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baking dish and servings of yellow cake
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Caramel Cake

Enjoy the ultimate treat with this caramel cake, featuring a moist yellow cake and rich, creamy caramel frosting. Perfect for any occasion.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 16
Calories: 637kcal
Author: Melissa Griffiths

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.

Nutrition

Calories: 637kcal | Carbohydrates: 112g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 241mg | Potassium: 115mg | Fiber: 1g | Sugar: 94g | Vitamin A: 664IU | Calcium: 105mg | Iron: 1mg