml) caramel sauce 1/2 cup (120ml) caramel sauce

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 68g, 52g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. 2.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the flour and baking powder.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk and water. Begin and end with the dry ingredients.
6. 6.
   Stir in the caramel sauce until well combined.
7. 7.
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. 8.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. 9.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
10. 10.
    Meanwhile, prepare the caramel frosting. In a mixing bowl, beat the softened butter until creamy.
11. 11.
    Gradually add the powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy.
12. 12.
    Stir in the caramel sauce until well incorporated.
13. 13.
    Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top.
14. 14.
    Place the second cake layer on top and frost the entire cake with the remaining caramel frosting.
15. 15.
    Drizzle the caramel sauce over the top of the cake, allowing it to cascade down the sides.
16. 16.
    Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
17. 17.
    Serve slices of this luscious Caramel Dream Cake and enjoy!

Treat your ingredients with care...

• Caramel sauce — Use a high-quality store-bought caramel sauce or make your own by melting sugar and adding cream. Be cautious while working with hot caramel to avoid burns.

Tips & Tricks

• For an extra caramel flavor, you can add a sprinkle of sea salt on top of the caramel drizzle.
• To achieve a smooth and even frosting, use an offset spatula or a cake scraper.
• If you prefer a lighter cake, you can substitute half of the all-purpose flour with cake flour.
• Make sure the cakes are completely cooled before frosting to prevent the frosting from melting.

Serving advice

Serve the Caramel Dream Cake at room temperature for the best texture and flavor. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

Presentation advice

To enhance the presentation, you can garnish the top of the cake with caramel shards or sprinkle some crushed toffee on the sides. Place a few caramel candies on top for an elegant touch.