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Dorothy Thomas

Caramel Cake Recipe

A rich, moist caramel cake with layers of buttery caramel frosting—perfect for celebrations or a sweet indulgence!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10 12
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups All-purpose flour
  • 2 tsp Baking powder
  • ½ tsp Salt
  • 1 cup Unsalted butter (softened)
  • 2 cups Brown sugar (packed)
  • 3 large Eggs
  • 1 tsp Vanilla extract
  • 1 cup Whole milk
For the Caramel Frosting:
  • 1 cup Unsalted butter
  • 2 cups Brown sugar
  • ½ cup Heavy cream
  • 1 tsp Vanilla extract
  • 4 cups Powdered sugar (sifted)
  • Pinch Salt

Equipment

  • 9-inch round cake pans (2)
  • Mixing bowls
  • Electric mixer
  • Saucepan (for caramel)
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line cake pans with parchment.
  2. Whisk flour, baking powder, and salt in a bowl. Set aside.
  3. Cream butter and brown sugar until fluffy. Add eggs one at a time, then vanilla.
  4. Alternate adding dry ingredients and milk, mixing until smooth.
  5. Divide batter evenly into pans. Bake 30–35 minutes (toothpick test). Cool completely.
  6. Melt butter in a saucepan over medium heat. Add brown sugar and cream; boil 2 minutes.
  7. Remove from heat, stir in vanilla and salt. Gradually mix in powdered sugar until smooth.
  8. Cool slightly (frosting will thicken as it cools).
  9. Level cake layers if needed. Spread frosting between layers and over the top/sides.
  10. Optional: Drizzle extra caramel sauce on top.

Notes

  • Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.
  • Substitutions: Use light brown sugar for milder caramel flavor. For a darker cake, add 1 tbsp molasses.
  • Tip: Warm the frosting slightly if it hardens while spreading.