A buttery soft vanilla layer cake blanketed with a simple (no candy thermometer needed) caramel icing! This Caramel Cake is a sweet and simple old-fashioned cake recipe that I think you’re going to love. Recipe includes a how-to video!
Oooh, you are going to love this caramel cake. With its layers of tender, buttery vanilla cake that perfectly complements that rich, decadent caramel frosting…
I’m usually more of a chocolate cake person myself, but this recipe has made a convert out of me. Even Zach wanted a second slice, and he hardly has a sweet tooth at all. It’s sweet, but not overly sweet like you might expect. While the icing is definitely super rich, somehow it doesn’t seem overbearingly so when coupled with the cake, which is exactly the balance I was hoping to achieve when I started developing this recipe.
The actual cake layers that I used for this caramel cake recipe are actually adapted from my favorite vanilla cake, only made with the reverse creaming method. Let’s talk a little bit about that, in case you’ve never used this method before…
What is Reverse Creaming?
Reverse creaming simply means that instead of the traditional method of creaming our butter and sugar and other wet ingredients in one bowl and our dry ingredients and another and then combining the two (carefully, of course, so we don’t over-mix), we do things… a little backwards.
We start by combining all of our dry ingredients and sugar in our bowl, then gradually, one tablespoon at a time, beat in the butter until it is incorporated and you have a mixture that looks sandy (see first image, above). We then add our remaining wet ingredients and stir until everything is completely combined. You don’t really have to worry about over-beating our batter the same way we do with traditionally creamed cakes (like the layers in my coconut cake).This method yields a cake with a fine, plush crumb. It was the perfect choice for my caramel cake.
Reverse creaming is not by any stretch my own invention. It’s been around for years and its popularity is mostly attributed to Rose Levy Beranbaum, author of The Cake Bible. I’ve tried this reverse creaming method on many of my existing cake recipes and it works well. While I don’t prefer it for all cakes, it’s actually the only way I make my vanilla cupcakes anymore!
Caramel Frosting
The cake layers are of course an important part of the caramel cake, but when all is said and done it’s really just vanilla cake. Soft, tender vanilla cake with a moist crumb and brown sugar in the batter for a hint of caramel taste, but still. What really makes this recipe a caramel cake is that glorious crown of caramel frosting.
It’s rich, sweet (much sweeter than my stand-by favorite cream cheese frosting), and has true caramel flavor because we start on the stovetop with a real caramel base (it starts much the same way as my caramel sauce). Melt together brown sugar, butter, salt, milk, and cream. Cook until the sugar is dissolved and then bring it to a boil. Boil for 5 minutes. Now you have your caramel base (first photo, above).
Transfer this hot caramel to a large bowl, add powdered sugar and vanilla extract and beat until you have a spreadable icing consistency (second photo, above). If it’s too thin and dripping off of your cake, just beat it longer. In the video (below the recipe) I was a bit over-ambitious and tried to spread my frosting while it was still just a tad bit too warm, which caused my layers to start sliding a little bit. A little patience goes a long way!
Enjoy!
More Recipes You Might Like:
Are you more of a visual learner? Check out my YouTube channel where I show you exactly how I make this cake and frosting step-by-step in my own kitchen.
Caramel Cake
Ingredients
CAKE
- 3 cups (375 g) all-purpose flour (may substitute 3 ⅓ cups or 375g cake flour)
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar firmly packed
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened to room temperature cut into Tablespoon-sized pieces
- ¼ cup (60 ml) avocado oil or vegetable oil or canola oil may substitute vegetable oil or other neutral oil
- 1 ¼ cup (295 ml) whole milk room temperature preferred
- 3 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
CARAMEL ICING
- 2 cups (400 g) brown sugar² firmly packed
- 1 cup (226 g) unsalted butter cut into pieces
- ¼ teaspoon salt
- ⅓ cup (80 ml) whole milk
- ⅓ cup (80 ml) heavy cream
- 2 cups (250 g) powdered sugar
- 1 teaspoon vanilla extract
Recommended Equipment
Instructions
CAKE
- Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8” round baking pans¹. Set aside.
- In the bowl of a stand mixer (or in a large bowl, using an electric mixer), stir together flour, sugars, baking powder, and salt until well-combined.3 cups (375 g) all-purpose flour, 1 ½ cups (300 g) granulated sugar, ½ cup (100 g) light brown sugar, 1 Tablespoon baking powder, ¾ teaspoon salt
- With mixer on low speed, add butter, one tablespoon at a time, until mixture resembles sandy coarse crumbs.¾ cup (170 g) unsalted butter, softened to room temperature
- Stir in oil until well-combined.¼ cup (60 ml) avocado oil or vegetable oil or canola oil
- In a separate bowl, whisk together milk, eggs, and vanilla extract.1 ¼ cup (295 ml) whole milk, 3 large eggs, 1 Tablespoon vanilla extract
- With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, pause to scrape down the sides and bottom of the bowl, then gradually increase speed to high and beat for 30 seconds.
- Divide batter evenly into prepared pans and bake on 350F (175C) for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool for 15 minutes and then invert onto cooling rack to cool completely.
- Prepare caramel icing:
CARAMEL ICING
- Combine brown sugar, butter, salt, milk, and heavy cream in a medium-sized saucepan over medium-heat. Stir frequently until brown sugar is dissolved and mixture comes to a boil.2 cups (400 g) brown sugar², 1 cup (226 g) unsalted butter, ¼ teaspoon salt, ⅓ cup (80 ml) whole milk, ⅓ cup (80 ml) heavy cream
- Once boiling, cook for 5 minutes, stirring constantly.
- Remove from heat and pour into a large heat-proof bowl or the bowl of a stand mixer. Let sit for 5-10 minutes before proceeding.
- Add powdered sugar and vanilla extract and stir with stand mixer or an electric mixer until combined. Increase speed to high and stir until caramel mixture is almost completely cooled and icing reaches a spreadable consistency.2 cups (250 g) powdered sugar, 1 teaspoon vanilla extract
- Spread over cake. If icing is dripping off of cake (especially when icing the sides), let it cool a bit longer before proceeding.
- Allow icing to solidify completely before slicing cake and serving. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Kaylon
I live at an elevation of 5000ft. What adjustments, if any, need to be made for the cake? I’m new to baking at elevation. Any suggestions would be helpful.
Emily @ Sugar Spun Run
Hi Kaylon! Unfortunately we aren’t familiar with high altitude baking, so we can’t say what adjustments would need to be made 😔
Susan
In following the instructions exactly, the frosting came out with the ideal spreading consistency. Cake and frosting are both delicious. For those who are familiar with penuche candy, this frosting tastes just like penuche! My grandson is a caramel fiend, and that’s why I made this. He absolutely LOVED it.
Emily @ Sugar Spun Run
We are so happy it was such a hit, Susan! Thanks for the review 🩷
Stella
Delicious!
Lexi
Is there a possibility if I add more powdered sugar to the caramel could I possibly make it like a frosting and save it for later?
Sam
Hi Lexi! Unfortunately that’s not the nature of this frosting. 🙁
Paula
I made this cake this morning for my husband and me – omg, it is fantastic!! Soft, fluffy, and moist layers enrobed in rich caramel frosting…it’s even better than any caramel cake I’ve had while traveling in the South. l’m so excited to try your other cake recipes. Thank you!!
Sam
Thank you so much for letting me know how it turned out for you, Paula! I appreciate your kind words so much! I hope you enjoy the other recipes just as much!!
Michelle
Hello can anyone tell me if the icing turns really hard the next day? Is it easy to cut the cake without the icing crumbling? Every caramel icing I’ve tried to make it turns out too hard within a few hours and worse the next day. Thanks!
Casey @ Sugar Spun Run
Hi Michelle! This frosting doesn’t get hard or crumbly, it will get firm but it keeps a fudgy consistency. We hope you love it!
Nakia
hi can the extra icing be saved and warmed up to use at a later
time?
Sam
Hi Nakia! This frosting does best if applied and allowed to set. It’s not good for saving for later. 🙁
Sean
Rave reviews from folks every time I’ve made it. I agree that it is super sweet, but you just have to eat smaller slices. SO GOOD!
Emily @ Sugar Spun Run
We’re so happy it’s a hit for you, Sean 🥰
Michelle
Can you use buttermilk instead of whole milk?
Sam
Hi Michelle! I haven’t personally tried it, but I suspect it could work. 🙂
pabo
it’s pretty good but it’s way too sweet for my personal liking
Robin Mullins
Hi Sam,
Can I make cupcakes instead of 1 cake? What would the baking time be?
Thank you!
Robin
Sam
Hi Robin! That should work. Bake time would be about 17 minutes. 🙂
Mel
Hey! I have made this cake and it was delicious! Thanks for the recipe.
I was wondering how this icing would go pipped??? Do you think I would need to make extra to do some decorating??
Sam
Hi Mel! I would recommend making my caramel frosting if you want to pipe it. This is more of a spreading while warm type of frosting. 🙂
Nicole
Hi! Can I make this icing the day before and store it in fridge? Thanks!
Emily @ Sugar Spun Run
Hi Nicole! Unfortunately, it’s going to be a bit tricky to make this one in advance 🙁
Carolyn
Would it be OK to add almond extract to the cake? If so, what amount would you recommend? (I grew up eating a caramel cake that had both vanilla and almond extracts, and I’ve been trying to find a recipe that has both 🙂 Thanks so much! I look forward to trying this recipe!
Sam
Hi Carolyn! Almond extract would work here. The amount you add really depends on how strong of a flavor you want. It is a pretty potent so start sparingly, maybe 1/2 teaspoon? Enjoy! 🙂
Carolyn
Thank you! If I add almond extract, would you suggest adjusting the amount of vanilla extract, or leaving it at 1TB?
Sam
Hi Carolyn! I’m so sorry I missed the reply! I would probably reduce the vanilla to 1 to 1.5 teaspoons if using the almond extract. 🙂
Kame
So delicious! I had to make a few adjustments as we live at high altitude (as recommended on the King Arthur Flour website), and it turned out so good! I served it for a birthday and several people asked for the recipe.
Emily @ Sugar Spun Run
Wonderful! Thanks for letting us know how it turned out for you 🥰
Sarah
the cake was delicious but it was a little dry. i baked it for only 30 mins. so, be cautious of your oven and cook times.
Mary Cohen
Cake is moist and delicious! The Carmel icing was really fun to make! I’m so happy to make this for my husband’s birthday! We will cut into it tomorrow! I can tell this is a winner!!! Thank you!
Emily @ Sugar Spun Run
We hope he loves it, Mary! Enjoy 🥰
Karen Rogers
I tried the Caramel Cake and fell in love with the layers especially!The icing is good too!!