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A close-up of a three-layer caramel cake slice on a white plate: moist vanilla sponge layered with rich caramel frosting, glossy caramel sauce dripping down the sides, piped frosting rosettes at the base, and chopped pecans sprinkled on top, all against a warm, wood-tone background.

Caramel Cake

A rich, buttery caramel cake with ultra-moist vanilla sponge and a deep, homemade caramel frosting perfect for birthdays and family gatherings.
5 from 1 vote
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Course: Dessert
Cuisine: American, Southern
Keyword: Best caramel cake icing recipe, Caramel cake near me, Caramel cake recipe easy, Caramel cake recipes, Chocolate caramel cake, Lemon caramel cake, Southern caramel cake, Vanilla caramel cake recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 370kcal
Cost: $12

Equipment

  • 1 Heavy-bottomed saucepan (For cooking caramel)
  • 1 Stand mixer or hand mixer
  • 1 9 inch round cake pans (Greased and lined)
  • 1 Offset spatula (For spreading frosting)
  • 1 Rubber spatula (For folding and scraping)

Ingredients

  • 2 cups All-purpose flour
  • 1½ cups Granulated sugar
  • ½ cup Unsalted butter - Room temperature
  • 4 large Eggs
  • ½ cup Whole milk - Room temperature
  • 2 teaspoon Pure vanilla extract - Or vanilla bean paste
  • 2 teaspoon Baking powder
  • ½ teaspoon Fine sea salt
  • ½ cup Sour cream - Optional—for extra moisture
  • 1½ cups Granulated sugar - for frosting
  • ½ cup Heavy cream - Warmed
  • ¼ cup Unsalted butter - for frosting Room temperature
  • 1½ cups Powdered sugar - for frosting
  • 1 teaspoon Vanilla extract - for frosting
  • pinch Fine sea salt - for frosting

Instructions

  • Cream butter with sugars until light and fluffy
    An overhead view of a stainless-steel mixing bowl on a white marble counter, showing pale yellow creamed butter and sugar with a mound of sifted flour and a pinch of baking powder on top, ready to be folded in.
  • Add eggs, then alternate flour and milk
  • Bake the three cake layers until golden and springy
    A top-down shot of a polished stainless-steel saucepan sitting on white marble, filled with glossy amber caramel sauce swirled into a smooth vortex, the surface reflecting soft daylight.
  • Caramelize sugar, whisk in cream and butter, cool
    A close-up of a three-layer caramel cake slice on a white plate: moist vanilla sponge layered with rich caramel frosting, glossy caramel sauce dripping down the sides, piped frosting rosettes at the base, and chopped pecans sprinkled on top, all against a warm, wood-tone background.
  • Frost layers, stack, and garnish before serving

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 370kcal (19%) | Carbohydrates: 30g (10%) | Protein: 4g (8%) | Fat: 26g (40%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 70mg (23%) | Sodium: 200mg (9%) | Potassium: 100mg (3%) | Fiber: 0.5g (2%) | Sugar: 25g (28%) | Vitamin A: 800IU (16%) | Calcium: 80mg (8%) | Iron: 1mg (6%)
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