Can I make the caramel frosting ahead of time?

Yes, you can make the creamy caramel frosting a day in advance. Store it in an airtight container in the fridge, then let it come to room temperature and re-beat until fluffy before frosting your Caramel Cake.

How do I ensure my Caramel Cake layers are moist and don't stick?

To ensure a moist Caramel Cake, avoid overbaking. For sticking, properly grease and flour your cake pans, or line the bottoms with parchment paper, which helps immensely. I always recommend parchment!

What makes this caramel frosting creamy and not grainy?

The secret to a super creamy caramel frosting is dissolving the sugar completely when cooking the base and then beating in enough confectioners' sugar until smooth. Also, using heavy cream contributes to the luscious texture.

Can I use store-bought caramel sauce for the frosting?

While you can use store-bought caramel, this recipe's creamy caramel frosting made from scratch offers a superior, richer flavor and silkier texture that truly elevates the Caramel Cake. It's worth the extra step!

How long does Caramel Cake with Creamy Caramel Frosting last?

When stored properly covered in the refrigerator, this delicious Caramel Cake will stay fresh and moist for 3-4 days, making it great for enjoying throughout the week.

Can I freeze frosted Caramel Cake?

Freezing frosted Caramel Cake can be done. Place the cake on a baking sheet in the freezer until firm, then wrap tightly in plastic wrap and foil. Thaw in the fridge before serving.

Caramel Cake With Creamy Caramel Frosting

Description

Create a show-stopping Caramel Cake with luscious creamy caramel frosting. This simple recipe guarantees a moist cake and impressive results for any occasion.

Ingredients

Scale

For the Cake:

2 ½ cups (300g) All-purpose flour
1 ¾ cups (350g) Granulated sugar
½ cup (113g) Unsalted butter, softened
3 Large eggs, room temperature
1 cup (240ml) Whole milk, room temperature
2 teaspoons Pure vanilla extract
2 ½ teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt

For the Creamy Caramel Frosting:

½ cup (113g) Unsalted butter
1 cup (200g) Light brown sugar, packed
¼ cup (60ml) Heavy cream
3–4 cups (360-480g) Confectioners’ sugar (powdered sugar)
1 teaspoon Pure vanilla extract
¼ teaspoon Salt

Instructions

Prep Your Pans: Grease and flour two 8 or 9-inch round cake pans. Preheat your oven to 350°F (175°C).
Cream Butter & Sugar: In a large mixing bowl, beat room temperature butter and granulated sugar together until the mixture is light and fluffy.
Add Eggs & Vanilla: Mix in the eggs one at a time, beating well after each addition until fully incorporated. Then, stir in the pure vanilla extract.
Alternate Dry & Wet: In a separate medium bowl, whisk together your dry ingredients (flour, baking powder, baking soda, and salt). Gradually add the dry mixture to your wet ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined.
Bake the Cake: Divide the batter evenly between your prepared cake pans. Bake for 28-32 minutes, or until a toothpick inserted into the center of a cake comes out clean. Let the cake layers cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Caramel Frosting: In a medium saucepan, melt the butter and light brown sugar over medium heat, stirring until the sugar dissolves. Stir in the heavy cream and bring to a gentle boil, cooking for 1-2 minutes, stirring constantly. Remove from heat and cool slightly for about 5-10 minutes. Beat in the confectioners’ sugar, vanilla extract, and salt until smooth and wonderfully creamy.
Assemble & Frost: Once your cake layers are completely cool, level them with a serrated knife if needed. Frost generously between the layers and then all over the top and sides of the entire cake.

Notes

Optional Add-ins & Smart Swaps:

Toasted pecans or walnuts: Add a lovely crunch and nutty flavor, perfect for sprinkling between layers or on top.
A drizzle of extra store-bought caramel sauce: For an even more decadent finish, especially if you’re short on time.
Make your own caramel sauce from scratch: If you’re feeling adventurous, preparing your own caramel for the base adds an extra layer of pride!

Notes on Quality & Seasoning:

Use good quality unsalted butter for the best flavor in both your cake and the creamy caramel frosting. It truly makes a difference.
Pure vanilla extract makes a huge difference compared to imitation vanilla. Invest in the good stuff!
Fresh, room-temperature eggs ensure better emulsification, leading to a more tender and consistent cake batter.

Note: Nutritional information is an estimate based on standard ingredients and a serving size of 1/16th of the cake.

Prep Time: 45 minutes
Cook Time: 32 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 500 kcal
Sugar: 60g
Sodium: 250mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 80g
Fiber: 1g
Protein: 6g
Cholesterol: 70mg

Keywords: Caramel Cake, Creamy Caramel Frosting, Dessert, Layer Cake, Homemade Cake