Caramel Cake Recipe

Caramel cake is the crown jewel of Southern baking, celebrated for its tender yellow cake layers and old-fashioned caramel frosting that glistens with flavor.

This cake isn’t just about sweetness—it’s a delicate balance of buttery crumb, subtle vanilla, and deeply cooked caramel with a smooth, creamy finish.

The secret lies in attention to every detail, from the proper mixing technique to the slow preparation of caramel that never turns grainy.

This recipe covers every step, offers flavor-building upgrades, and shares troubleshooting for a foolproof, bakery-worthy caramel cake at home.

Ingredients Checklist

Set yourself up for baking success by organizing all ingredients before you start. Using top-quality components ensures each bite is rich, moist, and flavorful.

For the Cake Layers:

• • 1 cup (225g) unsalted butter, softened
    For tender crumb and buttery taste.

  • ½ cup (120ml) neutral oil (vegetable or canola)
    Keeps the cake moist for days.

  • 2½ cups (500g) granulated sugar
    Sweetens and adds structure.

  • 4 large eggs, room temperature
    Adds richness and structure.

  • 3 cups (375g) cake flour, sifted
    Produces a soft, fine texture.

  • 2 teaspoons baking powder
    Promotes an even rise.

  • ½ teaspoon baking soda
    Works with buttermilk for lightness.

  • 1 teaspoon fine sea salt
    Enhances flavor and balances sweetness.

  • 1 cup (240ml) buttermilk, room temperature
    Tenderizes and adds slight tang.

  • ½ cup (120g) sour cream, room temperature
    Contributes to a moist crumb.

  • 2 teaspoons pure vanilla extract
    Rounds out flavor.

  • 1 teaspoon rum extract (optional)
    Adds depth and classic Southern flair.

For the Caramel Frosting:

• • 2 cups (400g) granulated sugar
    Caramel base.

  • ½ cup (120ml) whole milk or evaporated milk
    Richness and smoothness.

  • 1 stick (113g) unsalted butter, cubed
    Adds creaminess.

  • ¼ cup (60ml) heavy cream
    For a silky texture.

  • ½ teaspoon sea salt
    Cuts sweetness for balance.

  • 1 tablespoon light corn syrup
    Prevents crystallization and keeps icing smooth.

  • 2 teaspoons vanilla extract
    For finishing depth.

For Assembly & Garnish:

• • Dulce de leche (optional, for filling)

  • Toasted pecans or almonds (optional, for topping)

  • Flaky sea salt (optional, to finish)

  • Extra caramel sauce (for drizzling)

Step-by-Step Instructions

Following an organized method ensures your cake turns out fluffy, flavorful, and perfectly frosted. Precision with both cake and caramel is key.

1. Prep Pans and Oven:
   Preheat oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch round pans. Line bottoms with parchment.

2. Mix Dry Ingredients:
   In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.

3. Cream Butter, Oil, and Sugar:
   In a stand mixer, beat butter and oil together until smooth. Add sugar and beat on medium-high until pale and fluffy (about 3-4 minutes). Scrape the bowl as needed.

4. Add Eggs and Flavors:
   Beat in eggs one at a time. Mix in vanilla and optional rum extract until well combined.

5. Combine Wet and Dry:
   On low, alternately add dry mixture and buttermilk/sour cream in three additions, starting and ending with dry. Mix just until incorporated. Do not overmix.

6. Bake the Cakes:
   Divide batter evenly among pans. Bake 24–28 minutes, rotating halfway, until a toothpick comes out clean or with moist crumbs. Cool cakes in pans for 10 minutes, then turn onto racks to cool completely.

7. Prepare the Caramel Frosting:
   In a heavy saucepan, melt sugar, corn syrup, and butter over medium heat until the sugar is dissolved and mixture is golden. Slowly stir in milk, cream, and salt. Cook, stirring constantly, until the mixture thickens (235–240°F on a candy thermometer, soft-ball stage). Remove from heat and stir in vanilla. Let cool until thickened but spreadable, stirring occasionally for a smooth finish.

8. Assemble the Cake:
   Place one cooled layer on a serving plate. Spread a thin layer of caramel frosting (and a layer of dulce de leche if using). Repeat with remaining layers. Frost the top and sides with caramel. If frosting firms up, gently warm to loosen.

9. Decorate:
   Garnish with toasted pecans, almonds, or a sprinkle of sea salt. Drizzle with extra caramel sauce for added shine.

Tips for Perfect Results

Baking and caramelizing can be tricky, but these tips help you avoid common pitfalls and elevate your cake.

• Ingredient Temperature:
  Room temperature ingredients blend evenly for a lighter cake.

• Cake Flour:
  If you only have all-purpose flour, remove 2 tablespoons per cup and replace with cornstarch.

• Avoid Overmixing:
  Mix only until combined to keep cake tender.

• Frosting Consistency:
  If caramel frosting is too runny, cool longer; if too thick, warm slightly. Use a candy thermometer for accuracy.

• No Grainy Caramel:
  Stir constantly and use corn syrup to prevent crystallization.

• Layer Stability:
  Chill cake layers before frosting if the kitchen is warm.

• Flavor Variations:
  For a salted caramel twist, add a touch more salt to the frosting. Swirl dulce de leche between layers for extra richness.

Serving Suggestions

Enhance the presentation and enjoyment of your caramel cake with thoughtful accompaniments.

• With Ice Cream:
  Pair slices with vanilla or bourbon ice cream.

• Add Berries:
  Serve with fresh berries for a tart contrast.

• For a Crowd:
  Cut into small squares for bite-sized treats at events.

• With Coffee or Tea:
  The cake’s richness pairs well with black coffee or strong black tea.

Final Thoughts

A great caramel cake is more than a dessert—it’s a celebration of careful baking and bold Southern flavors. Each step, from measuring to caramelizing, brings you closer to a slice of comfort and nostalgia.

This comprehensive recipe guarantees soft cake layers, silky caramel frosting, and endless compliments. With detailed instructions, pro tips, and serving ideas, you’re set to create a caramel cake that outshines all others and becomes a tradition for years to come.