Name: Best Caramel Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Southern American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp fine sea salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 cup whole milk; 1 tsp pure vanilla extract; ½ cup sour cream (optional, for extra moisture); 1 ½ cups granulated sugar; ½ cup heavy cream, warmed; ½ cup unsalted butter; 2 cups powdered sugar; 1 tsp vanilla extract; Pinch of salt

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This rich, tender caramel cake has become a go-to dessert in my family, and for good reason. It all started with a grease-stained index card labeled “Mama’s Sunday Cake – the one nobody could copy.” After years of tweaking and testing, I finally nailed down what made it special: a moist vanilla sponge layered with deep, buttery caramel frosting that truly tastes homemade. It’s the kind of cake that turns an ordinary day into something worth celebrating.

Best Caramel Cake Recipe

Why You’ll Love This Recipe

I love how this cake stays moist for days—no dry slices here. That little scoop of sour cream works magic. The homemade caramel frosting has this rich depth you just can’t get from store-bought jars. Even when I’ve messed up the frosting a bit, it still came out tasting amazing. It’s forgiving, family-approved, and makes enough to feed a crowd. I usually end up sending leftovers home with guests because everyone asks for the recipe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

The Cake:

All-purpose flour
Granulated sugar
Unsalted butter
Large eggs
Whole milk
Pure vanilla extract
Baking powder
Fine sea salt
Sour cream (optional for extra moisture)

The Caramel Frosting:

Granulated sugar
Heavy cream
Unsalted butter
Powdered sugar
Vanilla extract
Pinch of salt

Directions

Making the Cake:
I start by beating the butter and both sugars until fluffy. Then I mix in the eggs one at a time, making sure each one is well blended. I alternate adding the flour mixture and milk, beginning and ending with the flour. After that, I fold in the sour cream and vanilla. I divide the batter between three greased pans and bake at 350°F for 22–25 minutes until golden.

Making the Caramel Frosting:
I heat the sugar in a heavy-bottomed pan over medium heat, stirring constantly. When it turns a deep amber (right before I think I’ve gone too far), I slowly whisk in warm cream. I remove it from the heat and stir in the butter and salt. Once it’s slightly cooled, I beat in powdered sugar until it’s thick enough to spread.

Assembling the Cake:
I let the cakes cool completely, level off the tops with a serrated knife, and start stacking. I spread frosting between each layer while it’s still slightly warm. Then I cover the outside and finish with any extra caramel or chopped pecans if I’m feeling fancy. I always let it sit for 30 minutes before slicing for the cleanest cut.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 10 minutes

Variations

Chocolate Twists:
I sometimes add cocoa powder to the batter for a chocolate-caramel version or stir instant espresso into the frosting for a mocha vibe.

Fruity Versions:
Adding diced apples or mashed bananas to the batter changes the game. I’ve even used orange zest for a citrusy twist.

Holiday Flavors:
During the holidays, I add cinnamon, nutmeg, or even a splash of bourbon to the caramel. Maple syrup also pairs beautifully with the base flavor.

Kid Favorites:
When I make this for kids, I’ll toss in sprinkles or swirl in some peanut butter. A coconut version with toasted flakes is a hit too.

Storage/Reheating

Counter Storage (2–3 Days):
I keep the cake covered loosely with foil in a cool area. I don’t refrigerate unless it’s hot out, as it dries the cake faster.

Fridge Storage (5–6 Days):
I wrap slices in plastic wrap. The frosting firms up in the fridge but softens quickly at room temperature. Sometimes I eat it cold—still delicious.

Freezing (2–3 Months):
I freeze unfrosted cake layers individually wrapped, then thaw and make fresh frosting when I’m ready. The whole cake can also be frozen and thawed overnight in the fridge.

Best Caramel Cake Recipe

FAQs

How do I make a simple caramel cake?

I start with a basic vanilla sponge and focus on perfecting the caramel frosting. Cooking sugar until it’s deep amber is key. I always warm the cream beforehand and stir constantly to avoid burning.

What’s the secret to perfect caramel?

I’ve learned to push the sugar just past “pretty.” That scary dark amber stage? That’s where the magic is. A heavy pan and constant stirring help me avoid burning.

What is a Southern caramel cake?

It’s a tender vanilla cake layered with cooked caramel frosting. The frosting is poured and spread while still warm, setting up thick but smooth enough to slice cleanly.

How do I make caramel for topping?

I caramelize sugar until deep amber, add warmed cream slowly while whisking, then stir in butter and a pinch of salt. Once it cools a bit, I beat in powdered sugar until spreadable.

Can I make this ahead of time?

Yes—I usually bake the cake layers a day ahead and wrap them in plastic. I make the frosting fresh before assembling, but the whole cake holds up beautifully if made the night before.

Conclusion

This caramel cake isn’t just a dessert—it’s a memory-maker. That deep, buttery caramel frosting paired with the ultra-moist vanilla sponge is something I come back to over and over. Whether it’s for a birthday, a holiday, or just because, this cake never lets me down. It’s simple enough to tackle but special enough that people always ask for the recipe. I hope it finds a place at your table too.