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Home / Baking

Caramel Cake

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Author: Imma Published:11/06/2020Updated:12/12/2021
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Buttery, tender, and layered Southern CARAMEL CAKE wrapped and sandwiched in real caramel goodness. A decadent cake with just the right amount of sweetness. No candy thermometer required for the frosting!

Caramel Cake

Caramel-anything is probably one of the many reasons why I love the fall season. In fact, I even made a video HERE on how to make caramel sauce at home. 

It just goes well with apples, ice creams, pies, and my most favorite – cakes!

The balanced sweetness and saltiness of the caramel take this yellow butter cake to the next level. This just screams fall comfort food in every slice! And if you’re too afraid of making the caramel frosting, you need not to coz there’s no candy thermometer required in making it. I’ll tell you how below.

Caramel Cake

This homemade 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 cake frosting is indeed the star of the show. But you know what, it’s actually an easy one to make.

How To Make Caramel Cake Frosting

Making the caramel frosting must start with using a 3 quart or larger saucepan. Anything smaller than 3-quart might spill over the caramel. You’ll also need 4 ingredients to make this:

  • butter
  • evaporated milk (run out of evaporated milk? See my How to Make Evaporated Milk at home)
  • granulated sugar
  • vanilla extract (see my Homemade Vanilla Extract HERE)

The first thing you need to do is to add the butter, evaporated milk, sugar, and vanilla extract into the saucepan and cook it over medium heat until everything has melted. Make sure to keep a close watch in making this.

Bring it to a boil and then reduce the heat so the mixture boils gently, uncovered without stirring constantly ( for about 1-1 1/2 hours).

Remove from the heat and let it cool for about 3-40 minutes before using it on our baked cake. Remember, to ensure that it’s thick enough for our cake, it should coat the back of a spoon. Aaand, you must watch it carefully so it won’t burn.

See? You don’t need any candy thermometer to make this.

How to Thin Out or Thicken the Caramel Frosting?

If you’re still having problems with your frosting, you can remedy it with these following:

  • If it’s too thick, thin it out by adding a little bit of milk until you reach your desired consistency.
  • If it’s too thin, place your caramel in the refrigerator to allow it to thicken. You’ll notice that it thickens as it cools. Add a little milk if you want it to be spreadable.

Can You Make the Caramel in Advance?

I’m afraid you shouldn’t make the caramel in advance as it would become too hard in the refrigerator.

Storage and Make-Ahead Instructions

This cake would last at room temperature for 3-4 days or you may also slice this and place them in the fridge. You can also bake the cake layers in advance and just wrap them in plastic for several days at room temperature.

Caramel Cake

Caramel Cake Making Tips

  1. Make sure to cool the cakes and level them before you doll them up with the frosting.
  2. If you aren’t quite ready yet, you can bake the cake layers in advance, cool and wrap them up tightly in plastic and store them at room temperature for a few days.
  3. When making the frosting, you don’t have to constantly stir it but you must keep a close watch on it.
  4. Do not use any saucepan that is below 3 quarts or it’ll most likely to spill.
  5. Before you start layering the cake, place parchment paper on the cake stand so the bottom part won’t stick to it.
  6. 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.
  7. 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.
  8. 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 to it while spreading the frosting around the cake.
  9. Let the frosting set completely before you serve the cake.

More Fantastic Layered Cake Recipes to Explore

Classic Red Velvet Cake Recipe Red Velvet Cake

Hummingbird Cake

Hummingbird Cake

Italian Cream Cake

Italian Cream Cake

Chocolate German Cake

German Chocolate Cake

 

How To Make Caramel Cake

Caramel Cake

Preheat 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.

Add butter, evaporated milk, sugar, and vanilla extract to a 3 quart or larger saucepan. (It’s imperative that you use a bigger saucepan for this. The caramel might spill over if using anything smaller than 3 quarts.)

Caramel Cake

Cook over medium heat until everything has melted together. Bring to a boil then reduce the heat so the caramel mixture boils gently. Cook uncovered while stirring periodically for about 1 -1 ½ hours – or until the sauce thickens and you’ve reached the desired color. Remove from the heat. Let it cool for about 30-40 mins before glazing. Glaze the cake; top the bottom, second, and exterior layer with caramel. Let it the cake cool completely until set.

Caramel cake

 

Watch How To Make It

[adthrive-in-post-video-player video-id=”qTTm7HqM” upload-date=”2021-04-08T09:00:00.000Z” name=”Caramel Cake” description=”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! ” player-type=”static”]

This post was first published in September 2017 and has been updated with an additional write-up and a video.

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Caramel Cake

Buttery, tender, and layered Southern CARAMEL CAKE wrapped and sandwiched in real caramel goodness. A decadent cake with just the right amount of sweetness. No candy thermometer required for the frosting!
5 from 27 votes
Prep: 20 minutes mins
Cook: 3 hours hrs
Total: 3 hours hrs 20 minutes mins
Southern
Servings 10 - 12 slices

Ingredients

  • 10 ounces (283 grams), (1 cup and half a stick) unsalted butter
  • 2 cups (400 grams) granulated sugar
  • ½ cup (115 grams) sour cream
  • 6 large eggs
  • 2 ½ cups (266.5 grams) cake flour
  • ½ teaspoon (3.25 grams) salt
  • 1 tablespoon (15 grams) baking powder
  • ½ cup (115 grams) milk
  • 1 tablespoon (13 grams) vanilla extract

Caramel Frosting

  • 1 - 1 ½ (113-169 grams) stick of butter
  • 2 cups (400 grams) granulated sugar
  • 1 ½ can 12 oz. (531 ml) evaporated milk
  • 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, sugar, and vanilla extract 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 the heat so the caramel mixture boils gently. Cook uncovered while stirring periodically for about 1 -1 ½ hours – or until the sauce thickens and you’ve reached the desired color.
  • Remove from the heat. Let it cool for about 30-40 mins before glazing. 
  • Glaze the cake; top the bottom, second, and exterior layer with caramel. Let it the cake cool completely until set.

Nutrition Information:

Calories: 581kcal (29%)| Carbohydrates: 82g (27%)| Protein: 4g (8%)| Fat: 27g (42%)| Saturated Fat: 16g (100%)| Cholesterol: 164mg (55%)| Sodium: 173mg (8%)| Potassium: 204mg (6%)| Sugar: 80g (89%)| Vitamin A: 910IU (18%)| Vitamin C: 0.1mg| Calcium: 104mg (10%)| Iron: 0.6mg (3%)
Author: Imma
Course: Dessert
Cuisine: Southern
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Nutrition Facts
Caramel Cake
Amount Per Serving
Calories 581 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Cholesterol 164mg55%
Sodium 173mg8%
Potassium 204mg6%
Carbohydrates 82g27%
Sugar 80g89%
Protein 4g8%
Vitamin A 910IU18%
Vitamin C 0.1mg0%
Calcium 104mg10%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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caramel cake
caramel cake
caramel cake

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Comments & Reviews
  1. abbygail Hardie says

    Posted on 11/22 at 10:35AM

    what does 1-1 1/2 mean is that 1 and a half sticks of butter or 2 sticks and a half??

    Reply
    • Imma says

      Posted on 11/24 at 12:59PM

      It’s flexible, depending on how buttery you want your frosting. Somewhere between 1 stick and 1.5 sticks of butter. Hope that helps:)

      Reply
  2. Menai Edwards says

    Posted on 6/7 at 5:43PM

    Can you use heavy cream oppose to evaporated mulk

    Reply
    • Imma says

      Posted on 6/8 at 9:50AM

      The texture may be different, but it sounds delicious.

      Reply
    • Menai Edwards says

      Posted on 6/15 at 4:29PM

      I am a baker and I tried to triple the recipe. The Carmel came out to dark. Any suggestions

      Reply
      • Imma says

        Posted on 6/19 at 12:19AM

        How dark you want your caramel sauce is often a personal choice. If you want it lighter, simply remove it from the heat as soon as it reaches the color you want. Hope that helps. Thanks for trying the recipe. ❤️

  3. Nichele Gillis says

    Posted on 5/17 at 8:01PM

    Can u make cake in Bundt pan

    Reply
    • Amina says

      Posted on 5/18 at 2:00PM

      Yes, you sure can. You may have to bake it a little longer, though. Bundt cakes can take up to an hour, but I’d start checking it around 40 minutes.

      Reply
  4. Lajuana Phillips says

    Posted on 4/19 at 2:34PM

    Thank you for the feedback.

    Reply
    • Amina says

      Posted on 4/19 at 4:16PM

      Thanks

      Reply
  5. Winnie reed says

    Posted on 3/1 at 6:27PM

    The instructions says a 3” x9” pan. Yet the picture shows 3 layers. Should it be 3 9” pans

    Reply
  6. Lajuana Phillips says

    Posted on 2/16 at 7:51AM

    5 stars
    My family truly enjoyed this cake. It only lasted two days. I was wondering if I can make it into a bundt cake? If so, are there any changes to be made?

    Reply
    • imma africanbites says

      Posted on 2/16 at 7:18PM

      Hi, Lajuana. Glad this cake was a hit. As for baking it into a bundt pan, I haven’t tried it though. But I’d suspect that the cake might be a little more dense and dry.

      Reply
  7. Burr Battle says

    Posted on 1/25 at 8:24PM

    5 stars
    Ohhhhh myyyyyy Goodness!!!
    This recipe is awesome. This was first attempt at a Caramel cake and it turned out great! I’d give the cake 5 stars even without the caramel. Its delicious

    Reply
    • imma africanbites says

      Posted on 1/26 at 3:13PM

      Awesome! I’m so happy that this one turned out great for you. Thank you for the feedback.

      Reply
  8. Nichele Gillis says

    Posted on 11/24 at 4:01PM

    Came out perfect the first time my made it but 2nd time the cake batter didn’t wanna mix right still had good taste but I don’t know what went wrong! I mixed thoroughly but batter never came together like it should have.

    Reply
    • ImmaculateBites says

      Posted on 11/24 at 5:06PM

      So sorry to hear this . Can’t really give you a definite answer without being there. Make sure you measure your ingredients correctly.

      Reply
  9. Tamica says

    Posted on 9/30 at 6:47PM

    Hello, could you use brown sugar for the frosting? Thanks

    Reply
    • imma africanbites says

      Posted on 10/5 at 8:44AM

      Hi, Tamica. Yes, you can.

      Reply
  10. C says

    Posted on 9/10 at 11:45AM

    This cake is PERFECT! I am an experienced, professional, self employed cook/baker and this is what I went with this for my first Caramel Cake ever for a very close friend whose mother makes it but lives out of state. She was over the moon, kid on Christmas Day happy about this! Def a keeper! + this is my FIRST time ever being moved to comment on a recipe! Thank you so much for sharing! God bless you

    Reply
    • ImmaculateBites says

      Posted on 9/12 at 3:26PM

      Aww so honored … thanks so much.

      Reply
  11. Shelia says

    Posted on 6/30 at 8:40AM

    Hello,

    I asked this question before but never received an answer. I want to use a 13 x 9 sheet cake pan. What changes do I need to make in cooking time and temperature?

    Reply
  12. Alishia Galdamez says

    Posted on 4/7 at 7:19PM

    We are glad you liked the girls and the note. Thank YOU for believing in us

    Reply
  13. Kim says

    Posted on 4/5 at 6:45AM

    5 stars
    The cake was delicious and complemented the sweetness of the caramel frosting. For some reason, my icing never really set. Don’t get me wrong, it did not stop anyone from eating it because it was fantastic! This is the closest recipe to my grandmother’s cake that I could find. Thank you for sharing this so I can share this delight with my children. There is nothing like Caramel Cake! <3 Bless you for this!

    Reply
    • Immaculate Bites says

      Posted on 4/5 at 11:54PM

      I love Caramel Cake, too, Kim! Thank you for trying my recipe and loving it!

      Reply
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