There is something utterly irresistible about this Decadent Caramel Cake Recipe that makes it a beloved classic for any celebration or cozy weekend treat. Imagine layers of soft, moist cake soaked in luscious caramel icing that melts in your mouth with every bite. This cake combines simple ingredients in a way that delivers an extraordinary flavor experience, balancing sweetness with a rich, buttery depth that keeps you coming back for more. Whether you’re making it for the first time or revisiting a longtime favorite, this recipe promises a truly indulgent and comforting dessert that will light up any gathering.
Ingredients You’ll Need
These straightforward ingredients are key to capturing the perfect texture, rich flavor, and beautiful color of this Decadent Caramel Cake Recipe. Each component plays an essential role in creating that perfectly moist cake and the silky caramel icing that ties it all together.
- Unsalted butter (1/2 cup, room temperature): Adds creaminess and richness to the cake’s crumb.
- Vegetable oil (1/2 cup): Keeps the cake moist and tender.
- Granulated sugar (1 1/2 cups): Sweetens the cake and helps create a light, fluffy texture.
- Large eggs (2) and egg yolks (2, room temperature): Provide structure and extra richness.
- Pure vanilla extract (1 tablespoon): Infuses the cake with warm, comforting flavor.
- Cake flour (2 3/4 cups): Gives a tender crumb without heaviness.
- Baking powder (1 1/2 teaspoons): Helps the cake rise beautifully.
- Kosher salt (1 teaspoon): Enhances all the sweet flavors.
- Baking soda (1/2 teaspoon): Balances acidity for a light texture.
- Sour cream (1 1/4 cups, room temperature): Contributes tanginess and moisture.
- Heavy whipping cream (1/3 cup, room temperature): Adds richness and helps create tender crumb.
- Salted butter (3/4 cup for icing): Essential for the luscious caramel frosting.
- Evaporated milk (24 oz, 2 cans): Key to that creamy, deeply flavored caramel icing.
- Granulated sugar (2 cups for icing): The backbone of the caramel’s sweet base.
- Pure vanilla extract (2 teaspoons for icing): Adds a fragrant finish to the caramel.
How to Make Decadent Caramel Cake Recipe
Step 1: Prepare and Mix Your Cake Batter
Preheat your oven to 325°F and prep three 8-inch round cake pans with non-stick spray or grease and flour them generously to prevent sticking. In your mixer, beat together the butter and vegetable oil for two minutes until smooth. Gradually add sugar, beating at high speed until the mixture is pale yellow and fluffy, about 4-5 minutes. Add eggs one at a time, fully incorporating each before adding the next. Don’t forget to scrape down the bowl sides so everything combines evenly. Mix in the vanilla extract for that wonderful aroma.
Step 2: Combine Dry Ingredients and Batter
Sift the cake flour, baking powder, salt, and baking soda into a separate bowl to ensure an even distribution. Lower your mixer speed to its gentlest setting and add the dry ingredients gradually in two batches. Be extra careful not to overmix at this point to keep the cake tender.
Step 3: Add Moisture and Finish the Batter
Blend in the sour cream and heavy whipping cream, scraping the bowl sides to make sure there are no pockets of flour. Mixing should be gentle and just until smooth. Overbeating here can toughen the cake, so patience is key.
Step 4: Bake and Cool Your Cake Layers
Divide the batter evenly among the prepared pans and bake for about 17-24 minutes. Start checking the cakes at 16 minutes by inserting a toothpick; once it comes out with just a crumb or two, your cakes are ready. Allow them to cool 10-15 minutes in the pans before removing them onto wire racks to cool completely—this ensures easy layering later.
Step 5: Make the Caramel Icing
In a saucepan over medium-low heat, melt the butter, evaporated milk, and 2 cups of granulated sugar together. Stir constantly to prevent burning while the mixture thickens and darkens over 1 1/2 to 2 hours. Be attentive and adjust the heat as needed, watching for that perfect golden brown caramel shade and a consistency that coats the back of a spoon thickly. When achieved, remove from heat and stir in vanilla. Let it cool for 15-20 minutes or chill briefly to thicken perfectly before icing.
Step 6: Assemble and Ice Your Cake
Once the cake layers are completely cooled, place a dollop of caramel icing on your cake stand to secure the first layer. Spread about a quarter of your caramel icing evenly over the layer, let it set for 5 minutes, then add the next cake layer and repeat. Finish with the top layer and coat the entire cake with the remaining caramel icing. Allow at least 30 minutes for the icing to set before serving.
How to Serve Decadent Caramel Cake Recipe
Garnishes
You can elevate this already luscious cake by adding a sprinkle of flaky sea salt on top for a sweet-salty contrast, or decorate with toasted pecans, which add delightful crunch and a nutty aroma that complements the caramel exquisitely.
Side Dishes
Pair slices of this cake with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to bring in cool richness. Fresh berries like raspberries or sliced pears can also provide a refreshing counterpoint to the rich caramel flavors.
Creative Ways to Present
For a show-stopping centerpiece, serve individual mini versions of this Decadent Caramel Cake Recipe in mason jars or clear glasses layered with caramel drizzle and whipped cream. Alternatively, drizzle warmed caramel sauce over each slice right before serving for a gooey, irresistible touch.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days to keep the cake moist and the caramel icing soft.
Freezing
This cake freezes beautifully. Wrap layers individually in plastic and then foil, or freeze the whole assembled cake (well-wrapped) for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
Warm slices slightly in the microwave for 10-15 seconds to revive that fresh-baked softness and melty caramel texture—perfect for craving a cozy treat.
FAQs
Can I use regular milk instead of evaporated milk?
Evaporated milk is essential for the rich, concentrated flavor of the caramel icing, so substituting regular milk will alter the taste and texture. For best results, stick with evaporated milk as the recipe suggests.
What if my caramel sauce is too runny?
Simply continue cooking it a bit longer while stirring until it thickens to coat the back of a spoon. Cooling the caramel in the fridge also helps it set firmly before icing the cake.
Can I make this cake dairy-free?
While the original recipe relies on dairy for its signature taste and texture, you could experiment using dairy-free butter and cream substitutes, but expect some differences in flavor and moisture.
Is it necessary to use cake flour?
Cake flour helps keep the texture tender and light. You can substitute all-purpose flour by removing 2 tablespoons per cup and replacing them with cornstarch, but cake flour yields the best results.
Can this cake be made into cupcakes?
Absolutely! Just reduce the baking time to about 15-18 minutes and keep a close eye to avoid overbaking. The caramel icing can be whipped to a frosting-like texture for easier spreading on cupcakes.
Final Thoughts
If you want a dessert that feels like a warm hug in cake form, this Decadent Caramel Cake Recipe is your new best friend. It’s straightforward enough to make any day special but impressive enough to wow guests. Gather the ingredients, lose yourself in the magic of homemade caramel, and enjoy every blissful forkful. Trust me, once you try this, it will hold a special place in your baking repertoire for years to come.
Print
Decadent Caramel Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This classic Caramel Cake features moist, tender layers of cake infused with sour cream and finished with a rich, homemade caramel icing. The golden caramel frosting is cooked slowly to a perfect thickness and draped over the cake’s layers, creating an indulgent dessert perfect for any celebration or special occasion.
Ingredients
Cake Ingredients
- 1/2 cup unsalted butter (1 stick, room temperature)
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs (room temperature)
- 2 large egg yolks (room temperature)
- 1 tablespoon pure vanilla extract
- 2 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups sour cream (room temperature)
- 1/3 cup heavy whipping cream (room temperature)
Caramel Icing Ingredients
- 3/4 cups salted butter (1 1/2 sticks)
- 24 oz evaporated milk (2 (12 oz cans))
- 2 cup granulated sugar
- 2 teaspoons pure vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C). Liberally spray three 8-inch round cake pans with non-stick baking spray or grease and flour them to ensure the cakes do not stick.
- Mix Butter, Oil, and Sugar: In a mixer bowl, combine the unsalted butter and vegetable oil. Beat on high speed for 2 minutes until well blended. Slowly add granulated sugar and continue beating on high speed for 4-5 minutes until the mixture is very pale yellow and fluffy, indicating good aeration for a light cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed to ensure even mixing. Then mix in the vanilla extract.
- Sift and Incorporate Dry Ingredients: In a separate medium bowl, sift together the cake flour, baking powder, kosher salt, and baking soda. On the mixer’s lowest speed, gradually add the flour mixture to the wet batter in two additions. Be careful not to overmix to avoid a dense cake.
- Add Sour Cream and Heavy Cream: Add the sour cream and heavy whipping cream to the batter. Scrape down the sides and mix just until combined. Avoid overmixing to keep the batter light.
- Pour Batter into Pans and Bake: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 17 to 24 minutes. Start checking at 16 minutes by inserting a toothpick into the center; it should come out with just a few moist crumbs but no raw batter.
- Cool Cakes: Let the cakes rest in their pans for 10-15 minutes after baking. Then invert them onto wire cooling racks until completely cooled to room temperature before assembling the cake.
- Prepare Caramel Icing: In a saucepan over medium-low heat, combine the salted butter, evaporated milk, and granulated sugar. Stir consistently until everything is melted together.
- Cook Caramel: Continue cooking over medium-low heat, stirring frequently for approximately 1 1/2 to 2 hours. Watch carefully to avoid burning. The caramel will thicken and darken to a golden brown color, thick enough to coat the back of a spoon.
- Finish Caramel Icing: Remove from heat and stir in the vanilla extract. Allow the caramel to cool for about 15 to 20 minutes so it thickens further. If still too warm or thin, refrigerate briefly to achieve desired thickness. Optionally, for a frosting-like texture, whip the caramel in a stand mixer.
- Assemble Cake Layers: Ensure cake layers are completely cooled. Place a small dollop of caramel icing on your cake plate or stand to secure the first layer in place.
- Frost Each Layer: Using an offset spatula, spread a quarter of the caramel icing evenly over the top of the first cake layer, reaching the edges. Let set for about 5 minutes to firm slightly before adding the next layer.
- Add Remaining Layers: Place the second layer of cake over the first and repeat spreading another quarter of the icing. Let set for 5 minutes. Add the final layer of cake on top, then spread the remaining caramel icing over the entire top and sides of the cake.
- Let Cake Set: Allow the fully iced cake to set for approximately 30 minutes at room temperature before serving to ensure the icing firms up nicely for clean slicing and serving.
Notes
- Monitor the caramel closely while cooking, stirring frequently to prevent burning and ensure even thickening.
- Adjust heat carefully; increasing slightly can speed up thickening but requires constant attention.
- The caramel is done when it is golden brown, thick, and coats the back of a spoon.
- Cooling the caramel in the refrigerator can help it thicken faster if needed.
- Whipping the caramel icing is optional, depending on preferred texture—plain pourable caramel or a more frosting-like consistency.
- Do not overbake the cake layers to keep them moist and tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
