Name: Homemade Caramel Cake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup unsalted butter (room temp); ⅓ cup vegetable oil; 2½ cups sugar; 6 eggs (room temp); 2 tbsp vanilla extract; 3 cups cake flour (sifted); 2 tbsp baking powder; ½ tsp salt; 1 cup sour cream; 1½ sticks unsalted butter; 2 cans evaporated milk (12 oz each); 2 cups sugar; 2 tsp vanilla extract

Jump to Recipe

If you’re craving a Southern classic that tastes like pure celebration, Homemade Caramel Cake is the dessert to make. Picture three layers of golden, buttery cake enveloped in silky, deeply caramelized icing that’s thick enough to spread but soft enough to melt into every bite. This tried-and-true favorite is rich, festive, and remarkably satisfying, offering that nostalgic combination of warm vanilla notes and nostalgic caramel creaminess. Whether you’re baking for a birthday, a holiday, or just a cozy night in, this dream-worthy cake is sure to wow everyone gathered around your table.

Homemade Caramel Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of a Homemade Caramel Cake comes from a handful of pantry staples and a few luscious extras. Each ingredient has its own special role: some, like butter and sugar, create the cake’s signature tenderness, while others add depth, richness, and that gorgeous golden hue you can’t resist.

Unsalted butter (room temp, 2 sticks): Essential for both the cake and the icing, providing a luxurious, melt-in-your-mouth base and rich flavor.
Vegetable oil: Brings extra moisture to the crumb, ensuring your cake stays soft and tender.
Sugar: Sweetens the cake and caramelizes beautifully in the icing for deep caramel flavor.
Eggs (room temp): Bind the batter and add a surprising airiness and richness to each layer.
Vanilla extract: Adds warmth and floral notes to both the sponge and the icing.
Cake flour (sifted): Keeps everything delicate and light, so each bite practically melts on your tongue.
Baking powder: Gives the cake its perfect lift and fluffy structure.
Salt: Balances sweetness while enhancing all the nuanced flavors.
Sour cream: Makes the crumb moist and tangy, adding a pleasant richness that pairs so well with caramel icing.
Unsalted butter (for icing, 1½ sticks): Lends silkiness and flavor to the caramel frosting, ensuring it’s spreadable yet luscious.
Evaporated milk (2 cans, 12 oz each): Gives the icing a creamy texture and helps create that deep caramelization.
Sugar (for icing): This extra dose caramels in the pot to make the icing’s signature amber color and luxurious texture.
Vanilla extract (for icing): Added at the end to heighten the aromatic, cozy vibes.

How to Make Homemade Caramel Cake

Step 1: Prep the Cake Pans and Preheat

First things first—prepping your pans properly makes all the difference in how your cake releases and browns. Preheat your oven to 350°F, and then give three 9-inch round cake pans a generous coat of butter or nonstick spray, followed by a dusting of flour. Shake out the excess. This not only prevents sticking but gives those cake edges a little golden hint of flavor.

Step 2: Cream the Butter, Oil, and Sugar

With your stand mixer fitted with the paddle attachment, beat the room temperature butter, vegetable oil, and sugar together on medium-high speed. Don’t rush it—let the mixer work for about 5 minutes. The mixture should become pale, airy, and fluffy. This process works air into the batter, giving your Homemade Caramel Cake a light, tender crumb while letting the full richness of the butter shine through.

Step 3: Incorporate the Eggs and Vanilla

Reduce the speed to medium-low and add the eggs one at a time, pausing after each addition to make sure they fully incorporate. Once the eggs are in, blend in the vanilla extract. This keeps your batter silky and full of complex, aromatic flavor, which will balance all the sweetness that’s coming up next.

Step 4: Sift Together Dry Ingredients

In a separate bowl, sift together the cake flour, baking powder, and salt. Sifting isn’t just for show—it breaks up any clumps and ensures your leavening ingredients distribute evenly, setting up the cake for the perfect rise. Plus, it helps make every forkful feel just a little more magical.

Step 5: Assemble the Batter

With the mixer on low, alternately add the dry ingredients and sour cream in three parts, starting and ending with the flour mixture. This means: flour, then sour cream, flour, sour cream, and finally flour again. Do not overmix—just blend until everything’s moistened and smooth. This technique locks in that soft texture Homemade Caramel Cake is known for.

Step 6: Divide and Bake

Pour the batter evenly into your prepared pans, smoothing out the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not raw batter and not bone dry). Let the cakes cool in their pans for about 10 minutes, then gently turn them out onto racks to cool completely. This waiting time keeps the cakes from sticking and sets their crumb.

Step 7: Make That Dreamy Caramel Icing

In a large, heavy-bottomed pot, melt 1½ sticks of butter over medium-low heat. Stir in the evaporated milk and sugar, whisking often. Let the mixture gently bubble away for about 90 minutes, stirring frequently—it’s an exercise in patience, but watching the color deepen to an intoxicating amber is worth every second. The icing should thicken to a spreadable consistency and coat a spoon easily. Stir in the vanilla extract right at the end, then let it cool for 15 to 20 minutes to firm up just enough for spreading.

Step 8: Assemble and Frost

Time for the grand finale! Place your first cake layer on a plate or cake stand. Spoon and gently spread a layer of caramel icing over the top, then repeat with the second and third layers. Once stacked, carefully frost the sides with the rest of the caramel icing, smoothing it out as best you can. The whole cake should be swathed in a glossy, dreamy layer of caramel that drips just a little down the sides—mouthwatering!

How to Serve Homemade Caramel Cake

Garnishes

While Homemade Caramel Cake is absolutely stunning on its own, you can up the wow factor with a few tasteful garnishes. Try a sprinkle of flaky sea salt for contrast, a scattering of toasted pecans, or delicate curls of white chocolate. Even a light dusting of powdered sugar along the perimeter can make your presentation pop, highlighting those swoon-worthy caramel waves.

Side Dishes

This cake pairs beautifully with light, refreshing sides that let its sweet flavors take center stage. Consider serving it with tart berries, a scoop of vanilla ice cream, or a dollop of whipped cream. For a true Southern touch, a small glass of cold milk or freshly brewed coffee on the side is heavenly.

Creative Ways to Present

Your Homemade Caramel Cake doesn’t have to be limited to classic wedges. Try cutting it into mini squares for party-ready bite-sized treats, or stack thin slices and secure with a toothpick for layered “caramel cake pops.” Hosting an afternoon tea? Use biscuit cutters to make individual rounds and serve them on dainty plates for an elegant twist.

Make Ahead and Storage

Storing Leftovers

Once cooled and assembled, keep your cake covered at room temperature for up to 2 days. If your kitchen runs warm, pop it in the fridge; just be sure to bring slices to room temperature before serving—this lets the caramel icing return to its creamy, dreamy texture.

Freezing

Homemade Caramel Cake freezes surprisingly well. Simply wrap individual slices or whole, un-iced cake layers tightly in plastic wrap, then foil, and store in an airtight container for up to two months. Thaw overnight in the fridge, and bring to room temp for the best flavor.

Reheating

To refresh your cake, especially if it’s been chilled, let individual slices sit at room temperature for at least an hour before enjoying. For a cozy treat, briefly microwave a single slice for 10 seconds—just enough to gently soften the caramel icing without melting it.

FAQs

Can I use all-purpose flour instead of cake flour?

You absolutely can, but the texture will be a touch denser. For the softest, most tender crumb that truly sets Homemade Caramel Cake apart, cake flour is highly recommended—but in a pinch, all-purpose gets the job done!

My caramel icing turned grainy. What happened?

Graininess usually comes from crystals forming when the sugar isn’t dissolved all the way, or if the icing cooks too fast. Be patient, keep the temperature low, and stir often. Remember, slow and steady wins the caramel race!

Can I make the caramel icing ahead of time?

Definitely. The caramel icing can be made up to three days in advance. Let it cool completely, cover, and store in the refrigerator. When you’re ready to use, let it return to room temperature and give it a good stir until it’s smooth and spreadable again.

Do I need a stand mixer for this recipe?

A stand mixer makes things easier, especially when creaming the butter and sugar, but a regular hand mixer and some elbow grease will still get fantastic results. Just allow a bit of extra time for mixing to ensure everything’s fully incorporated.

How can I tell when the cake is baked through?

Look for the classic signs: a toothpick or cake tester should come out with a few moist crumbs clinging, and the cakes should spring back gently when touched. Overbaking will dry out the layers, so start checking right at the 25-minute mark.

Final Thoughts

If there’s one cake that can turn any day into a celebration, it’s Homemade Caramel Cake. With its melt-in-your-mouth layers and rich, creamy frosting, this dessert is pure comfort and nostalgia. Give it a try—you’ll be amazed at how a handful of humble ingredients create something so unforgettable!

Homemade Caramel Cake Recipe

★★★★★

5.2 from 14 reviews

Author: Noah
Total Time: 2 hours
Yield: 1 3-layer cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent delight of a homemade caramel cake. This recipe yields a moist and flavorful cake with layers of creamy caramel icing, perfect for any special occasion or simply to satisfy your sweet tooth cravings.

Instructions

Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
In a stand mixer, beat butter, oil, and sugar until pale and fluffy (about 5 minutes).
Add eggs one at a time, then stir in vanilla.
In a separate bowl, sift flour, baking powder, and salt.
Add flour to the butter mixture in three additions, alternating with sour cream. Begin and end with flour. Mix until just combined.
Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick comes out with crumbs. Cool in pans 10 minutes, then remove to cool completely.
For the icing, melt butter in a heavy-bottomed pot. Stir in evaporated milk and sugar. Cook over medium-low heat, stirring often, for about 90 minutes.
Icing is ready when thickened, amber-colored, and coats a spoon. Remove from heat, stir in vanilla, and cool slightly (15–20 minutes).
To assemble, place one cake layer on a plate. Spread icing on top, then repeat with remaining layers. Finish by spreading icing around the sides.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: American