The Velvet Caramel Dream Cake a Slice of Heaven

Creamy Caramel Cake Recipe The Velvet Dream Slice

By Evelyn ThatcherSeptember 30, 2025

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4.00 (1 Ratings)

Table of Contents

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Recipe Introduction

Sweet Beginnings

Fancy a bit of alright? Ever wondered how to make a cake that's actually moist? This Creamy Caramel Cake Recipe is your answer.

Honestly, it's a game changer. It’s got that lush, caramel flavour that just hits the spot every time.

All About This Caramel Cake

This beauty isn't just any cake. It's inspired by classic Southern baking. The Layer Cake requires a bit of time and effort.

It yields 10-12 slices, making it perfect for gatherings or a treat yo'self moment.

Why You'll Love This Best Caramel Cake Recipe

Buttermilk in the batter keeps everything super tender. This cake is a showstopper for birthdays. What makes this cake special is the combination of sweet and salty, Honestly.

It is a truly unforgettable dessert, perfect for any celebration.

Caramel Cake Recipe : Getting Started

Let’s talk ingredients, shall we? We will need flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla extract and buttermilk.

Then, for the Caramel Frosting , butter, powdered sugar, heavy cream, vanilla extract and a pinch of sea salt.

And of course, the soul of this cake: the homemade caramel sauce! You'll need sugar, water, heavy cream, butter, and sea salt.

Remember to make the Homemade Caramel Frosting Recipe , it's what brings it all together. This Salted Caramel Cake has the balance of sweet and salty to tickle your tastebuds.

Ingredients & Equipment for the Best Caramel Cake Recipe

The Velvet Caramel Dream Cake a Slice of Heaven presentation

Ready to whip up the Velvet Caramel Dream Cake? Awesome! Before we get started, let's gather everything we need. Honestly, having everything prepped makes baking so much easier.

Trust me, I've learned the hard way!

Main Ingredients: Get Your Bake On!

Here's what you need to bake this beauty. Don't skimp on quality, especially the butter. It makes a difference!

For the Cake:

All-purpose flour: 2 1/2 cups ( 300g ). Spoon and level it, yeah?
Baking powder: 1 teaspoon ( 5g )
Baking soda: 1/2 teaspoon ( 2.5g )
Salt: 1/4 teaspoon ( 1.25g )
Unsalted butter: 1 cup ( 227g ), softened (very important!)
Granulated sugar: 1 3/4 cups ( 350g )
Large eggs: 2
Vanilla extract: 1 teaspoon ( 5ml )
Buttermilk: 1 cup ( 240ml )

For the Caramel Sauce:

Granulated sugar: 1 cup ( 200g )
Water: 1/4 cup ( 60ml )
Heavy cream: 1/2 cup ( 120ml ), warmed
Unsalted butter: 4 tablespoons ( 57g ), cut into pieces
Sea salt: 1/2 teaspoon ( 2.5g )

For the Caramel Frosting:

Unsalted butter: 1 cup ( 227g ), softened
Powdered sugar: 4 cups ( 480g ), sifted (less lumpy frosting, yay!)
Caramel Sauce: 1/2 cup ( 120ml ), from the recipe above
Heavy cream: 2 tablespoons ( 30ml )
Vanilla extract: 1/2 teaspoon ( 2.5ml )
Sea salt: Pinch

Seasoning Notes: Spice It Up a Bit!

The sea salt is key here! It balances the sweetness and makes the caramel sing. This Creamy Caramel Cake Recipe really shines when you use the right amount of salt.

No joke, try it! Honestly, that salted caramel flavour takes this caramel cake to the next level. Wanna try something different? Add a dash of cinnamon to the cake batter for a warm, cozy flavour.

Equipment Needed: What You'll Use

Keep it simple. No need for fancy gadgets.

Two 9 inch round cake pans
Parchment paper
Mixer (stand or hand mixer)
Rubber spatula
Saucepan
Sugar thermometer (crucial for the caramel!)
Offset spatula/butter knife
Wire rack

Don't have parchment paper? Grease and flour the pans really well. No sugar thermometer? Keep a close eye on the caramel.

It should be amber colored. Now, let's get baking! This is the Best Caramel Cake Recipe you'll ever find! Are you ready to give this Caramel Cake a try? You'll want to make it again and again after you get a taste of my Homemade Caramel Frosting Recipe .

If you are into Home Baking , this Easy Caramel Cake Recipe is a must try! The combination of Caramel Frosting and that salty touch is perfect for this Layer Cake .

Or maybe you'd like a Buttermilk Caramel Cake instead?

Cooking the Dream: Mastering the Caramel

Right, let's chat about the caramel part of our Creamy Caramel Cake Recipe . Honestly, it's where the magic really happens.

Making caramel can seem daunting. But trust me, with a few tips, you’ll be bossing it.

Prep Steps for Caramel Perfection

Essential mise en place : Get everything measured. Sugar, water, warmed heavy cream, butter, and sea salt. Have them ready to go, like a well oiled machine.

This ain't a recipe to wing it.

Time saving organization tips : Warm your cream! Cold cream can make the caramel seize up. Ain't nobody got time for that.

Safety reminders : Molten sugar is basically lava. Avoid splashes. Wear long sleeves, and keep kids and pets well away from the hob. Seriously .

step-by-step Caramel Creation

Combine sugar and water in a pan.
Heat over medium heat, without stirring .
Swirl the pan gently if needed.
Cook until the sugar turns amber. Aim for 340° F ( 170° C) . A sugar thermometer is your best mate here.
Carefully pour in the warm heavy cream. Stand back, it will bubble!
Whisk in the butter until melted and smooth.
Stir in the sea salt.
Let cool slightly.

Pro Tips for a Stellar Caramel

Use a decent sugar thermometer. It’s a game changer. Accuracy prevents crystallisation of the caramel.

Avoid stirring! Stirring can cause sugar crystals to form. Just swirl, that's all.

Common mistakes to avoid: Don’t walk away! Caramel goes from golden to burnt very quickly. Also, warm your cream. Seriously, do it! You can make the caramel sauce a day ahead .

Just store it in the fridge, and gently warm it before using. It's like a cheat code for the Best Caramel Cake Recipe .

Right then, that's your caramel sorted! Soon, you'll be well on your way to the Caramel Frosting and the main Caramel Cake itself.

It's all about taking it slow, being prepared, and not getting too stressed. Home Baking should be a joy, not a chore.

Recipe Notes for the Best Creamy Caramel Cake Recipe

Alright, so you're ready to tackle this Creamy Caramel Cake Recipe . Brilliant! Before you dive headfirst into baking, let's go over some helpful notes.

These tips will make sure your Caramel Cake turns out amazing ! I promise, with a little prep, you'll be serving up slices of caramel heaven in no time.

Serving Up Sweetness: Ideas for Presentation

Right, picture this: A slice of your glorious Caramel Cake Recipe on a plate. But how do we make it extra special? Honestly, a simple dusting of icing sugar works wonders.

Or, go wild with a drizzle of extra caramel sauce! I sometimes add a scoop of vanilla ice cream to really push it over the edge.

It's all about the drama, innit? And for drinks, a strong cuppa or a cheeky glass of dessert wine fits the bill perfectly.

Storing Your Sweet Creation

So you've baked your Buttermilk Caramel Cake , but you have leftovers? Lucky you! To keep it fresh, wrap it tightly in cling film or store it in an airtight container.

It'll happily sit in the fridge for up to 3 days. If you want to keep it longer, you can freeze it (without frosting!).

When ready to eat, defrost in the fridge overnight.

Variations: Get Creative in the Kitchen!

Fancy a change? Why not try a Salted Caramel Cake Recipe ? Just add a bit more sea salt to the caramel for an extra kick.

If you're feeling adventurous, you could swap out some of the flour for cocoa powder to create a chocolate caramel dream.

Also, for a seasonal twist, consider swapping some of the ingredients for apple or other fall harvest fruits.

Creamy Caramel Cake Recipe: Nutrition Basics

Ok, let's get real. This Layer Cake is a treat, not a health food. But, hey, everything in moderation, right? Each slice is probably around 550-650 calories.

Also, it’s got its share of sugar, but it's also packed with that feel good factor. Baking is good for the soul, I reckon!

Now, go bake that Easy Caramel Cake Recipe ! You've got this. Honestly, even if it isn't perfect, it'll still taste fantastic! Don't forget that Homemade Caramel Frosting Recipe is the key!.

Delicious Caramel Frosting Bake This Creamy Caramel Cake Recipe

Frequently Asked Questions

Help! My caramel sauce seized up. What did I do wrong?

Oh dear, nobody wants a seized caramel! Usually, this happens because the temperature dropped too quickly when you added the cream and butter. Make sure your heavy cream is warmed before adding it to the hot sugar. Also, avoid stirring the caramel too much once the sugar starts to melt; just swirl the pan gently.

Can I make the caramel sauce ahead of time for this Creamy Caramel Cake Recipe?

Absolutely! In fact, making the caramel sauce a day or two in advance can save you time and stress on baking day. Just store it in an airtight container in the refrigerator. When you're ready to use it, gently warm it up on the stovetop or in the microwave until it's pourable.

Think of it as your secret weapon for a smooth baking experience!

My cake layers are domed. How can I get them flat for easier frosting?

Ah, the dreaded dome! A simple trick is to use cake strips, which you can buy or make at home by wrapping wet towels around your cake pans. These help the cakes bake more evenly. If they still dome, once cooled, use a long serrated knife to gently level the tops. Just think of yourself as a cake sculptor!

How should I store leftover Creamy Caramel Cake?

To keep your Creamy Caramel Cake tasting its best, store it in an airtight container in the refrigerator. The frosting is butter based, so it'll soften at room temperature. It'll stay fresh for up to 3-4 days, though it's unlikely to last that long!

For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil.

Is there a way to make this Creamy Caramel Cake Recipe healthier?

While it's an indulgent treat, you can make some tweaks! Consider using applesauce to replace some of the butter in the cake batter (start with replacing half). You can also reduce the amount of sugar in the frosting slightly.

Keep in mind that these substitutions will alter the taste and texture somewhat, but can make it a little less naughty.

What can I use instead of buttermilk if I don't have any?

No buttermilk? No worries! A simple substitute is to add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest of the cup with milk to equal 1 cup. Let it sit for about 5 minutes it'll thicken slightly and become a great buttermilk stand-in.

It's a classic baking hack that's saved many a cake!