Caramel Cream Cake

If you’re a fan of rich, buttery caramel and soft, tender cake, this Caramel Cream Cake is your dream dessert come true. Imagine layers of moist, golden cake sandwiched with a luxuriously creamy caramel filling and topped with a glossy, decadent caramel glaze. It’s the kind of cake that makes every celebration feel extra special, yet simple enough to enjoy for a cozy weekend treat.

Perfect for birthdays, family gatherings, or a sweet indulgence after dinner, this cake is all about creamy caramel bliss in every bite.

Why You’ll Love This Recipe

• Buttery and moist cake — soft crumb that pairs beautifully with caramel.
• Creamy caramel filling — a luscious center that melts in your mouth.
• Decadent glaze — adds the perfect finishing touch.
• Elegant yet simple — impressive dessert without complicated steps.
• Perfect for any occasion — from birthdays to casual coffee breaks.

Ingredients

For the Cake

• All-purpose flour — gives structure and a tender crumb.
• Granulated sugar — sweetens and balances the caramel flavor.
• Light brown sugar — adds depth and a subtle caramel note.
• Baking powder — helps the cake rise and become fluffy.
• Baking soda — enhances softness and browning.
• Salt — balances sweetness and highlights flavors.
• Unsalted butter (melted) — richness and moisture.
• Large eggs — bind ingredients and add tenderness.
• Buttermilk — ensures a soft, fluffy cake with a subtle tang.
• Vanilla extract — enhances overall flavor.

For the Caramel Cream Filling

• Cream cheese (softened) — creates a smooth, creamy base.
• Caramel sauce — sweet, buttery flavor for the filling.
• Powdered sugar — sweetens without graininess.
• Heavy cream (whipped) — adds lightness and fluffiness to the filling.

For the Caramel Glaze

• Caramel sauce — rich and buttery top layer.
• Heavy cream — thins caramel for a glossy finish.
• Sea salt — enhances flavor and balances sweetness.

How to Make Caramel Cream Cake

1. Make the Cake

• Preheat oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
• In a mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
• Add melted butter, eggs, buttermilk, and vanilla. Mix until smooth.
• Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely before assembling.

2. Prepare the Caramel Cream Filling

• Beat softened cream cheese with powdered sugar until smooth.
• Mix in caramel sauce until well combined.
• Fold in whipped heavy cream gently to maintain lightness.
• Keep chilled until ready to assemble.

3. Make the Caramel Glaze

• Warm caramel sauce with heavy cream and a pinch of sea salt over low heat until pourable.
• Stir until smooth and glossy.

4. Assemble the Cake

• Slice the cooled cake in half horizontally.
• Spread the caramel cream filling evenly over the bottom layer.
• Place the top layer on the filling.
• Pour the warm caramel glaze over the top, allowing it to drip down the sides.

5. Serve

• Chill for 30 minutes before slicing for the best texture.
• Slice carefully and enjoy a rich, creamy caramel indulgence.

Tips for Success

• Cool cake completely before adding filling to prevent melting.
• Whip the cream separately for light, airy filling.
• Use quality caramel sauce for the best flavor.
• Pour glaze slowly for an even, elegant drip effect.
• Refrigerate leftovers in an airtight container for up to 3 days.

Equipment Needed

• 8-inch round cake pan
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Knife for slicing
• Small saucepan for glaze

Recipe Variations

• Salted Caramel Cake — sprinkle extra sea salt on top for a salted caramel version.
• Chocolate Caramel Cake — add ¼ cup cocoa powder to the cake batter for a chocolate twist.
• Mini Caramel Layer Cakes — bake in small pans for individual servings.
• Nutty Caramel Cake — top with toasted pecans or walnuts for crunch.

Serving Suggestions

• Serve with a dollop of whipped cream and a drizzle of extra caramel.
• Pair with coffee, tea, or a glass of cold milk.
• Garnish with chocolate shavings or caramel candy for an elegant touch.

FAQs

Can I make this cake ahead of time?
Yes! The cake can be baked a day in advance. Store the layers separately and assemble before serving.

Can I use store-bought caramel sauce?
Absolutely! A high-quality caramel sauce works perfectly.

How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Allow to come to room temperature before serving for best flavor.

Can I make this cake gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Why did my caramel glaze thicken?
If it cools too much, gently warm it and stir before pouring over the cake.

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Final Thoughts

This Caramel Cream Cake is the ultimate treat for caramel lovers—a perfect balance of soft cake, creamy filling, and luscious glaze. It’s elegant enough for special occasions but simple enough for an indulgent weekend dessert. Treat yourself and your loved ones to this decadent caramel delight and savor every luxurious bite.