Homemade Caramel Cake

There’s nothing quite like a rich, buttery caramel cake made from scratch! This indulgent dessert features soft, moist cake layers with a luscious caramel frosting that melts in your mouth. Perfect for birthdays, holidays, or any occasion where you want to impress with a homemade treat.

Let’s dive in and make the most delicious caramel cake ever!

Why You’ll Love This Recipe

Made from scratch – No shortcuts, just pure homemade goodness. Buttery, moist cake – The perfect texture for layering. Decadent caramel frosting – Sweet, smooth, and absolutely irresistible.
Crowd-pleaser – It won’t last long once served!

Ingredients You’ll Nee

the Cake:

• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract

the Caramel Frosting:

• 1 cup unsalted butter
• 2 cups packed light brown sugar
• ½ cup whole milk
• 2 tsp vanilla extract
• 4 cups powdered sugar

How to Make Homemade Caramel Cake

1: Preheat & Prepare the Cake Pans

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.

2: Make the Cake Batter

1. In a large mixing bowl, cream together sugar and butter until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk and mixing well after each addition.
5. Stir in the vanilla extract.

3: Bake the Cake

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cakes cool in the pans for 5-10 minutes, then transfer to wire racks to cool completely.

How to Make Caramel Frosting

4: Prepare the Caramel Base

1. In a medium saucepan, melt butter over medium heat.
2. Add brown sugar and milk, stirring constantly.
3. Bring to a boil, then reduce heat and simmer for 2 minutes, stirring continuously.
4. Remove from heat and stir in vanilla extract.
5. Let the caramel mixture cool to room temperature.

5: Make the Frosting

1. In a large mixing bowl, beat the cooled caramel mixture with powdered sugar until smooth and creamy.

6: Assemble the Cake

1. Once cakes are completely cool, spread a generous layer of caramel frosting between each layer.
2. Frost the top and sides of the cake evenly.
3. Decorate with extra caramel sauce or toppings of your choice (optional).

Tips for the Best Caramel Cake

Use room temperature ingredients – Ensures even mixing and a smooth batter.
Don’t overmix the batter – Mix until just combined to keep the cake soft.
Cool cakes completely before frosting – Prevents melting or sliding layers.
Add a pinch of sea salt – Enhances the caramel flavor beautifully!
Double the frosting – If you love extra caramel goodness, make a little more!

How to Store & Serve

Storing Leftovers

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep refrigerated for up to 5 days. Bring to room temperature before serving.
• Freezer: Wrap the unfrosted cake layers tightly and freeze for up to 3 months. Thaw before frosting.

Serving Suggestions

Pair with vanilla ice cream for an extra indulgent treat.
Enjoy with a cup of coffee for a perfect balance of sweetness.
Add fresh berries for a fruity twist.

Frequently Asked Questions (FAQ)

Can I use store-bought caramel instead?
Yes, but homemade caramel frosting gives the best flavor!

Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and frost before serving.

Can I use a different pan size?
Yes! Use two 9-inch pans for a thicker cake and increase the baking time by a few minutes.

Final Thoughts: The Ultimate Caramel Cake!

This homemade caramel cake is rich, buttery, and irresistibly delicious. Whether you’re celebrating a special occasion or just craving something sweet, this recipe is a guaranteed hit! If you try this recipe, let me know how it turned out! Share a photo and tag me—I’d love to see your creations!

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