Golden Caramel Cake is a luxurious, indulgent dessert known for its rich buttery crumb and luscious caramel flavor. The cake’s signature feature is its deep golden hue, achieved through the caramelization of sugar, which infuses every bite with a toffee-like richness and warm sweetness. Often served as a showstopper at celebrations, this cake is beloved for its nostalgic flavor and comforting texture. Whether enjoyed with a cup of coffee or as the centerpiece of a festive gathering, Golden Caramel Cake offers a decadent taste experience that balances sweetness, warmth, and elegance.
The History of Golden Caramel Cake
The origins of Golden Caramel Cake are rooted in the Southern United States, where caramel-flavored desserts have long been a staple of traditional baking. This cake likely evolved from early caramel frostings popular in the late 1800s, when home bakers began experimenting with sugar syrups and condensed milk to create rich, golden glazes. Over time, the caramel element was incorporated directly into the cake batter, giving rise to a more cohesive, caramel-infused dessert. The cake grew in popularity throughout the 20th century, particularly in Southern households and at family gatherings, where homemade desserts were a hallmark of hospitality. The name “Golden Caramel Cake” came to represent both the cake’s signature color and the luxurious, golden richness of its flavor. In recent years, variations of this cake have gained traction in modern bakeries and online baking communities, often featuring salted caramel or additional layers of texture like toffee bits or caramelized nuts.
Ingredients Breakdown
For the Cake:
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- ½ cup brown sugar (light or dark for richer caramel notes)
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk or buttermilk
- ½ cup sour cream (optional for extra moisture)
- ½ cup caramel sauce (either homemade or high-quality store-bought)
For the Caramel Sauce (if homemade):
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- ½ tsp salt (optional for salted caramel)
For the Frosting:
- 1 cup unsalted butter
- 1 cup brown sugar
- ¼ cup whole milk
- 2½ – 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Recipe
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a separate large bowl, cream the butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy—about 3–5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry: Add the dry ingredients to the creamed mixture in three parts, alternating with the milk (and sour cream, if using), beginning and ending with the dry ingredients. Do not overmix.
- Add Caramel: Gently fold in the caramel sauce until just combined. This step gives the batter its signature golden color and caramelized sweetness.
- Bake: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Caramel Frosting: In a saucepan over medium heat, melt the butter and add brown sugar. Cook while stirring constantly until the mixture comes to a boil. Slowly add the milk and bring it back to a boil for about 1 minute. Remove from heat and allow to cool for 10 minutes. Gradually whisk in the powdered sugar, vanilla, and salt until smooth and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of caramel frosting over it. Top with the second cake layer and frost the top and sides. For extra indulgence, drizzle additional warm caramel sauce over the top.
- Set and Serve: Let the cake sit at room temperature for at least 30 minutes before serving to allow the frosting to set. For cleaner slices, chill slightly before slicing.
Tips for the Perfect Golden Caramel Cake
To achieve the perfect texture and flavor, use room temperature ingredients to ensure smooth mixing and even baking. Do not rush the caramelization process when making the homemade caramel sauce—low and slow is key to developing a deep, rich flavor without burning the sugar. If using store-bought caramel, opt for one that has a thick, creamy consistency rather than a thin syrup. When making the frosting, allow the caramel mixture to cool slightly before adding powdered sugar to prevent lumpiness. If the frosting becomes too thick, add a splash of milk to adjust the consistency. For best results, bake the cakes a day ahead and frost them the next day—the flavor intensifies overnight. Finally, a serrated knife works best for cutting through the layers cleanly without tearing the soft crumb.
Variations and Customizations
Golden Caramel Cake is wonderfully versatile and can be customized in many ways to suit your taste. For a nutty twist, add chopped pecans or walnuts to the batter or sprinkle them over the frosting for added crunch. To intensify the flavor, use browned butter in the cake batter or frosting for a deeper, nutty undertone. For a modern twist, incorporate salted caramel for a sweet-salty contrast. You can also create a caramel poke cake version by poking holes in the baked layers and pouring warm caramel sauce into them before frosting. Add a layer of whipped cream or mascarpone filling between the cake layers for a lighter touch. If you’re a fan of chocolate, drizzle dark chocolate ganache over the frosted cake or mix cocoa into one of the cake layers for a caramel-mocha version. For a more elegant presentation, top the cake with spun sugar or caramel shards.
Health Considerations and Nutritional Value
Golden Caramel Cake is undeniably a decadent dessert, rich in sugars, fats, and carbohydrates. A standard slice (1/12th of the cake) can contain approximately 400–600 calories, depending on the ingredients used, particularly the amount of caramel and butter. It’s high in saturated fat and added sugars, which makes it a treat best enjoyed in moderation. However, there are ways to make the recipe slightly healthier without sacrificing flavor. Substituting part of the all-purpose flour with whole wheat flour can add fiber, while using Greek yogurt in place of sour cream reduces fat content and increases protein. Using coconut sugar or date sugar in place of refined white sugar can slightly reduce the glycemic index. For a dairy-free version, substitute almond milk or oat milk and use plant-based butter. Although not a “health food,” a small slice of Golden Caramel Cake can be part of a balanced diet when enjoyed occasionally and paired with fresh fruit or a lighter meal.
FAQ
Q: Can I make the cake layers in advance?
Yes, the cake layers can be baked and stored in an airtight container at room temperature for up to two days or frozen for up to three months. Thaw fully before frosting.
Q: Can I use store-bought caramel?
Absolutely. Just ensure it’s a thick, high-quality caramel sauce for the best flavor and texture.
Q: Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1:1 baking blend. Check that the caramel and frosting ingredients are also gluten-free.
Q: What’s the best way to store Golden Caramel Cake?
Store the cake covered at room temperature for up to two days or in the refrigerator for up to five days. Bring to room temperature before serving for the best texture.
Q: Is it necessary to use brown sugar in the cake?
Brown sugar adds moisture and a deeper caramel flavor. You can use all white sugar, but the cake will be slightly lighter in taste and color.
Q: How can I prevent the cake from being too sweet?
Balance the sweetness by using salted caramel or adding a pinch of sea salt to the frosting. You can also reduce the amount of frosting or use a tangy filling like cream cheese to cut the sweetness.
Q: Can I turn this into cupcakes?
Yes, the batter can be used to make about 24 standard cupcakes. Reduce the baking time to 18–22 minutes and watch closely for doneness.
Golden caramel cake
Ingredients
Dry Ingredients:
- 2 cups 250 g all-purpose flour (plain flour)
- ¼ cup 30 g cornstarch
- 2½ teaspoons baking powder
- ½ teaspoon salt omit if using salted butter
Wet Ingredients:
- ¾ cup 170 g unsalted butter, at room temperature
- ¼ cup 55 g unflavored vegetable oil (such as canola oil)
- 1 cup 200 g white granulated 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, at room temperature
- ½ cup 120 g full-fat milk, at room temperature
Caramel Frosting
- ¾ cup 170 g unsalted butter, at room temperature
- 1½ cups 300 g white granulated sugar
- 2 cups 510 g evaporated milk (equivalent to 1 and ½ cans of 12 oz / 340 g each)
- ¼ teaspoon salt omit if using salted butter
- ⅓ cup 80 g cream, at room temperature (any type—whipping cream, heavy cream, etc.)
- 1½ teaspoons vanilla extract or essence
Instructions
Preparing the Cake:
- Preheat your oven to 160°C (320°F) with the fan on. If your oven doesn’t have a fan function, refer to Note 1 for adjustment. Grease or line two 8-inch cake tins. (I personally use 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 thoroughly until well combined. Set this dry mixture aside.
- In a large mixing bowl, combine the butter, vegetable oil, white granulated sugar, and brown sugar. Using an electric mixer—either hand-held or stand mixer (see Note 2)—cream the mixture on medium speed for about 2 minutes until light and fluffy.
- Add the eggs one at a time, mixing well between each addition (about 10–15 seconds per egg) to fully incorporate.
- Next, add the sour cream and vanilla extract. Mix until everything is well combined. Set the mixer aside at this point—the rest of the batter will be mixed gently by hand.
- Add half of the dry ingredients to the wet mixture. Using a spatula, fold gently until just combined—do not overmix. Then add the milk and fold again just until combined. Finally, add the remaining dry ingredients and fold until just incorporated. Be careful not to overmix the batter (see Note 3).
- Evenly distribute the batter between the two prepared cake tins. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cakes cool in their tins for 15–20 minutes. Then carefully turn them out onto a wire rack to cool completely before applying the caramel frosting.
Caramel Frosting:
- Place a large saucepan over medium heat and add the butter, granulated sugar, evaporated milk, and salt. Stir continuously as everything melts together and comes to a simmer. Once it begins simmering, reduce the heat to low or low-medium.
- Let the caramel cook and thicken slowly for about an hour, stirring every few minutes to prevent burning. As the mixture thickens—especially toward the end of the cooking time—keep a closer eye on it, as it’s more prone to scorching at this stage. When the caramel becomes thick, smooth, and deep golden brown (refer to the video for visual cues), stir in the cream and vanilla extract. Mix well until fully combined.
- Immediately pour the hot caramel into a heatproof bowl and allow it to cool for about 25 minutes. The caramel should still be warm and pourable when you start frosting, as it will firm up quickly once applied. (See Note 4 if the caramel thickens too much.)
Assembly:
- Once the cake layers are completely cool, level the tops with a serrated knife to ensure flat, even layers.
- Place the first cake layer on your cake stand or serving platter. Spread a generous amount of the warm caramel frosting over the top and smooth it out using an offset spatula or knife.
- Place the second cake layer on top. Cover the top and sides of the cake with more caramel frosting. If the caramel seems too thin or isn’t setting properly, refer to Note 5 for troubleshooting.
- As the caramel begins to set, it will develop a shiny finish. For a polished look, gently run your offset spatula or knife over the shiny surface to smooth it out further. Decorate however you like—and enjoy!
Notes
This recipe is based on using a fan-forced (convection) oven, which tends to bake cakes more quickly. If your oven does not have a fan function, simply increase the temperature to 175°C (350°F) to ensure your cake bakes at the same rate as mine Note 2:
If you’re using a stand mixer, be sure to use the paddle attachment during the initial mixing stage. However, for the final steps of combining the batter, switch to mixing by hand, just as outlined in the recipe. Note 3:
Folding the ingredients gently at the end helps limit gluten development, resulting in a softer, more tender cake. Only mix until you no longer see streaks of flour and the batter looks smooth and uniform. Note 4:
If your caramel has thickened too much by the time you’re ready to frost the cake, simply warm it up slightly—either in the microwave or on the stovetop. You can also stir in a small splash of cream to loosen the consistency if needed. Note 5:
If the caramel seems too thin and isn’t setting properly when frosting the cake, it’s likely still too warm. Allow it to cool for an additional 15–20 minutes so it can thicken up before using.