The Ultimate Homemade Caramel Cake with Dreamy Caramel Sauce

Eliane Muskus
Oct 9
2 min read

Are you ready to bake the most decadent, melt-in-your-mouth caramel cake you’ve ever tasted?

Welcome to dessert heaven! This isn't just any cake; it's an experience. We're talking about a supremely moist, brown-sugar cake with deep caramel notes, generously drizzled with a rich, homemade caramel sauce. Served warm with a scoop of creamy vanilla bean ice cream, it’s the kind of show-stopping dessert that creates lasting memories. Let's bake something incredible together.

Decadent caramel cake with a glossy homemade caramel sauce pour.

Decadent Caramel Cake Recipe

A tender cake with a rich, buttery caramel sauce that comes together surprisingly easily. Perfect for celebrations or a luxurious weekend treat.

Serves: 8-10

Prep time: 25 minutes

Cook time: 35-40 minutes

Ingredients

For the Caramel Cake:

1 3/4 cups (225g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 1/2cups (300g) packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (240ml) buttermilk, at room temperature

For the Homemade Caramel Sauce:

1 cup (200g) granulated sugar
1/4 cup (60ml) water
1/2 cup (120ml) heavy cream, warmed
3 tablespoons (42g) unsalted butter, cubed
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt

📌 For Serving:

Good quality vanilla bean ice cream

Instructions

Step 1: Prepare Your Pan and Dry Ingredients

Preheat your oven to 175°C/ (350°F/155°Fan.

Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 2: Mix the Wet Ingredients

In a large bowl, using a hand mixer or stand mixer, beat the softened butter and light brown sugar together on medium-high speed until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 3: Combine and Bake

Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Step 4: Make the Homemade Caramel Sauce

While the cake cools, combine the granulated sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves, then stop stirring.

Bring the mixture to a boil and cook, swirling the pan occasionally, until it turns a deep amber color (like honey).

Immediately remove from the heat and carefully whisk in the warm heavy cream. The mixture will bubble up violently, so be cautious.

Whisk in the cubed butter until melted and smooth, then stir in the vanilla and sea salt.

Let the sauce cool and thicken for about 10-15 minutes.