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Classic Moist Caramel Cake with Homemade Caramel Frosting

A tall, moist caramel cake with four layers, filled with cream and caramel, covered in white frosting and a heavy caramel drip.
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Bake a rich, moist caramel cake from scratch topped with a thick, buttery homemade caramel frosting. This recipe delivers a classic Southern-style dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup packed light brown sugar (for caramel sauce)
  • 1/2 cup heavy cream (for caramel sauce)
  • 1/4 cup unsalted butter (for caramel sauce)
  • 1/4 teaspoon salt (for caramel sauce)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup milk or cream (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
  3. Add the softened 1/2 cup butter, eggs, and vanilla extract to the dry ingredients. Mix on low speed until just combined.
  4. Pour in the buttermilk and mix until the batter is smooth. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the caramel sauce: In a small saucepan, combine the brown sugar, 1/2 cup heavy cream, 1/4 cup butter, and 1/4 teaspoon salt. Heat over medium heat, stirring constantly until the butter melts and the mixture simmers. Cook for 2 minutes, stirring occasionally. Remove from heat and let cool completely.
  8. Prepare the frosting: In a medium bowl, beat the 1/2 cup softened butter until creamy. Gradually add the powdered sugar, alternating with the milk or cream, beating until smooth.
  9. Slowly beat in 1/2 cup of the cooled caramel sauce into the frosting until fully incorporated. Add more caramel sauce if you prefer a stronger flavor, reserving some for drizzling.
  10. Once the cakes are completely cool, frost the first layer, place the second layer on top, and frost the top and sides of the cake. Drizzle the remaining caramel sauce over the top before serving.

Notes

  • For an extra moist cake, use room temperature buttermilk and eggs.
  • If you want a salted caramel flavor, add 1/4 teaspoon of flaky sea salt to the top of the finished cake.
  • This cake tastes best when allowed to set for at least one hour after frosting.

Nutrition

Find it online: https://whiskdaily.com/caramel-cake-moist-recipe/