Indulge in the homemade sweetness of this crave-able Caramel Cake.
Caramel cake is deeply rooted in Southern cuisine, where it has been a staple at family gatherings, church socials, and holiday celebrations for generations. The cake is known for its simple yet indulgent ingredients, reflecting the Southern tradition of creating comfort food that brings people together. There is no hospitality quite like down in the South, and it explains why Grandma’s dining table was so large… Everyone was welcome.
When it comes to comfort food, few things can beat the rich, buttery, and utterly satisfying flavor of a homemade caramel cake. This heirloom classic was one of Grandma’s favorites, and for good reason. Its moist, tender layers and the dreamy caramel frosting make it an irresistible treat for any occasion. Today, I’m sharing my go-to recipe that is sure to make Nana proud and will definitely become a staple in your baking repertoire.
Classics never go out of style.
Caramel cake holds a special place in Southern culture. It’s more than just a dessert; it’s a symbol of hospitality, tradition, and the joy of sharing food with loved ones. Each family often has its own cherished recipe, passed down through generations, just like Nana did for me.
Today, caramel cakes continue to be a favorite dessert across the United States. Modern bakers have put their own twists on this classic recipe, experimenting with different types of caramel, adding layers, and incorporating new flavors. However, the essence of caramel cake remains the same: a celebration of simple, comforting ingredients that come together to create something truly memorable.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup whole milk, room temperature
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar, packed
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
How to Make Caramel Cake Recipe
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, cream together 1/2 cup softened butter, vegetable oil, and granulated sugar until light and fluffy.
Step 3: Add eggs one at a time, beating well after each addition. Stir in 1 tablespoon vanilla extract.
Step 4: In a separate bowl, whisk together flour, baking powder, and 1/2 teaspoon salt.
Step 5: Gradually add dry ingredients to the creamed mixture alternately with milk, starting and ending with the flour mixture.
Step 6: Divide the batter evenly between the prepared pans.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 9: For the caramel frosting, combine brown sugar, 1/2 cup butter, and heavy cream in a saucepan over medium heat. Bring to a boil, stirring constantly, and cook for 1 minute.
Step 10: Remove from heat and transfer to a mixing bowl. Add 1/4 teaspoon salt and 1 teaspoon vanilla extract.
Step 11: Gradually beat in powdered sugar until frosting is smooth and reaches spreading consistency.
Step 12: Frost the cooled cake layers and stack them. Spread frosting over the top and sides of the cake.
FAQs & Tips
How to Make Ahead and Store?
You can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. For the best quality and presentation, I do recommend that you frost the cake the day you plan to serve it. The frosted cake can be saved in an airtight container in the fridge for up to five days. Due to the cream in the frosting, it is best to keep this cake under refrigeration.
How to flawlessly frost your cake.
Make sure your cake layers are completely cool before you start frosting. This prevents the frosting from melting and sliding off the cake, and nobody wants that.
Get the perfect frosting.
If your frosting becomes too thick, simply add a little more cream to the mixture until you reach the desired consistency. Likewise, if the mixture is too thin, you can add in a little extra powdered sugar until you have the perfect consistency.
Serving Suggestions
This caramel cake is outstanding like it is, but that doesn’t stop bakers from putting their own spin on it. Often, you find people using buttermilk in the cake batter to add a tangy flavor that helps to balance the sweetness of the caramel. The caramel frosting, which has butter, brown sugar, and heavy cream, became a hallmark of this decadent cake. This frosting has to be cooked to achieve the right consistency, making it a bit of a labor of love, but the end result is well worth the effort.
If you are in the mood to try other sweet cravings, then you definitely need to give a few other cakes a try, like this super easy and delicious Vanilla Mug Cake or these Carrot Cake Cupcakes. For an absolutely amazing combination of dessert flavors, you have to try these Cheesecake Brownies; they are literally the best of two worlds.
Give these recipes a try, and I promise you’ll fall in love with every bite. Feel free to share your creations and any tips you have in the comments below.
Until next time, happy baking!
Caramel Cake Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 1 cup whole milk room temperature
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups brown sugar packed
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1/2 cup softened butter, vegetable oil, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in 1 tablespoon vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and 1/2 teaspoon salt.
- Gradually add dry ingredients to the creamed mixture alternately with milk, starting and ending with the flour mixture.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the caramel frosting, combine brown sugar, 1/2 cup butter, and heavy cream in a saucepan over medium heat. Bring to a boil, stirring constantly, and cook for 1 minute.
- Remove from heat and transfer to a mixing bowl. Add 1/4 teaspoon salt and 1 teaspoon vanilla extract.
- Gradually beat in powdered sugar until frosting is smooth and reaches spreading consistency.
- Frost the cooled cake layers, and stack them. Spread frosting over the top and sides of the cake.
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