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By: Leigh Anne Wilkes
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The secret to a good caramel cake is all in the frosting. This light, tender and moist yellow cake is frosted with an amazing caramel buttercream frosting.
Why You’ll Love This Recipe
I love caramel cake and spent years on a quest for the perfect recipe. This caramel cake has the base of a nice, light, fluffy yellow cake, but the homemade caramel icing is the star of the show.It has the perfect caramel flavor.
This cake is light, fluffy, tender, moist and flavorful. And it makes the perfect base for this caramel cake.
The caramel frosting is rich and delicious. And unlike many caramel frostings, this one doesn’t need to be cooked for long periods of time. Just cook it in the microwave for a few minutes and then into the mixer it goes.
Ingredients
- Cake Flour. You can also use all purpose flour but cake flour makes the cake more tender.
- Sugar, granulated sugar, powdered sugar, and dark brown sugar
- Eggs
- Butter
- Baking Powder
- Salt
- Vanilla Extract
- Whole Milk
- Evaporated Milk
How To Make Caramel Cake
- Prepare three 8-inch pans by spraying them generously with baking spray and flour. Cut circles of parchment paper or wax paper to fit pans and place one in the bottom of each pan.
- Combine cake flour, baking powder, and salt together; set aside.
- Beat butter and sugar in the bowl of a stand mixer with the paddle attachment at medium speed until light and fluffy.
- Add vanilla and then eggs one at a time, beating after each addition.
- Add flour mixture and milk alternately in 3 batches, beating until smooth after each addition.
- Divide cake batter between prepared pans.
- Bake at 350 degrees until golden, 25-30 minutes.
- Cool on a wire rack for 10 minutes; invert cakes onto a cooling rack; let cool completely.
Caramel Frosting Ingredients
- Dark Brown Sugar
- Vanilla Extract
- Butter, salted
- Evaporated Milk
- Powdered Sugar
How To Make Caramel Frosting
- Place 1/2 cup butter, brown sugar and evaporated milk into a microwave safe bowl. Microwave for 1 minute, stir. Return to microwave and cook on high for 2-3 more minutes or until the mixture is smooth and no longer gritty. Can also be done in a saucepan on the stovetop over medium heat. Heat until ingredients are combined and no longer gritty.
- Cool mixture for 15 minutes.
- Pour caramel sauce into bowl of stand mixer and add in powdered sugar and mix on low until incorporated.
- Turn to medium high and mix for another minute. It will look crumbly and dry.
- Add in 1/2 cup of softened butter and vanilla and mix on medium high for 3-4 minutes or until light and fluffy. Frosting should be a nice spreadable consistency. Add more milk if too stiff or more sugar if too thin.
- Place a layer of caramel frosting between each cake layer.
- Frost the outside and top of the cake with an offset spatula.
Frequently Asked Questions
How do I store caramel cake?
The cake can be stored covered in an air tight container at room temperature for 2-3 days. It will last for a week if kept refrigerated
My frosting is too thick to spread nicely.
If it is too thick, add a little more milk. If it is too thin, add some more powdered sugar.
Can I freeze caramel cake?
To freeze, wrap individual slices of cake in plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. To serve, thaw in the fridge and allow 30 minutes to come to room temperature before serving for best texture.
Check out more of my favorite cake recipes:
- Caramel Sauce
- Apple Pie Caramel Apples
- Microwave Caramel Corn Recipe
- Caramel Sheet Cake
- Fluffy Dinner Rolls
Be sure and follow me over onYou Tubefor weekly cooking demos.
4.69 from 19 votes
Caramel Cake Recipe
Recipe From: Leigh Anne Wilkes
Soft, moist white cake with a decadent caramel frosting.
serves: 12 servings
Prep:30 minutes minutes
Cook:25 minutes minutes
Total:55 minutes minutes
Rate Recipe
Ingredients
- 1 cup butter salted and softened
- 3¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2½ cups sugar
- 2 teaspoons vanilla extract
- 4 eggs room temperature
- 1¼ cups milk I used whole milk
Frosting
- 1 cup butter salted, divided
- 2 cups dark brown sugar
- 1/2 cup evaporated milk
- 1 1/2 tsp vanilla
- 6 cups powdered sugar
Instructions
Preheat oven to 350?F.
Spray three 8-inch pans generously with baking spray and flour. Cut circles of parchment paper or wax paper to fit pans and place one in the bottom of each pan.
Combine cake flour, baking powder, and salt together; set aside.
(If you are using the extra fine cake flour you won’t need to sift the flour, if not put the flour, baking powder and salt through a sifter.)
Beat butter and sugar in the bowl of an electric mixer until light and fluffy.
Add vanilla and then eggs one at a time, beating after each addition.
Add flour mixture and milk alternately in 3 batches, beating until smooth after each addition.
Divide batter between prepared pans.
Bake until golden, 25-30 minutes.
Let cool on a rack for 10 minutes; invert cakes onto a cooling rack; let cool completely.
Brush off crumbs from sides and top of cake.
Place one cake layer on a plate or cake stand.
Add icing and spread to cover. Repeat with remaining layers.
Frost entire cake with a generous layer of icing.
Frosting
Place 1/2 cup butter, brown sugar and evaporated milk into a microwave safe bowl. Microwave for 1 minute, stir. Return to microwave and cook on high for 2-3 more minutes or until the mixture is smooth and no longer gritty. Can also be done in a saucepan on the stovetop. Heat until ingredients are combined and no longer gritty.
Cool mixture for 15 minutes.
Place in mixer and add in powdered sugar and mix on low until incorporated.
Turn to medium high and mix for another minute.
Add in 1/2 cup of softened butter and vanilla and mix on medium high for 3-4 minutes or until light and fluffy.
Frosting should be a nice spreadable consistency. Add more milk if too stiff or more sugar if too thin.
Frost cake.
Tips & Notes:
Cake Recipe from Saveur
Recipe may need to be adapted for high altitude baking –see this post.
To freeze cake: Wrap individual slices of cake in plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. To serve, thaw in the fridge and allow 30 minutes to come to room temperature before serving for best texture.
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Nutrition Facts:
Calories: 982kcal (49%) Carbohydrates: 165g (55%) Protein: 7g (14%) Fat: 34g (52%) Saturated Fat: 20g (125%) Cholesterol: 141mg (47%) Sodium: 423mg (18%) Potassium: 278mg (8%) Sugar: 138g (153%) Vitamin A: 1090IU (22%) Vitamin C: 0.2mg Calcium: 153mg (15%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
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Laurie Johnson says
Omg! Made this cake and shared it with family! What a beautiful cake, it’s a have again, amazing, were some of the comments! The vanilla cake was so moist and is now my go to cake recipe!
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Kim says
Just wanted to point out that your instructions don’t mention adding vanilla to the frosting, although it is listed under ingredients. At which point should the vanilla be added? I’m looking forward to trying this recipe! Thanks for sharing!
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Leigh Anne says
Kim, Thanks for bringing that to my attention. I updated the recipe.
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Melanie says
Can I use a 13×9 pan instead of round cake pans?
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Leigh Anne says
Melanie, I haven’t used a 9 x 13 but it should work, it may end up thicker so the baking time may need to be longer. Bake until a toothpick comes out clean.
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Ashley says
Can this same recipe be used and made into cupcakes instead?
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Leigh Anne says
Ashley, Haven’t tried it but it should work
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