The Best Ever Caramel Cake
Introduction
Indulge in the ultimate comfort dessert with this rich and decadent caramel cake recipe. Perfectly moist, buttery, and oozing with that signature caramel flavor, this cake is a showstopper for birthdays, holidays, or any special occasion. Whether you’re a seasoned baker or just starting out, this easy-to-follow recipe promises bakery-quality results every time.
The History
Caramel has been a beloved sweet treat for centuries, with origins tracing back to the Middle East and Europe. The concept of caramel-flavored desserts became more popular in the 17th century when sugar refining techniques improved. Caramel cake, as we know it today, evolved from classic sponge and pound cake recipes, where bakers began incorporating caramelized sugar and later, salted variations, to elevate the flavor profile. This modern take on the traditional caramel cake brings together soft layers and luscious frosting that will leave everyone craving more.
Ingredients Breakdown
- For the Cake:
- All-purpose flour – provides structure
- Baking powder – gives the cake lift
- Salt – enhances flavors
- Unsalted butter – adds richness and moisture
- Brown sugar – contributes to caramel flavor and tenderness
- Eggs – bind the ingredients and add texture
- Whole milk – keeps the cake moist and tender
- Vanilla extract – complements the caramel notes
- Caramel sauce – the star ingredient that infuses deep, buttery sweetness
- For the Caramel Frosting:
- Unsalted butter – creamy base for the frosting
- Powdered sugar – sweetens and thickens the frosting
- Caramel sauce – adds intense caramel flavor
- Heavy cream – creates a silky, spreadable consistency
- Salt – balances the sweetness (especially if using salted caramel)
- Vanilla extract – rounds out the flavor
- Optional Toppings:
- Sea salt flakes – for that irresistible salted caramel twist
- Caramel drizzle – adds visual appeal and extra flavor
- Candied pecans or walnuts – for crunch and contrast
Step-by-Step Recipe
Cake Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large mixing bowl, beat ½ cup unsalted butter and 1¾ cups packed brown sugar until light and fluffy (about 2–3 minutes).
- Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- Mix in ½ cup caramel sauce until fully incorporated.
- Alternate adding the dry ingredients and 1 cup whole milk to the batter, beginning and ending with the dry mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in the pans for 10 minutes, then remove and place on wire racks to cool completely before frosting.
Caramel Frosting
- In a large bowl, beat ½ cup unsalted butter until creamy.
- Gradually add 3 cups powdered sugar, mixing on low speed to avoid dusting.
- Stir in ¼ cup caramel sauce, 2 tablespoons heavy cream, ½ teaspoon vanilla extract, and a pinch of salt.
- Beat on medium-high speed until smooth and fluffy, about 2–3 minutes. Add more cream or sugar as needed to reach your desired consistency.
Assembly
- Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
- Top with the second cake layer and frost the entire cake, sides and top, smoothly or with decorative swirls.
- Drizzle additional caramel sauce over the top, sprinkle with sea salt or crushed nuts, if desired.
Tips
- Use room temperature ingredients for smoother mixing and better emulsification.
- To ensure even layers, use a kitchen scale to divide the batter equally between the pans.
- Let the cakes cool completely before frosting to prevent melting.
- Store the frosted cake in the refrigerator due to the dairy content in the frosting, but bring it to room temperature before serving for optimal taste and texture.
- If making ahead, unfrosted cake layers can be wrapped and frozen for up to 2 months.
Variations and Customizations
- Chocolate Caramel Cake: Add ½ cup cocoa powder to the dry ingredients and reduce the flour accordingly.
- Spiced Caramel Cake: Add cinnamon, nutmeg, or pumpkin spice for a warm, seasonal twist.
- Layer Cake: Make as a three-layer cake by dividing batter among three pans and adjusting bake time slightly.
- Cupcakes: Fill lined muffin tins ⅔ full and bake for 18–22 minutes. Top with caramel frosting and a drizzle.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend and ensure other ingredients are certified gluten-free.
Health Considerations and Nutritional Value
This caramel cake is undeniably indulgent and best enjoyed as an occasional treat. Each slice (based on 12 servings) contains approximately:
- Calories: ~450–500
- Fat: ~20g (mostly from butter and cream)
- Carbohydrates: ~65g (from sugar and flour)
- Protein: ~5g (from eggs and milk)
- Sodium: ~200–300mg (adjustable based on added salt)
To make it healthier, consider:
- Reducing sugar by ¼ in both cake and frosting
- Using Greek yogurt in place of some of the oil or butter
- Opting for low-fat milk instead of whole milk
- Choosing a reduced-sugar or homemade caramel alternative
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1¾ cups packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup caramel sauce (store-bought or homemade)
- 1 cup whole milk
Caramel Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup caramel sauce
- 2 tbsp heavy cream or whole milk
- ½ tsp vanilla extract
- Pinch of salt
Directions
- Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans with non-stick spray and flour or parchment paper.
- In a medium bowl, combine flour, baking powder, and salt. Whisk well and set aside.
- In a stand mixer, cream together butter and brown sugar until light and fluffy.
