Description
Indulge in the ultimate homemade treat with this Caramel Hostess Cupcake Cake. Moist, caramel-infused cake layers are topped with a silky-smooth caramel frosting, creating a decadent and irresistible dessert.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 1/4 cups granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup milk
– 1 cup caramel sauce, plus more for drizzling
Instructions
1. – Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. – In a medium bowl, whisk together the flour, baking powder, and salt.
3. – In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
4. – Alternately add the flour mixture and milk to the butter mixture, mixing just until incorporated. Fold in 1 cup of the caramel sauce.
5. – Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
6. – Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. – Spread the remaining caramel sauce over the top of one cake layer. Top with the second layer. Frost the top and sides of the cake with a smooth, even layer of caramel frosting.
8. – Drizzle additional caramel sauce over the top of the cake before serving.
Notes
For a more pronounced caramel flavor, use a homemade caramel sauce. Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American