Why You’ll Love Homemade Caramel Cake Recipe
- Soft, moist, and buttery cake layers
- Rich homemade caramel icing with deep, classic flavor
- Perfect for celebrations and special occasions
- Simple ingredients you may already have on hand
- Beautiful layered presentation
- A timeless dessert that’s always a crowd-pleaser
- Delicious make-ahead option since the flavors improve over time
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake
- 1 cup unsalted butter, room temperature
- ⅓ cup vegetable oil
- 2½ cups granulated sugar
- 6 large eggs, room temperature
- 2 tablespoons vanilla extract
- 3 cups cake flour, sifted
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1 cup sour cream
For the Caramel Icing
- 1½ sticks unsalted butter
- 2 (12-ounce) cans evaporated milk
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In the bowl of a stand mixer, beat the butter, vegetable oil, and sugar for about 5 minutes until the mixture becomes light, pale, and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, sift together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture. Mix only until combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes before turning them onto wire racks to cool completely.
- To prepare the caramel icing, melt the butter in a heavy-bottomed saucepan over medium-low heat.
- Stir in the evaporated milk and sugar. Cook for approximately 90 minutes, stirring frequently to prevent scorching, until the mixture thickens and develops a rich amber color.
- Remove the icing from the heat, stir in the vanilla extract, and let it cool for 15 to 20 minutes until it reaches a spreadable consistency.
- Place one cake layer on a serving plate and spread a generous layer of caramel icing over the top.
- Repeat with the remaining cake layers.
- Spread the remaining caramel icing over the sides and top of the cake. Allow the icing to set slightly before slicing and serving.
Servings and timing
- Servings: 12
- Prep Time: 35 minutes
- Cook Time: 1 hour 55 minutes (including caramel icing)
- Cooling Time: 30 minutes
- Total Time: Approximately 3 hours
Variations
- Add chopped toasted pecans or walnuts between the cake layers for extra crunch.
- Sprinkle flaky sea salt over the caramel icing for a salted caramel twist.
- Replace the vanilla extract with butter extract for an even richer flavor.
- Add a teaspoon of cinnamon to the batter for a warm, spiced variation.
- Garnish with caramel drizzle and toasted pecans for an elegant presentation.
- Bake the batter in a 9×13-inch pan instead of making a layer cake for a simpler dessert.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days.
For longer storage, refrigerate it in an airtight container for up to 5 days. Let slices sit at room temperature for about 30 minutes before serving so the caramel icing softens.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating is generally unnecessary, but if you’d like a softer caramel icing, microwave an individual slice for 10 to 15 seconds.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes. For a similar texture, replace every cup of cake flour with 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch.
Why should the eggs and butter be at room temperature?
Room-temperature ingredients blend more easily, creating a smoother batter and a lighter, more even cake.
How do I know when the caramel icing is ready?
The icing should be thick, smooth, and a rich amber color. It should coat the back of a spoon while remaining spreadable.
Why does the icing need frequent stirring?
Frequent stirring prevents the sugar and milk from scorching and helps create a smooth caramel consistency.
Can I make the cake layers ahead of time?
Yes. Bake the layers a day ahead and wrap them tightly once cooled. Assemble the cake when you’re ready.
What if my caramel icing becomes too thick?
If it thickens too much before spreading, gently warm it over low heat while stirring until it becomes spreadable again.
Can I freeze the cake?
Yes. Freeze the assembled cake or individual slices for up to 3 months with proper wrapping.
What can I serve with caramel cake?
Fresh berries, whipped cream, vanilla ice cream, or a hot cup of coffee complement the rich caramel flavor beautifully.
Can I make cupcakes with this batter?
Yes. Fill cupcake liners about two-thirds full and bake for approximately 18 to 22 minutes, checking for doneness with a toothpick.
Why is my cake dense instead of light?
Overmixing the batter or using cold ingredients can result in a denser cake. Mix only until the ingredients are combined and use room-temperature dairy and eggs.
Conclusion
Homemade Caramel Cake is a timeless dessert that combines incredibly moist, buttery cake with luscious homemade caramel icing. While the caramel requires a little patience, the rich flavor and stunning presentation make every minute worthwhile. Whether you’re celebrating a holiday, birthday, or simply craving a classic homemade treat, this cake is sure to become a favorite recipe you’ll return to again and again.
Homemade Caramel Cake
A rich, buttery homemade caramel cake layered with a slow-cooked caramel icing for a classic Southern-style dessert. Perfect for celebrations or special occasions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, room temperature
- ⅓ cup vegetable oil
- 2½ cups sugar
- 6 large eggs, room temperature
- 2 tablespoons vanilla extract
- 3 cups cake flour, sifted
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 1½ sticks unsalted butter (for icing)
- 2 cans evaporated milk (12 oz each)
- 2 cups sugar (for icing)
- 2 teaspoons vanilla extract (for icing)
Instructions
- Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a stand mixer, beat the butter, vegetable oil, and sugar until pale and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the cake flour, baking powder, and salt.
- Add the flour mixture to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the icing, melt the butter in a heavy-bottomed pot over medium-low heat.
- Stir in the evaporated milk and sugar. Cook for about 90 minutes, stirring frequently, until thickened and deep amber in color.
- Remove from the heat, stir in the vanilla extract, and let the icing cool for 15 to 20 minutes.
- Place one cake layer on a serving plate and spread caramel icing over the top. Repeat with the remaining layers.
- Spread the remaining icing over the sides and top of the cake. Let the icing set slightly before serving.
Notes
- Use room-temperature ingredients for the best cake texture.
- Stir the caramel icing frequently to prevent scorching.
- Allow the cake layers to cool completely before frosting.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 690 kcal
- Sugar: 63 g
- Sodium: 290 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 91 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg