Perfect Caramel Cake is a timeless Southern classic featuring moist, buttery yellow cake layers wrapped in rich, glossy caramel frosting. Topped with chopped toffee bits or toasted pecans, this decadent dessert is an indulgent showpiece for holidays, birthdays, or any celebration where you want to impress.
Why You’ll Love This Recipe
This cake brings together everything a great dessert should have: soft, tender cake layers, a deep and buttery caramel flavor, and a smooth, velvety frosting that sets to a luscious finish. The homemade caramel frosting offers a beautiful contrast of sweetness and depth, and the optional crunchy topping adds texture that makes every slice unforgettable. Whether you’re an experienced baker or trying your hand at a layered cake for the first time, this recipe is approachable and rewarding.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- all-purpose flour
- baking powder
- salt
- unsalted butter, softened
- granulated sugar
- large eggs
- vanilla extract
- whole milk
For the caramel frosting:
- unsalted butter
- packed brown sugar
- evaporated milk
- powdered sugar, sifted
- vanilla extract
Optional garnish:
- chopped toffee bits or toasted pecans
directions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cook for 2–3 minutes, stirring constantly.
- Add evaporated milk and bring to a gentle boil. Cook for another 2 minutes while stirring. Remove from heat.
- Whisk in powdered sugar and vanilla extract until the frosting is smooth and thick but spreadable.
- Assemble the cake by placing one layer on a cake stand or plate. Spread a layer of caramel frosting on top. Repeat with the remaining layers.
- Spread frosting over the top and sides of the cake.
- Garnish with chopped toffee bits or toasted pecans if desired. Let set before slicing and serving.
Servings and timing
Servings: 12 slices
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes + cooling time
Calories per Serving: Approximately 610 kcal
Variations
- Salted Caramel Twist: Add a pinch of sea salt to the frosting for a salted caramel flavor.
- Bundt Cake Version: Pour the batter into a greased Bundt pan and adjust baking time to 40–45 minutes.
- Nut-Free Option: Skip the garnishes or substitute with crushed cookies or caramel popcorn.
- Mini Cakes: Bake in cupcake tins or mini cake pans for individual servings.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the cake batter for a warm flavor profile.
storage/reheating
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. To freeze, wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
FAQs
Can I use store-bought caramel for the frosting?
Homemade frosting is recommended for texture and flavor, but a thick caramel sauce can be used as a shortcut if needed.
What type of brown sugar should I use?
Light brown sugar is best for a smooth caramel flavor, but dark brown sugar will yield a deeper, molasses-like taste.
Can I make the cake layers in advance?
Yes, bake the cake layers up to 2 days in advance and store tightly wrapped at room temperature or refrigerated.
Why does my frosting turn grainy?
Ensure the sugar fully dissolves when cooking, and whisk thoroughly when adding powdered sugar to prevent graininess.
Can I use buttermilk instead of whole milk?
Yes, buttermilk will add a slight tang and extra tenderness to the cake.
How do I keep the layers even?
Use a kitchen scale to divide batter evenly, or trim the tops after baking for level stacking.
Is it necessary to sift the powdered sugar?
Sifting helps prevent lumps and creates a smoother frosting, especially for a silky caramel finish.
Can I make this recipe gluten-free?
Use a 1:1 gluten-free flour substitute for best results. Be sure to check that all ingredients are certified gluten-free.
What’s the best way to apply the frosting?
Work quickly while the frosting is warm. Use an offset spatula for smooth spreading between layers and around the cake.
Can I add a filling between the layers?
Yes, you can add a thin layer of caramel sauce, dulce de leche, or even a layer of whipped cream if serving immediately.
Conclusion
Perfect Caramel Cake is a true Southern-style indulgence with its soft yellow cake layers and luscious caramel frosting. Whether you’re celebrating a holiday, hosting a dinner party, or simply treating yourself, this cake is sure to impress. Its combination of rich, sweet flavor and elegant presentation makes it a bakery-worthy dessert you can create at home with ease.
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Perfect Caramel Cake
- Total Time: 55 minutes + cooling time
- Yield: 12 slices
- Diet: Vegetarian
Description
This Perfect Caramel Cake is a Southern-style showstopper with rich, buttery yellow cake layers and glossy, homemade caramel frosting. Each bite is pure indulgence, finished with optional crunchy toffee or pecan topping. Ideal for holidays, birthdays, or whenever you’re craving a sweet, caramel-packed treat from scratch.
Ingredients
For the cake:
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2 1/2 cups all-purpose flour
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2 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 tablespoon vanilla extract
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1 cup whole milk
For the caramel frosting:
-
1 cup unsalted butter
-
2 cups packed brown sugar
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2/3 cup evaporated milk
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4 cups powdered sugar, sifted
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1 teaspoon vanilla extract
Optional Garnish:
-
Chopped toffee bits or toasted pecans
Instructions
-
Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
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In a medium bowl, whisk flour, baking powder, and salt together.
-
In a large mixing bowl, cream butter and sugar until light and fluffy.
-
Beat in eggs one at a time, then mix in vanilla.
-
Alternately add flour mixture and milk, starting and ending with flour. Mix just until combined.
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Divide batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cakes cool completely.
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For the frosting, melt butter in a saucepan over medium heat. Stir in brown sugar and cook for 2–3 minutes.
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Add evaporated milk and bring to a gentle boil, stirring constantly.
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Remove from heat and whisk in powdered sugar and vanilla until thick and smooth.
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Assemble by spreading frosting between each layer and over the top and sides of the cake.
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Garnish with chopped toffee or pecans if desired. Let frosting set before slicing.
Notes
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Cakes can be baked a day ahead and stored wrapped at room temperature.
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For a thicker frosting layer, double the frosting recipe.
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Refrigerate leftovers and let come to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert / Cake
- Method: Baked / Stovetop (for frosting)
- Cuisine: Southern / American
