Caramel Cake with Caramel Sauce

Introduction

Caramel Cake with Caramel Sauce is a delightful dessert that marries moist layers of cake with a rich, buttery caramel sauce. This indulgent treat is perfect for special occasions, holidays, or simply when you’re craving something sweet and decadent. The luscious caramel sauce drizzled over the cake not only adds an irresistible sweetness but also elevates the entire dessert experience to new heights. While making caramel from scratch may require patience and attention, the result is a deeply flavorful cake that is absolutely irresistible.

History

The origins of caramel cake are somewhat murky, but its roots can be traced back to the Southern United States, where caramel was often made at home for various desserts. The use of caramel in cakes became popular in the late 19th and early 20th centuries, coinciding with advancements in sugar production and the growing popularity of baking. The dessert has evolved over the years, but its classic appeal remains timeless, making it a beloved choice for family gatherings, celebrations, and potlucks.

Benefits

Aside from its delicious taste, caramel cake can also provide a sense of comfort and nostalgia, often reminding people of family traditions and special gatherings. The cake can be made with wholesome ingredients, and when served in moderation, it can be part of a balanced diet. Additionally, sharing a homemade dessert can foster connections and create lasting memories with loved ones.

Ingredients

For the Cake:

• 2 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large egg yolks
• 1 tablespoon vanilla extract
• 1 cup buttermilk, at room temperature
• 2 large egg whites

For the Caramel Sauce:

• 3/4 cup unsalted butter
• 2 cans (12 ounces each) evaporated milk
• 2 cups granulated sugar
• 1/2 teaspoon kosher salt
• 1 tablespoon vanilla extract (optional)

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (177°C). Grease two 8- or 9-inch round cake pans with butter or cooking spray, then lightly dust with flour, tapping out any excess.

2. Prepare the Cake Batter

Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar on high speed until light and fluffy, about 3 minutes.

Add Egg Yolks and Vanilla: Reduce the mixer speed to medium and add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.

Combine with Buttermilk: Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Mix on low speed until just combined, being careful not to overmix.

Beat Egg Whites: In a clean bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the cake batter until fully incorporated.

3. Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.

4. Make the Caramel Sauce

Melt Butter: In a large saucepan over low heat, melt the butter.

Add Ingredients: Stir in the evaporated milk, sugar, and salt. Cook the mixture over low to medium heat, whisking frequently to prevent sticking or burning.

Cook the Caramel: Continue to cook the caramel for about 1 to 1 1/2 hours, or until it reaches the soft ball stage (235-240°F or 113-116°C on a candy thermometer). The caramel should be thick enough to coat the back of a spoon and have a rich golden-brown color.

Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract. Allow the caramel to cool for about 15-20 minutes before using it to ice the cake.

5. Assemble the Cake

Prepare the Layers: Once the cakes are completely cool, level the tops with a serrated knife to create a flat surface.

Ice the Cake: Place one cake layer on a serving plate and spread a generous amount of caramel sauce over the top. Add the second cake layer and pour the remaining caramel sauce over the top, allowing it to drip down the sides. Use a spatula to spread the caramel evenly over the entire cake.

Chill: Refrigerate the cake for 30 minutes to 1 hour to allow the caramel to set.

Nutrition

While this Caramel Cake is a rich treat, it can provide an energy boost due to its sugar and fat content. Here’s a rough nutritional breakdown per slice (based on 12 slices):

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 90mg
• Sodium: 200mg
• Total Carbohydrates: 60g
• Dietary Fiber: 0g
• Sugars: 35g
• Protein: 4g

Conclusion

This Caramel Cake with Caramel Sauce is a show-stopping dessert that is sure to impress. The combination of moist cake and rich, buttery caramel makes each bite a decadent experience. While the process of making caramel from scratch requires some time and patience, the result is well worth the effort. This cake is perfect for celebrating special occasions or simply indulging in a sweet treat. Serve it alongside a cup of coffee or a scoop of vanilla ice cream for the ultimate dessert experience. Whether it’s for a birthday, anniversary, or just a quiet evening at home, this cake will surely delight everyone who tastes it.

Lovers of Caramel Cake

This dessert is particularly loved by those who appreciate sweet, buttery flavors and the smooth texture of caramel. It’s a favorite among bakers who enjoy the art of creating homemade sweets and those who cherish the comfort of classic desserts. Sharing this cake with family and friends not only enhances its appeal but also makes for memorable moments filled with laughter and joy. So gather your loved ones, slice into this luscious cake, and savor the delightful flavors of this timeless dessert together.