Decadent Homemade Caramel Cake – Rich, Moist & Irresistibly Buttery!
This Caramel Cake is a dreamy celebration of deep, buttery caramel flavor in every bite. Featuring tender vanilla cake layers soaked in homemade caramel sauce and draped in silky caramel frosting, this dessert is a showstopper for birthdays, holidays, or any sweet occasion. With pro tips for perfect caramel and a foolproof method, you’ll create a bakery-worthy treat at home!
Prep Time:
40 minutes
Cook Time:
55 minutes
Calories:
Approximately 780 kcal per serving
ingredients
For the Caramel Sauce (Makes ~1.5 cups)
1¾ cups (350g) granulated sugar
10 tablespoons (150g) unsalted butter, room temperature
1 cup (240ml) heavy cream, room temperature
¼ teaspoon fine sea salt (optional, for salted caramel)
For the Cake Layers
2⅔ cups (320g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (120ml) vegetable oil
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
⅔ cup (140g) light brown sugar, packed
1 tablespoon vanilla extract
4 large eggs, room temperature
1¼ cups (300ml) buttermilk, room temperature
For the Caramel Frosting
1 cup (200g) dark brown sugar, packed
1 cup (200g) light brown sugar, packed
1 cup (230g) unsalted butter, cubed
½ teaspoon salt
⅓ cup (80ml) evaporated milk
⅓ cup (80ml) heavy cream
2 cups (240g) powdered sugar, sifted
1 teaspoon vanilla extract
Directions
Step 1: Make the Caramel Sauce
Melt the sugar: In a heavy-bottomed pot, heat sugar over medium heat without stirring. Brush sides with water to prevent crystallization.
Cook to amber: Once sugar liquefies, swirl gently until deep amber (5–10 minutes).
Add butter and cream: Off heat, whisk in butter (mixture will bubble), then slowly pour in cream. Return to heat, simmer 2 minutes. Cool to room temperature.
Step 2: Bake the Cake Layers
Prep: Preheat oven to 350°F (175°C). Grease two 9-inch pans and line with parchment.
Dry ingredients: Whisk flour, baking powder, baking soda, and salt.
Cream fats and sugars: Beat oil, butter, and sugars for 3 minutes. Add vanilla and eggs (one at a time).
Alternate additions: Mix in dry ingredients and buttermilk in three batches.
Bake: Divide batter evenly. Bake 22–27 minutes until a toothpick comes clean. Cool completely.
Step 3: Prepare the Frosting
Cook sugars and butter: Melt brown sugars, butter, and salt in a saucepan. Simmer 4 minutes.
Add dairy: Whisk in evaporated milk and cream. Transfer to a bowl, cool slightly.
Whip: Beat in powdered sugar and vanilla until thick and spreadable.
Step 4: Assemble the Cake
Layer: Place one cake on a stand. Spread ¾ cup frosting, top with second layer.
Frost: Cover cake with remaining frosting. Work quickly—it sets fast!
Drip (optional): Warm reserved caramel slightly, drizzle over the top.
Frequently Asked Questions
1. Can I use store-bought caramel sauce?
Yes, but homemade caramel delivers richer flavor. If using store-bought, opt for a thick, high-quality brand .
2. Why did my caramel crystallize?
Stirring during sugar melting or using unwashed sugar crystals on the pot’s sides causes this. Brush with water to prevent it .
3. How do I fix grainy frosting?
Sift powdered sugar thoroughly. If graininess persists, gently reheat the frosting and rewhip .
4. Can I make this cake ahead?
Yes! Bake layers up to 2 days in advance. Frost the day of serving for best texture .
5. What’s the secret to flat cake layers?
Use even batter distribution and bake at the right temperature. Trim domes if needed .
Tools You'll Need
Heavy-bottomed saucepan (for caramel)
9-inch round cake pans (2)
Parchment paper
Stand mixer or hand mixer
Offset spatula (for frosting)
Candy thermometer (optional)
Tips
✔ Room-temperature ingredients ensure smooth batter and frosting.
✔ Don’t rush caramel—amber color develops slowly but burns quickly.
✔ Chill cakes before frosting to reduce crumbs.
✔ Thin frosting? Cool longer. Too thick? Add a splash of cream.
✔ Garnish with sea salt or caramel-dipped apples for elegance.
Allergy Information
Contains: Dairy (butter, cream, milk), eggs, gluten (flour).
Dairy-free option: Substitute plant-based butter and coconut cream.
Gluten-free: Use a 1:1 GF flour blend.
Conclusion
This Caramel Cake is a love letter to dessert lovers—luxuriously moist, brimming with caramel depth, and stunningly simple to decorate. Whether you’re a baking novice or a seasoned pro, the step-by-step guidance ensures success.
Share your masterpiece with us! Tag your creations online or surprise someone special with this unforgettable treat. Happy baking—every slice is worth the effort!
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