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Homemade Caramel Cake

Homemade Caramel Cake

A soft, buttery layered cake made with rich caramel flavor and topped with smooth caramel frosting. This classic homemade dessert is perfect for celebrations, holidays, or anytime you want a comforting, bakery-style cake made from scratch.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
For the Caramel Frosting:
  • 1 cup brown sugar
  • ½ cup unsalted butter
  • ¼ cup heavy cream
  • 2½ cups powdered sugar adjust as needed
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt.
  3. Beat butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, mixing well. Stir in vanilla extract.
  5. Add dry ingredients alternately with buttermilk, mixing gently until just combined.
  6. Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
  7. Cool cakes completely on a wire rack.
  8. For frosting, melt butter and brown sugar in a saucepan. Add cream and simmer 2–3 minutes.
  9. Remove from heat, add vanilla and salt, then beat in powdered sugar until smooth.
  10. Frost the cooled cake layers evenly and assemble.

Notes

  • Use room-temperature ingredients for best texture.
  • Let caramel frosting cool slightly before spreading for easier handling.
  • Cake can be stored covered at room temperature for 1 day or refrigerated up to 4 days.
  • Add toasted pecans or walnuts for extra flavor and texture.