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.
Isabel
Hi Sam! What stand muxer attachment do you use for this?
Sam
Hi Isabel! I use the paddle attachment. 🙂
Joyce G
I made this Carmel cake today. It turned out so good! The cake was moist and the Carmel icing creamy. My husband and I love it so much. Its a keeper! Thank you for sharing your recipe.
Emily @ Sugar Spun Run
We’re so happy you both loved it, Joyce! Enjoy ❤️
Sam
After tasting the frosting I was a little nervous that this cake was going to be way too sweet! However, it was absolutely phenomenal. The cake was flavorful and moist while the frosting had a nice firmness after it cooled. Everyone loved it! Thank you
Shari
I love your recipes! I’m anxious to try this one. I’m wondering if I could make these into Cupcakes instead of the cake?
Sam
Hi Shari! That should work just fine. 🙂
Kathi Benedetti
delish
Emily @ Sugar Spun Run
So glad you liked it, Kathi! 😊
Sunny
I made the caramel cake today after watching the video and reading the comments. My cake turned out excellent. I used 9 inch pans and reduced my oven temperature slightly. I took my time, assembled the ingredients and used a scale for some ingredients. The cake is moist and the caramel is perfect with the cake. The cake has a beautiful crumb. Great recipe!
Emily @ Sugar Spun Run
Sounds absolutely lovely, Sunny! We are so happy you chose our recipe 💙
Tehan
I only have skim milk. Will that be a problem?
Sam
I honestly am not sure. I think it could work in the cake, but for the frosting I would worry that it wouldn’t thicken properly.
D.
This cake is THE BOMB. Thanks bunches!
Nina Walker
Can you make the cake in a 9×13 pan?
Emily @ Sugar Spun Run
Yes! The bake time will be different though 🙂
Mandy
I have made this several times and it is sooooooooo delicious! Have you ever made it and then put it in freezer? I am trying to make things in advance for an upcoming party! Thanks!
Sam
Hi Mandy! I have not personally frozen the cake, but I don’t see any issues in doing so. 🙂
Pam Hurst
Made this today for my 30yr old son who loves Caramel cake. It was a hit!! I have never made one before so I was very worried about my icing. I may have boiled it on too high of heat for 5 minutes is al I could think of. Did it exactly as the video. But nonetheless, we took our first bite 4 hours later, and the icing was not dry like I was worried. It was sorta like a cream fudge consistency. Wonderful texture. But I had to use my hands a little to press the icing on the cake as it was drying too fast when I tried to ice it. So work fast on this step.
Sam
I’m so glad everyone enjoyed it so much, Pam! 🙂
Pam hurst
Why whole milk? Could 2% milk be used instead? Does whole milk simply produce better results or does it really matter? Can’t wait to try making this tomorrow for my sons birthday:)
Sam
Hi Pam! Whole milk has more fat and results in a cake that is more moist. 2% could work instead, but keep in mind the cake may be slightly more dry (honestly, if it’s all I had in my fridge I would probably use it rather than run out to the store). Enjoy! 🙂
Deanna
Can you make caramel sauce in advance, if so how long can I leave it before I use it
Sam
Hi Deanna! While I haven’t tried it personally, I think if you make the sauce (butter, sugars, salt, milk, and cream) without adding the powdered sugar I think it could work. I think if you store it in the refrigerator you can probably stir the powdered sugar and vanilla extract in after letting the sauce come to room temperature. It could potentially be stored for a few days, but again without having tried it I can’t say for sure how it would turn out.
Ta'Shana
can I make the frosting with all whole milk?
Sam
It could work, but the frosting will definitely be thinner. 🙂
MelindA
Can the caramel icing also be used as a cake filling?
Sam
Hi Melinda! It could be the middle layer in between cakes but it will firm up so won’t exactly be like a filling, more just a frosting layer.
LaShondra M.
Can I use this as a caramel sauce if I don’t add the brown sugar?
LaShondra M.
*typo…if I don’t add the powder sugar
Sam
Hi LaShondra! It could potentially work, but for best results I would recommend using my caramel sauce recipe. 🙂
Gayathri
Can you please tell me what the temp would be for 6 inch pan ? And also cab i 1/3rd the recipe for a 6 inch pan
Sam
The temperature will not change, just the bake time. You will want to keep an eye on it as I’m not sure how long it will take to bake in a 6 inch pan. Cutting the recipe down to 1/3 should work. 🙂
Hope
can I use buttermilk instead of whole milk in the cake if I add baking soda and use less baking powder?
Sam
Hi Hope! That’s a lot of alterations and without having tried it, I would be hesitant to say. I’m not sure it would work well. 🙁