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.
lilian
Lovely! such lovely cake from a lovely recipe and a lovely Sam of course.
Thank you for sharing the recipe!
Sam
I am so happy to hear the recipe was such a hit, Lilian! Thank you so much for trying my recipes, it means a lot to me! 🙂
Anthony
Hi! Can I use evaporated milk instead of (1/3 cup) of whole milk? And if I can, are the measurements the same or will I have to use less or more?
Sam
Hi Anthony! I think it will work fine here. I haven’t tried it but the measurement should be the same as well. 🙂
Marlena Baxter-Dunn
Great frosting. I think mine ended up too thick. Idk I may have added a tad bit more sugar because of getting distracted! I had to mold the frosting on the cake. It’s rough looking but delicious. If It’s too thick can you add more heavy cream?
Sam
I’m glad you enjoyed you still enjoyed it, Marlena! Unfortunately on this frosting I’m not sure how you would thin it back out. I’m not sure how the cream would go. 🙁
Jessica
Hi! This happened to me, I put all of the icing back in the saucepan on low heat and added around a tablespoon of cream while constantly stirring, it turned out just perfect! Poured it straight from the pot onto the cake. Thanks so much for the great recipe!! 🤗
Emily @ Sugar Spun Run
Thanks for letting us know how it worked for you, Jessica! Enjoy the cake 😊
Sandy stilwell
I made this cake for my friend’s 50th first time great success o m g! The caramel icing was a hit love the reversing method
Sam
I’m so glad everyone enjoyed it so much, Sandy! 🙂
Tamara
I recently started using two of your recipes, this is one. I had someone request a white chocolate mocha cake and I used this recipe. Used the same amount of milk like your recipe calls for (1 1/4 cups) heated then added 140 grams of white chocolate chips or chunks to melt then added in 1 tbsp coffee powder and allowed to come to room temp. Then followed your recipe like normal after. Made some coffee butter cream and it was amazing….definitely going to keep as a cake recipe for this white chocolate mocha cake
Sam
I’m so glad you enjoyed it, Tamara! That cake sounds delicious! 🙂
Saba
Hi Sam, can I use buttermilk instead of whole milk?
Sam
That should work. Enjoy! 🙂
Lori
Can I add caramel to this cake batter?
Sam
Hi Lori! What exactly do you mean by caramel? Did you want to use candies, sauce, etc?
Lori
Actual caramel sauce
Sam
Unfortunately it will most likely ruin the consistency. 🙁
Lori
Ok, thanks
Elizabeth oconnor
Hi,
Can I make this cake a day in advance?
Sam
Sure thing! Enjoy! 🙂
AB
I made this cake today and it turned out great! It was my first caramel cake. I did not have 8 inch pans that were tall enough so I used 9 inch pans. I poured the caramel base into my mixer bowl and then beat it on high. I used a cold cloth on the bottom of the mixer bowl to help cool it but it still took about 12-15 minutes of beating before it was cool enough to work with. Spread like a dream, very easy to work with. Thank you!
Sam
I am so glad you enjoyed it so mcuh! 🙂
Loree Sy
Can I use the caramel sauce for my vanilla chiffon loaf cake?
Sam
I don’t see any reason that couldn’t work. 🙂
Ray
This recipe looks amazing, but I have never really frosted a cake before. Is this a good recipe for a beginner? Thanks!
Sam
Hi Ray! This frosting is a little trickier than my buttercream frosting. You could use the buttercream on the caramel cake. It’s definitely not impossible but it can be a little bit messy. I’d love to know how it goes if you try it. 🙂
Gwendolyn
Hi can I refrigerate the caramel icing to use the next day? Thanks!/
Sam
Hi Gwendolyn! It really needs to go on the cake while it’s still warm. It’s not going to work if you refrigerate it first. 🙁
Kerry Harbinson
Can this icing be piped, or is it too sticky?
Sam
Hi Kerry! It is a pretty thin frosting so I’m not sure how it would work. 🙁
Michelle
The frosting was very runny. I tried cooling longer but it didn’t firm up. I finally frosted the cake and of course it oozed off. I put it in the fridge quickly. It looks like a mess, but tastes great! I sprinkled chocolate coated toffee crumbs on the top to “hide” it.
Sam
Hi Michelle! I’m so sorry this happened. 🙁 I’m glad you were still able to enjoy it. The frosting may have needed to cook for a minute or two longer. I hope it goes better next time. 🙂
Molly
Hi! Is this the caramel frosting recipe you spoke of developing last year? Or is there another frosting recipe coming? Either way, I am excited to try this out!
Sam
Hi Molly! I hope to publish another caramel recipe in the future, but it will probably be similar to this one. 🙂
Lee Anne
Delicious and easy!! I love the reverse creaming method.