Decadent Caramel Cake with Homemade Caramel Sauce: A Sweet Indulgence

Ingredients

For the Cake:

• 2 1/2 cups special cake flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup whole milk, room temperature
• 2 egg whites

For the Caramel Sauce:

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

Preparation

Preheat your oven to 350°F (177°C). Grease and flour two 9-inch cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add egg yolks one at a time, then mix in vanilla. Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined. In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter. Divide batter between pans and bake for 22-25 minutes. Let cool completely.

For the caramel sauce, melt butter in a saucepan. Whisk in evaporated milk, sugar, and salt. Cook over medium heat, stirring constantly, for 1-1.5 hours until the mixture reaches 235-240°F (113-116°C) and thickens. Remove from heat, stir in vanilla, and let cool for 15-20 minutes.

Assemble the cake by layering with caramel sauce, chilling for 30 minutes to 1 hour before serving. Pair with coffee or vanilla ice cream for the ultimate dessert experience.

This caramel cake is a showstopper, perfect for celebrations or a luxurious treat. The soft, buttery cake paired with rich, homemade caramel sauce creates a heavenly combination that’s worth every minute of preparation.