This classic homemade caramel cake pairs fluffy, moist cake layers with a rich, buttery caramel icing that’s sure to impress. With a smooth, sweet flavor and a beautiful golden-brown finish, it’s perfect for celebrations or a special treat any day of the week. Enjoy the intricate combination of textures and flavors that make this cake a timeless dessert.

Why You’ll Love It:

This homemade caramel cake combines the irresistible flavors of a buttery vanilla cake with a luscious, golden caramel icing. It’s perfect for anyone with a sweet tooth who craves a slice that’s soft yet dense enough to hold its own. The star of this dessert is the caramel icing, cooked low and slow for an authentic homemade taste that is rich, smooth, and worth every minute. This cake isn’t just about sweetness—it’s about deep, layered flavors that come from quality ingredients and a patient process.

Key Ingredients:

For the Cake:

Unsalted Butter: Use high-quality unsalted butter at room temperature for the best texture and flavor. This helps you control the salt content.
Cake Flour: Sifted cake flour is crucial for that light, delicate crumb. Don’t substitute with all-purpose flour unless you absolutely must; the results won’t be as tender.
Sour Cream: The addition of sour cream brings moisture and a slight tang, balancing the sweetness and helping with the cake’s structure.
Eggs: Ensure your eggs are at room temperature; they incorporate more evenly and create a better emulsion, leading to a well-risen cake.

For the Caramel Icing:

Evaporated Milk: This gives the icing its velvety texture and rich flavor. Make sure not to substitute it with condensed milk, as the sweetness will be overpowering.
Butter: The slight browning of the butter while cooking adds depth to the caramel’s flavor.
Granulated Sugar: Regular granulated sugar is perfect for this icing. It melts evenly and caramelizes well for that signature taste.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Step-by-Step Instructions:

1. Prepare the Cake

Preheat the Oven:

Preheat your oven to 350°F (175°C) to ensure even baking from the start.

Cream Butter and Sugar:

In a large mixing bowl, cream together 2 sticks of unsalted butter, ⅓ cup vegetable oil, and 2½ cups granulated sugar using an electric mixer on high speed.
Beat for 5-6 minutes until the mixture is light and fluffy. This step incorporates air for a light cake texture.

Incorporate Eggs:

With the mixer set to medium speed, add 6 large eggs one at a time, ensuring each egg is fully mixed in before adding the next.

Add Vanilla Extract:

Mix in 2 tablespoons of pure vanilla extract until well combined.

Sift Dry Ingredients:

In a medium bowl, sift together 3 cups cake flour, 2 tablespoons baking powder, and ½ teaspoon salt to aerate the flour and evenly distribute the leavening agent.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup sour cream, starting and ending with the dry mix. Use a low speed to prevent over-mixing.

Prepare Cake Pans:

Grease three 9-inch round cake pans with baking spray and lightly flour them to prevent sticking.

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Pour and Bake:

Divide the batter evenly among the pans, smooth the tops, and bake for 25-30 minutes. The cakes are done when a toothpick inserted in the center comes out clean.

Cool the Cakes:

Let the cakes cool in the pans on a wire rack for 10 minutes before turning them out. Cool completely on the racks before frosting.

2. Make the Caramel Icing

Start the Caramel:

In a large saucepan over medium heat, combine 1½ sticks of butter, 2 cans (12 oz each) of evaporated milk, and 2 cups granulated sugar.
Stir frequently until the butter melts and the sugar dissolves.

Cook the Caramel:

Lower the heat to medium-low and continue cooking for 1½ to 2 hours, stirring periodically. Watch closely to prevent burning; the caramel should thicken and develop a rich, golden brown color.

Finish the Icing:

Remove from heat and stir in 2 teaspoons pure vanilla extract. Let the icing cool for 15-20 minutes until it reaches a spreadable consistency.

3. Frost the Cake

Layer the Cake:

Place one cake layer on a serving plate and spread a generous amount of caramel icing over the top.
Repeat with the second and third layers, frosting the top and sides.

Smooth the Icing:

Use a spatula to evenly spread the icing. If the icing hardens, gently reheat to soften.

Decorate and Serve:

Add any additional decorations or garnishes as desired. Serve and enjoy your beautifully frosted caramel cake!

Serving Suggestions:

Pair your caramel cake with a hot cup of coffee or a chilled glass of milk to balance the sweetness. For a festive twist, serve with a scoop of vanilla bean ice cream or a dollop of whipped cream. Fresh berries on the side provide a refreshing contrast that complements the cake’s rich caramel notes.

Storage and Meal Prep Tips:

Storing: Leftover caramel cake can be stored in an airtight container at room temperature for up to 2 days. If you want it to last longer, refrigerate it for up to a week. Make sure it’s well-covered to prevent the caramel icing from drying out.
Freezing: You can freeze individual slices wrapped in plastic wrap and stored in a freezer-safe container for up to 3 months. Thaw at room temperature for a few hours before serving.
Reheating: For that freshly-made taste, microwave slices for about 10-15 seconds. The icing will soften just enough to create a delightful texture.

Variations:

Salted Caramel Twist: Add a teaspoon of sea salt to the caramel icing for a salted caramel version that highlights the sweetness and adds complexity.
Nutty Addition: Fold chopped pecans or walnuts into the batter for added texture and a nutty flavor that pairs beautifully with caramel.
Chocolate Layer: For chocolate lovers, spread a thin layer of dark chocolate ganache between the cake layers before adding the caramel icing.
Spiced Caramel Cake: Add a teaspoon of cinnamon and a pinch of nutmeg to the batter for a warm, spiced version that’s perfect for autumn gatherings.
Gluten-Free Option: Swap the cake flour with a 1-to-1 gluten-free flour blend to accommodate dietary needs without sacrificing texture.

Conclusion:

Making a homemade caramel cake is an exercise in patience and precision, but it’s one that rewards you with a show-stopping dessert full of rich flavors and tender textures. Whether you’re baking for a birthday, holiday, or just because, this cake is sure to impress. The slow-cooked caramel icing, with its deep, toffee-like flavor, is worth every minute of the effort. Enjoy every bite of this delightful treat!