Caramel cake is the ultimate comfort dessert, blending rich, buttery sweetness with a touch of Southern charm in every bite. This decadent treat features moist vanilla and brown sugar cake layers, wrapped in a creamy, homemade caramel frosting that’s smooth, nutty, and perfectly balanced—not overly sweet, just indulgent enough. The soft, melt-in-your-mouth texture pairs beautifully with the warm aroma of caramelized sugar, creating a sensory experience that’s both nostalgic and exciting.
Beyond its irresistible flavor, caramel cake offers surprising versatility. Whether served at a holiday gathering, a birthday celebration, or as a cozy weekend bake, it never feels out of place. And when made with wholesome, real ingredients—like natural butter, milk, and brown sugar—it can even bring a small dose of comfort-food goodness to your day, with fewer processed additives.
If you’re looking to try something new that feels both classic and exciting, caramel cake is the kind of recipe that’s easy to love, fun to bake, and impossible to forget.
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Ingredients for the Perfect Caramel Cake
To create a truly indulgent caramel cake, you’ll need a mix of pantry staples and a few rich, creamy ingredients that bring depth and flavor to every bite. The cake layers themselves are light yet moist, thanks to the combination of butter, oil, and sour cream. The frosting, meanwhile, is where the real magic happens—a slow-cooked caramel blend that’s smooth, glossy, and full of buttery warmth.
For the Cake:
Start with 2 cups (250 g) of all-purpose flour, combined with ¼ cup (30 g) of cornstarch for a finer crumb. To help the cake rise evenly, you’ll also need 2½ teaspoons of baking powder and ½ teaspoon of salt—though you can skip the salt if you’re using salted butter.
The richness comes from ¾ cup (170 g) of unsalted butter, softened to room temperature, and ¼ cup (55 g) of a neutral oil like canola, which keeps the cake soft and tender. For sweetness, a blend of 1 cup (200 g) of white granulated sugar and ½ cup (100 g) of soft light brown sugar offers the perfect balance of clean sweetness and caramel-like undertones.
You’ll also need 3 large eggs, at room temperature, to provide structure and richness, along with 1 tablespoon of vanilla extract to round out the flavor. Moisture comes from ½ cup (120 g) of sour cream and ½ cup (120 g) of whole milk, both at room temperature for best results.
For the Caramel Frosting:
The signature component of this cake is, of course, the caramel frosting. Begin with ¾ cup (170 g) of unsalted butter, which serves as the base. You’ll slowly cook it with 1½ cups (300 g) of white granulated sugar and 2 cups (510 g) of evaporated milk—about one and a half standard 12-ounce cans.
To elevate the texture, add ⅓ cup (80 g) of cream—any kind will work, whether it’s whipping, heavy, or half-and-half. Finish it off with ¼ teaspoon of salt (unless using salted butter) and 1½ teaspoons of vanilla extract, which enhances the overall flavor and adds a final layer of warmth.
These simple, accessible ingredients come together to create a caramel cake that’s not only deeply flavorful but also comforting and crowd-pleasing. Whether you’re baking for a special occasion or simply treating yourself, this ingredient lineup promises bakery-quality results right from your home kitchen.
How to Make Caramel Cake
Making a caramel cake at home is easier than it sounds, and the results are absolutely worth it. Follow these simple steps to create a rich, moist, and unforgettable dessert that brings classic Southern comfort to your kitchen.
Step-by-Step Instructions
➊ Preheat and Prep Your Pans
To begin your caramel cake journey, preheat your oven to 160°C (320°F) with the fan on. If your oven doesn’t have a fan setting, set it to 175°C (350°F). Grease or line two 8-inch round cake pans with parchment paper. This ensures your caramel cake layers bake evenly and release effortlessly.
➋ Sift and Mix the Dry Ingredients
In a medium bowl, sift together:
2 cups (250 g) all-purpose flour
¼ cup (30 g) cornstarch
2½ teaspoons baking powder
½ teaspoon salt (omit if using salted butter)
Set this aside—this dry mix will form the base structure for your tender caramel cake layers.
➌ Cream the Butter, Oil & Sugars
In a large mixing bowl, combine:
¾ cup (170 g) unsalted butter, room temperature
¼ cup (55 g) vegetable oil
1 cup (200 g) white sugar
½ cup (100 g) soft light brown sugar
Use an electric mixer on medium speed to cream everything for about 2 minutes, until the mixture is light and fluffy. This step gives your caramel cake its signature moist and rich texture.
➍ Add Eggs, Vanilla, and Sour Cream
Add 3 large eggs, one at a time, mixing well between each addition. Then stir in 1 tablespoon of vanilla extract and ½ cup (120 g) of sour cream. This combination enhances the flavor and adds a creamy depth to the caramel cake batter.
➎ Add the Sour Cream
Mix in ½ cup (120 g) of sour cream, beating just until smooth. This adds moisture and richness to your cake!
➏ Fold in the Dry and Wet Ingredients
Now set your mixer aside and grab a spatula—we’re finishing the batter by hand for a tender crumb.
Gently fold in half of the dry mixture until just combined.
Add ½ cup (120 g) of whole milk, folding gently.
Finish by folding in the remaining dry mixture until fully combined. –Don’t overmix—just fold until you see no more streaks of flour!
➐ Bake the Cake Layers
Divide the batter evenly between the prepared pans and smooth the tops. Bake the caramel cake layers for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 15–20 minutes, then turn them out onto a wire rack to cool completely before frosting.
Make the Caramel Frosting
➑ Melt and Simmer the Base
In a large saucepan, add:
¾ cup (170 g) unsalted butter
1½ cups (300 g) white sugar
2 cups (510 g) evaporated milk
¼ teaspoon salt (omit if using salted butter)
Stir everything together over medium heat until the butter melts and the mixture starts to simmer gently.
➒ Slow-Cook the Caramel
Once simmering, reduce to low-medium heat and cook for about 1 hour, stirring frequently. You want the mixture to thicken gradually and turn a rich, deep golden color. Be extra watchful during the last 15 minutes—this is when it can burn if left unattended.
➒ Add Cream and Vanilla
Stir in:
⅓ cup (80 g) cream
1½ teaspoons vanilla extract
Mix until the caramel is silky and smooth. Pour the frosting into a heatproof bowl and allow it to cool for about 25 minutes. You want it to be warm and spreadable—not hot—when applying it to your caramel cake. You want the caramel to be slightly warm and spreadable, not hot or stiff.
Assemble Your Caramel Cake
Once the cake layers are completely cool, level the tops if needed.
➓ Frost and Stack
Place one layer on your serving plate and generously frost the top with warm caramel. Add the second layer and coat the top and sides with more caramel frosting.
As the caramel sets, it develops a glossy finish. For a perfectly smooth look, gently run an offset spatula over the surface once the frosting has set slightly.
⓫ Finish and Enjoy
Decorate your caramel cake however you like—with chopped nuts, a sprinkle of sea salt, or even extra caramel drizzle. Slice, serve, and savor every creamy, nutty, golden bite.
This caramel cake is a showstopper you’ll want to make again and again—for holidays, birthdays, or whenever your sweet tooth calls for something truly special.
How Do You Store Caramel Cake?
One of the best things about caramel cake—besides its incredible flavor—is that it stores beautifully, letting you enjoy every last crumb without worrying about it drying out.
At Room Temperature
If your kitchen is cool and dry, you can store caramel cake at room temperature for up to 2 days. Simply cover it with a cake dome or wrap it gently with plastic wrap or foil to keep it from drying out. This works best if the caramel frosting has set and isn’t too sticky.
In the Refrigerator
For longer storage, place your caramel cake in an airtight container and refrigerate it for up to 5 days. The caramel frosting may firm up a bit, so before serving, let the cake sit at room temperature for 30–60 minutes to bring back its soft, creamy texture.
Can You Freeze Caramel Cake?
Yes! Caramel cake freezes surprisingly well. Wrap individual slices or the whole (frosted or unfrosted) cake tightly in plastic wrap, then in foil, and place in a freezer-safe container. It will keep for up to 2 months. To thaw, move the cake to the refrigerator overnight, then let it come to room temperature before serving.
Pro Tip:
If you’re making caramel cake ahead for an event, you can even bake the cake layers in advance, freeze them, and frost the cake the day you serve it. This makes the process super manageable—and just as delicious!
Whether you’re a first-time baker or a seasoned cake enthusiast, these tips will help you get the most out of your caramel cake experience.
1. Use Room Temperature Ingredients
For a smooth, even batter, make sure your butter, eggs, sour cream, and milk are all at room temperature before you start. This helps everything blend better and rise evenly in the oven.
2. Don’t Rush the Caramel Frosting
The frosting is the heart of your caramel cake, so give it time. Slow simmering allows the sugar and milk to caramelize naturally, giving you that deep, golden flavor. Stir regularly and be patient—it’s worth it!
3. Avoid Overmixing the Batter
Once you add the flour, mix just until the ingredients are combined. Overmixing can make your caramel cake dense or tough instead of soft and tender.
4. Level the Layers for a Polished Look
Use a serrated knife or cake leveler to trim the tops of your cake layers. This will help your caramel cake stack beautifully and hold its shape during frosting.
5. Frost While the Caramel is Warm (Not Hot!)
Warm caramel spreads easily and creates a smooth finish, but hot caramel can melt the cake or slip off. Let the frosting cool slightly before using—it should be thick but pourable.
Variations of Caramel Cake: Get Creative!
While the classic caramel cake is undeniably delicious, there’s plenty of room to get creative. Try these fun twists to suit different occasions or flavor preferences.
1. Chocolate Caramel Cake
Add cocoa powder to the cake batter or drizzle chocolate ganache over the top for a decadent combo of sweet caramel and rich chocolate.
2. Salted Caramel Cake
Sprinkle a pinch of flaky sea salt over the caramel frosting to enhance the depth of flavor. It’s a small touch that makes a big impact, especially for those who love sweet and salty desserts.
3. Spiced Caramel Cake
Add a dash of cinnamon, nutmeg, or even cardamom to the cake batter for a warm, spiced version that’s perfect for fall gatherings or cozy evenings.
4. Caramel Banana Cake
Fold mashed ripe banana into the batter and top with caramel glaze for a tropical-inspired variation. It’s moist, flavorful, and perfect with a cup of tea or coffee.
5. Gluten-Free Caramel Cake
Substitute a high-quality gluten-free flour blend for the all-purpose flour to make your caramel cake gluten-free. Just be sure to check your baking powder and other ingredients for gluten as well.
Frequently Asked Questions
🔸 What do I do if my caramel turns out too thin?
If your caramel sauce is too runny, it likely hasn’t cooked long enough. Return it to the stove and simmer it gently, stirring often, until it thickens to the desired consistency. The trick is patience—slow cooking helps the sugars and dairy develop that signature richness and texture.
🔸 What if the caramel is too thick?
Overcooked caramel can become too thick to spread. Don’t worry—just stir in a splash of warm cream or milk, a little at a time, over low heat until it loosens up. Stir gently and avoid high heat to prevent burning.
🔸 Why does the caramel turn gummy or chewy after setting?
This usually happens when the caramel is overcooked or the sugar crystals weren’t fully dissolved. To prevent this, stir frequently during cooking and keep the heat low to medium. A touch of cream at the end can also help smooth things out before it sets.
🔸 What does caramel cake actually taste like?
Caramel cake has a rich, buttery flavor with deep notes of caramelized sugar and a subtle nutty warmth. The cake layers are soft and tender, while the frosting adds a smooth, melt-in-your-mouth finish. It’s sweet, but not overpowering—perfectly balanced for those who love a comforting dessert with depth and character. Learn more about how caramelization works in this breakdown from Serious Eats
🔸 Is caramel cake considered a Southern dessert?
Yes, caramel cake is a classic Southern dessert, often found at family reunions, Sunday dinners, and holiday gatherings. Its old-fashioned charm, homemade caramel frosting, and moist layers have made it a cherished tradition across generations in Southern kitchens.
🔸 What’s the difference between caramel cake and butterscotch cake?
While both cakes feature a deep, sweet flavor, caramel cake is typically made with white sugar that’s cooked to create caramel, giving it a light, buttery profile. Butterscotch cake, on the other hand, uses brown sugar and butter as its base, resulting in a darker, more molasses-like flavor. They’re similar in texture but offer two distinct takes on indulgent sweetness.
🔸 Should I keep caramel cake in the fridge?
Yes, it’s best to refrigerate caramel cake if you’re not serving it within a day or two. Store it in an airtight container to keep the layers moist and the caramel frosting fresh. Before serving, let it sit at room temperature for 30–60 minutes so the texture softens and the flavors shine.
This classic caramel cake is a Southern favorite made with moist vanilla-brown sugar layers and topped with a rich, homemade caramel frosting. It’s soft, creamy, and full of buttery caramel flavor in every bite. Whether for a special occasion or an everyday indulgence, this cake is a sweet, comforting crowd-pleaser.
Ingredients
Scale
Cake Layers
2 cups (250 g) all-purpose flour
¼ cup (30 g) cornstarch
2½ tsp baking powder
½ tsp salt (omit if using salted butter)
¾ cup (170 g) unsalted butter, room temperature
¼ cup (55 g) vegetable oil
1 cup (200 g) granulated sugar
½ cup (100 g) light brown sugar
3 large eggs, room temperature
1 tbsp vanilla extract
½ cup (120 g) sour cream, room temperature
½ cup (120 g) whole milk, room temperature
Caramel Frosting
¾ cup (170 g) unsalted butter, room temperature
1½ cups (300 g) granulated sugar
2 cups (510 g) evaporated milk
⅓ cup (80 g) heavy cream, room temperature
¼ tsp salt (omit if using salted butter)
1½ tsp vanilla extract
Instructions
1. Prepare the Cake Layers
Preheat your oven to 160°C (320°F) with a fan, or 175°C (350°F) without. Grease and line two 8-inch cake pans.
Sift together flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, cream together butter, oil, white sugar, and brown sugar for 2 minutes until light and fluffy.
Add eggs one at a time, mixing between each. Stir in vanilla and sour cream.
Fold in half the dry ingredients, then the milk, then the rest of the dry mix. Mix until just combined.
Divide the batter between pans and bake for 28–30 minutes. Let cool in pans for 15–20 minutes, then transfer to a wire rack.
2. Make the Caramel Frosting
In a saucepan, melt butter with sugar, evaporated milk, and salt. Bring to a simmer over medium heat.
Reduce heat and cook for about 1 hour, stirring frequently, until thick and golden.
Stir in cream and vanilla, then cool for 25 minutes until warm but spreadable.
3. Assemble the Cake
Level cake layers if needed. Place one on a serving plate and spread a generous layer of caramel.
Top with the second layer and cover the top and sides with more caramel. Smooth with a spatula.
Allow the cake to set, decorate if desired, and serve.
Notes
Make sure your caramel doesn’t burn—keep the heat low and stir frequently.
The frosting sets as it cools, so work quickly once it’s ready.
Cake layers can be made a day ahead and refrigerated or frozen.
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