Moist Caramel Vanilla Cake

Name: Moist Caramel Vanilla Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 cup sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1 cup buttermilk; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup sugar; 6 tablespoons unsalted butter; 1/2 cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Sweet Treats

I absolutely adore this Moist Caramel Vanilla Cake! Each bite is a celebration of rich caramel and creamy vanilla that just melts in your mouth. I created this recipe by experimenting with various caramel techniques, and the result was worth every moment. The moistness of the cake is achieved by adding just the right amount of moisture from the caramel, making it the perfect indulgence for any occasion. It's a dessert that never fails to impress, whether you're celebrating a birthday or simply treating yourself.

Created by

Lara

Last updated on 2026-02-09T15:33:28.029Z

Making this cake was an extraordinary experience, as I experimented with various caramel techniques to perfect it. The way the caramel seeps into the layers adds a unique depth of flavor, making every mouthful feel special. One tip I discovered is to let the caramel cool slightly before mixing it into the batter. This ensures that it integrates beautifully without cooking the eggs.

Every time I serve this cake, I see the smiles it brings. The moist texture combined with the sweet but not overpowering caramel makes it remarkable. Pairing it with a dollop of whipped cream or a scoop of vanilla ice cream elevates the experience, turning it into a true dessert masterpiece!

Why You'll Love This Recipe
Rich caramel flavor balanced perfectly with vanilla
Incredibly moist texture that surprises every time
Perfect for gatherings, parties, or a luxurious treat

Understanding the Ingredients

Each ingredient in this Moist Caramel Vanilla Cake plays a crucial role in achieving the desired flavor and texture. The all-purpose flour provides the structure and absorbs moisture, while the buttermilk contributes to the cake's tenderness and rich taste. Eggs not only bind the ingredients but also add moisture and stability. Remember, when using room temperature ingredients like butter and eggs, the batter will emulsify better, resulting in a lighter cake.

The caramel sauce is where the magic happens. By melting the sugar just until it turns golden brown, you develop a deep, complex flavor. Take care not to overcook it, as it can quickly turn bitter. When adding the butter and cream, work swiftly but cautiously to maintain a smooth texture. If the caramel seizes or becomes grainy, you can gently reheat it with a splash of water to restore its silky consistency.

Baking Tips for Perfection

To ensure your cake bakes evenly, use an oven thermometer to confirm that your oven is calibrated correctly. Baking times may vary, so start checking for doneness at around 30 minutes. A toothpick inserted into the center should come out clean with a few moist crumbs clinging to it. If you notice the top browning too quickly, cover it loosely with aluminum foil to prevent burning while the center finishes baking.

Allowing the cake to cool in the pan before transferring it to a wire rack is essential for texture. Cooling in the pan for 10 minutes helps set the structure, making it less likely to crumble during removal. If you're concerned about sticking, consider dusting the pan with flour or using parchment paper for easy release.

Ingredients

Gather these ingredients to make your Moist Caramel Vanilla Cake:

Cake Ingredients

1 3/4 cups all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup buttermilk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

Caramel Sauce Ingredients

1 cup sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon vanilla extract

Instructions

Follow these steps for a delightful baking experience:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.

Bake the Cake

Pour the cake batter into a greased 9-inch round cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Caramel Sauce

In a saucepan over medium heat, melt the sugar until it turns a golden brown color, swirling the pan occasionally. Remove from heat and quickly stir in the butter. Once melted, add the heavy cream and vanilla extract, stirring until smooth. Allow the sauce to cool slightly.

Assemble the Cake

Once the cake has cooled, slice it in half horizontally. Drizzle some caramel sauce on the bottom layer before placing the top layer back on. Pour the remaining caramel sauce over the top of the cake, allowing it to drip down the sides. If desired, decorate with whipped cream or fresh fruit.

Pro Tips

For an even richer flavor, consider adding a shot of espresso to the caramel sauce. It complements the sweetness beautifully and enhances the cake's overall taste!

Serving and Storing

This cake is best served slightly warm but can also be enjoyed cold. When serving, I recommend slicing it into wedges and drizzling additional caramel sauce over each piece for an extra touch of sweetness. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavor profile. Fresh berries like strawberries or raspberries also serve as a delightful contrast to the rich caramel.

To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container to maintain its moisture. At room temperature, the cake will stay fresh for up to three days, while refrigeration can extend its life to about a week. For longer storage, freeze the cake slices, placing parchment paper between each piece to prevent sticking, and enjoy it within three months.

Variations and Customizations

If you’re feeling adventurous, consider adding nuts such as chopped pecans or walnuts to the batter for a delightful crunch. You can also substitute the vanilla extract with almond or coconut extract for a unique twist on the classic flavor. For a more decadent version, fold in chocolate chips to the batter or use a rich ganache instead of caramel sauce for chocolate lovers.

For a healthier approach, you can use a combination of whole wheat flour and all-purpose flour. This will slightly alter the texture but can provide added nutritional benefits. Additionally, you can replace sugar with coconut sugar or a suitable sugar alternative, keeping in mind that this may affect the caramelization process.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and store it in an airtight container. Just add the caramel sauce before serving.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I use a different type of flour?

Yes, you can use gluten-free flour as a substitute, but make sure it is a blend suitable for baking.

→ What can I use if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for about 5 minutes.