Make Perfect Caramel Cake
Learn how to make caramel cake from scratch with a moist vanilla base and a rich, creamy homemade caramel icing that's poured over the cooled cake.
Equipment
- mixing bowl
- whisk
- electric mixer
- oven
- 9x13 inch baking pan
- wire rack
- saucepan
- measuring cups
- measuring spoons
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened at room temperature
- 3/4 cup whole milk at room temperature
- 3 large eggs at room temperature
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Caramel Icing
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 1/4 cup heavy cream
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan and set it aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for 3 to 4 minutes, until the mixture is light, fluffy, and pale yellow in color.
- Add the room-temperature eggs one at a time to the butter mixture, beating well after each addition until fully incorporated. Mix in the 1 teaspoon of vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the 3/4 cup of milk, beginning and ending with the flour. Mix on low speed just until the batter is smooth, being careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- While the cake cools, make the caramel icing. In a medium saucepan over medium heat, melt the 1/2 cup of butter. Stir in the brown sugar and bring the mixture to a gentle boil, then cook for 2 minutes while stirring constantly.
- Carefully stir in the 1/4 cup of milk and heavy cream, then bring the mixture back to a boil. Remove the pan from the heat and let it cool for 10 minutes. Gradually whisk in the sifted powdered sugar and 1 teaspoon of vanilla until the icing is smooth and pourable. Immediately pour and spread the warm icing over the completely cooled cake.
Notes
Let the cake cool completely before icing. The icing should be poured while still warm for easy spreading.