This absolutely stunning Caramel Cake is as delicious as it is picturesque! Layers of fluffy cake are topped with sweet caramel frosting. This homemade cake is the perfect centerpiece for your Thanksgiving dessert spread!
Southern Caramel Cake
This homemade Caramel Cake recipe is the real deal. Every inch of it is made from scratch, and with lots of love (and sugar)! While the caramel frosting requires a little TLC, the final result is well worth the effort. This is a cake you’ll want to brag about!
When made just right, the fluffy cake layers are beautifully separated by thick, creamy, and simply divine caramel frosting. While this may be your first time having to bring your frosting ingredients to a boil, trust the process here. You’re going to love this Southern staple!
Why You’ll Love this Caramel Cake Recipe:
- Classic: This layered masterpiece has been a beloved dessert for many years! The love for Caramel Cake spans generations, and it’s not hard to see why.
- Gorgeous: I have a weakness for layered cakes–just look at them! When frosted to perfection, they have a gorgeous quality to them that can’t be beat.
- Fall Favorite: Caramel Cake is delicious all year long to be sure. However, it’s a real treat during the autumn months!
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How to Make Caramel Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk the dry and wet ingredients for the cake in two separate bowls.
- Work in batches to combine the wet and dry ingredients.
- Bake the cake layers.
- In a saucepan over medium heat, bring the brown sugar, butter, milk, and salt to a boil.
- Remove from heat and stir in vanilla.
- Beat in the powdered sugar.
- Assemble the cake.
Yes! Prepare the batter and pour it into the wells of a cupcake tin, filling ¾ full, and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Frost and enjoy!
If your buttercream frosting is too thin, chill it for 10-20 minutes, then whip again. If it is still too thin, add powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency.
If your buttercream is too thick, add milk, 1 tablespoon at a time, until it reaches the desired consistency.
If your buttercream looks curdled, it is likely too cold. Place the buttercream in a heat-proof bowl set over a pot of simmering water until the edges begin to melt, then whip again until it comes together.
Warning: if you’re not alone in the kitchen, there WILL be a fight about who gets to lick the frosting bowl and spoon. I recommend making this cake when there’s no one else in the house, so you don’t have to share!
While the fluffy layers of homemade cake are downright delicious, I think my favorite part of this timeless cake might just be the sticky caramel frosting. It’s sweet and oh so rich with caramel flavor!
Make Ahead Instructions
This cake can be made up to 2 days in advance of when you plan to serve it. Cover with plastic wrap or a cake dome and store at room temperature.
The cake layers can be baked in advance, wrapped in plastic, and stored for up to 2 days at room temperature or up to 3 months in the freezer. Let the cake layers defrost at room temperature.
I do not recommend making the frosting ahead of time.
Storage Instructions
Store leftover caramel cake tightly wrapped in plastic wrap or covered with a cake dome at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freezing Instructions
While I do not recommend freezing the assembled cake, you can freeze the cake layers for up to 3 months. Let thaw overnight in the refrigerator, then make the frosting and frost the cakes.
Decorating Tips
- To create a solid base for decorating, place a bit of frosting onto the cake board/stand to secure the bottom layer of cake.
- Be sure to level the cakes by cutting off any domed parts to ensure that the cakes will stack evenly.
- Fill the cake with about ⅓ of the frosting, and save the rest for decorating.
- Crumb-coat the cake before frosting to catch any crumbs for a smoother appearance.
- Use a piping tip to create a fun design on top of the cake, if desired.
- Top with a drizzle of caramel sauce for a simple but elegant cake.
- For a fun, whimsical cake, top with whole and chopped Rolos, caramel bits, and/or Milky Way bars.
Tips for Perfect Caramel Cake
- Do NOT over-mix the batter, or else you will end up with a dense, rubbery cake!
- Use a large (at least 3-quart) saucepan to make the frosting. Otherwise, it may boil over.
- Stir the frosting constantly to prevent scorching.
- If the frosting becomes difficult to work with, add a little bit of heavy cream to loosen it back up.
- Let the frosting set completely before you cut and serve the cake.
If you’re in charge of dessert this year for Thanksgiving (or even a big Halloween party), this might just be the cake for you! It serves as a beautiful centerpiece dessert that everyone always loves. This homemade Caramel Cake is a tried and true Southern dessert that always pleases a crowd!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Caramel Cake Recipe
Ingredients
For the Cake
- 26.5 ounces vanilla cake mix 750 grams (2 (13.25-ounce) boxes)
- 2 cups milk 454 grams
- ⅔ cup unsalted butter 151 grams, melted (1⅓ sticks)
- 6 large eggs 300 grams
For the Caramel Frosting
- 3 cups brown sugar 639 grams
- 1½ cups unsalted butter 339 grams, softened (3 sticks)
- ¾ cup milk 170 grams
- ½ teaspoon kosher salt
- 1 tablespoon pure vanilla extract 12 grams
- 3-4 cups powdered sugar 339-452 grams, sifted
Equipment
- Kitchen Scale (optional)
- 2 or 3 9-inch Round Cake Pan
- Hand Mixer
Instructions
- Preheat oven to 350°F. Grease and flour two or three 9-inch cake pans. Set aside.
- Mix the cake mix, milk, butter, and eggs in a large bowl.26.5 ounces vanilla cake mix, 2 cups milk, ⅔ cup unsalted butter, 6 large eggs
- Divide the batter between the prepared cake pans (about 827 grams per pan for 2 pans or 551 grams per pan for 3 pans). Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks for 10 minutes, then remove the cakes from the pans and allow them to cool completely on the racks.
For the Caramel Frosting
- In a large saucepan set over medium heat, combine the brown sugar, butter, milk, and salt. Allow everything to dissolve together and come to a low boil for 4-5 minutes, stirring constantly.3 cups brown sugar, 1½ cups unsalted butter, ¾ cup milk, ½ teaspoon kosher salt
- Remove the saucepan from the heat and stir in vanilla. Pour the mixture in a large, heat-proof mixing bowl and allow it to cool for 5-10 minutes until it is warm to the touch.1 tablespoon pure vanilla extract
- Using a hand mixer, gradually beat in the powdered sugar until the frosting thickens, caramelizes, and is a spreadable consistency.3-4 cups powdered sugar
- Immediately, spread the nearly cooled frosting between and onto the stacked cake layers. If the frosting begins to be difficult to work with, blend in a little heavy cream until it is spreadable again.
Notes
- Do NOT over-mix the batter, or else you will end up with a dense, rubbery cake!
- Use a large (at least 3-quart) saucepan to make the frosting. Otherwise, it may boil over.
- Stir the frosting constantly to prevent scorching.
- To create a solid base for decorating, place a bit of frosting onto the cake board/stand to secure the bottom layer of cake.
- Be sure to level the cakes by cutting off any domed parts to ensure that the cakes will stack evenly.
- Fill the cake with about ⅓ of the frosting, and save the rest for decorating.
- Crumb-coat the cake before frosting to catch any crumbs for a smoother appearance.
- If the frosting becomes difficult to work with, add a little bit of heavy cream to loosen it back up.
- Use a piping tip to create a fun design on top of the cake, if desired.
- Top with a drizzle of caramel sauce for a simple but elegant cake.
- For a fun, whimsical cake, top with whole and chopped Rolos, caramel bits, and/or Milky Way bars.
- Let the frosting set completely before you cut and serve the cake.
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