Southern Caramel Cake – moist and tender layered-cake wrapped and sandwiched in real caramel goodness with that perfect gooey sweet combo. No candy thermometer required!
I didn’t realize that I haven’t shared this Caramel Cake on the blog when I’ve been indulging this for some time now. When fall season starts to kick in, you can find me whipping more apple and caramel combos up.
‘Cause, hellooo, they’re like the best fall combo ever! Seriously!!!
But it’s usually the balanced sweetness and saltiness of caramel that makes my heart skip a bit more. I’m in love with anything caramel- A favorite from my childhood.
And since I’m a true-blooded cake-o-holic (check out my recent Hummingbird Cake here), caramel is the best way to add to your cake when you’re talking about pure fall comfort food.
Can I get an applause here? (Thank YOU!!) )
This caramel cake though can turn a full-grown happy adult to tears, as what it is known for. Why? ‘Cause as much as you love this cake, it’ll take even the finest bakers a couple of attempts and cake disasters before they hit the right spot.
Yes, this layered cake here is pretty popular for being a tedious one. But it doesn’t have to be. Trust me, I’m no talented baker. And I’m not just trying to simplify things.
As you can tell, this caramel frosting is indeed the star of the show. But you know what, it’s actually an easy cake to make. Yes, now please hear me out.
Once you know the right tips in making the perfect caramel frosting, you’ll be able to assemble and cover it all up in no time. Try it yourself. And you don’t have to use a candy thermometer.
No eggs, no cream. You just need four ingredients (yes, FOUR) to make this frosting and just dump them all in a saucepan. Easy peasy, right? No continuous stirring! However, you need to keep a close watch while you make the frosting.
It is also imperative too to use a 3 quart or bigger saucepan to hold all the frosting ingredients to avoid overspilling. This is kinda the old-fashion way, as they say.
Again, don’t worry. I also had that self-doubt on my first attempt. But if I let my doubt won over, I wouldn’t be able to master this incredibly indulgent cake.
If you’re certainly up for a challenge, then this one’s for you. After all, a slice of perfect salty and sweet caramel layered cake with caramel frosting should be worth all the trouble, right?
Now raise your whisk and whip up this perfect holiday cake. Cause this is another one to add to your celebration.
Tips and Notes:
- Make sure to cool the cakes and level them before you doll them up with the frosting.
- If you aren’t quite ready yet, you can bake the cake layers in advance, cool and wrap them up tightly in a plastic and store them at a room temperature for a few days.
- When making the frosting, you don’t have to constantly stir it but you must keep a close watch on it.
- Do not use any saucepan that is below 3 quart or it’ll most likely to spill.
- Before you start layering the cake, place a parchment paper on the cake stand so the bottom part won’t stick to it.
- Make sure to dab a couple of tablespoons of frosting on the cake stand before placing the first cake layer. This ensures that it stays in place and it doesn’t slide off.
- While the frosting is still a little warm, start frosting the cake with a little amount, enough to fill the cake. Then pile the rest of the cake.
- Work as quickly as you can since the frosting will begin to set as it cools. You can also dip your offset spatula in warm water to prevent the frosting from sticking on it while spreading the frosting around the cake.
- If the frosting gets too thick, add a teaspoon of hot water into it and blend it up to loosen a bit using a hand mixer.
- Let the icing set completely before you serve the cake.
Don’t forget to check out these other cakes Classic Red Velvet Cake Recipe here
Or this Hummingbird cake – Get the recipe here
And this Italian Cream Cake. Get the Recipe here
Enjoy!!!
Watch How To Make It
Caramel Cake
Ingredients
- 10 ounce (283 grams), (1 cup and half a stick) unsalted butter
- 2 cups (400 grams) granulated sugar
- 6 large eggs
- 2 1/2 cups (266.5 grams) cake flour
- ½ teaspoon (3.25 grams) salt
- 1 tablespoon (15 grams) baking powder
- ½ cup (115 grams) milk
- ½ cup (115 grams) sour cream
- 1 tablespoon (13 grams) vanilla extract
Caramel Frosting
- 1 1/2 (113-169 grams) stick of butter
- 2 cups (400 grams) granulated sugar
- 1 ½ can 12 oz. evaporated milk (531 ml)
- 1 teaspoon (4.20 grams) vanilla
Instructions
- Pre-heat the oven to 160°C/325°F. Grease a 3 inch x 9 inch pan generously with cooking spray and set aside.
- Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white - about 4 to 5 minutes. Add sour cream and mix for another minute.
- Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour, salt and baking powder into the batter, and then add milk and vanilla extract.
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Pour batter into the greased cake pans into three equal parts. Tap pans on work surface to eliminate any large air bubbles.
- Bake at 325 F until a tester inserted into the center comes out clean - about 30-35 minutes. Transfer to a wire rack.
Caramel Frosting
- Add butter, evaporated milk, and sugar to a 3 quart or larger saucepan. (It’s imperative that you use a bigger sauce pan for this. The caramel might spill over if using anything smaller than 3 quart.)
- Cook over medium heat until everything has melted together.
- Bring to a boil then reduce heat so the caramel mixture boils gently . Cook uncovered while stirring periodically for about 1 -1 1/2 hours – or until sauce thickens and you’ve reached the desired color.
- Remove from heat and add vanilla extract . Let it cool about 30-40 mins before glazing
- Glaze cake; top the bottom, second and exterior layer with caramel . Let it cool completely cake until set.
Nutrition Information:
Add butter, evaporated milk, sugar to a 3 quart or larger saucepan. It’s imperative that you use a bigger sauce pan for this. The caramel might spill over, as it boils if using anything smaller than 3 quart.
Half way throw cooking it would continue to have a pale color – just keep stirring, frequently with a wooden spoon or resistant spatula to knock back the foam.
Don’t walk away from it. You have to keep a close watch on the sauce.
Cook until the sauce thickens and turns into a golden brown color – an easy way to check for thickness is to dunk a spoon into your pot, pull it out and quickly run your finger down the back of the spoon. If the caramel does not run and the little path you have drawn holds it’s shape, then it’s thickened.
As sauce cools down it thickens even more and can turn into a thick paste while cold. So it’s best to let it cool about 30-40 minutes before adding to cake.
Edith Johnson says
The icing was grainy rather than creamy. What did I do wrong?
ImmaculateBites says
Hi Edith. I am sorry you had trouble with your frosting. Next time, stir the frosting while it is cooking as little as possible. This will prevent the formation of sugar crystals that will make your icing grainy. I hope you try again. If you do, please let me know how it works out for you.
Lauren Rivero says
This recipe looks great, I am not able to find sour cream or cake flour at the moment, would I be able to use all-purpose flour and no out cream?
ImmaculateBites says
Yes you could make it . Give it a try.
Trisha L says
I made this last year, and when I say this is the best cake recipe for a carmel cake, I mean it. I am a natural cook and there are a lot of recipes online, but this one takes the cake…..pun intended lol. I’m making it now as I type!
ImmaculateBites says
Aww.. Thank you SO MUCH!!!!
Lindsey says
Hello,
Do you use 1 AND a half stick of butter for the frosting? It says 113 grams, but I believe 1 stick of butter is 113 grams. Thank you your recipe looks delicious!
imma africanbites says
Thank you for bringing this up to my attention. That’s supposed to be 113-169 grams for 1 and 1/2 stick of butter.
Annie Barnes says
I make this icing I use 1 stick of butter.
Lynda says
Hi,
Is this correct 1 tablespoon of baking powder?
Thanks,
The picture of this cake is irresistible!!!
ImmaculateBites says
Yes it is. Thanks
Christina Doss says
How will it affect the cake if I use salted butter? I don’t have unsalted available. I cant wait to bake! Thanks!
imma africanbites says
Hi Christina. Just adjust and cut back the salt in this recipe if you’re using salted butter.
Linda says
Can I use this recipe for a bundt cake
ImmaculateBites says
Yes you can.
Ameren Santos says
Hi, can i use this caramel frosting to a chiffon cake? Thank you
ImmaculateBites says
You sure can.
Kendal says
Absolutely fantastic. My Grandmother has been making this for years ever since I was a young child. I made this for Thanksgiving and it didn’t make it to see the next day! Everyone loved it and it really took myself and everyone else back to some good old days! Thank you so much for the simple and descriptive recipe!
imma africanbites says
I’m so happy it turned out well for you, Kendal. This is one of my fave cakes, too.
Connie says
i didn’t see anything about confectioner sugar do i use that?
ImmaculateBites says
You don’t have to.
Latonia says
Hi beautiful, do I use salted or unsalted butter for frosting?…can’t wait to bake this for Thanksgiving
ImmaculateBites says
Hi Latonia,
Yes you do.
Happy Thanksgiving!!!
Kay says
Yes you do what use salted?
ImmaculateBites says
Yes, I do use un-salted butter.
Kay says
Thanks, I’m making it today and I’m so excited
Makila says
This cake is so good I don’t know why it doesn’t have 100+ reviews thank you for this .
imma africanbites says
You’re too kind, Makila. 🙂 I so love this cake, too.
Angie says
I made this cake today. Followed every step as directed.
This cake came out perfect. So delicious. Thank you
imma africanbites says
I’m so happy for you, Angie!
Regina burks says
Can I use a bundt cake pan to make this cake an what type milk for the cake
imma africanbites says
Hi, Regina! I wouldn’t use a bundt pan for this recipe, however, you can try making my Rum Cake (https://www.africanbites.com/rum-cake-rum-glaze/) if you want a bundt cake and then halving the caramel icing in this recipe as a glaze. Regular milk would be fine for the cake and evaporated milk for the icing. Happy baking!
Tynesse Jackson says
Should the flour be measured after being sifted or before being sifted?
imma africanbites says
Thanks for stopping by! Measure the flour before you sift it. Happy baking!
John says
For the icing — how many ounces of evaporated milk are you using?
John says
This would be for the 2 cups of sugar in the recipe.
ImmaculateBites says
Hi John, All together 18 ounce evaporated milk.
John says
Thanks—I can’t wait to try this recipe. Looks delish!!!
Tonia G says
This is the best buttery cake recipe ever. It came out so light, fluffy and moist. Now the cararamel, guess I have to work at it. But ithe flavor is good. Just had a hard time frosting the cake. I will work on that part.
You will not be disappointed.
Thanks for sharing.
Ashley Evans says
Can I make this cake as a sheet cake. I have to make a caramel cake for a Pastor and wife’s church anniversary this Sunday and I also have to make one for my mom’s friend who wants to pay me to make one and this one looks so good .
ImmaculateBites says
Yes, it would do just fine . Happy Cooking !!!
Shannon says
The Caramel cake is delicious.. it’s the best I’ve made.
ImmaculateBites says
Am SO Thrilled! Thank you so much!!!
Linda says
How long would you bake a sheet pan?
ImmaculateBites says
Bake at for about 20 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. Start checking at 18 minutes .
Pharris says
Can I use two 9 inch pans instead of three?
ImmaculateBites says
Yes you can.
cookie says
OMG this looks so GOOD!
ImmaculateBites says
Thanks !
Nnenna says
Lord. This looks so good. I can almost taste this.
Please, can margarine be used in 0oace of butter for the frosting????
ImmaculateBites says
Magarine would work as well. Be sure to adjust powdered sugar for desired thickness.
Granmom says
But thought you said no powdered sugar in this recipe – I’m confused
Abigail says
Looks yummy! Will try it. Just wondering, can i use condensed milk to make the caramel frosting instead?
ImmaculateBites says
An easy way of using condensed milk is to boil milk in can for about 2-3 , cool and spread on cake .
Lady V says
but then you don’t get the rich butter taste. My cousin does that but I’m thinking of whipping it with warm butter then allow to cool.
So would I need to double for a full size sheet cake or triple the recipe?
ImmaculateBites says
Am not too sure on this one. To be on the safe side I would triple the recipe.
Cakesbyneni says
Please can I omit the sour cream?
ImmaculateBites says
You can substitute sour cream with Greek yogurt, plain yogurt, or buttermilk.
Karen says
Your recipe looks fab; however, to have that true caramel taste, you have to have the burnt sugar in the frosting and the cake, but especially the frosting. See Maya Angelou’s caramel cake recipe.
ImmaculateBites says
Hi karen! I think it’s a matter of preference – anything burnt is off- putting to some. Am sticking with this tried and true version. Thanks for the suggestion.
AG says
I wonder if you could call it Dulce de leche if the caramel purists bother you about it 😉 making this now and hoping it thickens. I feel like I need more direction on what gentle boil means in this instance since I can get a few bubbles on the side or bubbles throughout and not sure which one is really better (low low or one tick above low on my gas range).
ImmaculateBites says
Yes, maybe I should- Right?. Anyways, it all depends on your stove . A few bubbles on the side works.
Debra says
You gave the amount of butter in grams. What does that convert to in measuring cup size?
imma africanbites says
Thanks for bringing that up, Debra, Updated the recipe. It should be a cup and a half butter stick or 2 1/2 butter sticks.
Precious @ Precious Core says
I’m crying tears of joy just looking at this cake! It looks so moist on the inside. And that caramel frosting is everything. You can’t beat that epic caramel taste of sweet and salty. Pinning this!