Note 1: This recipe is designed using a fan-assisted (convection) oven, which tends to bake cakes more quickly and evenly. If your oven doesn't have a fan function, simply increase the baking temperature to 175°C (350°F) to match the baking time and results described in this recipe 🙂
Note 2: If you’re using a stand mixer, make sure to attach the paddle attachment for mixing the wet ingredients. However, as mentioned in the method, switch to hand mixing for the final steps to ensure a soft, tender crumb.
Note 3: Folding the ingredients gently helps avoid overworking the batter, which limits gluten development and results in a softer cake. Mix only until there are no visible streaks of flour and the batter appears smooth and cohesive.
Note 4: If the caramel frosting has become too thick to spread by the time you're ready to frost the cake, gently reheat it—either in the microwave in short bursts or on the stovetop over low heat. You can also stir in a splash of cream to loosen the texture as needed.
Note 5: If your caramel seems too runny and isn’t setting properly while frosting, it’s likely still too warm. Allow it to cool for an additional 15–20 minutes until it thickens up enough to spread and hold its shape.
Decadent Caramel Cake with Fluffy Buttercream Frosting
This decadent caramel cake pairs moist, buttery layers with rich caramel and fluffy buttercream for a truly indulgent dessert. Perfect for special occasions, it’s a timeless treat that delivers homemade comfort and elegance in every bite.
Ingredients
- Caramel Cake Ingredients
- 2 cups 250 g plain all-purpose flour
- 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 neutral-flavored vegetable oil (such as canola)
- 1 cup 200 g granulated white sugar
- ½ cup 100 g light brown sugar, packed
- 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 whole milk, at room temperature
- Caramel Frosting Ingredients
- ¾ cup 170 g unsalted butter, softened
- 1½ cups 300 g white granulated sugar
- 2 cups 510 g evaporated milk (equal to 1½ 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: heavy, whipping, etc.)
- 1½ teaspoons vanilla extract or essence
Instructions
Caramel Cake
- Begin by preheating your oven to 160°C (320°F) with the fan setting on (refer to note 1 if your oven doesn’t have a fan). Prepare two 8-inch cake tins by greasing or lining them—I prefer using my homemade cake release for easy removal.
- In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Use a whisk or fork to combine the dry ingredients thoroughly, then set aside.
- In a large mixing bowl, combine the softened butter, vegetable oil, white sugar, and brown sugar. Using an electric mixer—either hand-held or stand (see note 2)—cream the ingredients together for about 2 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, beating well after each addition (roughly 10–15 seconds between eggs) to ensure they are fully incorporated.
- Add the sour cream and vanilla extract, and mix until everything is well combined. At this point, put the mixer aside; the remainder of the batter will be mixed by hand to avoid overmixing.
- Fold in half of the sifted dry ingredients using a spatula, mixing gently until just incorporated. Next, add the milk and fold it in, followed by the remaining dry ingredients, mixing only until the batter is just combined. Be careful not to overmix (see note 3).
- Evenly divide the batter between the two prepared 8-inch pans. Bake for 28–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, let the cakes rest 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
- In a large saucepan set over medium heat, combine the butter, sugar, evaporated milk, and salt. Stir continuously until everything melts and the mixture begins to simmer. Once simmering, reduce the heat to low-medium.
- Allow the caramel to cook slowly for about an hour, stirring every few minutes to prevent burning. Pay closer attention once the mixture begins to thicken, as this is when it's most prone to burning. When it reaches a thick, deep golden-brown consistency (see video for reference), add in the cream and vanilla. Stir well until the caramel is completely smooth, then immediately transfer it to a heatproof dish.
- Let the caramel cool for around 25 minutes before using it to frost the cake. It should still be slightly warm and pourable when applied, as it sets quickly once it begins to cool (refer to note 4 if your caramel is too thick).
Assembly
- Once the cake layers are completely cooled, level the tops with a serrated knife to ensure flat, even layers.
- Place the first cake layer onto your serving platter or cake stand. Spread a generous layer of caramel frosting over the top using an offset spatula or knife.
- Add the second cake layer and cover the top and sides with more caramel frosting (see note 5 if your caramel is still too thin and not setting properly). As the caramel begins to set, it will develop a shiny surface. For a smooth finish, gently run your spatula or knife over the shiny caramel to create a polished look.
- Decorate the cake however you like and enjoy this rich, decadent caramel delight!