If you’ve ever dreamed of a cake that perfectly balances rich, buttery sweetness with a tender crumb, you are going to love this Caramel Cake Recipe. It’s a classic Southern treasure that brings together fluffy, moist layers of vanilla-infused cake and a luscious homemade caramel icing that’s so smooth and flavorful, it practically melts in your mouth. Whether you’re celebrating a special occasion or just craving a comforting dessert, this Caramel Cake Recipe delivers an irresistible flavor combo that feels like a warm hug in every bite.
Ingredients You’ll Need
This Caramel Cake Recipe uses straightforward ingredients that are easy to find but absolutely essential for achieving that iconic moist texture and decadently sweet caramel flavor. Each component plays its part to create a perfectly balanced cake that’s as beautiful as it is delicious.
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Baking powder: Gives the cake a lovely lift and lightness.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter (softened): Contributes richness and a velvety texture for both cake and icing.
- Granulated sugar: Sweetens the cake batter perfectly.
- Large eggs: Bind ingredients and add moisture and richness.
- Vanilla extract: Infuses warm, fragrant notes into the cake and the icing.
- Whole milk: Adds moisture and helps create a tender crumb.
- Light brown sugar: Essential for the caramel icing, offering deep molasses flavor and chewiness.
- Powdered sugar: Helps create the smooth, spreadable caramel frosting.
How to Make Caramel Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F and prepping two 9-inch round cake pans by greasing, flouring, and lining the bottoms with parchment paper. This little extra step ensures your beautiful cake layers come out cleanly and intact. Then, whisk together the flour, baking powder, and salt in a medium bowl to make sure your leavening and seasoning are evenly distributed.
Step 2: Cream Butter and Sugar
Using an electric mixer, cream the softened butter and granulated sugar until the mixture looks light, pale, and fluffy—about 3 to 4 minutes. This process traps air, helping your cake rise to those perfect, cloud-like heights.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition to fully incorporate them into the batter. Then, stir in the vanilla extract to lend that irresistible warmth and aroma.
Step 4: Alternate Adding Dry Ingredients and Milk
Now comes the balancing act—add a portion of your flour mixture, followed by some whole milk, and repeat until everything is combined, starting and ending with flour. Mix gently to avoid overworking the batter, which keeps the cake tender.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 6: Make the Caramel Icing
While the cakes cool, melt butter in a saucepan over medium heat and stir in brown sugar. Cook for a couple of minutes until the sugar dissolves nicely, then add milk and bring to a gentle boil. After removing from heat, let the mixture cool slightly, then whisk in powdered sugar and vanilla extract until smooth and spreadable. If the icing feels too firm, a splash of milk will loosen it to perfect consistency.
Step 7: Frost the Cake
Spread the caramel icing generously between the cake layers, then over the top and sides of the assembled cake. Work swiftly because this icing sets quickly and you want a smooth, glossy finish. Let the cake rest for about 15 to 20 minutes so the frosting can set completely before slicing and serving.
How to Serve Caramel Cake Recipe
Garnishes
A simple caramel cake is a showstopper on its own, but you can elevate it with a few thoughtful garnishes. A sprinkle of toasted pecans or chopped walnuts adds a delightful crunch that contrasts beautifully with the soft cake and silky icing. For a more elegant presentation, consider drizzling a little extra caramel sauce on top or adding a pinch of flaky sea salt to highlight the caramel’s richness.
Side Dishes
This Caramel Cake Recipe pairs beautifully with classic accompaniments. A scoop of vanilla bean ice cream is a lovely way to add creaminess and temperature contrast. A freshly brewed cup of coffee or a robust black tea complements the cake’s sweetness and rounds out your dessert experience wonderfully.
Creative Ways to Present
Looking to impress your guests? Slice this cake into petite squares and serve on individual dessert plates with a fresh berry garnish and a dusting of powdered sugar. Another fun idea is to turn leftovers into cake truffles by crumbling the cake, mixing with a bit of caramel icing, rolling into balls, and chilling. These bite-sized treats will disappear just as fast as the cake itself!
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your caramel cake covered at room temperature for up to two days to maintain its moistness and flavorful bars. For longer storage, refrigerate the cake tightly wrapped to prevent it from drying out or absorbing other odors from the fridge.
Freezing
You can freeze this cake either undecorated or fully frosted. Wrap individual layers or the whole cake tightly in plastic wrap followed by aluminum foil, then freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, then bring to room temperature before serving for the best texture and taste.
Reheating
Reheating cake isn’t always necessary, but if you prefer your slices slightly warmed, pop them in the microwave for 10 to 15 seconds. This brings out the buttery, caramel notes beautifully without drying out your slice.
FAQs
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter in this recipe to control the exact amount of salt in both the cake and icing. If you only have salted butter, reduce or skip the added salt in the dry ingredients to avoid an overly salty taste.
Why does my caramel icing get too hard?
If your icing sets up too stiff, it might have been cooked too long or too hot initially. Simply loosen it by mixing in a little more milk, one teaspoon at a time, until you reach a smooth, spreadable consistency.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. Keep in mind that texture may vary slightly, but the caramel flavor will still shine through beautifully.
Is this Caramel Cake Recipe suitable for beginners?
Absolutely! The steps are straightforward and the ingredients simple, making it an excellent recipe for bakers of all skill levels eager to impress with a classic crowd-pleaser.
How do I store the cake if I want to keep it fresh longer than two days?
The best way to keep your caramel cake fresh beyond two days is to refrigerate it tightly wrapped or in an airtight container. Before serving, bring it to room temperature to enjoy the full flavor and softness.
Final Thoughts
There is truly nothing like the comforting taste and nostalgic charm of this Caramel Cake Recipe. From the moment you mix the batter to the last crumb on your plate, it’s a celebration of classic Southern baking. I encourage you to give it a try—you’ll soon see why this cake wins hearts at gatherings and makes every day just a little sweeter.
Print
Caramel Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes (plus cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This classic Southern-style Caramel Cake recipe features moist, fluffy layers of vanilla cake topped and filled with rich, buttery caramel icing. Perfectly sweet and decadently smooth, this old-fashioned layer cake pairs wonderfully with a cup of coffee and is ideal for any dessert occasion.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Caramel Icing:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup whole milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt throughout the cake batter.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air to give the cake a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine Batter: Alternately add the dry flour mixture and whole milk to the creamed butter and sugar, starting and ending with the flour mixture. Mix gently until just combined, being careful not to overmix which could toughen the cake.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, carefully remove them from the pans and transfer to wire racks to cool completely before frosting.
- Make the Caramel Icing: In a saucepan over medium heat, melt the butter. Stir in the packed light brown sugar and cook for 2 to 3 minutes, until the sugar has dissolved. Add the milk and bring the mixture to a gentle boil. Remove from heat and let cool for 5 minutes.
- Finish the Icing: Stir the powdered sugar and vanilla extract into the cooled caramel mixture. Beat until the icing is smooth, thick, and spreadable. If the icing becomes too stiff, add a splash of milk to loosen it.
- Frost the Cake: Spread caramel icing evenly over the tops and sides of the cooled cake layers. Work quickly because the icing sets fast.
- Set the Cake: Let the frosted cake sit for 15 to 20 minutes to allow the icing to set completely before slicing and serving.
Notes
- This classic Southern-style cake pairs beautifully with a cup of coffee.
- Store the cake covered at room temperature for up to 2 days or refrigerate to maintain freshness for longer.
- If icing becomes too thick to spread, add a small splash of milk to adjust the consistency.
- Ensure cakes are completely cooled before icing to prevent melting and sliding of the caramel frosting.
