Hi everyone! We are kicking off the beginning of fall with this amazing scratch Caramel Cake with Caramel Frosting!
Fall never fails to boost my cravings for all things caramel, pumpkin, or spiced. This Carmel Cake is no exception! We’ve fallen in love with this flavorful cake, and the caramel frosting is just perfect!
You are sure to fall in love with this moist and flavorful Caramel Cake recipe, and the frosting is fabulous!
Preheat Oven to 350. Grease & flour three 8 inch pans.
- 1 1/2 sticks (12 T) (170g) unsalted butter ...cut into 1/2 inch slices, it does not need to be room temperature, it should be cool
- 3 large eggs
- 1 cup (200g) white granulated sugar
- 1 cup (217g) light brown sugar (packed)
- 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
For 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
- 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
- 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 a bit 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.
**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!