Old Fashioned Caramel Cake Recipe

This Caramel Cake is a southern favorite. It’s made with moist vanilla cake and topped with a rich, homemade caramel frosting.

Course Dessert

Cuisine American

Keyword Caramel Cake

Prep Time 20

Cook Time 42

Rest Time 4

Servings servings

Calories 566kcal

Author Dana DeVolk

Ingredients

For the cake:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup salted butter softened
1/4 cup vegetable oil
3/4 cup light brown sugar packed
1/4 cup granulated sugar
2 large eggs room temp
2 teaspoons vanilla extract
1 cup buttermilk room temp

For the frosting:

3/4 cup light brown sugar packed
3/4 cup dark brown sugar packed
3/4 cup salted butter cut into cubes
1/4 cup evaporated milk
1/4 cup heavy cream
1 1/2 cups powdered sugar sifted
1 teaspoon vanilla extract

Instructions

Preheat the oven 350°F. Lightly spray a 9×13 baking dish with baking spray and set aside.
In a medium-sized bowl, stir together the flour and baking soda.
2 cups all-purpose flour, 1 teaspoon baking soda
Mix the butter and oil in the body of a stand mixer with the paddle attachment until combined. You can also do this in a large bowl with an electric hand mixer.
1/2 cup salted butter, 1/4 cup vegetable oil
Add the granulated sugar and brown sugar and beat them together on medium speed for 3 minutes.
3/4 cup light brown sugar, 1/4 cup granulated sugar
Next, mix in the egg and vanilla.
2 large eggs, 2 teaspoons vanilla extract
Add half of the dry ingredients and stir until combined.
Next, add half of the buttermilk and stir until combined. Repeat with the remaining dry ingredients and buttermilk, scraping down the sides as needed.
1 cup buttermilk
Add the batter to the prepared baking dish and smooth out the top.
Bake for 28-32 minutes until a toothpick inserted into the center comes out clean.
Let the cake cool completely.
Once the cake is cool, make the frosting. Place the light brown sugar, dark brown sugar, and butter into a medium-sized saucepot.
3/4 cup light brown sugar, 3/4 cup dark brown sugar, 3/4 cup salted butter
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.
1/4 cup evaporated milk, 1/4 cup heavy cream
Bring to a simmer and simmer for 4 minutes; it will start to thicken. Immediately pour into a heatproof bowl.
Add the powdered sugar a little at a time using an electric hand mixer until fully mixed in.
1 1/2 cups powdered sugar
Stir in the vanilla.
1 teaspoon vanilla extract
Pour the frosting on top of the cake, and spread it out evenly.
Allow to sit at room temperature for about 4 hours until the frosting is set.
Slice and serve immediately.

Notes

Use room temperature ingredients for a smooth cake batter.
Mix on low speed at first, then go to medium speed for a fluffy texture.
Always scrape the sides of the bowl to make sure everything gets mixed.
Let the cake cool on a wire rack before adding frosting.
Use an offset spatula to spread the frosting evenly across the top of the cake.
Try the toothpick test—when it comes out clean, the cake is done!

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