The Solely Caramel Cake Recipe You may Ever Want

Indulge in a taste of heaven with my recipe for this decadent caramel cake. Golden-brown layers of moist cake are perfectly complimented by rich, buttery caramel frosting. Unlike traditional Southern caramel cakes, this lighter version is just as delicious but with less fuss. Get ready to savor every bite of this irresistible treat.

A Taste of Heaven: Why This Cake is Irresistible

This recipe is a delicious take on a yellow cake. The addition of a cooked caramel frosting that is candy-like enhances that rich caramel flavor.

Unlike what you may expect from an authentic Southern caramel cake, this version makes a smaller cake with a lot less grease to create it that is just as luscious and moist in texture.

Caramel Cake

Ingredients:

½ cups of butter
½ cups of sugar
½ cups of light brown sugar, firmly packed
1 and 3/4 cup of flour
3 teaspoons of baking powder, leveled
3/4 cup of milk
1 teaspoon of vanilla
1/4 teaspoon of salt, divided
2 large eggs, separated

Instructions:

1. In a large mixing bowl, cream the butter and sugars together.
2. Add the egg yolks and beat in until mixed thoroughly.
3. Sift together the flour, baking powder and 1/8 teaspoon of the salt and alternate mixing in the dry ingredients and milk next.
4. Beat until smooth.
5. Add the vanilla to incorporate.
6. Now beat egg whites with the remaining salt until stiff to fold into the cake batter.
7. Pour into two 8-inch layer cake pans that are well-greased and floured or well-greased and lined with wax paper.
8. Transfer to a 350-degree preheated oven and bake for about 25 minutes or until a cake tester, toothpick or slender knife comes out clean for determining doneness.
9. Allow to cool slightly before removing from the pans.
10. When completely cool frost with the Caramel Frosting.

Caramel Frosting:

Ingredients:

1 cup of light brown sugar, firmly packed
4 tablespoons of butter, softened
6 tablespoons of milk
2 cups of confectioners’ sugar + 2 tablespoons
1 teaspoon of vanilla
3 tablespoons of grated coconut flakes (optional)

Instructions:

1. Boil the milk, brown sugar and butter vigorously for one minute.
2. Remove from the heat and allow to cool slightly before pouring in one cup of the confectioners’ sugar and beating with your mixer.
3. Beat in the rest of the confectioners’ sugar and vanilla. This will make a thinner frosting but it hardens. Sprinkle with the grated coconut flakes if desired.

Golden-brown layers of moist cake are perfectly complimented by rich, buttery and cooked caramel frosting give a delectable boost to the flavor of this cake.

Course:

Dessert, Snack

Cuisine:

American

Keyword:

caramel butter cake, caramel cake, caramel cake recipe, caramel frosting, cooking frosting recipe

Servings: 8

Author: Mary Balandiat

• ½
  cups
  of butter
• ½
  cups
  of sugar
• ½
  cups
  of light brown sugar
  firmly packed
• 1
  and 3/4 cup of flour
• 3
  teaspoons
  of baking powder
  leveled
• 3/4
  cup
  of milk
• 1
  teaspoon
  of vanilla
• 1/4
  teaspoon
  of salt
  divided
• 2
  large eggs
  separated
• Caramel Frosting:
• 1
  cup
  of light brown sugar
  firmly packed
• 4
  tablespoons
  of butter
  softened
• 6
  tablespoons
  of milk
• 2
  cups
  of confectioners’ sugar + 2 tablespoons
• 1
  teaspoon
  of vanilla
• 3
  tablespoons
  of grated coconut flakes
  optional

1. In a large mixing bowl, cream the butter and sugars together.

2. Add the egg yolks and beat in until mixed thoroughly.

3. Sift together the flour, baking powder and 1/8 teaspoon of the salt and alternate mixing in the dry ingredients and milk next.

4. Beat until smooth.

5. Add the vanilla to incorporate.

6. Now beat egg whites with the remaining salt until stiff to fold into the cake batter.

7. Pour into two 8-inch layer cake pans that are well-greased and floured or well-greased and lined with wax paper.

8. Transfer to a 350-degree preheated oven and bake for about 25 minutes or until a cake tester, toothpick or slender knife comes out clean for determining doneness.

9. Allow to cool slightly before removing from the pans.

10. When completely cool frost with the Caramel Frosting.

11. To Make the Caramel Frosting:

12. Boil the milk, brown sugar and butter vigorously for one minutes.

13. Remove from the heat and allow to cool slightly before pouring in one cup of the confectioners’ sugar and beating with your mixer.

14. Beat in the rest of the confectioners’ sugar and vanilla. This will make a thinner frosting but it hardens. Sprinkle with coconut flakes if desired.

15. ENJOY!

More Awesome Yellow Cake Recipes You Need in Your Life:

Below are just a few others of my home-tested recipes to help you make some delicious new yellow cakes from scratch. There are many more yellow cake recipes available through my search box.

Eggless Yellow Cake with Lemon Frosting

Yellow Cake with Peanut Butter Frosting

1-2-3-4 Cake with Fudge Frosting

The next time that you are in the mood to bake, I hope that you’ll be tempted to print out my recipe for this caramel butter cake and try more of my other yellow cake recipes. I honestly think that once you taste it that you’ll fall in love with it too.