This Caramel Cake is a decadent masterpiece, blending rich, buttery flavors with a lusciously smooth caramel finish. Each bite offers a perfect harmony of moist, tender crumb and velvety caramel glaze, creating a dessert that feels indulgent yet comforting. With just over an hour from start to finish, it’s surprisingly simple to whip up for any occasion.
The golden caramel drizzle adds a glossy sheen, while the cake’s subtle sweetness is balanced by a hint of saltiness, making it utterly irresistible. Whether for a celebration or a cozy treat, this cake promises to delight every palate.
The texture is pure bliss—soft, airy layers that melt in your mouth, paired with a caramel topping that’s silky and rich. Its aroma alone, warm and buttery with notes of caramelized sugar, will fill your kitchen with irresistible temptation. Perfectly portioned into 12 generous slices, it’s ideal for sharing or savoring slowly.
Each slice packs a luxurious punch, with a balance of sweetness and depth that keeps you coming back for more. This Caramel Cake isn’t just a dessert; it’s an experience that brings joy to every bite.
Ingredients for Caramel Cake
- For the Cake:
- 3 cups (375 g) all-purpose flour (may substitute 3 ⅓ cups or 375g cake flour)
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened to room temperature (cut into Tablespoon-sized pieces)
- ¼ cup (60 ml) canola oil (may substitute vegetable oil or other neutral oil)
- 1 ¼ cup (295 ml) whole milk (room temperature preferred)
- 3 large eggs (room temperature preferred)
- 1 Tablespoon vanilla extract
- For the Caramel Icing:
- 2 cups (400 g) brown sugar, firmly packed
- 1 cup (226 g) unsalted butter, cut into pieces
- ¼ teaspoon salt
- ⅓ cup (80 ml) whole milk
- ⅓ cup (80 ml) heavy cream
- 2 cups (250 g) powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Lightly grease and flour two 8” round baking pans. Set aside.
- In the bowl of a stand mixer (or a large bowl with an electric mixer), combine flour, sugars, baking powder, and salt. Mix until well-combined.
- With the mixer on low speed, add butter, one tablespoon at a time, until the mixture resembles sandy coarse crumbs.
- Stir in the oil until well-combined.
- In a separate bowl, whisk together milk, eggs, and vanilla extract.
- With the mixer on low speed, gradually pour the milk mixture into the flour mixture. Once combined, scrape down the sides and bottom of the bowl, then increase speed to high and beat for 30 seconds.
- Divide the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool in the pans for 15 minutes, then invert onto a cooling rack to cool completely.
- Prepare the Caramel Icing:
- In a medium-sized saucepan over medium heat, combine brown sugar, butter, salt, milk, and heavy cream. Stir frequently until the brown sugar dissolves and the mixture comes to a boil.
- Once boiling, cook for 5 minutes, stirring constantly.
- Remove from heat and pour into a large heat-proof bowl or the bowl of a stand mixer. Let sit for 5-10 minutes.
- Add powdered sugar and vanilla extract. Stir with a stand mixer or electric mixer until combined. Increase speed to high and mix until the caramel mixture is almost completely cooled and reaches a spreadable consistency.
- Assemble the Cake:
- Spread the icing over the cooled cake. If the icing drips off, let it cool a bit longer before proceeding.
- Allow the icing to solidify completely before slicing and serving. Enjoy!
Perfect Pairings: Serving Suggestions
This caramel cake is a showstopper on its own, but you can elevate it with a scoop of vanilla ice cream or a dollop of whipped cream. For a touch of freshness, serve with a side of sliced strawberries or a drizzle of salted caramel sauce. It’s also perfect with a cup of coffee or tea for a cozy dessert experience.
Keep It Fresh: Storage Tips
Store your caramel cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. If the icing hardens, let the cake sit at room temperature for 15-20 minutes before serving. You can also freeze the cake (without icing) for up to 3 months—just wrap it tightly in plastic wrap and foil.
Time-Saving Hacks
To save time, prepare the cake batter the night before and refrigerate it overnight. Bring it to room temperature before baking. For the icing, you can make it ahead and reheat it gently on the stove, adding a splash of milk if it thickens too much. Pre-measure all ingredients before starting to streamline the process.
Equipment Essentials
For best results, use a stand mixer or electric hand mixer to ensure the cake batter is smooth and well-combined. A silicone spatula is perfect for scraping down the bowl, and a candy thermometer can help monitor the caramel icing’s temperature for the perfect consistency. Don’t forget two 8” round baking pans for even baking!
Recipe Variations to Try
For a nutty twist, fold ½ cup of chopped pecans or walnuts into the cake batter. If you prefer a lighter texture, substitute cake flour for all-purpose flour. For a richer flavor, swap the canola oil with melted coconut oil. You can also add a pinch of cinnamon to the caramel icing for a warm, spiced note.
Caramel Cake
Ingredients
CAKE
- 3 cups all-purpose flour may substitute 3 ⅓ cups or 375g cake flour
- 1 ½ cups granulated sugar
- ½ cup light brown sugar firmly packed
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter softened to room temperature cut into Tablespoon-sized pieces
- ¼ cup canola oil may substitute vegetable oil or other neutral oil
- 1 ¼ cup whole milk room temperature preferred
- 3 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
CARAMEL ICING
- 2 cups brown sugar firmly packed
- 1 cup unsalted butter cut into pieces
- ¼ teaspoon salt
- ⅓ cup whole milk
- ⅓ cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8” round baking pans¹. Set aside.
- In the bowl of a stand mixer (or in a large bowl, using an electric mixer), stir together flour, sugars, baking powder, and salt until well-combined.
- With mixer on low speed, add butter, one tablespoon at a time, until mixture resembles sandy coarse crumbs.
- Stir in oil until well-combined.
- In a separate bowl, whisk together milk, eggs, and vanilla extract.
- With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, pause to scrape down the sides and bottom of the bowl, then gradually increase speed to high and beat for 30 seconds.
- Divide batter evenly into prepared pans and bake on 350F (175C) for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool for 15 minutes and then invert onto cooling rack to cool completely.
- Prepare caramel icing:
- Combine brown sugar, butter, salt, milk, and heavy cream in a medium-sized saucepan over medium-heat. Stir frequently until brown sugar is dissolved and mixture comes to a boil.
- Once boiling, cook for 5 minutes, stirring constantly.
- Remove from heat and pour into a large heat-proof bowl or the bowl of a stand mixer. Let sit for 5-10 minutes before proceeding.
- Add powdered sugar and vanilla extract and stir with stand mixer or an electric mixer until combined. Increase speed to high and stir until caramel mixture is almost completely cooled and icing reaches a spreadable consistency.
- Spread over cake. If icing is dripping off of cake (especially when icing the sides), let it cool a bit longer before proceeding.
- Allow icing to solidify completely before slicing cake and serving. Enjoy!