My “Caramel Cake” from Scratch

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Oh, this one’s a true gem! Imagine moist, tender cake layers with a velvety caramel frosting that’s so rich, it feels like a warm hug in every bite. Trust me, this homemade caramel cake is a game-changer. The deep caramel flavor pairs perfectly with the soft crumb of the cake, and it’s so simple to make, you’ll be wondering why you didn’t try it sooner. Whether it’s a special occasion or just a treat for yourself, this cake is going to be a hit, and I’m so excited to share it with you!

Why You’ll Love My “Caramel Cake” from Scratch

This isn’t just any cake—it’s a celebration of flavor, simplicity, and a little bit of magic in the kitchen. Here’s why it’s sure to become your new favorite:

Versatile

Perfect for birthdays, casual gatherings, or even as a dessert to end a weeknight dinner. The beauty of this caramel cake is that it works for almost any occasion, making it a go-to recipe you’ll want to keep close.

Budget-Friendly

You don’t need a whole pantry of fancy ingredients—this cake is made with simple staples that you probably already have. And yet, it delivers a flavor experience that feels like luxury.

Quick and Easy

The steps are super straightforward, making it beginner-friendly. If you’re new to baking, this is the perfect cake to start with—it’s almost foolproof! Plus, the caramel frosting is so easy to whip up, you’ll feel like a pro.

Customizable

Want to spice it up? Try adding a bit of cinnamon or even a hint of vanilla in the frosting. It’s a cake that invites creativity, so feel free to make it your own.

Crowd-Pleasing

You’ll be the star of the show when you bring this cake to the table. It’s guaranteed to impress, with a combination of comforting flavors and a beautiful presentation. It’s the kind of dessert that has everyone asking for the recipe.

Ingredients

Here’s the magic of this caramel cake—just a few everyday ingredients come together to create a dessert that’s greater than the sum of its parts. Let’s break it down:

Cake Flour

This soft, silky flour is perfect for creating that light and tender texture that you crave in a cake.

Sugar

The backbone of both the cake and the frosting. It brings sweetness and helps the caramelization process come alive.

Eggs

Eggs give the cake that perfect rise and rich texture, helping bind everything together beautifully.

Butter

The hero ingredient! It makes the cake moist and flavorful, and adds richness to the caramel frosting.

Milk

A touch of milk creates a smooth batter, keeping the cake soft and airy.

Brown Sugar

Essential for that deep caramel flavor. It’s what gives the frosting its golden color and the cake its soft, rich texture.

Heavy Cream

A luxurious touch that makes the caramel frosting velvety smooth.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this beautiful caramel cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). A hot oven makes all the difference when it comes to the perfect rise and texture.

Prepare the Cake Pans

Grease and flour your cake pans to prevent sticking. If you’re feeling fancy, line the bottoms with parchment paper for easy removal later.

Make the Cake Batter

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually add the flour, alternating with the milk, until the batter is smooth and well-combined.

Bake the Cake

Pour the batter evenly into your prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.

Make the Caramel Frosting

In a saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a gentle boil. Once it starts bubbling, let it cook for about 2-3 minutes. Carefully whisk in the heavy cream and allow the mixture to simmer for another 5 minutes until it thickens. Remove from heat and let it cool slightly before frosting your cake.

Frost the Cake

Once the cakes are fully cooled, frost the top of one layer with the caramel frosting, then gently stack the second layer on top. Spread the remaining frosting over the top and sides, making sure to cover every delicious inch.

Serve and Enjoy

Slice, serve, and enjoy the sweet, caramel goodness!

How to Serve My “Caramel Cake” from Scratch

This cake pairs beautifully with a variety of sides and drinks. Here are a few ideas to elevate your experience:

Coffee or Tea

The rich flavors of the cake go hand-in-hand with a steaming cup of coffee or a light, floral tea. It’s the ultimate pairing for an afternoon treat.

Fresh Berries

A few fresh raspberries or strawberries on the side provide a nice contrast to the sweetness of the caramel. Plus, they add a pop of color!

Vanilla Ice Cream

Who could resist a slice of this caramel cake alongside a scoop of creamy vanilla ice cream? The combination is heavenly!

Extra Caramel Drizzle

For those who really love caramel, a little extra drizzle on top of the frosting never hurt anyone.

As a Standalone

Of course, this cake is perfectly delicious on its own! Garnish with a few chopped nuts, like pecans or walnuts, for added texture and flavor.

Additional Tips

Here are a few tricks to make your caramel cake even more amazing:

Prep Ahead

Make the cake layers and frosting ahead of time, then store them in the fridge until you’re ready to assemble. It saves time and still tastes just as fresh.

Spice It Up

If you’re feeling adventurous, add a dash of cinnamon or even a little sea salt to the frosting for a unique twist.

Dietary Adjustments

This recipe can be made dairy-free by substituting non-dairy butter and cream. You can also experiment with gluten-free flour for a different option.

Storage Tips

Store leftovers in an airtight container for up to 3 days. You can also freeze slices for a sweet treat later on!

Double the Batch

This cake is so good, you might want to make more than one. Double the recipe for a bigger crowd, and you’ll be everyone’s hero!

FAQ Section

Q1: Can I substitute [ingredient] with [alternative ingredient]?

A1: Absolutely! For example, if you don’t have cake flour, you can use all-purpose flour with a little cornstarch. It might alter the texture slightly, but it will still be delicious.

Q2: Can I make this cake ahead of time?

A2: Yes, absolutely! You can make the cake layers and frosting a day or two ahead. Just keep them stored separately and frost the cake right before serving.

Q3: How do I store leftovers?

A3: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it or freeze slices for a later treat.

Q4: Can I freeze this cake?

A4: Yes, you can freeze the cake layers (without frosting) for up to 3 months. Thaw them overnight in the fridge and frost before serving.

Q5: What’s the best way to reheat this cake?

A5: Reheat individual slices in the microwave for about 20-30 seconds to enjoy the cake warm and gooey.

Q6: Can I double the recipe?

A6: Yes, if you’re feeding a larger crowd, double the recipe and use two cake pans. You may need to adjust the baking time.

Q7: Is this recipe suitable for [specific diet]?

A7: With a few tweaks, you can make this recipe dairy-free or gluten-free. Check out the dietary adjustments section for ideas!

Q8: What side dishes go well with this recipe?

A8: Serve this cake with a cup of tea or coffee, or pair it with a side of fresh fruit for a perfect balance of sweet and tart.

Q9: How can I make this cake healthier?

A9: While this is a dessert, you could try substituting some ingredients for healthier options, like using less sugar or swapping in whole wheat flour.

Q10: What’s the best cookware to use for this recipe?

A10: A round cake pan works best. If you have a non-stick one, it’ll make the cake come out beautifully every time!

Conclusion

And there you have it—my “Caramel Cake” from scratch! This cake is all about bringing warmth, sweetness, and a touch of comfort to your table. Whether it’s for a celebration or just because you deserve a little indulgence, this recipe is guaranteed to impress. The soft, moist layers combined with that luscious caramel frosting make every bite feel like a special treat. Trust me, once you try it, you’ll be making it again and again. So, grab your apron and get baking—you’re in for a real treat! Happy baking!

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My “Caramel Cake” from Scratch

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This homemade caramel cake is rich, fluffy, and covered in a decadent caramel frosting that’s irresistible. Perfect for any occasion, this cake won’t last long—trust me!

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  1. For the Cake:
    • 2 cups granulated sugar
    • 1 cup unsalted butter, softened
    • 4 large eggs, room temperature
    • 3 cups all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 cup buttermilk
    • 1 tsp vanilla extract

    For the Caramel Frosting:

    • 1 cup unsalted butter
    • 2 cups packed light brown sugar
    • 1/2 cup whole milk
    • 2 tsp vanilla extract
    • 4 cups powdered sugar

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Make the cake batter: In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Alternate wet and dry ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, mixing well after each addition. Stir in the vanilla extract.
  5. Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
  6. Cool the cakes: Let the cakes cool in the pans for 5-10 minutes, then remove them from the pans and let them cool completely on wire racks.
  7. Make the caramel frosting: While the cakes are cooling, make the frosting. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and milk and bring to a boil, stirring constantly. Reduce the heat to low and simmer for 2 minutes, stirring constantly. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
  8. Frost the cake: In a large mixing bowl, beat the powdered sugar and caramel mixture together until smooth and creamy. Once the cakes are completely cool, spread a generous layer of caramel frosting between each layer and over the top and sides of the cake.
  9. Serve and enjoy: Decorate with additional caramel sauce or toppings of your choice if desired. Slice and serve this delicious, melt-in-your-mouth dessert!

Notes

  • This cake is best enjoyed when freshly made but can be stored in an airtight container at room temperature for up to 3 days.
  • For extra richness, drizzle more caramel sauce over the top before serving.
  • Feel free to add nuts or crushed candy on top for some texture variation!

Nutrition

  • Serving Size: 1 slice
  • Calories: 380 kcal
  • Sugar: 50g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 85mg

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