Description
A delicious golden caramel drip cake with buttercream and a smooth, rich finish.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup caramel sauce
- 2 cups buttercream frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- In another bowl, whisk flour, baking powder, and salt.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with flour.
- Divide batter evenly between pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
- Spread buttercream between layers and over the top and sides of the cake.
- Drizzle caramel sauce over the top, letting it drip down the sides.
Notes
- Use room-temperature ingredients for best results.
- Let cakes cool completely before frosting to prevent melting.
- Store cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: caramel cake, buttercream cake, golden caramel drip cake, dessert recipe