Chardonnay Caramel Cake Recipe
Chardonnay Caramel Cake: a ridiculously easy, flavorful, moist vanilla cake topped with lightly sweetened fluffy whipped cream, and an ultra rich, buttery caramel sauce.
Servings: 18 pieces - 2 (9 in) round cakes
Calories: 508kcal
Equipment
Ingredients
Chardonnay Cake
- 1 (15.25 oz) box white cake mix*
- 1 cup Barefoot Chardonnay
- 1 cup unsalted butter melted and cooled slightly
- 4 large eggs room temperature
- Sparkling sugar optional
Chardonnay Caramel
- 1 cup brown sugar packed
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/2 tablespoon vanilla extract
- 1/3 cup Barefoot Chardonnay
Whipped Cream
- 6 tablespoons powdered sugar same as 1/4 cup + 2 tablespoons
- 3 cups heavy whipping cream cold
Toppings
- Sliced peaches
- Blueberries
- Sliced almonds
Instructions
Chardonnay Cake
- Preheat oven to 350 degrees F and spray 2 (9 in) round non stick cake pans with cooking spray.
- Place all ingredients into a large mixing bowl.
- Whisk until combined.
- Pour batter evenly into prepared pans.
- Optional - top with sparkling sugar (gives a nice crunchy texture).
- Bake for 18-24 minutes, or until an inserted toothpick comes out clean.
- Remove from oven and cool.
Chardonnay Caramel
- Place all ingredients into a medium sized sauce pan over medium heat.
- Cook for 4-8 minutes, stirring gently with a spoon. The mixture will bubble and simmer.
- The mixture is ready when it's still runny, but will start to coat the back of a spoon.
- Remove from heat and cool for 2 minutes.
- Pour the sauce into a microwave safe jar and finish cooling at room temperature.
- Serve or store in the fridge until ready to use.
- Reheat in microwave after refrigeration.
Whipped Cream
- Place ingredients into the bowl of your stand mixer.
- Beat on high until stiff peaks form.
Assembly
- Lay the first layer of the cake on a cake stand (or plate).
- Top with half the whipped cream.
- Place on the second layer of the cake.
- Top with the rest of the whipped cream.
- Top with sliced peaches, blueberries, sliced almonds and drizzle with caramel sauce.
- Serve immediately.
- Store leftovers in an airtight container in the fridge.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Video
Notes
*Ingredients for cake will depend on what brand you use. Basically, look at the back of your box. Replace water with equal parts wine. Replace oil with double the amount of melted butter (ex: 1/2 cup oil —> 1 cup melted butter). Add an extra egg.
**Store without whipped cream.
Nutrition
Serving: 1slice | Calories: 508kcal | Carbohydrates: 55g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 405mg | Potassium: 109mg | Fiber: 1g | Sugar: 35g | Vitamin A: 650IU | Vitamin C: 0.2mg | Calcium: 149mg | Iron: 1.3mg