If you crave a dessert that’s both timeless and indulgently sweet, this Caramel Cake Recipe will become your new go-to favorite. Layers of tender, buttery cake come alive with a rich, luscious caramel frosting that perfectly balances deep brown sugar flavors with creamy sweetness. It’s a comforting classic that feels homemade yet elegant, making it the ideal centerpiece for any celebration or a special weekend treat. Once you try this Caramel Cake Recipe, you’ll understand why it holds a special place in so many hearts and kitchens.
Ingredients You’ll Need
Every ingredient in this Caramel Cake Recipe plays a crucial role in building its irresistible flavor and texture. From fluffy cake layers to that irresistibly smooth caramel frosting, these simple staples come together to create magic in your kitchen.
- 3 cups white all-purpose flour (plus ¼ cup for dusting): This creates the perfect base, providing structure and lightness to the cake layers.
- 2 teaspoons baking powder: Helps the cake rise beautifully and keeps it fluffy.
- ½ teaspoon baking soda: Works with the buttermilk to tenderize the crumb.
- ½ teaspoon salt: Balances sweetness and enhances the overall flavor.
- 1 cup unsalted butter (2 sticks, room temperature): Adds richness and moisture to the cake batter.
- 1 cup granulated sugar: Sweetens and lightens the texture.
- 2/3 cup light brown sugar (packed): Brings subtle caramel notes right into the cake layers.
- 1 tablespoon vanilla: Infuses a warm, inviting aroma throughout.
- 4 eggs (room temperature): Provide structure and help to bind the batter.
- 1 ¼ cup buttermilk (room temperature): Keeps the cake moist with a slight tang that balances the sweetness.
- 1 cup dark brown sugar (packed): Key for that deep, luscious caramel frosting.
- 1 cup light brown sugar (packed): Works alongside the dark sugar for a perfect caramel balance.
- 1 cup unsalted butter (2 sticks, room temperature): For the frosting, adding creamy, rich texture.
- ½ teaspoon salt: Enhances the caramel’s depth.
- 1/3 cup evaporated milk: Gives the frosting a silky consistency and rich taste.
- 1/3 cup heavy cream: Adds creaminess and smoothness to the caramel frosting.
- 2 cups powdered sugar (sifted): Sweetens and thickens the frosting perfectly.
- 1 teaspoon vanilla: Rounds out the caramel flavor with a lovely fragrance.
How to Make Caramel Cake Recipe
Step 1: Prepare Your Cake Pans
Start by preheating your oven to 350 degrees Fahrenheit. Greasing and dusting your cake pans with flour is a small step that makes a huge difference, ensuring your beautiful caramel cake layers pop right out when baked and cooled.
Step 2: Mix the Dry Ingredients
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisking these ensures even distribution so your cake rises uniformly with a tender crumb.
Step 3: Cream Butter
Beat the room temperature softened butter until it’s smooth and creamy. This is the base that gives your cake a buttery richness and light texture.
Step 4: Add Sugars
Add both the granulated and light brown sugars to the butter and beat for a few minutes until the mixture is pale, fluffy, and heavenly smooth. This builds the foundation for a moist, tender cake packed with caramel undertones.
Step 5: Incorporate Vanilla
Mix in the vanilla extract, adding depth and warmth to the batter’s flavor profile.
Step 6: Add Eggs
One by one, add each egg, fully combining after each addition. This ensures a smooth batter and a cake that rises evenly with a beautiful crumb.
Step 7: Alternate Dry Ingredients and Buttermilk
Add half the flour mixture to the butter batter and mix until just combined, then pour in half the buttermilk. Repeat with the remaining flour and buttermilk, mixing gently to keep the batter light and airy.
Step 8: Divide Batter and Bake
Pour the batter evenly into your prepared pans. Lightly tap them on the counter to smooth the surface and pop any air bubbles for an even bake. Place in your oven and bake for 30 to 35 minutes, or until a toothpick comes out clean.
Step 9: Cool the Cakes
Once baked, allow your cakes to cool completely in their pans before removing. This step is essential to avoid any breakage when you frost the layers.
Step 10: Prepare the Caramel Frosting
While the cake cools, melt the butter, brown sugars, and salt in a saucepan until bubbling, then add evaporated milk and cream to create a rich caramel base. Slowly mix in powdered sugar and vanilla until you get a smooth, luscious frosting ready to transform your layers into a dessert masterpiece.
Step 11: Assemble Your Caramel Cake Recipe
Using a serrated knife, carefully level the cake tops for even layering. Spread a generous amount of caramel frosting between the layers and around the entire cake. Don’t be shy—this frosting is what makes the cake utterly irresistible!
How to Serve Caramel Cake Recipe
Garnishes
Consider sprinkling toasted pecans or flaky sea salt on top of your caramel frosting to add texture and a beautiful contrast. A few edible gold flakes or caramel drizzle make a stunning presentation if you’re feeling fancy.
Side Dishes
Serve slices with whipped cream or a scoop of vanilla ice cream to elevate every bite. Fresh berries also add a bright note that balances the richness of the caramel beautifully.
Creative Ways to Present
For a stunning dessert experience, cut the cake into petite squares and serve as part of a dessert platter. You can even layer it with caramelized apples or add a sprinkle of cinnamon for a seasonal twist on this classic Caramel Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly covered at room temperature for up to two days or refrigerated for up to five days. The frosting stays smooth and creamy, ensuring every slice tastes fresh.
Freezing
This cake freezes beautifully. Wrap the assembled cake tightly in plastic wrap and then foil, freezing for up to three months. Thaw overnight in the fridge before serving to maintain the perfect texture and flavor.
Reheating
If refrigerated, bring the cake to room temperature before serving for the best flavor. You can also warm individual slices slightly in the microwave for about 10 seconds to enjoy a soft, freshly baked feel.
FAQs
Can I use regular milk instead of buttermilk in this Caramel Cake Recipe?
While regular milk can be used, buttermilk provides the subtle tang and acidity that reacts with baking soda to produce a tender crumb. For best results, try making a buttermilk substitute by adding a tablespoon of vinegar or lemon juice to milk and letting it sit for 5 minutes.
How do I prevent my caramel frosting from becoming grainy?
Slowly melting the sugars and incorporating the liquids carefully helps create a smooth frosting. Stir consistently and avoid overheating, which can cause crystallization or graininess.
Can I make this Caramel Cake Recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just keep in mind the texture might vary slightly but the rich caramel flavors will shine through beautifully.
What’s the best way to level the cake layers?
Use a serrated knife or a cake leveler to carefully slice off the dome on each cake layer. Doing so ensures your cake stacks evenly and looks polished when frosted.
Can I double this recipe for a larger cake?
Absolutely! Just double the ingredients and bake in larger or more pans as needed. Keep an eye on baking time as it might vary slightly depending on your pan size.
Final Thoughts
Every slice of this Caramel Cake Recipe feels like a warm hug from the inside out. The perfect marriage of tender cake and melt-in-your-mouth caramel frosting makes it one of those desserts you’ll find yourself wanting to share and savor over and over. I can’t wait for you to try it and see just how much joy this simple yet decadent recipe brings to your table. Happy baking!
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Caramel Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Caramel Cake features moist, tender layers of buttery cake paired with a rich and creamy caramel frosting. The combination of light and dark brown sugars in both the cake and frosting creates a deep, luscious caramel flavor that is irresistible. Perfect for birthdays, celebrations, or any special occasion, this cake is sure to impress with its balanced sweetness and delicate texture.
Ingredients
For the Cake:
- 3 cups white all-purpose flour (plus ¼ cup for dusting the pans)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks, room temperature)
- 1 cup granulated sugar
- 2/3 cup light brown sugar (packed)
- 1 tablespoon vanilla extract
- 4 eggs (room temperature)
- 1 ¼ cup buttermilk (room temperature)
For the Caramel Frosting:
- 1 cup dark brown sugar (packed)
- 1 cup light brown sugar (packed)
- 1 cup unsalted butter (2 sticks, room temperature)
- ½ teaspoon salt
- 1/3 cup evaporated milk
- 1/3 cup heavy cream
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with nonstick spray, then dust the bottoms and sides evenly with ¼ cup flour. Discard excess flour and set pans aside.
- Mix dry ingredients: In a medium bowl, whisk together 3 cups flour, baking powder, baking soda, and salt until well combined.
- Cream butter: In a large mixing bowl, beat the softened butter until smooth and creamy using an electric mixer.
- Add sugars: Gradually add the granulated sugar and 2/3 cup light brown sugar to the butter. Beat for 2-3 minutes until the mixture is light, fluffy, and fully combined.
- Add vanilla: Mix in 1 tablespoon vanilla extract until incorporated.
- Add eggs: Add the eggs one at a time, beating well after each addition to ensure full incorporation.
- Combine dry and wet ingredients: Add half of the flour mixture to the butter mixture and blend until combined. Then add half of the buttermilk and mix. Repeat with the remaining flour and buttermilk, mixing until the batter is smooth.
- Divide batter and bake: Evenly divide the batter between the prepared cake pans. Lightly tap the pans on the counter and smooth the tops with an offset spatula if needed.
- Bake: Place pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Remove cakes from oven and let them cool completely in the pans on a wire rack.
- Remove cakes from pans: Once cool, run a knife around the edges and gently lift the cakes out of the pans.
- Level cakes: Place one cake layer on a cake stand or serving plate. Use a serrated knife to remove the domed top to create a flat surface. Set aside.
- Prepare caramel frosting: In a saucepan over medium heat, combine 1 cup unsalted butter, 1 cup dark brown sugar, 1 cup light brown sugar, ½ teaspoon salt, 1/3 cup evaporated milk, and 1/3 cup heavy cream. Stir constantly and bring to a gentle boil, then reduce heat and simmer for about 5 minutes until thickened.
- Cool and add powdered sugar: Remove the caramel mixture from heat and let cool to room temperature. Once cooled, whisk in 2 cups sifted powdered sugar and 1 teaspoon vanilla extract until smooth and spreadable.
- Frost cake: Place the leveled first layer on a serving plate. Spread a generous amount of caramel frosting over the top. Add the second cake layer and frost the top and sides evenly with the remaining frosting.
- Chill and serve: Refrigerate the assembled cake for at least 1 hour to set the frosting before slicing and serving.
Notes
- Ensure ingredients like butter, eggs, and buttermilk are at room temperature for best mixing results.
- Use an offset spatula to smooth batter in pans and to frost the cake for a professional finish.
- Allow the caramel frosting to cool completely before adding powdered sugar to avoid a runny texture.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
