Caramel Cake
Caramel Cake – A buttery, tender, and decadent yellow cake layered with real caramel goodness boasts just the right sweetness. It’s so super easy that you don’t even need a candy thermometer! The perfect dessert for your next special event.
Caramel-anything is probably the main reason I love the holidays (yes, there are others). It goes so well with apples, ice cream, pies, and cakes! And caramel’s sweet saltiness takes yellow butter cake to the next level.
Don’t let making this delectable layer cake scare you. Yes, making caramel takes time, but I’m simplifying things. You know caramel icing is the star of this show. The classic yellow cake is mouthwatering enough on its own, but homemade caramel makes everything better.😍
The Secret to Great Caramel Frosting
Patience is the secret; no special skills required. First, start with a much larger saucepan than you think you need (3-quart capacity minimum) because you don’t want your frosting boiling over. Then, butter and evaporated milk deliver a luscious creaminess and contribute to the classic golden color. It takes about an hour and a half to get it right, but the wait is so worth it.
Recipe Ingredients
- Butter – There’s nothing that provides rich creaminess quite like butter.
- Sugar – This natural sweetener also guarantees moisture and binding power. I used granulated sugar, but dark brown sugar is also good.
- Wet Ingredients – Sour cream, eggs, and milk add structure, moisture, mouthfeel, and aroma for a tender crumb. And vanilla extract adds a tantalizing aroma.
- Dry Ingredients – Cake flour, baking powder, and salt make the cake’s base. Cake flour has less protein and gluten for a lighter crumb. This recipe is very forgiving, so if you only have all-purpose flour, use that instead.
- Caramel Frosting – Butter, sugar, evaporated milk, and vanilla create an indulgent frosting that doubles as a dip for apples. 😋
How to Make Caramel Cake
Yellow Cake
- Preheat your oven to 160°C/325°F. Then, grease three 9-inch cake pans generously with cooking spray and set aside.
- Cream butter and sugar in a stand mixer on high speed until fluffy and looks white, 4-5 minutes. (Photo 1)
- Wet Ingredients – Add the sour cream and mix for another minute. Then, add the eggs, one at a time, beating the mixture well between each addition.
- Finish Batter – Sift the flour, salt, and baking powder into the batter, then add milk and vanilla extract. Stir until everything is fully combined, scraping the sides of the mixing bowl as you go.
- Divide Batter – Pour the batter into the greased cake pans into three equal parts. Tap pans on a work surface to eliminate large air bubbles. (Photo 2)
- Bake at 325℉ (160℃) until a tester inserted into the center comes out clean – 30-35 minutes. Transfer to a wire rack. (Photo 3)
Caramel Frosting
- Mix – Add butter, evaporated milk, sugar, and vanilla extract to a 3-quart or larger saucepan. (A larger saucepan is essential so the caramel doesn’t spill over.) (Photo 4)
- Heat over medium heat until everything melts. As soon as it comes to a boil, reduce the heat so the caramel simmers gently. (Photo 5)
- Simmer uncovered while stirring once in a while for 1-1½ hours – or until the sauce thickens and has the desired color. Remove from the heat. (Photos 6-7)
- Cool – Let it cool for 30-40 minutes before glazing.
- Glaze the bottom layer, then the second layer, and finally, the top layer with caramel. Frost the sides of the cake and let it cool completely; the caramel frosting should be firm but not hard. (Photo 8)
Recipe Variations
Have fun customizing this super versatile recipe.
- Chocolate Caramel Cake: Trade the yellow cake with your favorite chocolate cake and frost it with caramel icing. Top it with toasted pecans for more decadence.
- Salted Caramel Pretzel Cake: Crush up mini pretzels and sprinkle pretzel crumbs over the bottom layer, then sprinkle the rest on top.
- Caramel Apple Cake: Make my apple cake recipe and top it with caramel frosting.😍
- Coconut Caramel Cake: Caramel loves coconut, so make a coconut cake and frost it with caramel.
- Caramel Popcorn Cake: This version is a blast. Add a sprinkling of store-bought or homemade caramel corn between the layers. Then, pile some on top of the cake for an extravagant kid’s party cake.
Tips and Tricks
- Cool the cake layers before frosting them; you don’t want your icing to melt while frosting the cake.
- You don’t pay constant attention to the caramel but stay close enough to watch it and stir occasionally.
- Use room-temperature ingredients for a smoother batter.
- Line your cake plate with parchment paper before assembling it so it won’t stick.
- Dab a tablespoon of frosting on the cake stand before placing the first layer. That helps it stay in place and not slide.
- Frosting the cooled cake with warm icing makes it easier. Start frosting the layered cake with a small amount. Work as quickly as possible since the frosting will begin to set as it cools.
- Dip your spatula in warm water to prevent the frosting from sticking to it while frosting the cake.
- Let the frosting cool completely before serving the cake.
Make-Ahead Instructions
Yes, you can make a caramel cake recipe ahead for a stress-free dessert.
First option: Bake the cake layers in advance, let them cool, and wrap them tightly in plastic. Store them at room temperature for up to two days, refrigerated for up to five days, or frozen for 2-3 months.
You can make the frosting ahead and refrigerate it for a week or two. Cover it so it doesn’t dry out. Then, when ready to frost your cake, let it warm up on the countertop for 10-15 minutes or until it’s spreadable. Thaw frozen cake in the fridge overnight, assemble, and serve.
Second option: Assemble and frost the cake, then freeze it. If you have room in your freezer, freeze the cake uncovered. That way, when you seal it in plastic wrap, it won’t stick and make a mess. Thaw in the fridge overnight, and enjoy.
Serving and Storage Instructions
I love this cake served at room temperature with homemade whipped cream.
Leftover caramel cake lasts at room temperature for 2-3 days. Or freeze individual slices wrapped well in plastic for up to three months. Great for a quick sweet tooth fix. Thaw what you’d like to enjoy overnight in the fridge, or leave it frozen like ice cream.
FAQs
If it’s too thick, thin it out by adding a little bit of milk as you stir until you reach your desired consistency.
You have a couple of options. Keep simmering until enough moisture evaporates to thicken it. However, it will thicken as it cools, so it may not be too thin.
If it’s still too thin after it cools, heat it back up on the stovetop and simmer for about 10 minutes more.
Add powdered sugar and keep stirring until it reaches the desired consistency.
The cake takes about 45 minutes plus cooling time. But the caramel frosting takes a little longer (about 2 hours plus cooling time). So, take advantage of the cake’s baking time to make the frosting.
What to Serve With Caramel Cake
This deliciousness loves being with a cup of coffee. A pumpkin spice latte or chai tea latte is perfect. Since this is such a rich dessert, it’s an excellent finish for a lighter meal. Grilled scallops or a chicken Caesar salad is fabulous.
More Fantastic Layer Cake Recipes to Explore
Conclusion
The ultimate comfort food dessert, this Southern Caramel Cake recipe is easy and delicious. Do you have a favorite variation for this recipe? I would love to hear from you in the comments.
Watch How to Make It
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This blog post was originally published in September 2017 and has been updated with more tips, photos, and a video.
Caramel Cake
Ingredients
- 10 ounces (283g) unsalted butter (2½ sticks)
- 2 cups (400g) granulated sugar
- ½ cup (115g) sour cream
- 6 large eggs
- 2½ cups (267g) cake flour
- ½ teaspoon (3g) salt
- 1 tablespoon (15g) baking powder
- ½ cup (118ml) milk
- 1 tablespoon (15ml) vanilla extract
Caramel Frosting
- 1-1½ stick (113-170g) butter
- 2 cups (400g) granulated sugar
- 1½ 12-ounce cans (532ml) evaporated milk
- 1 teaspoon (5ml) vanilla extract
Instructions
- Preheat oven to 325℉ (160°C). Grease three 9" pans generously with cooking spray and set aside.
- Cream the butter and sugar at high speed in a stand mixer until it’s fluffy and looks white – 4-5 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 the flour, salt, and baking powder into the batter, 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 the work surface to eliminate any large air bubbles.
- Bake at 325℉ (160℃) until a tester inserted into the center comes out clean – 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. (Using a saucepan that is 3-quart or larger is imperative so the caramel doesn't boil over.)
- Cook over medium heat until everything melts together.
- Bring to a boil, then reduce the heat so the caramel mixture boils gently. Cook uncovered while stirring periodically for about 1-1½ hours – or until the sauce thickens and you’ve reached the desired color.
- Remove from the heat. Let it cool for 30-40 minutes before glazing.
- Glaze the cake. Place the bottom layer on a cake plate and add caramel frosting, then top with the second layer and repeat. Add the third layer and frost the entire cake. Let it cool completely until set. Enjoy!
Tips & Notes:
- Cool the cake layers before frosting them; you don’t want your icing to melt while frosting the cake.
- You don’t pay constant attention to the caramel but stay close enough to watch it and stir occasionally.
- Use room-temperature ingredients for a smoother batter.
- Line your cake plate with parchment paper before assembling it so it won’t stick.
- Dab a tablespoon of frosting on the cake stand before placing the first layer. That helps it stay in place and not slide.
- Frosting the cooled cake with warm icing makes it easier. Start frosting the layered cake with a small amount. Work as quickly as possible since the frosting will begin to set as it cools.
- Dip your spatula in warm water to prevent the frosting from sticking to it while frosting the cake.
- Let the frosting cool completely before serving the cake.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I love this recipe so much , but I want to know if the batter can be doubled without flavor and texture compromised?
Yes, you can double the recipe and it will turn out great.
The cake came out awesome, but the Carmel did not, the butter started to separate from the rest of the mixture, and the color did change as it cooked but it never smoothed out. Really disappointing
Hi Wanda. I am so sorry your caramel did not turn out right. It could be couple of things, like the quality of your ingredients overmixing or sudden fluctuations in temperature. If you do try this recipe again, please make sure your ingredients are properly measured and that you cook your caramel at a constant temperature. Hope this helps.
The recipe called for baking powder, but in the video you used baking soda, which is it?
Sorry about the mix up . It is a typo – follow the written instructions and use baking powder . .