Caramel Cake

This is the best Caramel Cake recipe, packed with rich, sweet caramel flavor! It’s an easy, moist, buttery layer cake filled with buttercream caramel frosting.

Vanilla Cake and the flavors of buttery Caramel Sauce come together in one delicious, decadent bite with this stunning old-fashioned Southern Cake Recipe.

Sabrina’s Caramel Cake Recipe

Caramel Cake starts with a simple, classic Vanilla Cake recipe, then comes the caramel magic! What makes this cake so special is the dreamy, creamy, rich caramel frosting that is like Classic Buttercream and caramel icing combined. It is made with brown sugar and evaporated milk for the caramel icing taste but thickened with powdered sugar for a buttercream consistency perfect for decorating. It is finished with a drizzle of caramel sauce on top for the perfect sweet caramel flavor in every bite.

Chef’s Note: A cake for every occasion!

Caramel Cake is a beloved classic dessert that is beautiful enough for a special occasion but easy enough to make for more casual events, too! With its moist, buttery cake layers and creamy caramel frosting, this sweet and decadent dessert tastes as great as it looks. At first glance, this cake recipe may seem daunting, but my step-by-step instructions are easy to follow, so even the most novice bakers can master this caramel lover’s dream cake.

Ingredients

Brown Sugar: Brown sugar is key to the frosting because it naturally has a caramel flavor without having to make caramel on the stovetop. You could replace some of the white sugar in the cake batter with brown sugar for a richer flavor, but it will give it a slightly chewier consistency.
Butter: For a sweet cake, you definitely want the buttery, rich flavor of real butter to balance it out. Plus, butter causes steam to release in the batter as it bakes, which helps it rise for a more airy texture than you’d get using vegetable oil.
Caramel Sauce: You can use homemade caramel sauce or a jar of caramel topping. It should be thin enough to drizzle over top. If you want to add a caramel filling, use a thicker sauce then warm it for drizzling.
Milk: Whole milk gives this cake a moist crumb without weighing it down or diminishing the delicious butter cake flavor. You can substitute sour cream or buttermilk; just keep in mind that it will add a slight tangy flavor.
Evaporated Milk: You’ll notice there’s a lot of evaporated milk in the frosting versus just a couple tablespoons of whole milk in regular buttercream. This helps thin out the very thick brown sugar butter mixture to give the frosting a spreadable consistency without making it as thin as icing.

How to Make

Time needed: 3 hours.

Prep
Preheat the oven and ensure the oven rack is in the middle. Grease two cake pans with baking spray and dust them with flour. Sift the flour, baking powder, and salt into a medium bowl.
Cake Batter
Whip the butter and sugar in the stand mixer until fluffy. While still mixing, add the eggs one at a time, then add the vanilla. Beginning with the flour mixture, alternately add flour and milk a third at a time until just combined.
Bake
Evenly divide the cake batter between the two pans, leveling as needed. Bake until a toothpick inserted into the center comes out clean with moist crumbs and the tops of the cake are golden brown. Cool on elevated wire racks to allow air to circulate around the bottom.
Frosting
Cream the butter on high speed for a few minutes, then add brown sugar and beat on high to combine. Beat in evaporated milk and vanilla until smooth, then reduce speed to low. Carefully add powdered sugar, one cup at a time, until it is combined. Increase to high speed and whip until fluffy.
Assemble
Spread a spoonful of frosting on the center of your cake plate. Level your cakes and brush away any excess crumbs. Center the first cake layer over the frosting on the cake plate. Spread the top evenly with 1 cup frosting. Stack the remaining cake layer on top and repeat with another cup of caramel frosting. Coat the entire cake with 1 cup of frosting, smoothing all over, then chill until the frosting is hardened.
Optional: Caramel Center
You can give your cake a little extra caramel goodness by adding some sauce to the middle. Pipe a thick ring of frosting around the top of the layer center frosting. Fill with caramel sauce and place in the fridge for 20 minutes to firm up the caramel. Top with a thin layer of frosting and the second cake layer.
Decorate
Divide the leftover caramel frosting evenly, one half, into a piping bag fitted with your preferred tip. Use the other half to add a final coat of frosting over the entire cake. Pipe swirls or rosettes of frosting around the top. Drizzle more caramel sauce over the frosting mounds and let drip partially down the sides.

Recipe Card

Can this be made ahead of time?

The cake layers for this Caramel Cake can be made ahead of time and either refrigerated for a couple of days or you can freeze them for up to 6 months. However, they are freshest within the first 3 months. Cool the cake layers completely, then tightly wrap them with a couple of layers of plastic wrap and store them in the back of your freezer. The frosting can also be made ahead of time and stored in an airtight container in the refrigerator for up to a week. You want the frosting to come to room temperature so it’s easier to use, but the cake can be frozen while you are frosting it.

Nutritional Facts

Nutrition Facts

Caramel Cake

Amount Per Serving

Calories 1033 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 22g138%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 149mg50%

Sodium 307mg13%

Potassium 261mg7%

Carbohydrates 174g58%

Fiber 1g4%

Sugar 149g166%

Protein 8g16%

Vitamin A 1158IU23%

Vitamin C 0.3mg0%

Calcium 217mg22%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

How to Store

Serve: This Caramel Layer Cake is best at room temperature, so the cake and frosting are soft. Cover the cake with a large upside-down bowl or tent it with aluminum foil and keep it at room temperature for up to 4 days.
Store: You can keep the cake in the fridge for about a week. Bring it to room temperature to serve. To cover the cake with foil but prevent smashed frosting, place a few toothpicks into the top of the frosting mounds, then drape the foil over the cake, resting on the toothpicks. Seal the edges of the foil gently around the edge of the plate. Alternatively, you can store slices in an airtight container.
Freeze: To store a frosted cake in the freezer, let it freeze uncovered until the frosting is hardened, then wrap it in plastic wrap. It’s best to freeze without the frosting mounds so the plastic lays flat against the cake. This cake will last for about 4 months in the freezer.

FAQs for Caramel Cake

Should you level a cake when it’s hot or cold?

It is important to level your cake after it has cooled completely. Warm cakes are delicate and can break easily due to the steam released while cutting. To level the cake, it is recommended to use a long serrated knife of 9-10 inches. It provides better control than a fancy cake cutter and cuts through the cake effortlessly, resulting in fewer crumbs.

Where did caramel cake originate?

The origins of caramel cake are not entirely clear, but it is believed to have originated in the southern United States, particularly in the states of Louisiana and Tennessee. It is often associated with southern cuisine and is a popular cake recipe across the region.

Why do I need to cool my cakes before frosting?

Cakes need to cool completely before frosting, which typically takes about 1-2 hours, to prevent the frosting from melting and sliding off the cake due to the heat. Cold cake layers also prevent pieces of cake from breaking off as you spread the frosting.

Variations

Chocolate: There’s a couple ways to add chocolate to this caramel cake. First you can swap ½ cup of flour with unsweetened cocoa powder in the cake batter for a Chocolate Layer Cake. You could also dust chocolate chips in cocoa powder or flour then fold into the cake batter right before it goes into the pan. Finally you can spread a layer of Chocolate Ganache to the filling and topping before you pipe the frosting swirls.
Caramel Apple Cake: For a delicious fall Caramel Cake, add 1 tablespoon apple pie spice blend (cinnamon, nutmeg, and allspice) to the cake batter. After you spread the caramel sauce for the filling, pipe a thick ring of frosting around the top of the cake. Spoon Apple Pie Filling into the center of the frosting, then chill to harden the ring of frosting to keep the filling from spilling out. Continue layering cake and frosting as usual, and spoon some apple filling on top or decorate with fresh apple slices.