Homemade Caramel Cake
Homemade Caramel Cake is a rich, buttery dessert made with soft yellow cake layers and frosted with a smooth, deeply flavored caramel icing. This Southern classic is a showstopper for holidays, birthdays, or any time you crave something indulgently sweet and nostalgic.
Equipment
- 2 x 9-inch round cake pans
- Stand mixer or hand mixer
- Mixing bowls
- Spatula
- Saucepan (heavy-bottomed)
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temp)
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Caramel Frosting:
- 2 cups granulated sugar
- 1 cup brown sugar (light or dark)
- 1 cup whole milk or heavy cream
- ½ cup unsalted butter
- 1 tsp vanilla extract
- Pinch of salt (optional)
Instructions
Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- In a separate bowl, mix flour, baking powder, and salt.
- Add dry ingredients to wet mixture in batches, alternating with milk.
- Divide batter between pans and bake 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Caramel Frosting:
- In a heavy saucepan, combine sugars, milk, and butter.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat and simmer 8–10 minutes, or until thickened and golden.
- Remove from heat, stir in vanilla, and beat until slightly thickened and spreadable.
- Quickly frost the cooled cake layers before the caramel sets.
Notes
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before mixing. This ensures a smoother batter and even baking.
- Caramel Frosting Timing: The frosting sets quickly as it cools, so be ready to spread it on the cake right after it's done cooking. If it firms up too much, you can gently reheat and stir it to loosen.
- Prevent Grainy Caramel: Stir the frosting constantly while it cooks to prevent sugar crystals from forming, which can cause a grainy texture.
- Layering Tip: To keep the layers from sliding, add a thin layer of frosting between them, let it set for a few minutes, and then frost the outside.
- Storage: Store the finished cake at room temperature in an airtight container for up to 3 days. If your kitchen is warm, refrigerate it and bring to room temp before serving.
- Make Ahead: You can bake the cake layers a day in advance and wrap them tightly once cooled. Frost the day you plan to serve for best results.
- Optional Add-In: A pinch of sea salt or flaked salt on top of the frosted cake adds a beautiful contrast to the sweetness of the caramel.