If you’ve ever dreamed of a cake that wraps you in warm, buttery sweetness with every bite, this Caramel Cake Recipe is exactly what you need to try next. It’s a classic dessert that flawlessly balances a moist, tender crumb with the rich, luscious caramel frosting that shines as the star of the show. Trust me, once you make this cake, you’ll want to share it (or not) with everyone you know, because its irresistibly smooth caramel flavor and satisfying texture turn every occasion into an unforgettable celebration.
Ingredients You’ll Need
The beauty of this Caramel Cake Recipe is in its simple yet carefully chosen ingredients. Each one plays a crucial role, from creating the perfect cake crumb to developing that golden caramel magic in the frosting. Whether you’re a baking beginner or a seasoned pro, this lineup will give you stunning results.
- 3 cups white all-purpose flour (plus ¼ cup for dusting the pans): Provides structure and the perfect foundation for fluffy cake layers.
- 2 teaspoons baking powder: Gives the cake its rise and lightness.
- ½ teaspoon baking soda: Works with buttermilk to create tenderness and lift.
- ½ teaspoon salt: Enhances all the other flavors beautifully.
- 1 cup unsalted butter (2 sticks, room temperature): Key for richness and moist crumb in both the batter and frosting.
- 1 cup granulated sugar: Adds sweetness and helps with texture in the cake layers.
- 2/3 cup light brown sugar (packed): Contributes a hint of molasses flavor that rounds out the cake’s sweetness.
- 1 Tablespoon vanilla: Brings warmth and depth to the batter.
- 4 eggs (room temperature): Act as a binder and add moisture while supporting the cake’s structure.
- 1 ¼ cup buttermilk (room temperature): Makes the cake tender and adds a faint tang for balance.
- 1 cup dark brown sugar (packed): The core ingredient in the caramel frosting’s deep, rich flavor.
- 1 cup light brown sugar (packed): Adds softness and sweetness to the caramel frosting.
- 1 cup unsalted butter (2 sticks, room temperature): Makes the frosting creamy and smooth.
- ½ teaspoon salt: Amplifies the caramel flavor.
- 1/3 cup evaporated milk: Adds a creamy texture and buttery tone to the caramel.
- 1/3 cup heavy cream: Ensures the frosting is luscious and spreadable.
- 2 cups powdered sugar (sifted): Sweetens and thickens the frosting perfectly.
- 1 teaspoon vanilla: Harmonizes the frosting with a subtle sweetness and aroma.
How to Make Caramel Cake Recipe
Step 1: Prepare Your Pans and Preheat
Preheat your oven to 350 degrees Fahrenheit, and get two 9-inch round cake pans ready by spraying them with nonstick spray and dusting inside with flour. This simple step ensures your cake pops out easily after baking without losing its lovely shape. Setting this foundation right means smooth sailing as you bake!
Step 2: Combine Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This helps to evenly distribute the leavening agents and salt, so your cake rises uniformly and tastes balanced.
Step 3: Cream the Butter
Beat the softened unsalted butter in a stand mixer or with a hand mixer until it’s smooth and creamy. This step is crucial because it traps air in the butter, contributing to a lighter cake texture.
Step 4: Add Sugars and Beat Until Fluffy
Incorporate both granulated sugar and light brown sugar to the butter and beat for 2-3 minutes until the mixture is pale, light, and fluffy. This aeration creates a tender crumb and depth of flavor for your cake layers.
Step 5: Mix in Vanilla
Add the tablespoon of vanilla extract to your sugar-butter mixture and blend until combined. Vanilla is a simple ingredient that brings so much warmth and personality to this Caramel Cake Recipe.
Step 6: Incorporate Eggs One by One
Add eggs individually to the batter, beating well after each addition. This ensures the eggs are fully integrated and help stabilize the batter for a perfect rise.
Step 7: Alternate Dry Ingredients and Buttermilk
Add half of the flour mixture, then half of the buttermilk to the batter, mixing after each addition. Follow this by adding the remaining flour and buttermilk similarly. Alternating keeps the batter smooth and prevents overmixing that could toughen the cake.
Step 8: Bake the Cake Layers
Divide the batter evenly into the prepared pans, tapping gently to level the batter. Bake for 30-35 minutes or until a skewer inserted in the center comes out clean. Once baked, let the cakes cool completely before frosting to ensure the caramel frosting doesn’t melt and run.
Step 9: Prepare the Caramel Frosting
While the cakes cool, make your caramel frosting using unsalted butter, dark and light brown sugars, evaporated milk, heavy cream, powdered sugar, salt, and vanilla. This luscious spread combines creamy, sweet, and salty notes in the perfect balance to crown your cake beautifully.
Step 10: Assemble the Cake
Trim the dome off one cake layer to create a flat surface, then stack your layers with generous frosting in between. Cover the top and sides with your caramel frosting, smoothing or textured to your preference. This is the moment your Caramel Cake Recipe truly comes alive!
How to Serve Caramel Cake Recipe
Garnishes
To elevate your caramel cake, think about sprinkling toasted pecans or flaky sea salt on top. These little touches bring texture and enhance the rich caramel flavor in exciting ways that will definitely impress your guests.
Side Dishes
Serve a slice with fresh whipped cream or a scoop of vanilla ice cream for an irresistible pairing. You could also opt for fresh berries to contrast the sweetness with a little brightness and color on the plate.
Creative Ways to Present
Try slicing the cake into petite squares or even cupcakes topped with caramel drizzle for a fun twist. You can also create a layered trifle version by chopping the cake and layering it with caramel sauce and whipped cream in individual glasses. Presentation is part of the joy!
Make Ahead and Storage
Storing Leftovers
Once frosted, this cake keeps beautifully covered at room temperature for up to two days or refrigerated for up to five days. Make sure to store it in an airtight container to maintain moisture and fresh caramel flavor.
Freezing
You can freeze the unfrosted cake layers for up to three months, wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge, then frost just before serving for the freshest taste.
Reheating
If you want to enjoy your caramel cake slightly warm, microwave a slice for 10-15 seconds. This gentle heat enhances the softness and lets the caramel notes shine without compromising texture.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute regular milk mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity, real buttermilk gives the best flavor and tender crumb for this Caramel Cake Recipe.
What if I don’t have evaporated milk for the frosting?
You can use whole milk or half-and-half as a substitute, but evaporated milk adds richness and helps achieve the ideal silky caramel frosting texture.
Is it possible to make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking blend with xanthan gum. The texture will be slightly different but still delicious, especially when paired with the caramel frosting.
How long does the caramel frosting take to set?
The frosting firms up a bit after sitting for about 30 minutes at room temperature but remains soft and creamy. For a firmer set, refrigerate the cake briefly before serving.
Can this recipe be doubled for a larger cake?
Absolutely! Just double all ingredients and bake in larger pans or multiple batches, adjusting baking time as needed. This Caramel Cake Recipe scales well for bigger celebrations.
Final Thoughts
There’s something truly magical about making a caramel cake from scratch—the way the rich caramel frosting melds with the tender, buttery layers creates an experience you won’t forget. I encourage you to give this Caramel Cake Recipe a try and watch it become a beloved favorite in your dessert repertoire. Trust me, sharing it makes every moment a little sweeter!
Print
Caramel Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Caramel Cake features two layers of tender buttermilk cake with a luscious homemade caramel frosting. The cake is infused with vanilla and brown sugar for deep caramel flavor, creating a perfect dessert for any occasion. Its creamy caramel frosting is smooth and decadently sweet, complementing the soft, fluffy cake layers beautifully.
Ingredients
Dry Ingredients
- 3 cups white all-purpose flour (plus ¼ cup for dusting the pans)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cake Ingredients
- 1 cup unsalted butter (2 sticks, room temperature)
- 1 cup granulated sugar
- 2/3 cup light brown sugar (packed)
- 1 tablespoon vanilla extract
- 4 eggs (room temperature)
- 1 ¼ cup buttermilk (room temperature)
Caramel Frosting Ingredients
- 1 cup dark brown sugar (packed)
- 1 cup light brown sugar (packed)
- 1 cup unsalted butter (2 sticks, room temperature)
- ½ teaspoon salt
- â…“ cup evaporated milk
- â…“ cup heavy cream
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
Instructions
- Prepare pans and preheat oven: Preheat the oven to 350°F (175°C). Spray two 9-inch round cake pans with nonstick spray and then dust them with ¼ cup flour each. Discard any excess flour and set the pans aside.
- Combine dry ingredients: In a medium bowl, whisk together the 3 cups of flour, baking powder, baking soda, and salt until evenly mixed.
- Cream butter: In a large mixing bowl, beat the softened butter until smooth and creamy, forming the base for the cake batter.
- Add sugars: Add the white granulated sugar and light brown sugar to the butter. Beat for 2-3 minutes until the mixture is light, fluffy, and creamy.
- Mix in vanilla: Add the tablespoon of vanilla extract and mix until fully combined into the butter and sugar mixture.
- Add eggs: Crack in the eggs, one at a time, beating well after each addition to fully incorporate them into the batter.
- Add flour and buttermilk in parts: Add half of the dry flour mixture and mix to combine. Then add half of the buttermilk and mix well. Repeat by adding the remaining flour mixture followed by the remaining buttermilk, mixing until fully combined and smooth.
- Prepare batter for baking: Divide the batter evenly between the two prepared cake pans. Lightly tap each pan on the counter to release air bubbles and smooth the surface with an offset spatula if needed.
- Bake cakes: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the centers comes out clean.
- Cool cakes: Remove the cakes from the oven and let them cool completely in the pans before frosting.
- Remove cakes from pans: Once cooled, run a knife around the edges of the pans and carefully remove the cakes, letting them gently fall into your hands.
- Level cakes: Place one cake on a serving plate or cake stand. Using a serrated knife, slice off the dome top to level the surface. Set aside.
- Prepare caramel frosting: In a saucepan, combine the dark brown sugar, light brown sugar, butter, salt, evaporated milk, and heavy cream. Cook over medium heat, stirring constantly until the mixture comes to a boil. Boil for 1-2 minutes then remove from heat and let cool slightly. Once cooled, beat in powdered sugar and vanilla extract until smooth and creamy.
- Assemble cake: Spread a generous layer of caramel frosting on top of the leveled first cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining caramel frosting.
- Final touches: Smooth the frosting evenly over the cake. Optionally, decorate the cake with caramel drizzle or chopped nuts. Chill the cake for about 30 minutes to set the frosting before serving.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing and texture.
- Dusting the pans with flour helps prevent sticking and ensures easy cake removal.
- The dome tops of cakes can be saved for cake pops or crumbs for decoration.
- For a stronger caramel flavor, use more dark brown sugar in the frosting.
- Store the cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
