Once you try this Caramel Cake, you’ll never want to use another recipe ever again! The cake is moist, tender, and fluffy, while the frosting is rich and decadent. With how easy it is to make, you won’t be able to stop baking this delightful cake!
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This cake is not your ordinary cake. The cake itself is moist, tender, and perfectly balanced, while the caramel frosting adds a rich sweetness that’s just right. This cake could not be easier to make!
Inspired by classic family recipes, this yellow cake with caramel frosting really takes dessert to the next level. One of my favorite parts of this recipe is the combination of brown sugar and butter in the frosting, creating a deep, caramel flavor that complements the cake perfectly.
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Why You’ll Love This Recipe
- The cake and frosting complement each other perfectly.
- It’s easy to bake.
- This cake is great for celebrations or casual gatherings.
Recipe Ingredients
For The Cake:
- Granulated Sugar: Adds sweetness to the cake.
- Unsalted Butter: Softened butter provides moisture and richness, making mixing easy.
- Eggs: Bind and structure the cake, adding moisture and tenderness.
- Vanilla Extract: Enhances the cake’s flavor and aroma.
- Flour: Acts as the cake’s foundation, holding everything together.
- Baking Powder: Helps the cake rise, giving it a light and fluffy texture.
- Milk: Adds moisture and helps achieve the perfect batter consistency for a moist cake.
For The Caramel Frosting:
- Butter: Provides a creamy and buttery base for the frosting, adding a rich and luxurious texture.
- Dark Brown Sugar: Imparts a caramelized flavor and deep amber color, enhancing the sweetness and complexity of the frosting.
- Milk: Thins the frosting, making it spreadable, and helps achieve the desired consistency.
- Powdered Sugar: Creates a sweet, fluffy, and stable texture, giving the frosting its thick and velvety consistency.
See the recipe card for full information on ingredients and quantities.
How To Make Caramel Cake
Step #1. Preheat oven to 350°F. Grease and flour your cake pan. Sift flour, baking powder, and salt together. In another bowl, cream butter and sugar, then add eggs one at a time and vanilla.
Step #2. Gradually mix dry ingredients and milk into the butter mixture, alternating between them.
Step #3. Pour batter into the pan, bake until a toothpick comes out clean. Let cool for 10 minutes in the pan, then transfer to a cooling rack.
Step #4. For the frosting: Melt 1 cup of unsalted butter in a saucepan over medium heat.Stir in 2 cups of packed dark brown sugar until well mixed.
Step #5. Bring to a boil, stirring for about 1 minute, then remove from heat. Add ½ cup of milk and whisk until smooth.
Step #6. Gradually mix in 6 cups of powdered sugar with an electric mixer until spreadable. Quickly to frost your cake, as this particular caramel frosting sets up and thickens rather rapidly.
Recipe FAQs
Yes, greasing and flouring your cake pans helps ensure that the cake releases easily after baking. This prevents the cake from sticking to the pans and helps maintain its shape.
As long as you keep your cake covered with plastic wrap or move it to an airtight container, you can store it on the counter for up to 3 days. After that, it will start to dry out a little bit.
Check for doneness a few minutes before the recommended baking time. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Expert Tips
- Always use unsalted butter in frosting recipes unless otherwise specified. This allows for better control over the salt content.
- This frosting sets up rapidly, so it’s essential to be prepared with your cooled cake and tools ready for immediate frosting.
- If the frosting becomes too thick or hard to spread, you can add a few tablespoons of milk and beat it in to achieve the desired consistency.
More Dessert Recipes To Consider
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Caramel Cake
Ingredients
For The Cake
- 1 ¾ cups granulated sugar
- ⅔ cup unsalted butter at room temperature
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cup milk
For The Frosting
- 1 cup unsalted butter
- 2 cups packed dark brown sugar
- ½ cup milk
- 6 cups powdered sugar
Instructions
For The Cake
- Preheat your oven to 350°F (175°C) and grease and flour your chosen pan(s).
- Sift together flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream room temperature butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Alternately add sifted dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients, mixing well but not overmixing.
- Pour the batter into the pan(s) and spread evenly.
- Bake until a toothpick comes out clean (40-45 minutes for a 13×9-inch pan, 30-35 minutes for 8-inch round pans).
- Let the cake(s) cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
For the Caramel Frosting
- In a medium-sized saucepan set over medium heat, melt the unsalted butter. Ensure it melts evenly and doesn’t burn.
- Once the butter is fully melted, stir in the packed dark brown sugar. Combine well until the sugar is well-incorporated into the melted butter.
- Increase the heat slightly and bring the butter and sugar mixture to a boil. Allow it to boil for approximately 1 minute, ensuring you stir frequently to prevent burning.
- After boiling for 1 minute, remove the saucepan from the heat. Add in the milk and whisk or beat the mixture until it's smooth and well-combined.
- Gradually add the powdered sugar to the saucepan, a cup at a time, beating continuously with an electric mixer. This helps to ensure a smooth consistency without lumps. Continue adding and beating until all the sugar is incorporated, and the frosting reaches a spreadable consistency.
- Work quickly to frost your cake, as this particular caramel frosting sets up and thickens rather rapidly. Ensure the cake is fully cooled before you begin frosting to prevent the frosting from melting or sliding off. I don't love using this frosting for layered cakes. I prefer it on cakes in a 9×13 inch pan.
Notes
- Room temperature ingredients, especially the butter and eggs, ensure a smoother batter and a more even bake.
- Be cautious not to overmix the batter, as this can result in a denser cake.
- This yellow cake serves as a fantastic base for a variety of frostings and fillings, including the caramel frosting mentioned earlier.
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