Caramel Cake

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Author: Imma Published:11/06/2020Updated:5/19/2021

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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-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.

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 Making Tips

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 plastic and store them at 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 quarts or it’ll most likely to spill.
Before you start layering the cake, place 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 to it while spreading the frosting around the cake.
Let the frosting set completely before you serve the cake.

More Fantastic Layered Cake Recipes to Explore

Classic Red Velvet Cake Recipe

Hummingbird Cake

Italian Cream Cake

Chocolate German Cake

How To Make 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.)

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.

Watch How To Make It

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

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.