Why This Caramel Cake Is So Loved

This cake delivers nostalgia in every slice. The from-scratch caramel frosting is slow-cooked to perfection and whipped to a creamy, spreadable texture. The buttery cake layers are light yet flavorful, making the perfect base for the decadent topping. It’s a labor of love, but the payoff is unforgettable.

Caramel Cake Ingredients & Their Roles

For the Cake Layers:

• 2½ cups all-purpose flour (sifted): Provides the base structure for the cake—sifting ensures a light, airy texture.
• ¼ teaspoon sea salt: Balances sweetness and enhances flavor.
• 2 cups regular sugar: Sweetens the cake and helps with browning.
• 1 cup (2 sticks) unsalted butter: Adds moisture, richness, and flavor.
• 1 cup water: Helps dissolve sugar and smooth out the batter.
• 1 teaspoon baking soda: Gives the cake rise and fluffiness.
• ½ cup buttermilk: Adds tang and tenderness to the crumb.
• 2 large eggs: Bind the ingredients and add richness.
• 1 teaspoon vanilla extract: Adds sweet aroma and flavor depth.

For the Homemade Caramel Frosting:

• 3 cups granulated sugar: The base of the caramel—creates sweetness and structure.
• ½ cup softened butter: Adds creaminess and smooth texture to the frosting.
• 1 cup heavy cream: Helps achieve that thick, luscious consistency.
• A pinch of sea salt: Enhances and balances the caramel’s sweetness.
• 2 teaspoons vanilla extract: Adds warmth and rounds out the flavor.

Step-by-Step Instructions

1. Prepare the Cake Layers

1. Grease two 9-inch round cake pans with butter and lightly flour them. Set aside.
2. In a large bowl, sift together 2½ cups all-purpose flour, sea salt, and sugar.
3. In a medium saucepan, bring 1 cup water and 1 cup unsalted butter to a boil.
4. Immediately pour the hot butter mixture into the flour and sugar. Whisk until smooth.
5. Add baking soda, buttermilk, eggs, and vanilla extract. Continue whisking until batter is fully combined and smooth.
6. Divide batter evenly between prepared pans.
7. Bake at 350°F (175°C) for 25 minutes, checking after 15 minutes. Cakes are done when a toothpick comes out clean.
8. Let cakes cool in pans for 30 minutes, then invert onto wire racks to cool completely.

2. Make the Caramel Frosting

1. In a large saucepan, combine 2½ cups sugar, ½ cup softened butter, 1 cup heavy cream, and a pinch of sea salt.
2. Cook over low heat, stirring occasionally, until the mixture is almost at a rolling boil.
3. In a separate small skillet, melt the remaining ½ cup sugar over medium heat (do not stir). Rotate the pan occasionally until it turns deep amber.
4. Carefully pour the caramelized sugar into the large saucepan. Stir continuously as it blends into the frosting base.
5. Cook over medium to medium-high heat until the frosting reaches the soft-ball stage (235–245°F / 113–118°C).
6. Remove from heat and stir in vanilla extract.
7. Let the frosting cool for about 15 minutes until slightly warm but not hot.
8. Whip with a mixer on medium speed for about 15–20 minutes until it thickens into a spreadable consistency.
9. If frosting becomes too thick, add extra cream one tablespoon at a time until smooth.

3. Assemble the Cake

1. Once both the cakes and frosting are cool, place one cake layer on a serving platter.
2. Spread a generous layer of caramel frosting on top.
3. Place the second cake layer over the first and frost the top and sides completely.
4. Let the cake sit at room temperature or refrigerate until ready to serve.

Pro Tips for Perfect Caramel Cake

• Use room temperature ingredients for a smoother batter and even baking.
• Do not stir the sugar syrup—it may crystallize. Swirl the pan instead.
• Use a candy thermometer for precise caramel frosting results.
• Make ahead: Both cake and frosting can be made the day before and assembled the next day.

Serving Suggestions

This decadent Homemade Caramel Cake pairs beautifully with:

• A scoop of vanilla ice cream
• Fresh berries for a hint of tartness
• Strong coffee or a sweet dessert wine