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.
Jen
This cake is delicious! Do you think adding milk would allow it to thin out more? I’d love to use this icing on my 9-layer cake. Thank you!
Emily @ Sugar Spun Run
Hi Jen! Using all milk instead of milk and cream should do the trick. Or you can make our caramel buttercream ☺️
Debbie Ford
My husband said this was the best caramel cake he’s ever had! It’s my first one to make and eat and I loved it. The recipe is easy to follow. Thank you for the note about 9″ pans! The cake is so light and moist that I want to use the cake recipe as a foundation for other icing flavors.
Emily @ Sugar Spun Run
We are so happy it was a hit, Debbie! Thanks for using our recipe and coming back to leave a review ❤️
Judy
My son wants a caramel cake with chocolate ganache for his birthday. Thoughts on how well chocolate ganache drizzled over this cake with caramel icing would taste?
Sam
Hi Judy! The taste would be great, but make sure the ganache has cooled a good bit so it doesn’t melt your caramel frosting. 🙂
Dana Decker
I made this cake for my family over the weekend and it turned out perfect, and everyone loved it! I really appreciate that you added the weights for the measurements of the ingredients. It always helps me to make sure I do not use too much or too little of anything. Thanks!
Emily @ Sugar Spun Run
We’re so happy it was a hit, Dana! Thanks for giving our recipe a try and coming back to leave a comment 😊
Renee
This cake looks amazing! I’ve made your snickerdoodles and they are a favorite now. My question is I’m going to make 6 inch cakes with 3 or 4 layers, I plan to fill the pans 2/3 full and 3 pans in oven. I will watch them carefully but in your opinion would the bake for the same amount of time or maybe a little less time than an 8 inch cake?
Sam
Hi Renee! While I haven’t tried it, I would say the 6″ cakes will take less time in the oven. I would just be sure to keep an eye on them as they bake. 🙂
Monta Morris
I made the cake one day and the frosting the next. This cake got rave reviews from the entire family (who all wanted to take some home with them). The frosting is unusual and so flavorful. I beat it a long time till it cooled down, lost its shine, and thickened to a spreadable consistency. This recipe makes plenty of frosting for a two-layer cake, and – when beaten sufficiently, as the directions instruct – it holds the swoops and swirls. The frosting is a tiny bit sweet for my taste, but that sweetness is balanced by the cake, which is not overly sweet, and has a beautiful crumb. Another fantastic recipe that will go into rotation! Thank you!
Emily @ Sugar Spun Run
We’re so happy everyone enjoyed it so much, Monta! Thanks for giving our recipe a try and coming back to leave a review 🥰
Amy
Can I use something else besides heavy whipping cream if I’m out?
Sam
Hi Amy! You could try using all milk, but the icing may be a bit thinner.
Monta Morris
I’ve made the cake layers last night (they smell and look heavenly) and will make frosting today. Would it make any sense to brown the butter first to amp up the caramel flavor? Or is that achieved in the fist cooking with sugar, milk and cream? (Knowing how thoroughly you test all your recipes, I suspect you might have tried.)
I’m making this for my son-in-law, whose favorite is caramel. You are my go-to for so many recipes. I love how thoroughly you test, how clearly you write instructions, and how delicious everything always turns out. Thank you!
Sam
Hi Monta! Sorry for the delayed response. I’m not quite sure how browning the butter would work here. I hope you loved the cake! 🙂
AliceAnn Reu
Hi there! I’m making mini cupcakes for a bridal shower. Think I can pipe this frosting like flower petals? Will it hold??
I’ll be trying that out this week but would appreciate any helpful tips!
Sam
Hi Alice! Unfortunately I’m not sure that this would be stiff enough to hold. If you do try it, please let me know how it turns out for you!
Kathey Obryan
Ohmygoodness! This cake is delicious! I was concerned that the cake domed. I don’t know why but I leveled it. My icing did great. It is a delicious, easy cake. Love it!
Terry
Made this for my first time today. The icing is delicious! The cake is really good too. Definitely gives you that old-fashioned vibe. Thank you for the recipe. Never heard of caramel cake before I found a recipe card for caramel icing in an antique cookbook. Found your recipe when I googled it.
Goddess
Is there a way to make the Cararmel icing thicker so it won’t run?
Sam
It shouldn’t run if you follow the steps closely. It may need to be whipped longer to finish cooling and help stiffen it up. 🙂
Lynn Wood
Great recipe! I made the batter into cupcakes. The Carmel frosting is delicious, and easy to boot!
Emily @ Sugar Spun Run
Wonderful! Enjoy, Lynn 🥰
Mark
Just realized I don’t have enough unsalted butter for the frosting but salted instead. Think it’ll matter much?
Emily @ Sugar Spun Run
Hi Mark! If you leave the salt out, you will still have 1/4 teaspoon extra from the salted butter (we explain this conversion in our salted vs. unsalted butter post). It shouldn’t be a big issue, especially since salt and caramel go so well together 😊
Lorrie
Hi,
I made this cake for my husband’s 65th birthday and it turned out beautifully! Absolutely delicious!
amylinds
can I make this cake a day ahead? would I put it in the fridge or leave it covered on the counter?
Sam
Yes you can, you could do either (just keep it covered), I would probably leave it covered on the counter as the fridge has the tendency to dry out cakes a bit. Enjoy!
Joanna
Killer cake! So good! But I always end up with lots of little holes in it. How do I get a more even crumb?
Emily @ Sugar Spun Run
We’re so happy you like it Joanna! It sounds like you may be mixing your batter just a little too much 🙁
Paula Augustyn
We love the caramel icing. I found your recipe and could not wait to try the icing. Since we didn’t need a cake now, I made cupcakes and iced one dozen and freeze one dozen without the icing. The leftover icing is in the refrigerator. I’m not sure how the icing will work after being refrigerated and that is ok. This was a sample test and it was an easy and wonderful recipe for the cake and icing. I will be make this again a few more times during the holidays. Thank you!
Sam
I’m so glad you enjoyed the icing, Paula! Thank you for commenting!