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Caramel Cake is the old-fashioned Southern showstopper I save for special occasions, with tender golden layers wrapped in a rich, fudgy caramel frosting that tastes just like my grandmother used to make. If you love a from-scratch layer cake like our chocolate poke cake, this caramel cake is the next one to add to your baking list.
The cake is buttery and moist, and that cooked caramel icing sets into the most irresistible, melt-in-your-mouth finish.
Caramel Cake Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 28 minutes
- ⏳ Total Time: 58 minutes
- 🍽️ Serving: 12 slices
- ⚡ Calories: 792kcal
- 🌶️ Flavor Profile: Buttery, rich, deep caramel
- ✋ Difficulty: Intermediate, a special-occasion bake like our chocolate poke cake
Quick Answer
Cream butter and oil with granulated and brown sugar, beat in eggs and vanilla, then alternate the dry ingredients with buttermilk. Divide between two pans and bake at 350 degrees Fahrenheit for 22 to 28 minutes. For the caramel frosting, melt brown sugars and butter, whisk in evaporated milk and cream, simmer, then beat in powdered sugar and frost the cooled cake quickly before it sets.
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Why This Recipe Works
Click to see the technique science
- Two sugars build deep caramel flavor. Granulated plus brown sugar in the cake, and a mix of light and dark brown sugar in the frosting, give that rich caramel depth.
- Butter and oil together. Butter brings flavor while oil keeps the cake layers moist and tender for days.
- Buttermilk makes it tender. The acidity of buttermilk gives the cake a soft, fine crumb and a subtle tang that balances the sweet frosting.
- Cooked caramel frosting sets beautifully. Simmering the brown sugar, butter, and cream creates a true caramel icing that firms into a fudgy, melt-in-your-mouth layer.
- Work fast while frosting. Caramel frosting sets as it cools, so frosting quickly gives you that signature smooth, glossy finish.
Why You’ll Love This Recipe
- It is a true old-fashioned Southern caramel cake with a real cooked caramel icing, not a shortcut frosting.
- The layers are buttery and moist, and the frosting sets into the most irresistible fudgy finish.
- It is a special-occasion stunner, just as impressive as our chocolate poke cake.
Key Ingredients
This caramel cake uses two sets of ingredients: one for the tender cake and one for that signature caramel frosting. Here is what matters most.
- Granulated and brown sugar: The cake uses both for moisture and a warm caramel note.
- Butter and oil: Together they make the layers rich in flavor but still moist and tender.
- Buttermilk: Adds tang and keeps the crumb soft and fine.
- Light and dark brown sugar: The frosting uses both for a deep, complex caramel flavor.
- Evaporated milk and heavy cream: They give the cooked caramel frosting its smooth, fudgy texture.
See recipe card for exact quantities.
Variations and Substitutions
This caramel cake is a classic, but you can make it your own with these ideas.
- Add a pinch of flaky salt on top for a salted caramel finish.
- Toast some pecans and press them onto the sides for a praline-style cake.
- Make it a sheet cake: Bake the batter in a 9×13 pan and pour the warm frosting over the top.
- Add a splash of bourbon to the frosting for a grown-up twist.
- Try another layer cake: Our chocolate poke cake is another crowd-pleasing option.
How to Make Caramel Cake
- Whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.
- Cream the butter and oil with the granulated and brown sugar on medium speed for about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla.
- Add the dry ingredients and buttermilk in alternating batches, scraping down the bowl until just combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake at 350 degrees Fahrenheit for 22 to 28 minutes and cool completely. Make the cooked caramel frosting, then frost and assemble the cake quickly before it sets.
Recipe Tips & Tricks
- Use room temperature ingredients so the batter comes together smoothly and bakes evenly.
- Cool the cakes completely before frosting, or the warm caramel will slide right off.
- Work fast with the frosting. Caramel frosting sets as it cools, so have your cakes ready and frost quickly.
- Do not rush the simmer. Let the frosting simmer the full 4 minutes so it thickens and sets properly.
- Sift the powdered sugar into the frosting to keep it silky smooth without lumps.
- Line your pans with parchment so the delicate layers release cleanly.
Serving Ideas and Suggestions
This caramel cake is the centerpiece of any celebration. Set it on a pretty cake stand and let those glossy caramel sides do the talking.
Slice it into generous wedges and serve with a tall glass of cold milk or a cup of strong coffee to balance the sweetness.
It is perfect for birthdays, holidays, and Sunday dinners alongside other Southern desserts like our chocolate poke cake.
A scoop of vanilla ice cream next to a warm slice turns it into the ultimate comfort dessert.
Caramel Cake FAQs
Grainy caramel frosting usually means the sugar did not fully dissolve. Whisk constantly while the sugars and butter melt, and add the powdered sugar gradually once it is off the heat.
The frosting is meant to set, so have your cooled cakes ready and frost quickly. If it firms up before you finish, warm it gently to make it spreadable again.
Yes. Bake the cake layers a day ahead and store them wrapped at room temperature. Make the frosting and assemble the day you plan to serve.
Store it covered at room temperature for up to 3 days, or in the fridge for up to 5 days. Bring it to room temperature before serving for the best texture.
Freeze the unfrosted cake layers, well wrapped, for up to 3 months. The caramel frosting is best made fresh after the layers thaw.
It is a true cooked caramel icing made from brown sugars, butter, evaporated milk, and cream, simmered and then beaten with powdered sugar until it sets fudgy and smooth.
In the mood to bake? Our chocolate poke cake is another easy, crowd-pleasing cake to try next.
Caramel Cake
Ingredients
- 2 ⅔ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 1 cup granulated sugar
- ¾ cup light brown sugar packed
- 4 large eggs room temp
- 1 tablespoon vanilla extract
- 1 ¼ cup buttermilk room temp
For the frosting:
- 1 cup light brown sugar packed
- 1 cup dark brown sugar packed
- 1 cup unsalted butter cut into tablespoons
- ½ teaspoon fine sea salt
- ⅓ cup evaporated milk
- ⅓ cup heavy cream
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven 350°F. Lightly spray 2 9-inch cake pans with baking spray. Place parchment paper in the bottom of the pans. Spray the top of the paper with baking spray. Set aside.
- In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt.
- In the body of a stand mixer with the paddle attachment mix the butter with the oil until combined.
- Add the granulated sugar and brown sugar and beat them together on medium speed for 3 minutes.
- Next, add the eggs one at a time until fully mixed in. Stir in the vanilla.
- Add half of the dry ingredients and stir it in until combined.
- Next, add half of the buttermilk, stir until combined. Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.
- Divide the batter between the two cake pans. Take a spatula and smooth out the top, this will ensure the cakes bake evenly.
- Bake for 22-28 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
- When the cakes are cool and you are ready to assemble, cut any doming or uneven parts off the cake if there are any, and then make the frosting.
- Place the light brown sugar, dark brown sugar, butter, and salt into a medium-sized saucepot.
- Place the pot over medium heat and whisk constantly until the butter and the sugars are melted. Pour in the evaporated milk then the heavy cream, whisk to combine.
- Bring to a simmer and simmer for 4 minutes, it will start to thicken. Immediately pour into a heatproof bowl.
- Using an electric hand mixer, add the powdered sugar a little at a time until fully mixed in, and then mix in the vanilla.
- When the frosting is done, we need to work fast to frost the cake while it is still spreadable.
- Place one of the cakes top side up onto your serving platter. Add ¾ cup of the frosting and using an off-set spatula or something similar, spread it out over the top of the cake.
- Place the other cake top side down on top. Frost the sides and top of the cake as fast as you can before the frosting hardens.
- Let the cake sit until the frosting completely hardens, about 2 hours before slicing to serve.
Notes
- You can use a yellow cake mix if you’d like.
- This can be frozen, see above on how to do that.
- This is a sweet cake but the flavors balance out nicely.
- If you don’t have dark brown sugar, light brown can be substituted.
- This is best eaten at room temperature.
- Other toppings can be added, see suggestions above.
Nutrition
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