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.
Elizabeth
Do you think there is a way to make this dairy free? Or is the butter /whipping cream too important . Your recipes all turn out so beautifully but we are trying to stay away from dairy now for one of my kids.
Sam
I’m sorry I don’t have any good suggestions here. The real draw to this cake is the caramel frosting and the butter plays a big role in making the frosting so good. Maybe someone else can chime in with some suggestions. 🙂
Michelle
Hi Sam! I love all of your recipes and it has truly allowed me to enjoy baking! I just made this caramel cake and can’t wait to try it. Until I serve it later today, should I store in the refrigerator or at room temperature? Thanks so much!!
Sam
I would keep at room temperature (so long as it’s not too warm) as the fridge tends to dry out cakes. Enjoy! 🙂
Lori
Oh my, yum! It turned out great!
Sam
I’m so glad you enjoyed it so much, Lori! 🙂
April
I am wondering what you think about adding Lemon extract to the cake? World that taste ok w the caramel frosting do you think? Just curious.
Sam
Hmmm they are both pretty distinct flavors. I’m not really sure I would do it personally, but if you like the flavor combo it should still turn out. 🙂
Anne
Followed your recipe to a ‘t’ and both cake and icing turned out perfectly! I made it the evening before my grandson’s birthday, and instead of 2 -8 inch pans, I used a large Bundt pan, and split the cake in two to put some of that delicious icing in the middle. The cake is moist and the icing is to die for!
Sam
I am so, so happy to hear this, Anne! Thank you so much for letting me know how the cake turned out, I really appreciate it! And a big HAPPY BIRTHDAY to your grandson! 🙂
Anne Richardson
It’s a definite keeper!
Anne
Hello! Just watched your video. Great instructions! I’m making this for my grandsons’s birthday, and just have a couple of questions. First, could I use a Bundt pan and just split the cake for the two layers? And second, would it be ok to make this the night before or do you recommend same day? Thanks a bunch!
Sam
Hi Anne! As long as the batter fits in the bundt pan that should be fine. You can make it the day before, just make sure to keep it wrapped tightly so it doesn’t dry out overnight. 🙂
Jen
Have been looking for a good vanilla cake and this was it!! The frosting was so delicious!!! I think I frosted it when the cake was a little too warm, but it still came out beautiful!!! Watching your video first was super helpful as well!! Thank you!
Sam
I am so glad you enjoyed it so much, Jen! 🙂
Kira
I made this for my hubby’s birthday and was so nervous. It wasn’t pretty but really good. I followed the recipe and ended up slicing 2 layers to 4 as we prefer thin layers. It takes more time but you shouldn’t skip the reverse creaming. I also found out later if the icing hardens, just pop in microwave a few seconds. It’s another keeper from Sam’s collection!
Sugar Spun Run
I am thrilled that the cake was a hit, Kira! I hope that your husband had a nice birthday. Thanks for commenting. 🙂
Anna
HELPPP I’m making the caramel frosting and I don’t have enough brown sugar! Would it be ok if I had a fourth cup less? Can I substitute white sugar?
Sam
Hi Anna! I would substitute white sugar, the frosting won’t be quite as dark in color but it should still be good!
Anna
I substituted white sugar for a fourth cup and the frosting came out beautiful! My whole family loved the cake, I love how soft it was! I am going to write and post about this on my blog 🙂 this needs to be the top caramel cake recipe, it’s way better than the others
Sam
Thank you so much! I’m glad it turned out. 🙂
Zoe
Do you ever use simple syrup on your cakes? I am making your carmel cake today. Just curious about the SS I have never done but was wondering if it would be a good idea.
Thank you and I LOVE everything I have ever made from you. You are the best.
Zoe
Sam
Hi Zoe! I typically don’t use simple syrups because I find it’s not necessary. The simple syrup helps to make the cake a lot more moist and most of my cakes are pretty moist cakes. If you happen to over-bake a cake it is a good way to save it though. 🙂
Chasity Simpson
Okay so everything is going good, except for the icing, for some reason it’s not thickening up. What do i do?
Sam
Hi Chasity! Just keep mixing and it should thicken up. 🙂
Aimen
Hi Sam. Can I substitue another 1/4 cup of butter with oil? So it’s 1/2 cup butter and 1/2 cup oil? Thanks
Sam
Hi Aimen! It should work, but I like the flavor much better with more butter. 🙂
Sara
Can i use a powder whipping cream instead of liquid? And if yes, how many tablespoons?
Sam
Hi Sara! Unfortunately I don’t know that powder whipping cream will work here. 🙁
Jennifer
Hi.
This cake looks amazing!! Have you tried making it as cupcakes? My son wants caramel cupcakes for his birthday. I think he would love this cake.
Thank you!!
Sam
Hi Jennifer! Yes this recipe works great as cupcakes! It’ll make about 24 (maybe a bit more, don’t fill the muffin liners more than 2/3-3/4 full). Bake on 350F for about 17 minutes or until a toothpick inserted in the center comes out clean. Enjoy! 🙂
Nimrah
Hi, I was just wondering if this recipe would work fine with three 6in cake pans?
Sugar Spun Run
Hi, Nimrah! I haven’t tried it myself, but it should work fine. Since you are using a different size pan, the baking time will be different than what is listed so I reccomend keeping an eye on it. Enjoy! 🙂