More Favorite Caramel Cake & Frosting Recipes!
If you love caramel, don’t miss these other favorites from our Recipes section!
Caramel Cake with Caramel Frosting {A Scratch Recipe}
Moist and Delicious Caramel Cake old fashioned Caramel Frosting!
Ingredients
- CARAMEL CAKE
- Preheat oven to 350, grease and flour three 8 x2 inch round pans
- 1 1/2 sticks (12 T) (170g) unsalted butter ...cut into 1/2 inch slices, softened slightly,
- if it becomes too soft, refrigerate for 5 minute
- 1 cup (200g) white granulated sugar
- 1 cup (217g) light brown sugar (packed)
- 3 large eggs
- 3 cups (342g) cake flour, lightly spooned into measuring cup and leveled
- 1 Tablespoon (12g) baking powder
- 1/2 teaspoon (3g) salt
- 1 cup (242g) sour cream
- 2 teaspoons (8g) vanilla flavoring
- 1/2 cup (121g) milk (We used whole milk)
- 1/4 cup (54g) vegetable oil
- CARAMEL FROSTING
- 6 Tablespoons (84g) unsalted butter
- 2 cups (434g) light brown sugar (packed)
- pinch of salt
- 1 cup (232g) whipping cream
- 7 to 7 1/2 cups (805g) powdered sugar
- 2 teaspoon (4g) vanilla extract
Instructions
For the Caramel Cake Layers
In a separate bowl combine the cake flour, baking powder and salt. Whisk at least 30 seconds to blend. Set aside.
In another bowl combine the sour cream, vanilla, oil, and milk. Stir and set aside.
In the bowl of your mixer add the butter that is still very cool and cut into 1/2 inch slices. Beat on low to medium speed until smooth and light, one to two minutes (longer if using hand mixer). Slowly add the white and brown sugar beating on MEDIUM speed until the mixture is lighter in color and fluffy, approximately 2 minutes (longer using a hand mixer). Add the eggs one at a time, mixing after each egg is added, just until it is blended in.
Add the dry ingredients alternately with the wet ingredients beginning and ending with the dry ingredients. Scraping the bowl at least twice.
Pour batter into 3 prepared cake pans and bake for 25 to 30 minutes. The cakes are done when a toothpick inserted into the center pulls out clean or with just a few crumbs attached. The cake also springs back when lightly touched.
Makes 8 cups of batter
For the Caramel Frosting
Heat the butter in a large saucepan until melted. Stir in the brown sugar, salt and whipping cream. Heat to boiling, stir constantly for 1 minute. Take off the heat and let cool. While still warm stir in the vanilla. *If you would like to drizzle caramel on the top of your cake, reserve 3 to 4 Tablespoons before moving to the next step. Slowly add the powdered sugar and stir until spreading consistency. You may not need to use all of the powdered sugar that the recipe calls for.
This frosting becomes more difficult to spread as it cools, so begin using while it is still somewhat warm. If the frosting becomes too thick, add cream a teaspoon at a time to thin. I like to use a hot spatula (slightly wet) to glide over any patches of frosting that need to be neatened up with a smooth finish.
Notes
**Note that the caramel frosting is not the consistency of a typical buttercream frosting.  It quickly develops a crust as it cools (though not at all grainy) and works best with textured designs rather than piped.  However, I found that the crusted frosting smooths very easily with a hot (slightly dampened) spatula or even a Viva (no impressions) paper towel.  We hope that you enjoy the recipe!! It is one of our fall favorites!
This sounds awesome. Definitely trying this one. What is sprinkled on top?
Oooh looks divine! So ready for some fall flavors:)
Looks and sounds yummy! :)
Wow!!!!!!!!!!!! Can’t wait to try. Are those toffee bits or mini caramel bits on top?
Thanks for your comments!! @Joan & Paula M~ we sprinkled the top with toffee bits & chopped pecans, and drizzled with leftover caramel ;0)
Oh my, looks so good!
Looks Delish! What’s the filling between the layers? Is it caramel?
Yes, the filling is the caramel frosting.
Love the cake want to make but not sure when to add the eggs. do i add together with the butter ? thanks
Hi Laura, The eggs are added, one at a time after the sugars are beaten until light and fluffy.
Sounds delicious. Does the use of whipping cream mean that this cake should be kept in the fridge? Thanks
Can this be made into cupcakes?
Wow this looks so yummy, please could you say how deep is each 8″ pan. I have 3″ deep each.
Thank you.
I just baked and froze to be completed next weekend…smells yummy. I know this icing is different from buttercream and I am sure it “sets up” pretty fast; did you crumb coat and settle or did you just fill and quickly ice? It looks beautiful…sometimes simple is best!
Hi Liza, The cream is cooked and there is quite a bit of sugar in the recipe so it can be kept out. You can refrigerate if you like, just take out a couple of hours before serving.
Amy – The recipe works well for cupcakes
Roze – Our 8 inch pans are 2 inches deep
Dene – The cake was not crumb coated. After the cake was filled, Melissa pressed down firmly a couple of times and then frosted quickly with the warm caramel frosting.
Oh my, this looks so yummy. I have my bridge group coming up mid-October, this will be perfect. Thanks for the recipe.
is the cake Flour the same as Self Rising flour? Or the one that says cake flour, like Swanson Flour?
Hi Cristina, Self rising flour is not the same as cake flour. Self rising flour has baking powder and salt included, cake flour does not. I used Swansdown Cake Flour in this recipe.
Hi
I am going to try this lovely cake!!!
But what is cake flour? Can i use plain flour?
Thank you
Hi Linda, Cake flour is a low protein flour made from soft winter wheat. It gives cakes a finer texture and softer crumb. If you do not have cake flour you can use plain flour (all purpose, in the US). For each cup of flour remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch. Whisk for 30 seconds or more to blend and it is ready to use.
Hi when you say cake flour, I’m from England so would that be plain flour we don’t have cake flour here x x x
Hi Carmen, Cake flour is made from a soft winter wheat with lower protein. Plain flour is the same as all- purpose flour in the US. You can create cake flour using the formula above in post #21. I hope you like the cake.
Where is the caramel?????
Hi Alice, The butter, brown sugar and whipping cream are cooked on the stovetop to create a caramel sauce, this is then mixed with the powdered sugar to make the frosting.
Hi!
I just tried this recipe,the cake was awesome, but the frosting… I made a mes, it was so good, but when I tried to spread it… what a nightmare…(hilarious) hehehe, I just can’t do it.
Hi Miriam- Oh no! What happened? Too thick? This frosting is different than buttercream in that the consistency thickens and a crust quickly develops as it cools. So, I did have to frost more quickly than usual, and while the frosting was still a bit warm. You can stir in a small amount of milk to revive it if it becomes too thick to frost with, or you can reheat if needed. Also, I used the hot spatula after frosting the cake to smooth over the very crusted frosting. This really helped a lot! I think the first time is a learning experience, I hope you’ll try it again! I’ll video the frosting process the next time I make this!
Is this cake sturdy enough to use under fondant?
Hi Shawn, Yes, it will be fine to cover this cake with fondant.
I know you said it would be okay for fondant but I just want to make sure it will still give the sharp edges for a square cake or would I be better off kissing using it in between layers then using the ganache for that clean lines look. It will sit a while before served so I want to make sure it doesn’t crack with the weight of the fondant and give me droopy edges.
Hi Adrienne, Although the caramel does firm up, to get the sharpest edge on a square cake I think ganache would be best with the caramel between the layers.
Wow, this looks so good!Definitely on my list to try, love your blog btw.
It looks so amazing!!
Could evaporated milk be used for these recipes?
Have you use this recipe for cupcakes? i will love to know… thank you for your wonderful job.
HI Julia, You could substitute evaporated milk. The recipe calls for 1/2 cup milk so you would use 1/4 cup evaporated milk and 1/4 cup water.
Hi Claudia, I have not made cupcakes with this recipe, but I think it should work well.
Hi!This looks like a onderful cake.Do you know if could sub buttermilk for the milk?And in your opinion would this cake tate good with buttercream frosting?Looking for new cake ideas but want to decorate still
Dose the cake have Carmel flavor to or just the icing
Hi. This looks delicious. Just wondering if by vanilla flavouring do you mean essence or extract or different type of flavouring. I am in Australia.
Hi Deborah, We used vanilla extract. Hope you like the cake.
Hi, for the frosting, what kind of brown. Sugar? The granulated one? Thanks
Hi Juli, The brown sugar used in the frosting is not a granulated sugar. It has a soft and moist texture. Are you familiar with this type of sugar? The brand I used is Dixie Crystals. It is not necessary to use that brand, just giving you an example.
Hi,
thank you so much for this recipe. I am making today the cake and its great and very taste. I am making for my father´s birthday.
I am from Portugal and here is very difficult to by sour cream, but i made may own. And its fantastic. i am starting to make the frosting and i hope that everything goes well.
kiss and hugs
Hi Andreia, We are very happy you like the cake!! Thank you for letting us know! I want to add that this caramel frosting begins to firm up as it cools, making it difficult to spread, so it is best to begin using while it is still warm. Be sure to read the paragraph that is in red that Melissa posted under the recipe. Happy birthday to your Father!
Hello
The whipping cream used in the frosting…..is it he frozen whipped cream thawed, or is it heavy whipping cream that is usually found in the area with the half and half
Hi Angelia, It is not the frozen whipped cream. It is heavy whipping cream found near the half and half.
Hi Melissa! Imade this cake over the weekend and although the taste was AMAZING!! I had some trouble with the cake itself. When I cut it, it had hard spots in the middle as if it was raw dough that hardened. I stuck a knofe in the cake twice to make sure it was done baking and the knife came out clean both times. Can you tell me what you think I might have done wrong? I would love to be able to make this cake again! Thank you!!
Hi Nataly, I think the problem was caused by over beating or beating at high speed on the mixer. Have you made other cakes using the Reverse Creaming Method? Melissa has a video on the Reverse Creaming Method if you would like to see it, here is a link https://www.mycakeschool.com/?s=reverse+creaming+method.
I think mixing at high speed is what it was. Thank you! I will definitely give the Reverse Creaming Method a try, I have heard great things about it. Thanks again!!
hi melissa….i hv to make a football shape cake like the one u hv on ur carved cakes section…..will this frosting be good or should i use ganache to cover the cake
Hi Manita- Are you making the Football Stadium, Football Helmet, or Soccer Ball Cake? Will you be covering with fondant?
yes malissa….its a soccer ball cake and will be covering with fondant
If it were me, I would go with ganache beneath the fondant. For spheres, I think the ganache really helps to hold things together. Good luck! Let us know if you have any more questions!
thanks a ton melissa…..u have always been so prompt.
Hi Melissa, I make cupcakes and use a salted caramel mixed would this also work for the above cake
Hi Louise, Yes, your salted caramel would be great to use with this cake recipe. Your cupcake looks delicious!!
dose the cake itsself have a carmel flavor?
Hi Sarah, the brown sugar that is used in the cake batter gives it a nice caramel flavor. Make sure to read Melissa’s note on the frosting because it does set up quickly.
Superb!!!! I found this cake is not only beautiful but also it is very tasty. And it is very easy in making at home with the help of this article.
He ladies,
If I was to do this with a cake mix ( I have a caramel one) would I use White sugar or brown or a mix of both? I was thinking of following your doctored white almond recipe (minus the almond essence). I just wasn’t sure about the sugar. Thank you Sharon
Hi Sharon, I haven’t tried this but if using the WACS recipe, I think I would use 1/2 white sugar and 1/2 brown sugar. I think this would add a subtle caramel flavor. If you were using a white or yellow cake mix, I would also add a teaspoon of caramel extract. Since your cake mix is caramel I assume that the flavoring is in the mix.
Thanks for your reply Bebe. It worked perfectly, very happy with the result.
Wonderful! Thanks for letting me know.
Hi Melissa I am from Australia and we do not have cake flour here. Is there a way I can adapt this recipe to use plain or self raising flour. Thanks
Hi Laura,
I’m in Australia and I get the Lighthouse brand cake and biscuit flour and it works great with all of these recipes. It’s in the flour isle in woolies and some coles. There are two types of lighthouse flour, don’t get the pizza and bread one. Get the cake and biscuit one. They come in 1 kg boxes. White with blue writing. Hope this helps
Sharon
Hi Laura and Sharon,
Sharon, Thanks so much for your post concerning brands that work for our recipes.
Laura, A substitution that also works if you do not have cake flour is as follows: Using all purpose (plain) flour, for each cup of flour in the recipe remove 2 Tablespoon and replace with 2 Tablespoons of cornstarch. This recipe has 3 cups flour so measure out 3 cups of all purpose (plain) flour. Remove 6 Tablespoons and replace with 6 Tablespoons cornstarch and whisk to blend.
Hello Melissa and BeBe! Can i use this cake for carving? Not too much carving, but some…=D
Hope to hearing from you soon!
Thanks!
Hi Marcela, Yes, you can. Carving is easier if the cake is partially frozen.
Thanks , Melissa for the quick reply! I am wondering if you had the chance to read another question I posted last week about freezing cake. I posted in the almond sour cake from scratch, I think!
Can I use yogurt instead of sour cream?
Hi sujatha, If you do not have sour cream you can use yogurt, preferably greek yogurt. Hope you enjoy the recipe.
Is this pipe able? I saw a cupcake above, but wasn’t sure if it was the same recipe.
Hi Beth- I haven’t tried to do much piping with this recipe- I’ll make it soon and leave an update for you. This frosting does set up very quickly…the amount of powdered sugar could be reduced and would probably make it better for piping. I’ll let you know!
I made this recipe and absolutely love the cake. It is moist and delicious. The frosting has a great taste but it’s a little too sweet but that may just be me.
Love your recipes!!!
Hello, would love to make this cake and the frosting. Just wondering if there’s any substitute for the heavy whipping cream? I love your recipes, easy to make and absolutely delicious
Hi Melissa, will you be able to help with the measurements for making a 6″ cake..
Ann
Hi Ann, We use approximately 2 cups batter for each 6 inch round pan. This recipe makes 8 cups of batter, so to make a 2 layer cake using 6×2 inch round pans you can divide the recipe in half. To divide the 3 eggs in half, you will use 1 whole egg and for the 1/2 egg do the following: break an egg into a measuring cup and whisk with a fork to blend the yellow and the white. When well blended, if you have a food scale you could weight the blended egg (gram weight) and use 1/2 of that amount. If you don’t have a scale, 1 large egg is usually 1/4 cup, 1/4 cup is 4 Tablespoons so you will use only 2 Tablespoons.
Thanks a lot for your reply… I tried and it came out well….have you tried using full brown sugar for a more caramel taste (instead of half white and brown sugar)
Ann
Hi Ann, We have never tried using all brown sugar. If you try that, let us know what you think.
Hello! Can’t wait to try your recipe. Would this work to make this same recipe into cupcakes? And what is the drizzle that you used for the cake? Is there a recipe for it?
Hi LaTanya, Yes, this will work well for cupcakes. For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes. The drizzle on the cake is the caramel that you will make, a few Tablespoons will be reserved before completing if you want some for a drizzle. Melissa explains this in the write up. Remember that this frosting sets up very quickly. Hope you love the recipe.
Hi! Can I use the reversed creaming method
On this and your peanut butter cake?
Hi Kim, The Reverse Creaming Method of mixing works well in recipes when the weight of the sugar is equal to or greater than the weight of the flour. For this Caramel Cake recipe the combined weight of the white and brown sugar is 417 grams and the flour is 342 grams, so Reverse Creaming should work well for this recipe as well as the Peanut Butter Cake recipe. Hope you will enjoy the cakes.