Caramel Cake

Caramel Cake

Tender vanilla layers wrapped in a rich, burnt-sugar caramel icing.

Total 2 hr Makes 12 slices Calories 620/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This Southern classic pairs soft butter cake layers with a cooked caramel frosting that hardens slightly as it cools, giving each bite a fudgy, buttery edge. It takes some patience at the stove to get the icing to the right consistency, but the payoff is a nostalgic centerpiece cake perfect for holidays and celebrations.

Ingredients

  • 3 cups cake flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 3 cups granulated sugar
  • 1 cup unsalted butter
  • 1 1/2 cups evaporated milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Method

  1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper.

  2. Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl; set aside.

  3. In a large bowl, beat the butter and 2 cups sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes.

  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix on low speed just until combined.

  6. Divide the batter evenly among the prepared pans and smooth the tops.

  7. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.

  8. Cool the cakes in the pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely.

  9. For the caramel icing, combine the sugar, butter, evaporated milk, and salt in a heavy 6-quart saucepan over medium heat, stirring until the butter melts.

  10. Bring the mixture to a boil, stirring frequently, and cook until a candy thermometer reads 238°F (soft-ball stage), 15 to 20 minutes.

  11. Remove the caramel from the heat, stir in the vanilla extract, and let cool to about 110°F, beating occasionally with a wooden spoon, 20 to 25 minutes.

  12. Beat the icing vigorously until it thickens to a spreadable consistency, about 3 to 5 minutes.

  13. Place one cake layer on a serving plate and spread with a layer of caramel icing. Repeat with the second and third layers, then frost the top and sides of the cake with the remaining icing, working quickly before it sets.

  14. Let the cake stand at room temperature for at least 30 minutes to allow the icing to set before slicing.

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Rate this recipe

★ 3.4 (1)

Caramel Cake

This Southern classic pairs soft butter cake layers with a cooked caramel frosting that hardens slightly as it cools, giving each bite a fudgy, buttery edge. It takes some patience at the stove to get the icing to the right consistency, but the payoff is a nostalgic centerpiece cake perfect for holidays and celebrations.

2 hr 12 slices 620 cal

Ingredients

  • 3 cups cake flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 3 cups granulated sugar
  • 1 cup unsalted butter
  • 1 1/2 cups evaporated milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Method

  1. 1

    Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper.

  2. 2

    Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl; set aside.

  3. 3

    In a large bowl, beat the butter and 2 cups sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes.

  4. 4

    Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. 5

    Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix on low speed just until combined.

  6. 6

    Divide the batter evenly among the prepared pans and smooth the tops.

  7. 7

    Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.

  8. 8

    Cool the cakes in the pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely.

  9. 9

    For the caramel icing, combine the sugar, butter, evaporated milk, and salt in a heavy 6-quart saucepan over medium heat, stirring until the butter melts.

  10. 10

    Bring the mixture to a boil, stirring frequently, and cook until a candy thermometer reads 238°F (soft-ball stage), 15 to 20 minutes.

  11. 11

    Remove the caramel from the heat, stir in the vanilla extract, and let cool to about 110°F, beating occasionally with a wooden spoon, 20 to 25 minutes.

  12. 12

    Beat the icing vigorously until it thickens to a spreadable consistency, about 3 to 5 minutes.

  13. 13

    Place one cake layer on a serving plate and spread with a layer of caramel icing. Repeat with the second and third layers, then frost the top and sides of the cake with the remaining icing, working quickly before it sets.

  14. 14

    Let the cake stand at room temperature for at least 30 minutes to allow the icing to set before slicing.