Introduction

This caramel cake is a delightful treat featuring layers of moist cake filled and frosted with rich caramel buttercream. With homemade caramel sauce and a fluffy buttercream, it’s perfect for special occasions or whenever you crave a sweet, buttery dessert.

A tall, round cake with three thick layers covered in creamy white frosting swirled with caramel brown streaks all around and on top in a spiral pattern, sprinkled lightly with coarse sea salt crystals. The cake sits on a silver round tray lined with white parchment paper, placed on a white marbled textured surface. In the background, there is a clear glass jar with caramel sauce and a tall glass jar with a beige liquid, both slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sugar (for caramel)
3/4 cup butter, room temperature (for caramel)
2/3 cup heavy cream
2 teaspoons salt (for caramel)
1/2 cup butter, room temperature (for cake)
1/2 cup oil
1 1/2 cups sugar (for cake)
4 eggs, room temperature
2 tablespoons vanilla extract
3 cups cake flour
1 teaspoon salt (for cake)
2 1/2 teaspoons baking powder
1 1/3 cups buttermilk
1 cup unsalted butter, room temperature (for buttercream)
1.5 pounds powdered sugar
1 tablespoon vanilla extract (for buttercream)
1/2 teaspoon salt (for buttercream)
4 tablespoons whole milk

Instructions

Step 1: Make the caramel. In a heavy-bottomed saucepan over medium-low heat, melt 2 cups sugar, swirling gently every 20 seconds. Be patient and do not let it burn as it melts.
Step 2: Remove from heat and stir in 3/4 cup butter. The mixture will bubble vigorously—this is normal.
Step 3: Pour in 2/3 cup heavy cream and 2 teaspoons salt, stirring until smooth. Transfer to a container and cool completely, preferably overnight.
Step 4: Preheat oven to 325°F. Grease and flour three 6-inch cake pans.
Step 5: In a large bowl, beat 1/2 cup butter and 1/2 cup oil together until creamy, about 3 minutes.
Step 6: Gradually add 1 1/2 cups sugar, beating on high until mixture is pale and fluffy, approximately 3 minutes.
Step 7: Add eggs one at a time, mixing well after each addition. Stir in 2 tablespoons vanilla extract and beat on high for another 3 minutes.
Step 8: In a separate bowl, sift together 3 cups cake flour, 1 teaspoon salt, and 2 1/2 teaspoons baking powder.
Step 9: Alternately add dry ingredients and 1 1/3 cups buttermilk to the batter in four batches, starting and ending with buttermilk. Mix gently to avoid over-mixing; some lumps are fine.
Step 10: Divide batter evenly among prepared pans. Bake for about 30 minutes or until golden and a toothpick comes out clean. Cool on racks completely.
Step 11: Prepare the buttercream. Beat together 1 cup softened unsalted butter and 1.5 pounds powdered sugar until combined and thick.
Step 12: Add 4 tablespoons whole milk, 1 tablespoon vanilla extract, and 1/2 teaspoon salt. Beat on high for 3 minutes, scrape bowl, then beat 2 more minutes until fluffy.
Step 13: Transfer buttercream to a piping bag and set aside.
Step 14: Allow caramel to reach room temperature. Reserve 1/2 cup for decorating the outside, and keep the rest for filling.
Step 15: Assemble the cake. Place the first cake layer on a stand, pipe a buttercream border around the top edge to hold caramel.
Step 16: Pour half of the reserved caramel filling inside the border and spread gently. Repeat with the second layer and remaining caramel.
Step 17: Top with third layer, frost the entire cake with buttercream.
Step 18: Use the reserved 1/2 cup caramel to swirl or dab on the frosting for decoration. Optionally drizzle more caramel on top.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and proper aeration.
If you prefer a less sweet cake, reduce granulated sugar slightly in the cake layers.
For a salted caramel twist, sprinkle a bit of flaky sea salt on top after drizzling caramel.
Make the caramel a day ahead to save time and ensure it’s cool for easier assembling.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving to enjoy the full flavor and creamy texture. Leftover caramel sauce can be refrigerated separately for up to 2 weeks and gently reheated before using.

How to Serve

A small round cake with three layers of light yellow sponge, each separated by a thin layer of dark caramel filling. The outside and top are covered in smooth creamy white frosting with swirls of shiny caramel spread irregularly around the sides and on top. The caramel on top forms a spiral pattern with a few flakes of salt scattered over it. A woman's hand holds a slice of the cake on a silver spatula, showing the inside layers clearly. The cake sits on a piece of white parchment paper on a round metal tray. The scene has a white marbled textured surface and a soft, bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps tenderize the cake.

How do I prevent my caramel from burning?

Use low to medium heat and stir gently but consistently. Be patient and avoid rushing the melting process. Remove from heat as soon as the sugar is fully melted to prevent burning.

Caramel Cake Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

This decadent Caramel Cake features layers of moist, tender cake filled and frosted with rich caramel buttercream and a luscious homemade caramel sauce. Perfect for special occasions, this cake combines buttery, fluffy cake layers with creamy caramel for a truly indulgent dessert experience.

Author: Stella
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes (plus chilling time for caramel and cake cooling)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Caramel

2 cups sugar
3/4 cup butter, room temperature
2/3 cup heavy cream
2 teaspoons salt

For the Cake

1/2 cup butter, room temperature
1/2 cup oil
1 1/2 cups sugar
4 eggs, room temperature
2 tablespoons vanilla extract
3 cups cake flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/3 cups buttermilk

For the Buttercream

1 cup unsalted butter, room temperature
1.5 pounds powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
4 tablespoons whole milk

Instructions

Make the caramel: In a heavy-bottomed saucepan over medium-low heat, melt 2 cups sugar, swirling gently every 20 seconds. Be patient as the sugar forms clumps then melts completely without burning. Remove from heat immediately when fully melted and stir in 3/4 cup butter; the mixture will bubble vigorously. Next, add 2/3 cup heavy cream and 2 teaspoons salt, stirring until combined. Pour caramel into a container and let cool completely, ideally overnight.
Prepare the cake pans: Preheat the oven to 325°F (163°C). Grease and flour three 6-inch cake pans and set aside.
Make the cake batter: In a large bowl with a whisk attachment, beat 1/2 cup butter and 1/2 cup oil together for about 3 minutes until smooth and combined. Slowly add 1 1/2 cups sugar and beat on high until light and fluffy and pale yellow, about 3 minutes. Add eggs one at a time, scraping down the bowl between each addition, then mix in 2 tablespoons vanilla extract. Beat on high for another 3 minutes to incorporate air.
Mix dry and wet ingredients: In a separate bowl, sift together 3 cups cake flour, 1 teaspoon salt, and 2 1/2 teaspoons baking powder. Alternately add dry ingredients and 1 1/3 cups buttermilk to the wet mixture in four batches, starting and ending with dry ingredients. Mix until just combined with a few lumps remaining; do not overmix.
Bake the cake layers: Divide batter evenly among prepared pans and bake for about 30 minutes or until lightly golden and springs back when pressed. Remove from oven and cool on wire racks completely.
Prepare the buttercream: With a stand mixer whisk attachment, beat 1 cup softened unsalted butter and 1.5 pounds powdered sugar until mixture is thick. Add 4 tablespoons whole milk, 1/2 teaspoon salt, and 1 tablespoon vanilla extract. Beat on high for 3 minutes, scrape the bowl, then beat 2 more minutes until light and fluffy. Transfer to a piping bag and set aside.
Assemble the cake: Bring cooled caramel to room temperature. Reserve 1/2 cup of caramel for decorating the outside, keeping the rest for filling. Place first cake layer on stand, pipe a buttercream border around the edge to create a barrier, and spoon half the caramel filling inside. Smooth caramel with an offset spatula. Add second layer and repeat. Place final layer on top and frost entire cake with buttercream. Use reserved caramel to swirl into frosting on top and sides for a decorative, painterly effect. Optionally drizzle additional caramel over finished cake.

Notes

Use room temperature ingredients to ensure proper mixing and texture.
Be patient when melting sugar for caramel; do not stir aggressively or it may crystallize.
Allow caramel to cool completely before using to prevent melting the frosting.
Do not overmix cake batter to keep layers tender and light.
Use an offset spatula for smooth frosting and spreading caramel evenly.
The caramel cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: caramel cake, homemade caramel, caramel buttercream, layered cake, birthday cake, dessert