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.
Renee
This cake is superb! It’s light and fluffy. The caramel flavor of the icing is excellent. As u stated you have to work quickly with the icing if you do a crumb layer first bc the icing will start solidifying. Had to heat it once in the microwave for a few seconds to soften. Came out great though!
Alan Parks
I’m wondering can I mirror glaze this frosting ?
Sam
Hi Alan! I’m not sure because I haven’t tried it, but if you do try it I would love to know how it goes. 🙂
Anna
How could I make this a salted caramel cake please?
Sam
Hi Anna! You could up the salt a little bit or you could sprinkle a little bit of sea salt on the top of the cake. 🙂
Wanda Strowd
Made this cake a few days ago and it was delicious. I love the flavor of the icing because it was a cross between butterscotch and caramel since you called for both dark and light brown sugar. loved the reverse creaming method, I bake a lot but was not familiar with this method. I should have baked it less but everybody loved it. Happy to share our love for baking.
God Bless!
Emily @ Sugar Spun Run
We’re so happy you loved the cake, Wanda! Thanks so much for coming back to leave a review–we really appreciate it! 😊
Luke
I made this cake tonight…BEST cake I have ever made. The cake recipe is perfect!! I wanted to ask, how do you recommend storing the cake? In the fridge or out on the counter? Usually it’s posted but I don’t see it. Thanks so much.
Emily @ Sugar Spun Run
Hi Luke! We’re so happy you love the cake! You can leave it at room temperature in an airtight container. 🙂
MICHELLE N GRAHAM
Hello,
Can I use buttermilk instead and can I bake this in a 13×9 inch pan?
Sam
Hi Michelle! That should work just fine. I’m not sure on a bake time though. 🙂
Dionne Moss
I wont lie, I was a little apprehensive about this method (reverse creaming..) It deviates from what I’m used to when making this type of cake. Being that its Christmas I was nervous about experimenting, but “wow!” Chef’s kiss.. This cake is frickin delicious.. My teens noticed straight away, they said it tastes delicious and they could tell I had done something different. I havent even made the frosting yet, but I’ve done Caramel icing a million times so I know that’s gonna be good too. You did your thing with this, definitely my new go-to for yellow cake.
Grace Mercado
Hi there! I want to try to make this for my daughter’s birthday. What would be the measurements for a 6″ pan and baking time. Thanks! She loves caramel.
Sam
Hi Grace! This recipe will fill 3 6 inch pans, but I’m not sure on a bake time. Enjoy! 🙂
Sylvia
Can I make the icing and freeze it? If so, how long will it las in the freezer?
Sam
Hi Sylvia! You can freeze it on the cake, but you want to use it at a specific temperature so I’m not sure how freezing and thawing it will work.
Kiah Tiller
Do you think it would be okay to add pecans to the batter? Similar to the hummingbird cake?
Sam
Hi Kiah! That should work just fine. 🙂
Rhonda Ledbetter
Made this cake for a co-worker that caramel cake is his favorite. He gave it a 10! He’s been looking for this caramel taste for about 10 years.
Sam
Yay! I’m so happy to hear this, Rhonda! Thank you so much for trying my recipe and letting me know how it turned out, I really appreciate it! 🙂
Sarah
How many cupcakes do you think the icing would frost?
Sam
Hi Sarah! I think it would frost about 12 cupcakes. 🙂
Sarah
Thanks! Any tips on frosting a Bundt cake with this icing? I am doing a 1st Bee-Day party for my daughter and hoping the Bundt with caramel will look a little like a hive… (The cupcakes will be to serve to guests and the cake we will save for the family..)
Sam
I might do it when it’s a little more liquidy and just pour it over. Keep in mind a little more will run off though. 🙂
BakinFool
There doesn’t appear to be a video link on this page. But I found it on youtube: https://www.youtube.com/watch?v=8iUdMcS_Ruo
Sam
The video is at the top of the recipe card; if you have ad-blockers enabled it may not show for you. But yes, all of my videos are available on my YouTube channel. I hope you love the cake! 🙂
Andrea
Thank you!😄
Cynthia
Can i make this like a Pound Cake?
Sam
Hi Cynthia! It will work in a bundt pan, but I’m not sure how long it will take to bake. 🙂
Janet
Which flour works best Cake flour or all purpose?
Sam
Hi Janet! It depends on your preference, either will work great here. 🙂
Jill
Would it be okay making this cake 2 days prior to eating? How would you recommend storing it until the day we are enjoying (counter/fridge/freezer)?
Sam
Hi Jill! Making it 2 days in advance will work just fine. Store it in an air tight container at room temperature. 🙂
Jill
We has the cake today (2 days after baking and icing), it was a massive hit! So moist and the icing turned out perfect. I have been asked for the recipe so will share your page. Yummy!
Sam
Yay! I’m so glad it was such a hit. 🙂
Amber
Hi! This cake is delicious! Can I freeze it? Thanks!
Sam
You shouldn’t have any issues freezing it. 🙂
DeAndre Whitestone
This cake was so moist and fluffy. The icing was incredible as well. I’ll definitely be making this again.
Vicki M Lyons
Hi, can this be a 3 layer cake? I know the cooking time will decrease. Do you think that it will be enough icing for 3 layers?
Thank you,
Sam
Hi Vicki! It can be baked in 3 thinner layers. You may be a little short on icing though.
Donna
Can you use buttermilk instead of whole milk? I hear the buttermilk make cakes very moist. Do you agree?
Emily @ Sugar Spun Run
Hi Donna! That should work. And yes, we use it in most of our cakes for that reason–plus it adds a lovely flavor! Enjoy! 🙂