Butter, sugar, flour, buttermilk, eggs, cream, and vanilla all come together in this rich, homemade Caramel Cake with silky caramel frosting.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Caramel Cake always takes me back to my grandma’s kitchen. She’d whip one up without measuring a thing—just pouring, stirring, and humming to herself like it was second nature. And somehow, it always came out perfect. Me? My first attempt looked like something out of a baking blooper reel. The cake was leaning so far to one side it could’ve doubled as the Tower of Pisa, and the frosting? I’d basically made caramel cement. We had to chisel it off the knife.
But I’ll tell you what—I didn’t give up. A few years back, on a rainy Sunday when everything else felt heavy and slow, I decided to try again. I followed the steps carefully, double-checked the candy thermometer (because I didn’t trust myself to “just eyeball it”), and for once, the stars aligned. The cake came out golden and soft, the frosting glossy and smooth, not too sweet but rich enough to make you pause after a bite. My husband cut himself a slice before dinner—two, actually—and my kids licked the mixing beaters like it was the best thing they’d tasted all year. And in that messy little kitchen moment, I thought: Okay, I finally did it. Grandma would be proud.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Caramel Cake Recipe?
This isn’t one of those fussy desserts that makes you wish you’d just bought cupcakes instead. Caramel Cake is simple at its core—basic pantry ingredients, no wild equipment, and nothing you can’t find at the regular grocery store. But the way those ingredients come together? It’s pure magic. The buttermilk makes the crumb tender, the butter adds richness, and the frosting… oh, that caramel frosting. It’s got that nostalgic, old-fashioned taste, the kind that makes people close their eyes and smile because it reminds them of something from their past.
And honestly, the imperfections make it even better. Maybe your frosting sets a little unevenly, or the sides don’t look Pinterest-perfect—so what? That’s the charm. Caramel Cake is meant to be rustic, a little messy, but always unforgettable.
Ingredient Notes:
Here’s why these ingredients matter (and why you shouldn’t skip them):
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Flour & Sugar – The bones of the cake. Nothing fancy, just the basics that hold everything together.
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Butter – Lots of it. For the cake and the frosting. It’s not diet food, and that’s the point.
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Buttermilk – Tangy, creamy, and what makes the crumb soft. Don’t have any? Stir a little vinegar into milk in a pinch.
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Eggs – They give the cake body and richness.
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Baking Soda – Helps it rise so you don’t end up with pancake-cake.
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Vanilla – Adds warmth to both the cake and frosting.
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Heavy Cream – The magic in the frosting. Rich, silky, luxurious.
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Salt – Just a pinch, but it makes the caramel flavor sing.
How To Make Caramel Cake?
Step 1: Prep the Cake Pans.
Preheat your oven to 350°F. Butter and flour two 9-inch pans. I’ve skipped this step before and regretted it, trust me—nothing kills the vibe like half your cake stuck in the pan.
Step 2: Start the Batter.
Sift flour and salt into a bowl, whisk in sugar. In a saucepan, melt the butter with water until it’s smooth. Then add baking soda, buttermilk, eggs, and vanilla. Don’t worry if it looks a little odd at first—it comes together.
Step 3: Mix & Bake.
Pour the hot butter mixture into the flour bowl, stir until smooth. Divide into your pans and bake for 20–25 minutes. Start testing around 15—you don’t want dry cake. Cool completely before frosting, even if the smell is driving you crazy.
Step 4: Make the Caramel Frosting.
Okay, deep breath—this part sounds scarier than it is. In a saucepan, combine 2 cups sugar, butter, cream, and a pinch of salt. Let it cook until just about to boil. In another pan, melt ½ cup sugar into syrup (don’t stir, just shake the pan here and there). Pour that syrup into the first saucepan, cook until it hits 232°F. Stir in vanilla, then let it cool for 15 minutes.
Step 5: Beat Into Frosting.
Grab your mixer and beat the caramel until it’s thick and spreadable. Too stiff? Add a splash of cream. Spread it on your cake layers, stack them up, and cover the top and sides. Don’t stress about perfect swirls—this cake wears “rustic” beautifully.
Want To Save This Recipe?
Storage Options:
This cake actually tastes better the next day, once the caramel has really sunk into the layers. Keep it covered at room temp for two days, or in the fridge for up to five. Just let it sit out a bit before serving so the frosting softens up. You can freeze the unfrosted layers for a couple months, then frost fresh when you’re ready.
Variations and Substitutions:
Want to play around with it? Go for it:
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Nutty Caramel Cake – Sprinkle toasted pecans or walnuts between the layers.
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Salted Caramel Cake – Add flaky sea salt on top of the frosting for that trendy sweet-salty vibe.
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Cream Cheese Frosting – If caramel feels intimidating, cream cheese frosting works great here too.
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Cake Flour Swap – For a softer, lighter crumb, use half cake flour, half all-purpose.
What to Serve with Caramel Cake?
Caramel Cake is rich on its own, but a few pairings make it even better:
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Black Coffee – Cuts through the sweetness perfectly.
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Vanilla Ice Cream – A classic, no-brainer.
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Fresh Berries – Strawberries or raspberries add brightness.
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Whipped Cream – Light, simple, and perfect for an extra touch.
Frequently Asked Questions:
Do I really need a candy thermometer?
Honestly? It helps a lot. You can do the old soft-ball water trick, but if you’ve ever doubted yourself, a thermometer is worth it.
Can I make it ahead?
Definitely. Bake the layers a day before, wrap them well, and frost the next day. It’ll taste even better.
My frosting set too fast—did I ruin it?
Nope. Just beat in a little cream until it loosens up. Caramel can be bossy, but it forgives you if you’re patient.
This Caramel Cake is the kind of dessert that makes people stop mid-bite and smile. It’s a little nostalgic, a little rustic, and always worth the effort. So tell me—are you the type who sneaks frosting straight from the bowl, or do you wait until the cake’s done? (No judgment, I know what team I’m on.)
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Caramel Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour plus 2 tablespoons
- 2 cups granulated sugar
- ¼ teaspoon salt
- 1 cup water
- 2 sticks unsalted butter
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Frosting:
- 3 cups granulated sugar
- 1 cup heavy cream
- 1 stick unsalted butter
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Butter and flour two 9-inch round cake pans. Sift the flour and salt into a large mixing bowl, then whisk in the sugar until well combined.
Heat the Wet Ingredients
- In a saucepan, combine the water and butter. Heat until the butter has fully melted. Remove from heat and stir in the baking soda, buttermilk, eggs, and vanilla extract until smooth.
Combine and Bake
- Pour the hot butter mixture into the dry ingredients. Stir gently until the batter is smooth and lump-free. Divide the batter evenly between the prepared pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 15 minutes before transferring to parchment-lined wire racks to cool completely.
Prepare the Caramel Frosting
- Place 2 cups of sugar, the butter, cream, and salt in a large saucepan over medium heat. Cook until the mixture is nearly at a boil. In a separate small saucepan, melt the remaining ½ cup of sugar without stirring, occasionally swirling the pan until the sugar forms a golden syrup. Carefully pour the syrup into the cream mixture.
Cook to Soft-Ball Stage
- Continue cooking the frosting mixture until it reaches 232°F (soft-ball stage) on a candy thermometer. Remove from the heat and stir in the vanilla extract. Allow the frosting to cool for 15 minutes.
Whip and Frost
- Using a hand mixer, beat the cooled caramel mixture until it thickens to a spreadable consistency. If it becomes too stiff, add a small amount of cream until the desired texture is reached. Spread the frosting over the cooled cake layers, stack them, and finish covering the top and sides.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
