Try this delicious easy Homemade Caramel Cake topped with a rich salted caramel frosting which will curb your salted caramel craving. Enjoy!
What I love about this cake is I used brown sugar to sweeten the cake and the flavor is very subtle. Of course, the salted caramel frosting stands out like a champ.
I love baking and decorating cakes, but I am not a pro. I always enjoyed watching others decorate cakes and I even took classes at Michael’s so I can learn how to do it. Check out how ugly my cakes were, keep in mind these were the times before Pinterest so I had to come up with my own ideas and these were before all the nice filters and when I was slender. lol
My sister said the one with the vines and flowers cake look like a Grandma decorated it. 😩
For this class, I had to create a cake with written text and I couldn’t think of anything except for what I wrote. 😅
Anyways, this Caramel Cake took me a span of 3 days to finish, but I have to mention I spent about 3 hours working on it each day. I hope you guys enjoy this recipe and please tag me if you recreate this cake. 😄
Tips and Tricks for Making This Homemade Caramel Cake Recipe:
- Crumb coating your homemade caramel cake is a step you should not skip. It helps to achieve a smooth-looking frosting on your cake
- I used agave for the caramel sauce of this recipe instead of using corn syrup. It is much healthier to use but corn syrup makes your caramel sauce much glossier
- Do you love chocolate? You can make this into a Chocolate Caramel Cake by adding homemade chocolate syrup. Yum!
How to Make this Homemade Caramel Cake Recipe:
Before starting, don’t forget to preheat the oven to 350 degrees F and prepare cookie sheets using parchment paper or a baking mat. Also, prepare the ingredients to be used. It helps to set them nicely and all measure according to your needs.
Now you are all set. Let’s begin!
Add two large eggs and the vanilla extract and mix:
Now, carefully add the dry ingredients to the wet ingredients. This step would be a mess if you do not slowly incorporate the dry ingredients, so just be extra careful 🙂
As the mixture will thicken, add in the buttermilk:
Your homemade caramel cake batter should look like this after mixing. This is now ready to pop in the oven:
Place the batter in two round pans so it makes two layers of homemade caramel cakes. Spread it out evenly up to the sides of the pan:
Now it’s time to make the caramel sauce while that is baking.
In a pan, put together the butter, vanilla extract, and brown sugar. Cook this until it thickens.
When your caramel looks thick like this, add the milk to make the sauce thicker. It would become like a honey texture:
While waiting for the cake and the caramel sauce to cool down, make the buttercream frosting.
Mix the butter and the powdered sugar in a large bowl. You can either use a standing mixer or a handheld mixer. I prefer using a handheld mixer because I feel I can control its motion and it’s very comfortable for me to use.
Mix it very well until it gets to a consistency of smooth ice cream:
After the cake has cooled down, flatten them by cutting the “dome”:
Now spread the buttercream frosting and add caramel sauce on top:
Put the other cake layer on top and you can crumb-coat it. This is a very important step before finally frosting it:
Tadaaa! A delicious homemade caramel cake. This smells so yummy and so filling!
Frequently Asked Questions for Homemade Caramel Cake Recipe:
Q: Can I use ready-made caramel sauce for this recipe?
A: Yes sure, you can use store-bought or ready-to-use caramel sauce for this homemade caramel cake.
Q: Can I add drops of flavoring to this cake? I would love to try the mango flavor.
A: That is a delicious idea! You can always experiment with adding flavors and see which flavors work best with this homemade caramel cake recipe.
Q: How many days does this homemade caramel cake last?
A: It would best to consume within 2-3 days but I am sure it would be eaten up within a day 😉
Q: Can I use this recipe to make cupcakes?
A: Yes, you can make cupcakes out of this recipe. Just adjust the baking time and the temperature since cupcakes are baked separately from each other and are in smaller portions, so they bake more quickly than cakes.
Looking for more salted caramel recipes? Try these:
Homemade Caramel Cake
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 2 ⅓ cups cake flour
- 1 cup buttermilk
- ½ cup salted butter
- ½ cup brown sugar
- 1 tablespoon vanilla extract
- 2 tablespoons agave
- 2 cups powdered sugar sifted
- ¾ cups unsalted butter
- ½ teaspoon salt