Caramel Cake Recipe

This is the best caramel cake recipe made with a moist yellow cake, and topped with a homemade caramel icing. If you’re looking for an old fashioned caramel cake, look no further!

Nothing says I love you more I think than a beautiful, homemade cake am I right? And this traditional southern caramel cake definitely will have someone falling in love with you. 

I love my vanilla cake recipe so much and decided to turn my buttery cake into this southern caramel cake recipe by frosting with this homemade caramel frosting that is to die for. Like just give me a spoon please.

The caramel icing is a bit untraditional in that you first make a brown sugar caramel on the stovetop then mix it in your mixer with powdered sugar until it’s this smooth frosting that you will pour over your cake layers. 

The frosting sets (and quickly I might add, so don’t worry about perfection!). The cake is ready to cut. And you can begin taking in all the compliments. Yes this caramel cake will win you brownie points for sure. 

Ingredients Needed

• Cake flour – Cake flour has a lower protein content than regular all-purpose flour so it results in a tender, softer cake texture. If you don’t have any try making your own homemade cake flour.
• Baking powder
• Salt
• Unsalted butter – Make sure your butter is softened to room temperature so it can be creamed together with the sugar properly. Read more here about the creaming method. If you use salted butter I would omit the added salt.
• Oil – I use both butter and oil so you get flavor and moisture so it keeps your cake moist, even after being in the fridge! I used canola oil, but another neutral-tasting oil will work such as vegetable oil.
• Granulated sugar
• Eggs – Make sure your eggs are at room temperature otherwise they can seize up the butter and result in flatter cakes. 
• Vanilla extract
• Buttermilk – Buttermilk helps to create a wonderfully tender cake. If you don’t have any, you can make a homemade buttermilk. 
• Brown sugar – I used light brown sugar in the caramel frosting. You could use dark brown sugar if needed. If you don’t have any, you can make your own homemade brown sugar. 
• Whole milk – I recommend whole milk for richness in the icing.
• Heavy whipping cream 
• Powdered sugar – If you don’t have any, try making your own homemade powdered sugar in your food processor using white sugar!

How To Make Caramel Cake

For the yellow cake

Preheat and prepare pan. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) round cake pans. Set aside.

Combine dry ingredients. In a mixing bowl, whisk together cake flour, baking powder, and salt. Set aside. 

Cream butter oil and sugar. In a second mixing bowl with an electric mixer on medium speed, cream butter, oil and sugar together until smooth and combined about 2 to 3 minutes. I like to use my stand mixer fitted with a paddle attachment, but a hand mixer will also work.

Add eggs and vanilla. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition. Add vanilla extract. Beat to combine. 

Alternate dry ingredients with buttermilk. Alternate adding the flour mixture with the buttermilk, beginning and ending with the flour mixture. Do not overmix.

Stop mixing the cake batter once the last of the flour has been mixed in. I like to give the last few stirs with a spatula to ensure it’s not overmixed. 

Bake. Divide batter between your cake pans, smooth the tops. Bake for 30-35 minutes in the preheated oven until it’s golden brown on top and toothpick inserted into the center comes out clean or with a few moist crumbs .

Every oven is different so it’s best to check about 5 minutes before the timer goes off. I like to use the toothpick test by inserting a toothpick into the center of the cake. The toothpick should have moist crumbs, but no wet batter. A completely dry toothpick might mean the cake is overbaked so best to take it out right away. I also like to touch the top of the cake and give it a gentle press. The cake should bounce back and not stay indented. 

Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.

For the frosting:

In a medium saucepan, combine brown sugar, butter, milk, heavy cream, and salt. Bring to a boil over medium heat, stirring frequently with a spatula or wooden spoon.

Once boiling, continue to boil until a temperature of 230^oF to 235^oF is reached, about 3-5 minutes. It can be tough to tell when the caramel is done cooking, so I recommend a candy thermometer to ensure you don’t overcook it. Make sure to be stirring the whole time. Remove from the heat. Stir in the vanilla. 

Add the hot caramel mixture to the bowl of a stand mixer fitted with a whisk attachment or you can use a mixing bowl and hand mixer.. I do not recommend a glass bowl as it can shatter.

Gradually add powdered sugar and beat on low speed until combined. Scrape down bowl as needed. Increase speed to medium- high speed and beat until well combined and a spreadable consistency, about 30 seconds. Use immediately. 

Assemble:

To frost cake frost on a cake stand or cake board. I place a cooling rack onto a baking sheet then line with parchment paper. Then I place a cake board on top.

Pour frosting into a pour spout measuring cup. Pour about 1 cup of the frosting onto center of cake. Spread with an offset spatula. I like to let the frosting drip over the sides of the cake and then smooth the sides.

Make sure your cake is cool before frosting. And this probably means your icing is too thin, and may need a bit more powdered sugar. Or simply wait a minute for the icing to thicken a little. It will continue to set up as it cools. 

Frosting will set quickly, so don’t worry about it looking perfect! It can feather become crusty and pull away from the cake layers. If caramel icing sets too quickly before you can frost, you can reheat over a double boiler.

Top with second cake layer. Top with remaining frosting on top. Spread frosting to the edge letting the frosting drip down.

Smooth with a spatula. Frosting sets quickly as icing so don’t worry about perfection as you ice. Let icing cool and set before cutting into for a cleaner cut and appearance.

Serving Suggestions

This traditional caramel cake is perfect on its own! But for more decadence, try serving with a scoop of vanilla ice cream. Or a scoop of homemade whipped cream. 

You could even drizzle with more salted caramel sauce!

Make Ahead And Storage Instructions

You can make the cake layers the day before. Let the cake layers cool completely on a wire rack then wrap well in plastic wrap and keep at room temperature. Then you can make the frosting the day of and ice the cake before you plan to serve. 

I recommend storing the cake, covered in an airtight container, in the fridge for up to 4 days. For longer storage, I recommend freezing any cake leftovers. I like to cut the cake into slices. Then wrap each slice in plastic wrap and store in a plastic bag. You can thaw overnight, or more quickly at room temperature before serving.

More Recipes To Try

If you’re craving more cake, try my Berry Chantilly cake made with fresh berries and a mascarpone frosting. It’s better than Whole Foods! If you’re looking for an easy, no frills cake try my Sock It To Me cake made in a bundt pan with a pecan brown sugar swirl.

Or try my strawberry pound cake made topped with a strawberry glaze. It’s made in a bundt pun so it’s easy to decorate! And if you love bundt cakes, my peach cobbler pound cake with a brown sugar topping and glaze is perfect in the summer time!

Caramel Cake

This is the best caramel cake recipe made with a moist yellow cake, and topped with a homemade caramel icing. If you're looking for an old fashioned caramel cake, look no further!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 2 hours hours

Servings: 12 servings

Calories: 826kcal

Author: Heather Perine

Ingredients

For the cake

• ▢ 3 ¼ cups (390 g) cake flour spooned and leveled
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon salt
• ▢ ½ cup (1 stick, 113 g) unsalted butter, softened to room temperature
• ▢ ½ cup (120 mL) canola oil
• ▢ 2 cups (400 g) granulated white sugar
• ▢ 4 large eggs room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 1 ½ cups (360 mL) buttermilk room temperature

For the frosting:

• ▢ 2 cups (426 g) packed light brown sugar
• ▢ 1 cups (2 sticks, 226 g) unsalted butter
• ▢ ¼ cup (60 ml) whole milk
• ▢ ½ cup (120 ml) heavy whipping cream
• ▢ ½ teaspoon fine sea salt
• ▢ 1 ½ teaspoons vanilla extract
• ▢ 1 ¾ cups (198 g) powdered sugar

Instructions

For the yellow cake

• Preheat and prepare pan. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) round cake pans. Set aside.
• Combine dry ingredients. In a mixing bowl, whisk together cake flour, baking powder, and salt. Set aside. 3 ¼ cups (390 g) cake flour 1 tablespoon baking powder 1 teaspoon salt
• Cream butter oil and sugar. In a second mixing bowl with an electric mixer on medium speed, cream butter, oil and sugar together until smooth and combined about 2 to 3 minutes. I use my stand mixer fitted with a paddle attachment, but a hand mixer will also work. ½ cup (1 stick, 113 g) unsalted butter, ½ cup (120 mL) canola oil 2 cups (400 g) granulated white sugar
• Add eggs and vanilla. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition. Add vanilla extract. Beat to combine. 4 large eggs 1 tablespoon vanilla extract
• Alternate dry ingredients with buttermilk. Alternate adding the flour mixture with the buttermilk, beginning and ending with the flour mixture. Do not overmix. Stop mixing once the last of the flour has been mixed in. I like to give the last few stirs with a spatula to ensure it's not overmixed. 1 ½ cups (360 mL) buttermilk
• Bake. Divide batter between your cake pans, smooth the tops. Bake for 30-35 minutes. The cake is done when it's golden brown on top and toothpick inserted into the center comes out clean or with a few moist crumbs. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.

For the frosting:

• In a medium saucepan, combine brown sugar, butter, milk, heavy cream, and salt. Bring to a boil over medium heat, stirring frequently with a wooden spoon or spatula. Once boiling, continue to boil until a temperature of 230℉ to 235℉ is reached, about 3-5 minutes. Make sure to be stirring the whole time. Remove from the heat. Stir in the vanilla. 2 cups (426 g) packed light brown sugar 1 cups (2 sticks, 226 g) unsalted butter ¼ cup (60 ml) whole milk ½ cup (120 ml) heavy whipping cream ½ teaspoon fine sea salt 1 ½ teaspoons vanilla extract
• Add caramel mixture to the bowl of a stand mixer fitted with a whisk attachment or you can use a mixing bowl and hand mixer.. I do not recommend a glass bowl as it can shatter.
• Gradually add powdered sugar and beat on low speed until combined. Scrape down bowl as needed. Increase speed to medium- high speed and beat until well combined and a spreadable consistency, about 30 seconds. Use immediately. 1 ¾ cups (198 g) powdered sugar

Assemble:

• To frost cake frost on a cake stand or cake board. I place a cooling rack onto a baking sheet then line with parchment paper. Then I place a cake board on top.
• Pour frosting into a pour spout measuring cup. Pour about 1 cup of the frosting onto center of cake. Spread with an offset spatula. I like to let the frosting drip over the sides and then smooth the sides. Frosting will set quickly, so don’t worry about it looking perfect! It can feather become crusty and pull away from the cake layers.
• Top with second cake layer. Top with remaining frosting on top. Spread frosting to the edge letting the frosting drip down. Smooth with a spatula. Let icing cool and set before cutting into for a cleaner cut and appearance.

Notes

• Make ahead and storage: You can make the cake layers the day before. Let the cake layers cool completely on a wire rack then wrap well in plastic wrap and keep at room temperature. Then you can make the frosting the day of and ice the cake before you plan to serve. I recommend storing the cake, covered in an airtight container, in the fridge for up to 4 days.
• Freezing: For longer storage, I recommend freezing any cake leftovers. I like to cut the cake into slices. Then wrap each slice in plastic wrap and store in a plastic bag. You can thaw overnight, or more quickly at room temperature before serving.
• Cake flour – Cake flour has a lower protein content than regular all-purpose flour so it results in a tender, softer cake texture. If you don’t have any try making your own homemade cake flour.
• Unsalted butter – If you use salted butter I would omit the added salt.
• Oil -I used canola oil, but another neutral-tasting oil will work such as vegetable oil.
• Buttermilk – If you don’t have any, make your own homemade buttermilk. Do not replace with regular milk and it will affect the rise. 
• Icing Tips: Do not use a glass bowl as it can shatter with the high heat of the caramel.  If caramel icing sets too quickly before you can frost, you can reheat over a double boiler. Frosting sets quickly as icing so don’t worry about perfection as you ice.

Nutrition

Calories: 826kcal | Carbohydrates: 114g | Protein: 8g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 363mg | Potassium: 272mg | Fiber: 1g | Sugar: 88g | Vitamin A: 992IU | Vitamin C: 0.1mg | Calcium: 142mg | Iron: 1mg

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