Caramel Cake

A slice of caramel layer cake on a white plate

Made with a light, fluffy from-scratch cake and homemade frosting, this Caramel Cake features a deep, rich caramel flavor in every bite. This layer cake is perfect for the fall season and holiday celebrations.

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time28

Total Time58

Course: Dessert

Cuisine: American

Keyword: caramel desserts, caramel layer cake, easy layer cake recipe

Servings: slices

Ingredients

For the Cake

2⅔ cups all-purpose flour spooned and leveled
2 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ cup unsalted butter softened to room temp
½ cup vegetable oil
1 cup granulated sugar
¾ cup light brown sugar packed
4 large eggs room temperature
1 tbsp vanilla extract
1¼ cups buttermilk room temperature

For the Frosting

1 cup light brown sugar packed
1 cup dark brown sugar packed
1 cup unsalted butter cut into tablespoons
½ tsp fine sea salt
⅓ cup evaporated milk
⅓ cup heavy cream
2 cups powdered sugar sifted
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F. Lightly spray two 9" cake pans with nonstick spray. Place parchment paper in the bottom of the pans. Spray the top of the paper with nonstick spray. Set aside.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
In the body of a stand mixer with the paddle attachment, mix the butter with the oil until combined. Add the granulated sugar and brown sugar and beat them together on medium speed for 3 minutes.
Add the eggs one at a time until fully mixed in. Stir in the vanilla.
Add half of the dry ingredients and stir it in until combined.
Next, add half of the buttermilk, stir until combined. Repeat with the remaining dry ingredients and buttermilk, scraping down the sides of the bowl as needed.
Divide the batter between the two cake pans. Take a spatula and smooth out the top, this will ensure the cakes bake evenly.
Bake for 22-28 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
When the cakes are cool and you are ready to assemble, cut any doming or uneven parts off the cake if there are any, and then make the frosting.
For the frosting, place the light brown sugar, dark brown sugar, butter, and salt into a medium-sized pot.
Place the pot over medium heat and whisk constantly until the butter and the sugars are melted. Pour in the evaporated milk and then the heavy cream, whisk to combine.
Bring to a gentle bubble and simmer for 4 minutes, it will start to thicken. Immediately pour into a heatproof bowl.
Using an electric hand mixer, add the powdered sugar a little at a time until fully mixed in, and then mix in the vanilla.
When the frosting is done, you need to work fast to frost the cake while it is still spreadable.
Place one of the cakes, top side up, onto your serving platter. Add ¾ cup of the frosting and, using an offset spatula or something similar, spread it out over the top of the cake.
Place the other cake, top side down, on top. Frost the sides and top of the cake as fast as you can before the frosting hardens.
Let the cake sit until the frosting completely hardens, about 2 hours. Slice, serve, and enjoy!

Video

Nutrition