Nut-Free Caramel Cake

Indulge your sweet tooth with this irresistible Nut-Free Caramel Cake, a perfect dessert for those avoiding nuts without sacrificing flavor. This layered masterpiece pairs a tender, buttery vanilla cake with a rich, homemade caramel sauce made from brown sugar, butter, and cream. The recipe is simple yet indulgent, featuring pantry staples and straightforward techniques like creaming butter and sugar for a fluffy crumb and simmering caramel to golden perfection. Ideal for birthdays, special occasions, or simply to treat yourself, this nut-free twist on a classic caramel cake is as family-friendly as it is decadent. With a total prep and bake time of just over an hour, this dessert will be ready to impress your guests in no time!

Nutriscore Rating: 37/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 1 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 cup brown sugar
• 0.5 cup unsalted butter
• 0.5 cup heavy cream
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2

In a medium bowl, whisk together the flour, baking powder, and 0.5 teaspoon of salt. Set aside.

Step 3

In a large bowl, beat 1 cup of softened butter and 1.5 cups of granulated sugar together until light and fluffy, about 3-5 minutes.

Step 4

Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.

Step 5

Mix in 2 teaspoons of vanilla extract.

Step 6

Alternately add the dry ingredients and 1 cup of milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Step 7

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 10

To make the caramel sauce, combine 1 cup of brown sugar, 0.5 cup of butter, and 0.5 cup of heavy cream in a small saucepan over medium heat.

Step 11

Bring the mixture to a boil, stirring constantly, and let it simmer for about 5 minutes until it thickens slightly.

Step 12

Remove from heat and stir in 1 teaspoon of vanilla extract and 0.25 teaspoon of salt. Set aside to cool for a few minutes.

Step 13

Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.

Step 14

Spread approximately a third of the cooled caramel sauce over the top of the first cake layer.

Step 15

Place the second cake layer on top and spread another third of the caramel sauce over the top.

Step 16

Drizzle or pipe the remaining caramel sauce decoratively over the top and sides of the cake.

Step 17

Allow the cake to set for at least 30 minutes before slicing and serving to ensure the caramel is firm.

Nutrition Facts

Serving size	1578 grams (1578.0g)

Amount per serving	% Daily Value*
Calories	5698

Total Fat 305.80g	392%
Saturated Fat 183.00g	915%
Polyunsaturated Fat 0.30g
Cholesterol 1348mg	449%
Sodium 3098mg	135%
Total Carbohydrate 691.30g	251%
Dietary Fiber 8.20g	29%
Total Sugars 454.80g
Protein 59.40g	119%

Vitamin D 227IU	1137%
Calcium 609mg	47%
Iron 18mg	101%
Potassium 1177mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 4.1%

Carbs: 48.0%