This post may contain affiliate links. Please read our disclosure policy.
This delicious Caramel Cake features moist vanilla cake layers decadently wrapped in a rich, homemade caramel icing!
Calling All Caramel Lovers!
This cake is perfect for caramel lovers, like me. The fluffy layers are smothered with to-die-for Caramel Frosting Recipe, making it the perfect dessert.
We love that this cake Caramel Cake is tender, moist, and bursting with caramel goodness. So if you have friends and family that love caramel, this is the cake to make for them!
Why we love it:
- Complementary flavors. You can even add flavors that complement the Caramel Candy flavors, like a thin layer of sliced Caramel Apples or Candied Pecans.
- Cupcake variation. The recipe is versatile enough to be made into cupcakes, offering a convenient and portable option for enjoying this decadent treat.
- Make ahead or freeze. Both the cake and frosting can be made ahead of time for convenience, or freeze the cake for a treat on a moment’s notice!
Ingredients
- PREP TIME: 1 hour 15 minutes
- COOK TIME: 30 minutes
Cake
- 2 cups granulated sugar
- 1 cup unsalted butter
- 3 large eggs
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk – How to Make Buttermilk
- 1 teaspoon vanilla extract
Frosting
- 12 tablespoons unsalted butter, cut into pieces
- 1½ cups brown sugar, packed – use light or dark brown sugar or a mixture of the two.
- ½ cup heavy whipping cream, divided
- ½ teaspoon salt
- 3 ½ – 4 cups powdered sugar
- ½ cup caramel ice cream topping – store-bought or Homemade Caramel Sauce
How to Make Caramel Cake
- PREP. Preheat the oven to 350°F. Grease and flour two 8-inch cake pans.
- CAKE. In a large bowl or the bowl of a stand mixer, beat 2 cups sugar and 1 cup butter until light and fluffy. Add 3 large eggs one at a time, mixing well after each addition.
- In a small bowl, whisk 2⅓ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk 1 cup buttermilk and 1 teaspoon vanilla in a measuring cup.
- With the mixer running on low speed, add the flour to the batter in three batches, alternating with the buttermilk. Mix until smooth.
- Divide the batter evenly between the prepared cake pans. Bake 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- FROSTING. Add 12 tablespoons butter to a medium saucepan and melt over medium heat. Stir in 1½ cups brown sugar, ¼ cup of cream, and ½ teaspoon salt.
- Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer. Simmer two minutes, then remove from heat.
- Pour the caramel into a large bowl or the bowl of a stand mixer. Let cool for at least 30 minutes.
- After the caramel has cooled, add 3 cups of powdered sugar and the remaining ¼ cup of heavy cream, and mix until smooth.
- Add additional powdered sugar as needed to make a buttercream consistency.
- ASSEMBLE. Level the tops with a serrated knife. Spread 1 cup of frosting on top of one layer of the cake, then top with the remaining layer. Frost the sides and top of the cake.
- Drizzle with the Caramel Sauce as desired, and serve.
More Like This
- More double-layer cakes: Strawberry Cake, German Chocolate Cake, Boston Cream Pie, Lemon Raspberry Cake
- More caramel desserts: Caramel Cookies, Turtle Cheesecake, Better Than Anything Cake, Flan
More collections: Spring Desserts, Summer Desserts, Holiday Cakes
Caramel Cake
Caramel cake is tender and tasty, with layers of light cake smothered with caramel frosting and topped off with caramel syrup!
Ingredients
for the cake:
- 2 cups sugar
- 1 cup butter
- 3 large eggs
- 2⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
for the frosting:
- 12 tablespoons butter, cut into pieces
- 1½ cups brown sugar, packed
- ½ cup heavy whipping cream, divided
- ½ teaspoon salt
- 3½ – 4 cups powdered sugar
- ½ cup caramel ice cream topping
Instructions
Cake
- Preheat the oven to 350°F. Grease and flour two 8-inch cake pans.
- In a large bowl or the bowl of a stand mixer, beat sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In a small bowl, whisk flour, baking powder, baking soda, and salt. Whisk buttermilk and vanilla in a measuring cup.
- With the mixer running on low speed, add the flour to the batter in three batches, alternating with the buttermilk. Mix until smooth.
- Divide the batter evenly between the prepared cake pans. Bake 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
Frosting
- Add butter to a medium saucepan and melt over medium heat. Stir in brown sugar, half of the cream, and salt.
- Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer. Simmer two minutes, then remove from heat.
- Pour the caramel into a large bowl or the bowl of a stand mixer. Let cool for at least 30 minutes.
- After the caramel has cooled, add powdered sugar and the remaining heavy cream, and mix until smooth.
- Add additional powdered sugar as needed to make a frosting that is smooth, with a buttercream consistency.
Assemble the Cake
- Level the tops with a serrated knife. Spread 1 cup of frosting on top of one layer of the cake, then top with the remaining layer.
- Frost the sides and top of the cake. Drizzle with the caramel sauce as desired, and serve.
Video
Notes
STORE this cake at room temperature on a cake stand with a lid or lightly covered with plastic wrap for 1-2 days or in the fridge for 3-4 days. Stick a few toothpicks on the top of the cake to prevent sticking.
FREEZE leftover cake. Flash freeze first by placing the leftovers on a baking pan and sticking them in the freezer until solid. Wrap with plastic wrap then again with foil. Freeze for 2-3 months. To eat, simply unwrap and thaw.
Nutrition
Calories: 937kcal, Carbohydrates: 161g, Protein: 5g, Fat: 32g, Saturated Fat: 20g, Cholesterol: 128mg, Sodium: 558mg, Potassium: 162mg, Fiber: 1g, Sugar: 134g, Vitamin A: 1069IU, Calcium: 89mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Recipe FAQ
How to prepare your pans?
- Use 8 or 9-inch cake pans. To prevent sticking to the pan, line the bottoms with parchment paper. See How to Line a Pan with Parchment Paper.
Shortcut for caramel cake?
- Use your favorite Vanilla Cake, a vanilla box cake, or purchase two round plain vanilla cakes from the bakery.
Can I make caramel cupcakes?
- To make these into cupcakes line the pan with cupcake liners and fill the liners with batter about ⅔ of the way full. Bake at 350°F for 15-20 or until a toothpick inserted in the middle comes out clean. Top with caramel flavor frosting.
Why is my caramel frosting grainy?
- The grainy frosting is due to sugar crystals forming on the side of the pot, be sure to brush down the sides of the pot as it cooks to help keep crystals from forming.
- Use a larger pot as the caramel tends to bubble up and you don’t want it spilling over the sides, and don’t overcook the caramel or it will become too hard to mix.
Can I make caramel cake ahead of time?
- It’s best to store the cake and frosting separately until you’re ready to frost and serve
- To freeze the cake layers allow the cakes to cool, wrap them with plastic wrap and again with foil. Label and freeze for up to 3 months. Thaw, frost, and serve.
How to store caramel cake?
- Store at room temperature on a cake stand with a lid or lightly covered with plastic wrap for 1-2 days or in the fridge for 3-4 days. Stick a few toothpicks on the top of the cake to prevent sticking.
How to Freeze?
- Flash freeze first by placing the leftovers on a baking pan and sticking them in the freezer until solid. Wrap with plastic wrap then again with foil. Freeze for 2-3 months. To eat, unwrap and thaw.
For my family full of caramel lovers, this caramel cake was a HUGE HIT! I have a feeling it’s going to be requested for every birthday from here on out. 🙂
Loved this caramel cake! I will have to make this again.
Can’t get enough of this! We love anything that is caramel and this cake is definitely a must-try! Soooo delicious!
The cake is too sweet. Won’t never make this recipe again ! Never !
Thanks for the feedback and for giving the recipe a try!
thanks for the info as requested on the lemon sheet cake,i made it and it turned out great,thank you for the great recipe along with the canadian conversion veryhelpful.stay safe
You are so welcome! I’m so happy it turned out great! 🙂
this cake looks delicious,but i am looking for help,in the recipe for lemon sheet cake it calls for 3oz white choco instant pudding,if i convert it to canadian metric it looks like about 3 packadges,is this really true sounds like alot.
3 ounces (which is also 2/3 cup in U.S. measurements) of instant pudding should equal 85 grams when converted to the Canadian metric. I hope this helps! Let me know how it goes!
Delicious!! My father-in-law loves this!