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Caramel Cake


145 min

Caramel Cake

Caramel Cake Photo 1




145 min


12 persons




4.00 rating-star (87)


Author: Victoria Bailey
Moist caramel cake with delicious layers of cake and caramel icing.


  • white sugar: 3 cups
  • butter: 1.5 cups
  • eggs: 5 piece
  • all-purpose flour: 3.5 cups
  • baking powder: 0.5 tsp
  • salt: 0.25 tsp
  • whole milk: 1.25 cups
  • vanilla extract: 1 tsp
  • (16 ounce) package brown sugar: 1 pack
  • butter: 1 cup
  • salt: 0.25 tsp
  • evaporated milk: 0.66667 cup
  • (16 ounce) package confectioners' sugar, sifted: 1 pack
  • pure vanilla extract: 2 tsp

Metric Conversion

Stages of cooking

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
    Caramel Cake Photo 2
  2. Make cake: Place white sugar and butter into a mixing bowl. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition.
    Caramel Cake Photo 3
  3. Combine flour, baking powder, and salt in a separate bowl. Add flour mixture in batches, alternating with milk, beating batter briefly after each addition. Add vanilla extract; beat until batter makes ribbons when falling from the beaters. Divide batter among the prepared cake pans.
    Caramel Cake Photo 4
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
    Caramel Cake Photo 5
  5. Make icing: Combine brown sugar, butter, and salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
    Caramel Cake Photo 6
  6. Mix confectioners' sugar and vanilla extract into brown sugar mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
    Caramel Cake Photo 7
  7. Spread icing onto cooled cake layers. Stack layers; ice top and sides.
    Caramel Cake Photo 8

History of the Caramel Cake:

Caramel cake is a classic Southern dessert that has been a favorite for generations. It originated in the late 1800s and early 1900s when sugar was cheap, and caramel became a popular flavoring. This sweet confection has become a staple at church socials, potlucks, and family gatherings across the South. It combines moist cake layers with rich caramel icing, creating a heavenly dessert that is sure to please.

Tips and Tricks for Caramel Cake Recipe:

Making a caramel cake can be a bit tricky, but with the right tips and tricks, anyone can create a delicious, mouth-watering dessert. Here are a few helpful hints to ensure your caramel cake turns out perfectly:

  • Use room temperature ingredients. This will allow for even mixing and better results.
  • Don't overmix the batter. Overmixing can result in a dense cake.
  • Allow the cake layers to cool completely before icing. This will prevent the icing from sliding off the cake.
  • Use parchment paper to line your cake pan. This will make it easier to remove the layers from the pan.
  • When preparing the icing, ensure that the brown sugar is dissolved fully, and avoid overcooking the caramel. Otherwise, it may become too thick and difficult to spread.

Tips for presenting the dish:

To make your caramel cake extra special, try decorating it with some fresh fruit, such as strawberries or raspberries. You could also sprinkle some chopped nuts or toasted coconut on top for added texture and flavor. Serving the cake on a beautiful cake stand will make it more visually appealing and give it a sense of grandeur. Finally, make sure to cut your cake into neat slices and serve with a tall glass of ice-cold milk for a delicious and satisfying treat.

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