Why You’ll Love Caramel Cake Recipe
This Caramel Cake is the perfect balance of texture and flavor. The cake itself is light and tender with a delicate caramel undertone, while the frosting is thick, smooth, and packed with rich caramel goodness. You’ll love this recipe because:
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It’s a crowd-pleaser and looks stunning on any dessert table.
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The caramel frosting is homemade, giving it a rich, authentic flavor.
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The cake layers are moist and fluffy, not overly dense.
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It’s made with pantry staples and straightforward techniques.
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The combination of textures—from soft cake to creamy frosting—is simply divine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Unsalted butter
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Granulated sugar
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Eggs
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Vanilla extract
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Whole milk or buttermilk
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Light brown sugar
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Heavy cream
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Powdered sugar (for frosting)
Directions
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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Cream butter and sugar: In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
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Combine: Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
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Bake: Divide the batter between the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
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Make the caramel frosting: In a saucepan, melt butter and brown sugar together. Stir in cream and bring to a gentle boil. Simmer until slightly thickened. Remove from heat and let cool slightly before whisking in powdered sugar until smooth.
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Assemble the cake: Place one layer on a serving plate and spread with caramel frosting. Add the second layer and frost the top and sides generously.
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Set: Allow the frosting to set slightly before slicing and serving.
Servings and timing
This recipe yields approximately 12 servings.
Prep time: 25 minutes
Cook time: 30 minutes
Cooling and frosting time: 1 hour
Total time: about 2 hours
Variations
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Salted Caramel Twist: Add a pinch of sea salt to the caramel frosting for a salted caramel version.
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Nutty Addition: Sprinkle chopped pecans or walnuts between the cake layers for added crunch.
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Caramel Drizzle: Reserve some caramel sauce to drizzle over the top for an extra stunning finish.
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Sheet Cake Option: Bake the cake in a 9×13-inch pan instead of layers for a more casual serving style.
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Flavored Frosting: Mix in a touch of maple or bourbon to the frosting for a unique flavor profile.
Storage/Reheating
Store the Caramel Cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If chilled, bring it to room temperature before serving for the best texture and flavor.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
FAQs
What makes caramel cake different from other cakes?
Caramel cake stands out due to its rich caramel frosting and the subtle caramel flavor baked into the cake layers, offering a more decadent experience compared to traditional vanilla or butter cakes.
Can I use store-bought caramel for the frosting?
Yes, but homemade caramel frosting offers a more authentic and robust flavor. If using store-bought caramel, adjust sweetness accordingly.
How do I prevent my caramel frosting from being grainy?
Ensure the sugar is fully dissolved during the cooking process, and avoid stirring too much once it starts boiling to prevent crystallization.
Can I make the cake layers ahead of time?
Yes, bake the layers in advance and freeze them tightly wrapped for up to 1 month. Thaw and frost when ready to serve.
Is it necessary to use buttermilk in the cake?
Buttermilk adds moisture and a slight tang. You can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice.
Can I use a stand mixer for the cake batter?
Absolutely. A stand mixer or hand mixer works well to cream the butter and sugar and mix the batter efficiently.
Can this cake be made gluten-free?
Yes, use a 1:1 gluten-free flour blend suitable for baking. The texture may vary slightly but should still be delicious.
Why did my caramel frosting turn too runny?
The frosting may need more powdered sugar or a longer cooling period to thicken. Be sure to let it cool before frosting the cake.
Can I use dark brown sugar instead of light brown sugar?
Yes, but it will result in a deeper, more molasses-forward caramel flavor and a darker frosting color.
How do I make the cake extra moist?
Ensure you don’t overbake, use room temperature ingredients, and consider brushing the layers with a caramel syrup before frosting.
Conclusion
This Caramel Cake is the ultimate dessert for caramel lovers. With its soft, buttery cake layers and rich, creamy caramel frosting, it’s a showstopping treat that’s perfect for any occasion. Whether you’re celebrating a special event or simply indulging in a weekend baking project, this recipe delivers flavor, texture, and satisfaction in every slice.
Caramel Cake
This Caramel Cake is a moist, buttery cake with a subtle caramel undertone, layered and frosted with a rich, homemade caramel frosting. It’s an indulgent dessert perfect for celebrations or when you want to impress with a stunning and delicious showstopper.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk or buttermilk
- 1 cup light brown sugar (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 1/2 cup heavy cream (for frosting)
- 2–3 cups powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, melt butter and brown sugar in a saucepan over medium heat. Stir in heavy cream and bring to a gentle boil. Simmer until slightly thickened, then remove from heat and let cool for 10–15 minutes.
- Whisk in powdered sugar until the frosting is thick and smooth. Add more sugar if needed for consistency.
- Place one cake layer on a serving plate. Spread a layer of caramel frosting on top. Add the second cake layer and frost the top and sides generously.
- Let the frosting set slightly before slicing and serving.
Notes
- Add a pinch of sea salt to the frosting for a salted caramel twist.
- For extra crunch, sprinkle chopped pecans or walnuts between layers.
- Reserve some caramel sauce to drizzle over the top for decoration.
- To make ahead, bake cake layers in advance and freeze until ready to frost.
- Use room temperature ingredients for the best texture and even mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 50g
- Sodium: 240mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
