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
[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 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.
what does 1-1 1/2 mean is that 1 and a half sticks of butter or 2 sticks and a half??
It’s flexible, depending on how buttery you want your frosting. Somewhere between 1 stick and 1.5 sticks of butter. Hope that helps:)
Can you use heavy cream oppose to evaporated mulk
The texture may be different, but it sounds delicious.
I am a baker and I tried to triple the recipe. The Carmel came out to dark. Any suggestions
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. ❤️
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.
Thanks
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?
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.
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
Awesome! I’m so happy that this one turned out great for you. Thank you for the feedback.
So sorry to hear this . Can’t really give you a definite answer without being there. Make sure you measure your ingredients correctly.
Hello, could you use brown sugar for the frosting? Thanks
Hi, Tamica. Yes, you can.
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
Aww so honored … thanks so much.
We are glad you liked the girls and the note. Thank YOU for believing in us
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!
I love Caramel Cake, too, Kim! Thank you for trying my recipe and loving it!
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….
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.
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!
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 🙂
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!
That’s a Win! Thanks
Can you double the recipe
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 🙂
My icing is perfect! But my cake didn’t rise and doesn’t look cooked. Lol! What did I do wrong
So sorry to hear this! Can’t actually say for sure . For the most part it has something to do with baking powder.
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?
Sorry it’s baking powder not soda.
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…
Are you supposed stir the caramel while it simmering for an 1 1/2. That part of the direction was unclear
Do not stir the caramel – It will crystalize . Swirl the pan to ensure even browning.
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?
Sorry it can’t be save.
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??
My sauce turned into candy. Very good candy but what did I do wrong.
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
I make this icing I use 1 stick of butter.
The icing was grainy rather than creamy. What did I do wrong?
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.
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?
Yes you could make it . Give it a try.
Use two tablespoons of corn star per cup of AP flour to make cake flour.
Thank you for sharing, Marvin!