Brown Sugar Caramel Cake with Whipped Frosting

This indulgent Brown Sugar Caramel Cake with Whipped Frosting is a classic dessert that combines the rich, buttery flavors of caramelized sugar with a soft, moist cake base and a light, airy frosting. It’s the perfect treat for birthdays, holidays, or any special occasion where you want to impress your guests with a truly decadent dessert. With its deep, toffee-like flavor and smooth whipped topping, this cake is a comforting blend of nostalgia and elegance.

The History of Brown Sugar Caramel Cake
The roots of caramel cake trace back to Southern American baking traditions, where the use of simple, pantry-friendly ingredients like brown sugar, butter, and milk were transformed into rich, luxurious desserts. Caramel cakes became especially popular in the early 20th century when home baking was on the rise, and cooks began experimenting with stovetop caramel made from scratch. The brown sugar version added a molasses depth, giving the cake a more robust flavor compared to traditional white sugar caramel. Over time, whipped frostings were introduced as a lighter contrast to the intense sweetness of the caramel, creating a delightful textural balance that remains popular today. This cake is now a cherished staple in many Southern households and is often served at family gatherings, potlucks, and holiday celebrations.

Ingredients Breakdown
For the Cake: All-purpose flour provides structure and texture. Baking powder and baking soda ensure the cake rises properly. Salt enhances the flavor of the other ingredients. Unsalted butter adds moisture and richness. Brown sugar, the star of the show, gives the cake its deep caramel-like sweetness. Eggs provide stability and richness. Vanilla extract boosts flavor complexity. Whole milk or buttermilk adds moisture and helps tenderize the crumb.
For the Caramel Sauce: Brown sugar again forms the base, with butter and heavy cream creating a smooth, velvety texture. A pinch of salt turns it into a salted caramel for added dimension.
For the Whipped Frosting: Heavy whipping cream is beaten until soft peaks form, then stabilized with powdered sugar and vanilla extract to keep it fluffy and sweet but not overpowering.

Step-by-Step Recipe:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together 2½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
3. Cream Butter and Sugar: In a stand mixer, beat 1 cup unsalted butter with 2 cups packed brown sugar until light and fluffy, about 3–5 minutes. This incorporates air and helps the cake rise.
4. Add Eggs and Vanilla: Beat in 3 large eggs, one at a time, ensuring each is fully incorporated. Add 1 tablespoon vanilla extract.
5. Combine Dry and Wet: Alternate adding the flour mixture and 1 cup of whole milk (or buttermilk), beginning and ending with the flour. Mix until just combined—do not overmix.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
7. Make Caramel Sauce: In a saucepan, combine 1 cup brown sugar, ½ cup unsalted butter, and ½ cup heavy cream. Bring to a boil over medium heat, then reduce to low and simmer for 5–7 minutes until thickened. Remove from heat and let cool slightly.
8. Prepare Whipped Frosting: In a chilled mixing bowl, beat 2 cups heavy whipping cream until soft peaks form. Add ½ cup powdered sugar and 1 teaspoon vanilla extract. Beat until stiff peaks form. Chill until ready to use.
9. Assemble the Cake: Place one cake layer on a serving plate. Drizzle with some caramel sauce. Add a generous layer of whipped frosting. Place the second cake layer on top, spread more whipped frosting over the top and sides. Drizzle the remaining caramel sauce artistically over the frosting, allowing it to drip slightly down the sides. Optionally, garnish with chopped pecans or sea salt flakes.

Tips for the Perfect Cake
Ensure all ingredients are at room temperature before starting. This helps the batter mix evenly and produces a uniform texture. Do not overmix the batter, especially after adding flour, to avoid a dense cake. Use good quality brown sugar—either light or dark, depending on how intense you want the molasses flavor. Chill the whipped cream in the fridge until the very last moment to maintain its shape. When making the caramel, stir constantly and watch closely to avoid burning. If making the cake ahead, store the cake layers wrapped in plastic wrap at room temperature, but frost just before serving.

Variations and Customizations
Nutty Caramel Cake: Fold chopped pecans or walnuts into the batter or sprinkle on top of the frosted cake for a nutty crunch.
Spiced Caramel Cake: Add cinnamon, nutmeg, or a pinch of clove to the dry ingredients for a warm, spiced twist perfect for fall.
Boozy Version: Add a tablespoon of bourbon or dark rum to the caramel sauce or frosting for an adult-friendly version.
Salted Caramel: Increase the salt in the caramel for a more pronounced sweet-salty flavor.
Layer Cake with Filling: Add a thin layer of caramel between the cake layers along with the whipped frosting for an extra gooey surprise.
Mini Cakes or Cupcakes: This recipe works great as cupcakes or individual mini cakes. Adjust baking time to 18–22 minutes for cupcakes.

Health Considerations and Nutritional Value
While delicious, this cake is high in sugar, butter, and cream—making it a rich indulgence best enjoyed occasionally. A single slice (1/12 of the cake) can have around 400–600 calories depending on frosting thickness and caramel quantity. However, it’s free of artificial preservatives and additives when made from scratch. To make a slightly lighter version, you can substitute Greek yogurt or applesauce for part of the butter, use low-fat milk, or try a whipped Greek yogurt frosting instead. Gluten-free flour blends can be used for a gluten-free version, and plant-based milk and cream alternatives make it suitable for those avoiding dairy.

FAQ
Q: Can I make the cake in advance?
A: Yes, the cake layers can be baked and stored at room temperature for up to 2 days, or frozen for up to a month. Frost and assemble just before serving.
Q: How should I store leftovers?
A: Store the assembled cake in the fridge, covered, for up to 4 days. Bring to room temperature before serving for best flavor and texture.
Q: Can I use store-bought caramel?
A: Absolutely! If short on time, a high-quality store-bought caramel sauce works as a convenient substitute.
Q: Can I double the recipe for a larger crowd?
A: Yes, this recipe doubles well. Use a larger sheet pan or two additional cake pans and adjust the baking time accordingly.
Q: Is this frosting stable for outdoor events?
A: Whipped cream frosting is light and refreshing but can melt quickly in warm conditions. Consider stabilizing it with gelatin or cream cheese if the cake will be out for an extended time.

Brown Sugar Caramel Cake with Whipped Frosting

Brown Sugar Caramel Cake with Whipped Frosting is a rich, nostalgic dessert combining deep caramel flavor with a light, airy finish. Perfect for special occasions, it's customizable, easy to make, and sure to delight every sweet tooth.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 28 minutes mins

Total Time 1 hour hr 58 minutes mins

Servings 12

Ingredients

  

Caramel Cake Ingredients

• 2 cups 250 g all-purpose flour (plain)
• ¼ cup 30 g cornstarch
• 2½ teaspoons baking powder
• ½ teaspoon salt skip if using salted butter
• ¾ cup 170 g unsalted butter, softened to room temperature
• ¼ cup 55 g unflavored vegetable oil (such as canola)
• 1 cup 200 g granulated white sugar
• ½ cup 100 g soft light brown sugar
• 3 large eggs at room temperature
• 1 tablespoon vanilla extract or essence
• ½ cup 120 g sour cream, room temperature
• ½ cup 120 g whole milk, room temperature

Caramel Frosting Ingredients

• ¾ cup 170 g unsalted butter, room temperature
• 1½ cups 300 g granulated white sugar
• 2 cups 510 g evaporated milk (approximately 1½ cans of 12 oz / 340 g each)
• ¼ teaspoon salt omit if using salted butter
• ⅓ cup 80 g cream, room temperature (any type such as whipping or heavy cream)
• 1½ teaspoons vanilla extract or essence

Instructions

 

Caramel Cake

• Preheat your oven to 160°C (320°F) with the fan setting on. If your oven doesn’t have a fan function, refer to note 1 for adjustments. Prepare two 8-inch cake tins by greasing them or lining them with parchment paper—I prefer using my homemade cake release for best results. In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Use a whisk or fork to mix everything thoroughly and set aside. In a large mixing bowl, combine the butter, vegetable oil, granulated sugar, and light brown sugar. With an electric mixer (either hand-held or stand mixer—see note 2), beat the mixture for about 2 minutes until it becomes light and fluffy. Add the eggs one at a time, mixing well for about 10–15 seconds after each addition. Stir in the sour cream and vanilla extract and mix until everything is fully incorporated. Set the mixer aside and complete the remaining steps by hand. Begin by folding in half of the dry ingredients with a spatula, mixing gently until just incorporated. Pour in the milk and fold it in carefully. Finally, add the remaining dry ingredients and fold again, being cautious not to overmix the batter (see note 3). Divide the batter evenly between the two prepared cake tins and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in their tins for 15–20 minutes, then turn them out onto a wire rack and let them cool completely before adding the caramel frosting.

Caramel Frosting

• In a large saucepan over medium heat, combine the butter, granulated sugar, evaporated milk, and salt. Stir continuously as the ingredients melt together and begin to simmer. Once the mixture reaches a simmer, reduce the heat to low-medium and allow the caramel to thicken slowly over the next hour. Stir the caramel every few minutes to prevent it from sticking or burning, especially as it begins to thicken—this is when it’s most delicate. When the caramel becomes thick and turns a deep golden-brown color (refer to the video if provided for visual guidance), stir in the cream and vanilla extract. Mix until smooth, then pour the caramel into a heatproof dish to cool. Let the caramel sit for about 25 minutes before using it to frost the cake. It should still be warm and slightly runny at this point, as it will continue to thicken as it cools (see note 4 if the caramel is too thick to spread).

Assembly

• After the cake layers have completely cooled, use a serrated knife to level the tops if needed, ensuring both layers are flat. Place the first cake layer on a serving platter or cake stand and spread a generous amount of caramel frosting over the top using an offset spatula or butter knife. Gently place the second cake layer on top, then frost the top and sides of the cake with more caramel frosting (see note 5 if your frosting seems too runny and won’t set). As the caramel begins to set, it will take on a glossy appearance. For a smooth finish, gently run a clean offset spatula or knife over the shiny caramel surface. Decorate however you like and enjoy your delicious homemade caramel cake!