Caramel cake is a moist butter cake topped with cooked caramel frosting. This old-fashioned cake is sure to be a hit a birthdays, holidays, and more!
Caramel cake with cooked caramel frosting is a classic for a reason! This homemade butter cake is topped with a rich and buttery caramel frosting.
This cake takes a bit of work, but the delicious results are worth it! It’s a perfect dessert for holidays, birthdays, and any special occasion alike.
Ingredient notes and substitutions
- Butter: If you would prefer to use salted butter, omit the salt in the cake and in the frosting.
- Oil: Or another neutral oil like canola oil or light olive oil.
- Kosher salt: Sea salt is the best substitute for kosher salt. If you want to use table salt, use 1/4 teaspoon.
- Cake flour: Cake flour helps to give this cake its tender crumb. If you don’t have cake flour, you can make a homemade cake flour substitute.
- Whole milk: The fat in the whole milk helps to add moisture and richness to the cake. You can use a lower fat milk, but you’ll lose a bit of the moisture and richness.
How to make caramel cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick spray, then line with parchment paper.
Step 2: In the bowl of your stand mixer, add butter, oil, sugar, vanilla, baking powder, and salt. Mix to combine for about 3 minutes on medium speed.
Step 3: Add the eggs and egg yolks, one at a time, scraping down the sides of the bowl between each addition.
Step 4: Mix in half of the flour. Pour in the milk and mix again. Then, mix in the remaining flour until just combined.
Step 5: Divide the batter evenly between the two pans.
Step 6: Bake for 25-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean with just a few crumbs.
Step 7: Cool completely in the pans, then use a knife to loosen the edges before inverting and removing the cakes.
Step 8: To make the frosting, add 1 ½ cups butter and brown sugar to a medium saucepan over medium heat.
Step 9: Whisk to combine and cook for 5 to 8 minutes, stirring intermittently, until the brown sugar has dissolved and turns a light brown color.
Step 10: Remove from heat and carefully whisk in the ½ cup heavy cream, vanilla, and salt.
Step 11: Once combined, pour caramel into the bowl of your stand mixer and let cool about 10 minutes.
Step 12: Using the whisk attachment, beat in remaining ½ cup butter, powdered sugar and 2 tablespoons heavy cream. Adjust the frosting’s consistency by adding more powdered sugar or heavy cream, but you’ll want the frosting to be thick yet spreadable.
Step 13: To assemble the cakes: Place one layer of cake on a plate or serving dish.
Step 14: Spread frosting in a thick layer over top. Place the next layer of cake on top.
Step 15: Frost the entire outside of the cake until smooth.
Recipe Tips!
- Frosting: This frosting is a little more work than a traditional buttercream frosting. You will need to adjust the frosting’s consistency by adding more powdered sugar or heavy cream, but you’ll want the frosting to be thick yet spreadable. If you find that the frosting is too thin, you can also briefly chill the frosting to help it thicken up a bit.
- Serving suggestion: This cake is decadent as-is, but you can serve it with a dollop of whipped cream or with a scoop of ice cream on the side. You could also sprinkle sea salt or a finishing salt over the top of the frosting for more salted caramel flavor.
How to freeze
You can either freeze the unfrosted cake layers and then thaw and frost to serve, or you can freeze the frosted cake. To freeze the frosted cake, wrap the cake well in plastic wrap and then in aluminum foil. Freeze for up to 1 month.
Storage
The cake can be stored in an airtight container at room temperature for up to 2 days.
For longer storage, store in an airtight container in the refrigerator. The cake will keep for up to 5 days when properly stored in the fridge.
More classic cake recipes!
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Caramel Cake
Ingredients
Cake
- ½ cup unsalted butter softened
- â…“ cup vegetable oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 4 large eggs at room temperature
- 2 large egg yolks at room temperature
- 3 cups cake flour
- 1 cup whole milk room temperature
Frosting
- 2 cups unsalted butter room temperature, divided
- 1 ½ cups light brown sugar
- ½ cup heavy cream + 2 tablespoons room temperature, divided
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 6 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick spray, then line with parchment paper.
- In the bowl of your stand mixer, add butter, oil, sugar, vanilla, baking powder, and salt. Mix to combine for about 3 minutes on medium speed.
- Add the eggs and egg yolks, one at a time, scraping down the sides of the bowl between each addition.
- Mix in half of the flour. Pour in the milk and mix again. Then, mix in the remaining flour until just combined.
- Divide the batter evenly between the two pans.
- Bake for 25-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean with just a few crumbs.
- Cool completely in the pans, then use a knife to loosen the edges before inverting and removing the cakes.
- To make the frosting, add 1 ½ cups butter and brown sugar to a medium saucepan over medium heat.
- Whisk to combine and cook for 5-8 minutes, stirring intermittently, until the brown sugar has dissolved and turns a light brown color.
- Remove from heat and carefully whisk in the ½ cup heavy cream, vanilla, and salt.
- Once combined, pour caramel into the bowl of your stand mixer and let cool about 10 minutes.
- Using the whisk attachment, beat in the remaining ½ cup butter, powdered sugar and 2 tablespoons heavy cream. Adjust the frosting’s consistency by adding more powdered sugar or heavy cream, but you’ll want the frosting to be thick yet spreadable.
- To assemble the cakes: Place one layer of cake on a plate or serving dish.
- Spread frosting in a thick layer over top. Place the next layer of cake on top. Frost the entire outside of the cake until smooth.
Notes
- Butter: If you would prefer to use salted butter, omit the salt in the cake and in the frosting.
- Oil: Or another neutral oil like canola oil or light olive oil.
- Kosher salt: Sea salt is the best substitute for kosher salt. If you want to use table salt, use 1/4 teaspoon.
- Cake flour: Cake flour helps to give this cake its tender crumb. If you don’t have cake flour, you can make a homemade cake flour substitute.
- Whole milk: The fat in the whole milk helps to add moisture and richness to the cake. You can use a lower fat milk, but you’ll lose a bit of the moisture and richness.
- Nutrition values are estimates.Â
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