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Serving up a slice of decadent caramel cake for Thanksgiving or Christmas
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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.
Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 12
Calories 719kcal
Author Imma

Ingredients

  • 10 ounces (283g) unsalted butter (2½ sticks)
  • 2 cups (400g) granulated sugar
  • ½ cup (115g) sour cream
  • 6 large eggs
  • cups (267g) cake flour
  • ½ teaspoon (3g) salt
  • 1 tablespoon (15g) baking powder
  • ½ cup (118ml) milk
  • 1 tablespoon (15ml) vanilla extract

Caramel Frosting

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!

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.

Nutrition

Serving: 1slice | Calories: 719kcal | Carbohydrates: 116g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 258mg | Potassium: 121mg | Fiber: 1g | Sugar: 80g | Vitamin A: 807IU | Calcium: 123mg | Iron: 1mg