homemade caramel cake

Enjoy the ultimate treat with this caramel cake, featuring a moist yellow cake and rich, creamy caramel frosting. Perfect for any occasion.

Caramel Cake

sugar

unsalted butter (at room temperature)

eggs

vanilla extract

all-purpose flour

baking powder

salt

milk

unsalted butter

dark brown sugar

Preheat your oven to 350°F (175°C) and grease and flour your chosen pan(s).

Sift together flour, baking powder, and salt in a medium bowl.

In a large bowl, cream room temperature butter and sugar until light and fluffy (3-5 minutes).

Add eggs one at a time, mixing well after each, then stir in vanilla extract.

Alternately add sifted dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients, mixing well but not overmixing.

Pour the batter into the pan(s) and spread evenly.

Bake until a toothpick comes out clean (40-45 minutes for a 13×9-inch pan, 30-35 minutes for 8-inch round pans).

Let the cake(s) cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

For The Cake

In a medium-sized saucepan set over medium heat, melt the unsalted butter. Ensure it melts evenly and doesn’t burn.

Once the butter is fully melted, stir in the packed dark brown sugar. Combine well until the sugar is well-incorporated into the melted butter.

Increase the heat slightly and bring the butter and sugar mixture to a boil. Allow it to boil for approximately 1 minute, ensuring you stir frequently to prevent burning.

After boiling for 1 minute, remove the saucepan from the heat. Add in the milk and whisk or beat the mixture until it&#39;s smooth and well-combined.

Gradually add the powdered sugar to the saucepan, a cup at a time, beating continuously with an electric mixer. This helps to ensure a smooth consistency without lumps. Continue adding and beating until all the sugar is incorporated, and the frosting reaches a spreadable consistency.

Work quickly to frost your cake, as this particular caramel frosting sets up and thickens rather rapidly. Ensure the cake is fully cooled before you begin frosting to prevent the frosting from melting or sliding off. I don&#39;t love using this frosting for layered cakes. I prefer it on cakes in a 9×13 inch pan.

For the Caramel Frosting

This is hands down the best caramel cake I&#39;ve ever had! It consists of super moist vanilla brown sugar cake layers, topped with a luscious and deep flavored caramel frosting that isn&#39;t sickly sweet. This is a southern style caramel cake recipe - a caramel lovers DREAM cake!

Moist Caramel Cake

flour (plain, all purpose)

cornstarch

2½ tsps baking powder

(omit

unsalted butter (room temperature)

unflavoured vegetable oil (I use canola oil)

white granulated sugar

light brown sugar

eggs (room temperature)

vanilla extract/essence

sour cream (room temperature)

milk (full fat, room temperature)

unsalted butter (room temp)

cream

Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don&#39;t have a fan function) and grease or line two 8 inch cake tins (I use my homemade cake release).

Sift together flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside for now.

In a large bowl combine butter, vegetable oil, white sugar and brown sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.

Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

Next add in sour cream and vanilla and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the milk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3).

Distribute the batter evenly into the two 8 inch cake tins, and bake for 28- 30 minutes or until a toothpick comes out clean.

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the caramel.

Place a large saucepan over a medium heat and add in butter, sugar, evaporated milk and salt. Allow everything to melt together and come to a simmer, stirring continuously. Once simmering, turn the heat down to a low-medium heat.

Allow the caramel to thicken up slowly for about an hour, stirring every few minutes to make sure the caramel isn&#39;t burning. Be sure to check on it more frequently once it starts to thicken up as this is when it is more prone to burning. Once it is thick (see video for visual), and a deep golden brown colour, add in the cream and vanilla. Stir until the caramle is smooth, and then immediately pour it into a heat proof dish.

Allow the caramel to cool for about 25 minutes before frosting the cake. You still want the caramel to be slightly warm and runny when frosting the cake, as it sets up quickly once you come to using it (see note 4 if caramel is too thick).

Caramel Frosting

Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.

Place the first cake layer onto your cake stand/serving platter and place a generous amount of the caramel frosting on top and smooth it out with an offset spatula or knife.

Place your next cake layer on top and cover the top and sides with more caramel frosting (see note 5 if caramel is too thin and not setting up). Once the caramel starts to set up, you will notice it become shiny. You can run an offset spatula or knife gently on top of the shiny caramel and this will make everything super smooth! Decorate as you wish and enjoy!

Assembly

I made this cake and it’s extremely delicious. Everybody loved it.! Thanks for sharing

This recipe looks great! I’m going to make it for my husband’s birthday in 2 6” tins - shall I put the cake batter in two tins then slice each into two slices to get 4 layers in total? How long should I bake them for as the batter will be more in 6” tins than 8” ones. Thank you!

https://content.jwplatform.com/videos/hAbLkeL5.mp4

This is hands down the best caramel cake I’ve ever had! It consists of super moist vanilla brown sugar cake layers, topped with a luscious and deep flavored caramel frosting that isn’t sickly sweet. This is a Southern style caramel cake recipe – a caramel lovers DREAM cake!

Top 2 homemade caramel cake recipes from across the web

The most viewed homemade caramel cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Caramel Cake

Moist Caramel Cake

Top 2 homemade caramel cake recipes from across the web

The most viewed homemade caramel cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel Cake

Moist Caramel Cake

The most viewed homemade caramel cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine