Caramel cake is a rich, soft, and indulgent dessert known for its deep buttery flavor and smooth caramel frosting. This classic homemade cake is perfect for celebrations, family gatherings, or simply enjoying with a cup of coffee or tea. The combination of moist vanilla cake layers and creamy caramel sauce creates a comforting dessert that feels both elegant and traditional.
This caramel cake recipe uses simple ingredients and step-by-step instructions to help you achieve a perfectly balanced sweetness and a tender texture every time.
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
For the caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the caramel frosting:
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven and Pans
Preheat the oven to 180°C (350°F). Grease and flour two round cake pans. Proper preparation prevents sticking and helps the cake layers release easily after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Mixing dry ingredients separately ensures even distribution and a consistent cake texture.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and sugar until light and fluffy. This step is important because it incorporates air into the batter, resulting in a soft and tender cake.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Add the flour mixture gradually, alternating with the milk. Mix until the batter becomes smooth and well combined. Avoid overmixing to keep the cake soft.
Divide the batter evenly between the prepared pans.
Step 5: Bake the Cake
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Cooling the cake fully before frosting prevents the caramel frosting from melting.
Making the Caramel Sauce
Heat sugar in a saucepan over medium heat, stirring constantly until it melts and turns a golden amber color. Add butter carefully and continue stirring until melted.
Slowly pour in the heavy cream while stirring. The mixture will bubble, which is normal. Continue cooking for about one minute until smooth.
Remove from heat and add vanilla extract and salt. Let the caramel sauce cool slightly before using.
Homemade caramel sauce gives the cake its signature flavor and glossy finish.
Making the Caramel Frosting
In a saucepan, melt butter over medium heat. Add brown sugar and milk, stirring continuously until the mixture begins to boil. Let it boil for one minute, then remove from heat.
Allow the mixture to cool slightly before gradually whisking in powdered sugar and vanilla extract. Continue mixing until the frosting becomes smooth and spreadable.
If the frosting thickens too much, add a small amount of milk to adjust the consistency.
Assembling the Caramel Cake
Place the first cake layer on a serving plate. Spread a layer of caramel frosting evenly over the top. Add the second cake layer and frost the top and sides of the cake.
Drizzle the prepared caramel sauce over the cake for a decorative and flavorful finish. Let the caramel gently flow down the sides for a classic caramel cake appearance.
Tips for the Perfect Caramel Cake
Using room-temperature ingredients helps the batter mix smoothly and evenly. Always monitor the caramel carefully while cooking because sugar can burn quickly.
For a deeper caramel flavor, allow the sugar to reach a rich amber color before adding butter and cream. High-quality butter and vanilla extract improve the overall taste of the cake.
If you prefer extra moisture, brush the cake layers lightly with warm caramel sauce before frosting.
Variations
You can add chopped toasted pecans or walnuts between the cake layers for texture and flavor. A sprinkle of sea salt on top creates a delicious salted caramel cake.
For a lighter version, the cake can be baked in a single rectangular pan and topped with caramel glaze instead of layered frosting.
Caramel cupcakes can also be made using the same batter and baking for about 18–20 minutes.
Storage
Store caramel cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Bring to room temperature before serving for the best flavor and texture.
Caramel sauce can be stored separately in the refrigerator and reheated gently before use.
This caramel cake recipe delivers a soft, buttery crumb paired with smooth homemade caramel frosting. The balance of sweetness and rich caramel flavor makes it a timeless dessert that is easy to prepare and always impressive to serve. Perfect for birthdays, holidays, or weekend baking, caramel cake remains a favorite homemade treat.
