If you have a sweet tooth and love rich, buttery desserts, this Caramel Cake with Creamy Brown Sugar Frosting Recipe is about to become your new favorite indulgence. Imagine moist, tender layers of vanilla-infused cake lovingly wrapped in a luscious, smooth brown sugar frosting that tastes like a dreamy caramel cloud. Every bite offers a perfect balance of sweetness and warmth that feels like a cozy hug on a plate—truly a treat worth sharing and savoring.
Ingredients You’ll Need
Don’t let the ingredient list fool you—each one is straightforward and approachable, yet absolutely essential for creating the magic in this cake. From the all-purpose flour that builds the sturdy but soft cake base to the brown sugar that brings that deep caramel flavor in the frosting, every item plays a crucial role in achieving the perfect texture and taste.
- All-purpose flour: Provides the structure and tender crumb we all crave in a classic cake.
- Baking powder: Gives the cake that light, airy rise without any heaviness.
- Salt: Enhances the other flavors, balancing sweetness beautifully.
- Unsalted butter (for cake): Softens the batter and enriches the cake with a silky mouthfeel.
- Granulated sugar: Sweetens the cake and helps create a delicate crumb.
- Large eggs: Bind ingredients together while adding moisture and richness.
- Vanilla extract: Infuses the cake with a warm, comforting aroma.
- Buttermilk: Adds moisture and a subtle tang that keeps the cake from being overly sweet.
- Unsalted butter (for frosting): The base for the luscious brown sugar caramel frosting.
- Packed brown sugar: Delivers the signature caramel flavor and a hint of molasses depth.
- Heavy cream: Smooths out the frosting for a rich, creamy texture.
- Vanilla extract (for frosting): Adds that extra touch of warmth and complementary flavor.
- Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- Pinch of salt: Balances the sweetness and highlights the caramel notes.
How to Make Caramel Cake with Creamy Brown Sugar Frosting Recipe
Step 1: Prepare Your Cake Pans and Dry Ingredients
The very first step is to set up your workspace for success. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Meanwhile, sift together the all-purpose flour, baking powder, and salt in a medium bowl. This ensures even distribution of your rising agent and salt, which is key for an even crumb and proper rise.
Step 2: Cream Butter and Sugar to Perfection
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This usually takes about 3 to 5 minutes with an electric mixer. This step is crucial because it incorporates air into the batter, which helps the cake rise into a tender, airy delight.
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition, so they integrate fully without curdling. Then stir in that wonderful vanilla extract, which contributes a lovely fragrance and depth of flavor, making your cake smell as incredible as it tastes.
Step 4: Alternate Flour Mixture and Buttermilk
Gradually mix in the sifted flour mixture in three portions, alternating with the buttermilk—start and end with the flour. This alternating method prevents overmixing and ensures a soft, moist crumb without toughness. Mix until just combined for the perfect batter consistency.
Step 5: Bake the Cake Layers
Pour the batter evenly into the prepped pans and smooth the tops with a spatula. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before removing them to wire racks to cool completely—a critical step before frosting to avoid melting the luscious caramel frosting.
Step 6: Create the Creamy Brown Sugar Frosting
While your cakes cool, treat yourself to the star of the show: the creamy brown sugar caramel frosting. Melt the butter in a saucepan over medium heat, add the packed brown sugar, and bring it to a gentle boil, stirring constantly. This is where that rich caramel flavor develops. Then stir in the heavy cream and vanilla extract, letting the mixture simmer for 5 minutes until it thickens slightly. Remove from heat and after it cools for about 10 minutes, gradually beat in the powdered sugar and a pinch of salt until this frosting is perfectly smooth and creamy.
Step 7: Frost Your Masterpiece
Once your cake layers are at room temperature, spread a generous layer of caramel frosting between them. Then frost the top and sides of the cake with the remaining frosting. Let it set for about 30 minutes to allow the frosting to firm up slightly, making slicing easier and presentation perfect.
How to Serve Caramel Cake with Creamy Brown Sugar Frosting Recipe
Garnishes
Top your cake with chopped toasted pecans or a sprinkle of flaky sea salt for a delightful crunch and a subtle savory contrast. A drizzle of extra caramel or a few caramel candies on the side also adds a fun and inviting touch that amps up the “wow” factor when serving guests.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, especially if you serve it slightly warmed. Fresh berries on the side can brighten the rich caramel flavors and add a burst of color, making your dessert plate as beautiful as it is delicious.
Creative Ways to Present
Cut this cake into petite squares and serve as a delightful treat at a brunch or tea party—it’s sure to be the star of the table. Another idea is to make individual layered parfaits with cake crumbs, frosting, and toasted nuts, giving your guests a fun twist on this classic Caramel Cake with Creamy Brown Sugar Frosting Recipe.
Make Ahead and Storage
Storing Leftovers
This cake stays moist and fresh when stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Just be sure to bring it to room temperature before serving to bring out that luscious caramel flavor fully.
Freezing
You can freeze the unfrosted cake layers, well wrapped in plastic wrap and foil, for up to 3 months. Thaw them overnight in the fridge before frosting. The frosting itself can be stored separately in an airtight container in the fridge and spread on the thawed cake for a fresh finish.
Reheating
If you want to serve the cake warm, gently reheat individual slices in the microwave for 10-15 seconds. This awakens the caramel notes and makes the frosting silky smooth, perfect for cozying up with a slice of this Caramel Cake with Creamy Brown Sugar Frosting Recipe.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk, which helps tenderize the cake and add a slight tang that balances the sweetness.
How do I know when the cake is done baking?
The best way is the classic toothpick test: insert a toothpick into the center of the cake, and if it comes out clean or with a few moist crumbs, your cake is perfectly baked and ready to cool.
Can I make this cake gluten-free?
Definitely! Substitute a gluten-free flour blend that includes xanthan gum to maintain structure. Just be sure to check that your baking powder is gluten-free as well.
Is there a way to make the frosting less sweet?
To cut down sweetness, reduce the powdered sugar slightly or add a tiny bit more salt to balance the flavors. Adding a splash of strong brewed coffee can also enhance the caramel notes and moderate sweetness naturally.
How long does the frosting take to set?
After frosting, allow the cake to rest at room temperature for about 30 minutes to let the frosting firm up enough for clean slicing. If refrigerated, let it sit out for 10 minutes before serving to soften slightly.
Final Thoughts
This Caramel Cake with Creamy Brown Sugar Frosting Recipe is more than just a dessert—it’s a delicious experience filled with warmth, richness, and that irresistible comfort food feeling. Once you make it, you’ll want to share it over and over again, watching the smiles and hearing the applause after every bite. Give yourself the gift of this homemade caramel delight and watch it become a new classic in your recipe repertoire!
Print
Caramel Cake with Creamy Brown Sugar Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and tender caramel cake made with layers of fluffy vanilla cake and rich, creamy homemade caramel frosting. This classic dessert features a balanced sweetness and a luscious caramel flavor that is perfect for any celebration or cozy weekend treat.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Caramel Frosting
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 3 cups powdered sugar
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal.
- Combine Dry Ingredients: In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set this mixture aside for later use in the batter.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream softened butter and granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes, which incorporates air for a tender cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to maintain a smooth texture. Stir in the vanilla extract for flavor.
- Alternate Dry and Wet Ingredients: Gradually add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Mix just until combined to avoid overworking the batter, which can lead to a dense cake.
- Fill Cake Pans: Pour the batter evenly into the prepared cake pans and smooth the tops to promote even baking and an attractive finish.
- Bake: Bake the cakes for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make Caramel Frosting – Melt Butter and Sugar: In a saucepan over medium heat, melt the butter. Add brown sugar and bring the mixture to a boil while stirring constantly to prevent burning.
- Add Cream and Vanilla: Stir in heavy cream and vanilla extract. Let the mixture simmer for 5 minutes, stirring occasionally, until it thickens slightly, developing a rich caramel consistency.
- Cool and Add Sugar: Remove the saucepan from heat and let it cool about 10 minutes. Gradually whisk in powdered sugar and a pinch of salt until the frosting is smooth and creamy.
- Assemble Cake: Once the cakes are completely cooled, spread a layer of caramel frosting between the two layers. Then frost the top and sides of the cake evenly with the remaining frosting.
- Set and Serve: Let the cake set for about 30 minutes to allow the frosting to firm up before slicing and serving. Enjoy the decadent caramel flavor!
Notes
- Be sure to soften the butter before creaming to achieve the best texture for the cake.
- Use room temperature eggs to help the batter emulsify better.
- Do not overmix the batter once the flour is added to keep the cake tender and light.
- Allow the cake layers to cool completely before frosting to prevent melting and sliding of frosting.
- The caramel frosting can be stored in an airtight container in the refrigerator for up to 3 days; rewhip before using.
- For a deeper caramel flavor, toast the brown sugar lightly before adding to the butter.
