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Tender, moist cakes are layered with sweet caramel frosting in this delightfully indulgent Caramel Cake recipe. It’s an easy layer cake that makes the perfect fall dessert!
As we head from summer into fall, one of the things I get the most excited about is the transition into warm fall flavors, like caramel and pumpkin spice. Think caramel apple dump cake, pumpkin spice frappuccino, and, of course, this delightful caramel cake. There are so many things to love about this cake, from the moist layers to the gooey caramel frosting. I just know I’ll be making it again and again this fall!
Why Everyone Loves This Caramel Cake
- The frosting! The caramel frosting is really the star of the show here. It’s found between the layers and drizzled over the top and up the sides. It ensures every bite of this cake has the most amazing caramel flavor.
- Delightfully moist layers. The cake layers themselves are tender and moist, thanks to the buttermilk used in the recipe. They’re the perfectly complement to the gooey caramel layers!
- An easy layer cake. If you’ve never made layer cakes before, this one is incredibly forgiving and a great place to start.
Recipe Ingredients
Here’s an overview of the ingredients used in both the cake and the frosting. Scroll down to the recipe card below for the exact measurements.
Ingredients for Cake:
- All-purpose flour
- Leavening agents – Baking powder and baking soda help the cake rise in the oven.
- Salt – Helps to balance the sweet flavors in the cake.
- Butter – Be sure to use unsalted butter since we’re adding salt separately. The butter should be at room temperature but not melted.
- Sugar – Regular granulated sugar and light brown sugar are used in the recipe.
- Vanilla
- Eggs – Bring the eggs to room temperature so they combine into the batter easily.
- Buttermilk – The buttermilk should also be at room temperature.
Ingredients for Caramel Frosting:
- Brown sugar – Use both dark brown and light brown sugar helps create a rich, molasses flavor.
- Butter – Unsalted butter is best for the frosting as well.
- Salt – Enhances the overall flavor of the frosting.
- Evaporated milk – Do not use condensed milk. They are not the same!
- Heavy cream – Adds the smooth, creamy texture.
- Powdered sugar – Sweetens and stabilizes the frosting.
- Vanilla
How To Make Caramel Cake
This caramel layer cake is surprisingly easy to make – even if you’ve never made a layer cake or homemade caramel sauce before! The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Spray the cake pans with nonstick spray then dust the bottom and sides with flour.
- Make the batter. Whisk the dry ingredients in a bowl. In another bowl, beat the butter until smooth and creamy then add the sugars and beat for an additional 2-3 minutes. Mix in the vanilla, followed by the eggs, one at a time. Add half of the flour mixture, mix to combine, then add 1/2 of the buttermilk. Repeat the process.
- Bake. Divide the batter between the two pans. Tap them on the counter to smooth out the tops. Bake for 30-35 minutes. Allow to cool completely.
- Prep the bottom cake. Run a knife around the edge of the pan to easily remove it from the pan. Place on a cake stand and use a serrated knife to remove the dome.
- Make the frosting. Heat the brown sugars, butter, and salt over medium. Whisk in the heavy cream and evaporated milk. Bring to a simmer then cook for 4 minutes, whisking occasionally. Transfer to a heat-proof bowl. Beat in the powdered sugar on low speed. Stir in the vanilla.
- Assemble. Pour a cup of the warm frosting over the first cake, using a spatula to spread it evenly. Place the second cake on top. Add the remaining frosting a small amount at a time. It should run off the top and down the edges. Scoop the caramel icing off the cake stand with a spatula and spread up the sides.
- Enjoy. Let the cake cool completely then slice and enjoy!
Tips & Tricks
Here are a few tips to keep in mind while making this salted caramel cake recipe.
- Use room temperature ingredients. The butter, eggs, and buttermilk should all be at room temperature before beginning the recipe. This ensures a smooth, lump-free batter.
- Adjust the baking time. All ovens are a little different, so you may want to start your baking time at 25 minutes and then increase by 5 minutes increments until the cakes are fully baked.
- Beat the frosting on low. When beating the powdered sugar into the caramel sauce, be sure to do so on low speed. The caramel will be extremely hot and mixing on high can cause it to splash outside the bowl.
- Frost while warm. You will want to make the frosting and add it to the cake while it’s still warm. It will be runny at first but will slow and set as it cools.
Proper Storage
- Room temperature. Leftover caramel cake can be stored in an airtight container, like a cake carrier, on the counter. It’s best enjoyed within 2-3 days.
- Fridge. For slightly longer storage, keep the cake in the fridge. It’s best enjoyed within 3-4 days. Let the slices come to room temperature before enjoying.
Caramel Cake
Tender, moist cakes are layered with sweet caramel frosting in this delightfully indulgent Caramel Cake recipe. It's an easy layer cake that makes the perfect fall dessert!
Servings: 12 slices
Ingredients
Ingredients for Cake:
- 3 cups white all-purpose flour plus ¼ cup for dusting the pans.
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter 2 sticks, room temperature
- 1 cup granulated sugar
- 2/3 cup light brown sugar packed
- 1 Tablespoon vanilla
- 4 eggs room temperature
- 1 ¼ cup buttermilk room temperature
Ingredients for Caramel Frosting:
- 1 cup dark brown sugar packed
- 1 cup light brown sugar packed
- 1 cup unsalted butter 2 sticks, room temperature
- ½ teaspoon salt
- 1/3 cup evaporated milk
- 1/3 cup heavy cream
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees. Prepare two 9-inch round cake pans with nonstick spray. Add ¼ cup of flour to each pan and dust the bottom and sides of both pans. Discard the remaining flour and set aside.
- Add the flour, baking powder, baking soda and salt to a medium bowl and whisk to combine.
- Add the softened butter to a mixing bowl and beat until smooth and creamy.
- Add the white and brown sugar to the butter and beat for 2-3 minutes until creamy, light and fluffy.
- Add the vanilla and mix to fully combine.
- Add the eggs, one at a time, until fully combined.
- Add ½ the flour mixture to the butter mixture and mix to combine.
- Add ½ the buttermilk to the butter mixture and mix to combine.
- Add the remaining flour and mix, then the remaining buttermilk and mix to fully combine.
- Divide the batter evenly between the two prepared cake pans and lightly tap the pans on the counter to allow them to smooth out. Use an offset spatula to help with this if needed.
- Bake the cakes for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes and allow them to fully cool before frosting.
- Once the cakes are cool, run a knife around the inside edge of the pan and allow the cakes to fall gently into your hands.
- Set one cake on a cake stand or plate. Use a serrated knife to remove the dome of the cake and flatten out the surface. Set aside.
- Prepare the frosting by adding the light and dark brown sugar, butter and salt to a medium saucepan. Heat over medium while stirring as the butter and sugars melt together.
- Whisk in the heavy cream and evaporated milk.
- Continue to heat and bring the sauce to a simmer. Once simmering, whisk occasionally while cooking for four minutes.
- Remove from heat and add the sauce to a heat-proof mixing bowl.
- Beat on medium/low while slowly adding the powdered sugar. Be careful not to splatter the hot caramel sauce.
- Add the vanilla and stir to combine.
- Pour one cup of warm frosting onto the center of the cake that is on the cake stand. Use an offset spatula to spread the frosting evenly.
- Place the second cake on the top and add the remaining frosting to the top of the cake a little at a time allowing it to slowly run off the top and down the edges. As it cools it will start to thicken and congeal.
- Use your spatula or a bench scraper to scoop the frosting off the cake stand and up the sides of the cake. Continue to gently spread evenly over the top and sides of the cake.
- Allow it to cool and set before serving.
Last Step:
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Store in an airtight container for up to 2-3 days.
Nutrition
Calories: 786kcal | Carbohydrates: 111g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 315mg | Potassium: 259mg | Fiber: 1g | Sugar: 86g | Vitamin A: 1180IU | Vitamin C: 0.2mg | Calcium: 143mg | Iron: 2mg
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