Caramel Cake Recipe
A classic Southern caramel cake with glossy caramel frosting and buttery vanilla yellow cake that melts in your mouth!
Equipment
- Large Saucepan
- Offset Spatula (optional, but recommended)
Ingredients
Yellow Cake Recipe
- 4 cups Cake Flour
- 3.4 oz Vanilla Pudding Mix
- 1 tbsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/4 tsp Nutmeg
- 1 1/4 cups Salted Butter , (room temperature)
- 2 cups Sugar
- 1/4 cup Brown Sugar
- 2/3 cup Vegetable Oil
- 4 large Eggs, (room temperature)
- 2 Egg Whites, (room temperature)
- 1 1/3 cups Full Fat Buttermilk, (room temperature)
- 2/3 cup Sour Cream, (room temperature)
- 1 tbsp Vanilla Bean Paste, (or vanilla extract)
- 1 tbsp Butter Vanilla Emulsion, (or 2 tsp butter extract)
- 1/4 tsp Almond Extract
Caramel Frosting
- 1 cup Salted Butter
- 1 1/2 cups Brown Sugar
- 12 oz Evaporated Milk
- 14 oz Sweetened Condensed Milk
- 1 tbsp Vanilla Bean Paste, (or vanilla extract)
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/4 cup Heavy Cream
Instructions
- Preheat the oven to 325 degrees f. Spray three 8 inch cake pans with nonstick baking spray or line with parchment paper and set aside.
- In another large bowl, combine the dry ingredients - cake flour, vanilla pudding mix, baking powder, baking soda, kosher salt, and nutmeg. 4 cups Cake Flour 3.4 oz Vanilla Pudding Mix 1 tbsp Baking Powder 1/4 tsp Baking Soda 1/2 tsp Kosher Salt 1/4 tsp Nutmeg
- In the bowl of a stand mixer fitted with the paddle attachment, add room temperature, sugar, brown sugar, and vegetable oil. Cream together on medium speed for 3 minutes, scrape down the sides of the bowl and continue to mix for an additional two minutes. Reduce mixer speed to low speed. Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl after the addition of each egg. Then add egg whites and mix until fully incorporated, about 20 seconds. 1 1/4 cups Salted Butter 2 cups Sugar 1/4 cup Brown Sugar 2/3 cup Vegetable Oil 4 large Eggs 2 Egg Whites
- In a separate bowl or large cup, mix together buttermilk, sour cream, vanilla extract, butter vanilla emulsion, and almond extract. Whisk together until combined, about 10-20 seconds. 1 1/3 cups Full Fat Buttermilk 2/3 cup Sour Cream 1 tbsp Vanilla Bean Paste 1 tbsp Butter Vanilla Emulsion 1/4 tsp Almond Extract
- Add half of the dry ingredients into the batter and mix until just combined, about 15 seconds. With the mixer going, pour in the sour cream/buttermilk mixture and mix until combined, about 30 seconds. Scrape down the sides of the bowl and then add the remainder of the dry ingredients. Mix until combined and smooth.
- Divide the cake batter amongst three 8 inch cakes and bake in the oven for 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cakes are cooling, make the caramel frosting. Add butter to a medium or large saucepan and melt over medium heat. Once melted, add in brown sugar and whisk until combined, about 2-3 minutes. Pour in the evaporated milk and sweetened condensed milk. Reduce the heat to low to medium low and stir continuously for about 40 minute to an 1 hour, until the caramel turns a deep golden brown and it thickens to a pudding like consistency. Do not walk away from the pan, it is mandatory that you stand by the pan while it’s cooking so that the frosting doesn’t burn. 1 cup Salted Butter 1 1/2 cups Brown Sugar 12 oz Evaporated Milk 14 oz Sweetened Condensed Milk
- Once it reaches that deep golden color and desired consistency, remove from the heat and add in vanilla bean paste, kosher salt, baking soda, and heavy cream. It'll bubble up a bit, whisk constantly for about 3 minutes, then let the hot caramel sit for about 20-30 minutes to cool and thicken, this will make it easier to spread onto the cake layers. 1 tbsp Vanilla Bean Paste 1/2 tsp Kosher Salt 1/4 tsp Baking Soda 1/4 cup Heavy Cream
- Place the first cake onto a cake stand and smear a thin, even layer of caramel on top of the cake. Just enough to coat the cake. Then repeat with the second layer (be careful stacking as the frosting is slippery). Let the cakes sit for about 10 minutes - this prevents the cake from slipping. A cake collar is helpful here, too.
- Place the third layer on top and pour half of the remaining caramel sauce on top (it'll be slippery so be patient!), using an offset spatula to smooth the caramel around the top and sides of the cake. Let it set for 20 minutes, then pour the remaining sauce, covering the entire cake.
Notes
Use room-temperature everything. Butter, eggs, sour cream, and buttermilk all need to be at room temperature! Room temp ingredients blend smoother, trap more air, and give you that plush, tender crumb.
Let the cake layers cool completely. Caramel frosting is warm and pourable. If your cake is even slightly warm… whew. You’ll be chasing it down the counter. Let those layers chill.
Cook the caramel frosting slow and steady. No rushing. Keep the heat medium-low and let the sugar, butter, and milk come together gradually. Stir frequently to avoid scorching.
Use a heavy-bottomed pot. This keeps the caramel from burning and ensures even cooking. Thin pots = heartbreak.
Don’t walk away from the caramel. Not even to check a text. Caramel waits for nobody and will go from golden to burnt in 20 seconds.
If it gets too thick, add a splash of warm milk. Just a tablespoon at a time. This brings that glaze-able consistency right back.
Pour immediately. Caramel frosting sets fast. As soon as it's ready, pour it over your cooled cake and use the back of a spoon to gently push it to the edges. Don’t overwork it, let it flow.
Nutrition
Calories: 854kcal, Carbohydrates: 102g, Protein: 11g, Fat: 46g, Saturated Fat: 23g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 146mg, Sodium: 656mg, Potassium: 322mg, Fiber: 1g, Sugar: 77g, Vitamin A: 1241IU, Vitamin C: 1mg, Calcium: 268mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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