Crazy Caramel Cake

Hey there! I am currently 18 weeks pregnant as I am writing this post. And this week my craving has been cake! I’m normally not a big lover of cake, but babies make you do crazy things haha
Hence why I had to make this crazy caramel cake!

The cake itself is a simple vanilla cake. It is extremely easy to throw together and is egg free! No weird steps and no need for multiple bowls. Everything is put together in one big bowl and mixed together! As for the caramel part, that’s where things get fun. I found my Meemaw’s recipe for caramel frosting that is really more like a caramel sauce. I use this to layer in between my cakes and it soaks into the layers beautifully. Then I made a homemade buttercream and added the caramel sauce to it and iced my entire cake with that.

The results are creamy, caramel goodness that you’ll also be craving! And a little #ProTip for ya: if time allows, chill your cake before slicing and serving. Not only is it easier to slice, but the flavors really have time to mend together as it’s chilling.

Vanilla Cake Ingredients:

• 3 cups flour
• 2 cups white or cane sugar
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 2/3 cup oil (I prefer sunflower or coconut oil)
• 2 cups cold water
• 1 tbsp vanilla
• 2 tsp white vinegar

Vanilla Cake Directions:

Preheat oven to 350 and grease two 8 in cake pans. In a large bowl add and mix flour, sugar, baking soda, salt, and cinnamon. Once combined, add remaining ingredients and mix until just combined. Pour equal amounts between your two pans and bake in preheated oven for 35 to 40 minutes. Let cool slightly in pan before transferring to refrigerator to cool completely and chill.

Caramel Sauce Ingredients:

• 1/2 cup white or cane sugar
• 1/2 cup brown sugar
• 1 Tbsp flour
• 1/2 Cup evaporated milk
• 2 tbsp butter
• 1 tsp vanilla
• 1 drop of white vinegar

Caramel Sauce Directions:

Combine sugars, flour, and evaporated milk in a sauce pan and bring to a boil over medium heat. Once brought to a boil, let sit for 1 minute without stirring. Remove from heat and transfer to a bowl. Add butter, vanilla, and vinegar and mix. Let cool slightly then beat on high until sauce thickens. You will need 3 tbsp for the buttercream, a tbsp for drizzling, and the remaining sauce for layering your cakes.

Caramel Buttercream Ingredients:

• 1 stick of butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla
• 2-3 tbsp half and half
• 3 tbsp caramel sauce

Caramel Buttercream Directions:

Add butter and sugar to a large bowl and cream together. Add remaining ingredients and beat until combined. If buttercream seems too thick, add more half and half 1 tbsp at a time. Set aside.

To Assemble:

Once cake has chilled, take bottom layer and carefully cut the top half of the cake off. (You don’t need to cut much, but just enough to expose the cake so the caramel can soak into it). Then spoon your caramel sauce onto the exposed cake. Stack the second layer on top of the first. Frost the top and sides of your cake with the caramel buttercream. Once frosting is complete, drizzle your remaining caramel sauce one the top. Let chill before slicing and serving. Enjoy!