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.Â
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.Â
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 
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.
Caramel Cake
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.Â
- Glaze the cake; top the bottom, second, and exterior layer with caramel. Let it the cake cool completely until set.
Nutrition Information:
Shelia says
I’ve made this cake before using round cake pans. Can I make it in a sheet cake pan? If yes, how long should it cook and at what temperature? I posted this question a week ago, but I haven’t gotten a response yet….
Immaculate Bites says
Hi Shelia! It depends on the size of your sheet cake pan, there are certain adjustments and conversions needed depending on the size that you will use.
Shelia says
I am going to use a 13 x 9 cake pan to bake the cake on Friday. What are the conversions for bake temp and time? Thanks!
Immaculate Bites says
Hi Shelia! You can adjust the oven temperature at 155°C and bake for 30-35 minutes. Please also check the cake after 25 minutes of baking, insert a cake tester to the middle of the cake and once it comes out clean then the cake is done baking. Otherwise, continue cooking and check again until the tester comes out clean. Hope this helps 🙂
Shelia says
I’ve made this cake before using round cake pans. Can I make it in a sheet cake pan? If yes, how long should it cook and at what temperature?
Martine says
First time to make this and it turned to be really good! Didnt cook the caramel for 1 hour though, maybe only 40 mins and might try to cook it a little less next time but the flavour and texture are both good! Hubby asked for a remake!
ImmaculateBites says
That’s a Win! Thanks
Carla says
Can you double the recipe
Immaculate Bites says
Hello Carla! I haven’t tried doubling for this cake recipe. You may want to bake 2 batches or if you want to double, you would need to adjust the ingredients and baking time. Hopefully I can come up with a post about this. Thank you 🙂
Necy says
My icing is perfect! But my cake didn’t rise and doesn’t look cooked. Lol! What did I do wrong
ImmaculateBites says
So sorry to hear this! Can’t actually say for sure . For the most part it has something to do with baking powder.
Lakiesha says
I noticed that your Caramel Cake Video says Baking Soda vs. Baking Powder, once you get to the dry ingredients step; however, the recipe directions only has the baking powder listed. Was this a typo?
ImmaculateBites says
Sorry it’s baking powder not soda.
Lakiesha says
Thanks for confirming. I made this cake for the first time on Christmas Day, and it turned out pretty good. For me, I ran low on eggs, so I got away with using 1 less egg. I have made other savory recipes stemming from this site, and really find it to be one of my top “go to” sites for finding recipes. Thanks for the helpful videos and pics too. Huge help…
Ashley says
Are you supposed stir the caramel while it simmering for an 1 1/2. That part of the direction was unclear
ImmaculateBites says
Do not stir the caramel – It will crystalize . Swirl the pan to ensure even browning.
Keena says
Hi crunch time I did not read the do not stir comment… But achieved perfect carmel & let cool but not its thick and won’t spread… Can it be saved?
ImmaculateBites says
Sorry it can’t be save.
Anya Karapetian says
The instructions say to stir periodically during the 1 1/2 hrs of cooking and the video shows it beening stirred. I’m about to make it… Swirl NOT stir??
Shanie says
My sauce turned into candy. Very good candy but what did I do wrong.
ImmaculateBites says
Stirring. This happens when you stir the caramel, it has happened to me . Swirl the pan as needed . DO NOT STIR when making the caramel sauce
Annie Barnes says
I make this icing I use 1 stick of butter.
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.
Marvin Simelton says
Use two tablespoons of corn star per cup of AP flour to make cake flour.
Immaculate Bites says
Thank you for sharing, Marvin!
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!!!!
Victoria says
Hello, I wanted to make two cakes using this recipe. Do I just increase the ingredients times two to have enough?
ImmaculateBites says
Yes you do.
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.