Homemade Caramel Cake
An indulgent, ultra-moist dessert fully enveloped in rich caramel icing, this cake delivers deep sweetness and irresistible texture with surprisingly simple preparation.
Ingredients
For the Cake:
- 1 tablespoon vanilla extract
- 1 cup whole milk 240ml
- ½ teaspoon salt
- 2 teaspoons baking powder
- 3¼ cups all-purpose flour 390g
- 5 large eggs
- 1½ cups unsalted butter softened (340g)
- 2½ cups granulated sugar 500g
For the Caramel Icing:
- ½ cup whole milk 120ml
- ¾ teaspoon salt
- ½ cup heavy cream 120ml
- 3 cups packed light brown sugar 660g
- 1½ cups confectioners’ sugar 180g
- 1½ cups unsalted butter 340g
Instructions
For the Cake:
- Set the oven to 350°F and prepare three 9-inch round cake pans by greasing and flouring them thoroughly. In a mixing bowl, combine flour, baking powder, and salt using a whisk. In a large bowl or the bowl of a stand mixer, cream the butter at medium speed until smooth, then incorporate the sugar and continue to beat until the mixture is pale and fluffy, about 5 minutes. Beat in the eggs individually, ensuring each is fully mixed before adding the next, and scrape down the bowl as needed. Mix in the vanilla extract. Reduce the mixer speed to low, then alternate adding one-third of the dry ingredients with half of the milk, repeating the process until all components are fully blended, scraping down the sides intermittently. Evenly distribute the batter across the prepared pans. Bake for 30 to 35 minutes until the centers spring back to touch and the cakes begin to pull away from the edges. Cool in the pans for 20 minutes, then gently loosen and invert onto wire racks to cool entirely.
For the Caramel Icing:
- As the cakes cool, place brown sugar, butter, milk, cream, and salt into a medium saucepan. Set over medium heat and bring to a boil while stirring frequently. Once boiling, continue stirring constantly until the mixture reaches a temperature between 230°F and 235°F, about 5 to 10 minutes. Transfer to a mixing bowl and allow to cool for 20 minutes or until it begins to thicken (around 150°F), stirring from time to time. With a whisk attachment, beat the caramel mixture on medium-high for 10 minutes. Gradually add the confectioners’ sugar and beat until the icing reaches a thick, spreadable consistency that slowly pours.
- Place the first cake layer onto a serving plate or stand. Spoon about ½ cup of icing on top, spreading to the edges with an offset spatula and smoothing out any overflow. Repeat the process with the second layer. Position the final layer on top and apply a thin crumb coat around the entire cake. Finish by spreading the remaining icing over the top and sides. Chill the cake for 30 minutes to allow the icing to set. Store covered at room temperature for up to three days.
Notes
For a deeper caramel hue, opt for dark brown sugar.
Use a deep saucepan as the caramel mixture expands significantly when boiling.
If icing is too loose after adding sugar, it may need more boiling or additional sugar. To loosen thick icing, stir in a small amount of milk.
Caramel icing behaves differently from buttercream and may slide—continue smoothing as it sets or chill briefly to stabilize.
Trim domed cake layers with a serrated knife for level stacking or use cake strips for even rising.
Weigh flour for best accuracy; if not using a scale, spoon and level rather than scooping directly.
Bring cold ingredients to room temperature to avoid overmixing.
Cooling cake layers before assembling prevents icing from melting off.
Tap pans gently on the counter before baking to remove air bubbles.
Stir caramel from the edges to avoid crystallization.
Caramel can burn easily—watch it closely.
Use a dab of icing under the base layer to secure it in place while frosting.