This Classic Caramel Cake features layers of soft, buttery vanilla cake generously filled and frosted with smooth, luscious caramel icing. Each bite melts in your mouth with the perfect balance of sweetness and buttery richness. It’s a dessert that feels nostalgic, comforting, and utterly irresistible.
Whether served at a family gathering, a Sunday dinner, or a holiday table, this cake never fails to impress!
Do you prefer your caramel sauce thick and creamy or thin and drizzly?
What’s your secret for keeping a layer cake moist?
Have you ever made caramel from scratch before—or do you find it intimidating?
What’s the first dessert that comes to mind when you think of comfort food?
Feel free to share your answers in the comments!
Ingredients
For the Cake:
2 ½ cups (315 g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup (230 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (240 ml) whole milk, room temperature
For the Caramel Frosting:
1 cup (230 g) unsalted butter
2 cups (400 g) light brown sugar, packed
1 cup (240 ml) heavy cream (or evaporated milk)
1 teaspoon vanilla extract
2 ½ to 3 cups (250–300 g) powdered sugar, sifted
Directions (Step-by-Step & Detailed)
Step 1: Prepare the Cake Layers
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.
- Whisk dry ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter with an electric mixer until light and creamy (about 2–3 minutes). Gradually add sugar and continue beating until fluffy and pale.
- Add eggs and vanilla: Beat in the eggs one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract.
- Alternate wet and dry ingredients: Add the flour mixture in three parts, alternating with the milk. Begin and end with flour. Mix just until combined—do not overmix.
- Bake: Divide the batter evenly between the pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 2: Make the Caramel Frosting
- Melt the butter in a medium saucepan over medium heat. Add the brown sugar and cook, stirring constantly, until the mixture starts to bubble gently.
- Add the cream slowly while stirring (be careful—it may splatter). Continue to stir and cook for 2–3 minutes until smooth.
- Remove from heat and stir in the vanilla extract.
- Cool slightly, then gradually add powdered sugar, beating with a hand mixer or whisk until thick, smooth, and creamy.
If it becomes too thick, add 1 tablespoon of cream at a time.
If it’s too thin, add more powdered sugar until it reaches spreading consistency.
Step 3: Assemble the Cake
- Level the cakes if needed using a serrated knife.
- Place one layer on a serving plate and spread a generous amount of caramel frosting on top.
- Add the second layer, then cover the entire cake with frosting.
- Use a piping bag or spatula to create swirls or decorations on top.
- Let the cake set for at least 30 minutes before slicing to allow the caramel to firm up.
Step 4: Serving Tips
Serve at room temperature for the best texture.
For extra indulgence, drizzle with warm caramel sauce or top with chopped pecans.
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Pro Tips
Always make sure your butter and eggs are at room temperature for a fluffy texture.
Don’t rush the caramel — slow cooking brings out a deeper, buttery flavor.
If your frosting thickens too much while working, warm it slightly and stir again.
Perfect Pairings
Serve with a cup of strong coffee or cold milk.
Add a scoop of vanilla or butter-pecan ice cream for a heavenly combo!
This Classic Caramel Cake is pure comfort on a plate — soft vanilla layers smothered in silky caramel icing. The kind of dessert that disappears in seconds!
Have you ever tried making homemade caramel frosting before? Tell me below!
I hope you enjoy this delicious recipe with your loved ones