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Recipe for Caramel Cake


Recipe for Caramel Cake




This caramel cake is a rich, decadent dessert featuring moist cake layers and a luscious caramel frosting. It’s perfect for special occasions or whenever you’re craving something sweet and indulgent. Here’s how to make it:




For the Cake:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened


2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup whole milk

For the Caramel Frosting:


2 cups granulated sugar

1 cup heavy cream

1/2 cup unsalted butter

1 teaspoon vanilla extract

1/4 teaspoon salt




Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans and spread it out evenly.


Bake the Cake:

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.

Prepare the Caramel Frosting:

In a large, heavy-bottomed saucepan, melt the granulated sugar over medium heat. Stir constantly until the sugar dissolves and turns a deep amber color.

Carefully add the heavy cream while stirring continuously. The mixture will bubble vigorously.

Add the butter and continue to stir until melted and combined. Remove from heat and stir in the vanilla extract and salt.

Let the caramel mixture cool for about 10 minutes, then transfer to a mixing bowl.

Using an electric mixer, beat the caramel mixture on medium speed until it thickens and becomes spreadable. This may take about 10-15 minutes.

Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of caramel frosting over the top.

Place the second cake layer on top and spread the remaining caramel frosting over the top and sides of the cake.


Slice and serve the caramel cake. Enjoy this rich and indulgent dessert with friends and family!



Caramel Color: Watch the caramel closely as it can go from perfect to burnt very quickly. Remove it from heat as soon as it reaches a deep amber color.

Frosting Consistency: If the caramel frosting becomes too thick to spread, you can gently reheat it over low heat while stirring until it reaches a spreadable consistency.

Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Enjoy your homemade caramel cake, a deliciously rich and decadent treat that’s sure to impress!

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