Caramel Cake

A moist, tender Southern-style caramel cake topped with rich, buttery caramel frosting. This nostalgic homemade dessert is simple enough for beginners and perfect for special occasions.

4.50 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: Caramel Cake, Caramel cake ingredients, Caramel cake recipe easy, Caramel cake recipe with condensed milk, Moist caramel cake recipe, Old school caramel cake recipe

Prep Time: 30

Cook Time: 30

Frosting + Assembly Time: 45

Total Time: 1 45

Servings: slices

Calories: 521kcal

Cost: $11

Equipment

9-inch round cake pans (Greased and lined with parchment)
Electric mixer (Hand or stand mixer)
Whisk (For combining dry ingredients)
Mixing bowls (Medium and large sizes)
Rubber spatula (For folding and scraping)
Wire rack (For cooling cake layers)
Saucepan (Medium size, for frosting)
Serrated knife (For leveling cake layers)
Measuring cups & spoons (For accuracy)

Ingredients

For the Cake:

3 cups All-purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
1 cup Unsalted butter - Softened (2 sticks)
2 cups Granulated sugar
¼ cup Brown sugar - Light or dark, for depth
4 Large eggs - Room temperature
2 teaspoon Vanilla extract
1 cup Whole milk - Room temperature

For the Caramel Frosting:

1 cup Unsalted butter
2 cups Brown sugar - Packed
½ cup Heavy cream - Coconut cream for dairy-free option
¼ teaspoon Salt - 1 teaspoon for salted version
4 cups Powdered sugar - Sifted
2 teaspoon Vanilla extract

Instructions

Gather all ingredients and allow refrigerated items to come to room temperature. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, beat softened butter until creamy (about 1 minute). Add granulated and brown sugars, then beat on high for 3–4 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Add dry mixture and milk alternately to butter mixture, starting and ending with dry. Mix until just combined—don’t overmix.
Divide batter between pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to wire racks to cool completely.
Melt butter in a saucepan over medium heat. Add brown sugar and heavy cream, stirring constantly. Simmer for 5 minutes until slightly thickened.
Let the caramel mixture cool for 10 minutes. Transfer to a mixing bowl. Add vanilla and beat in powdered sugar gradually until smooth and spreadable.
Level cake layers if needed. Place one layer on a cake stand. Spread 1 cup frosting on top, add second layer, and frost top and sides. Work quickly—frosting sets fast.
(Optional) For added flair, make a quick caramel drizzle and pour over the cake. Combine ½ cup sugar and 2 tablespoon water, cook until amber, add ¼ cup cream, stir until smooth.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition