This Creamy Caramel Cake is the kind of dessert that feels like a warm hug. With soft, tender cake layers and a rich, buttery caramel frosting, every bite melts in your mouth. It’s sweet without being overwhelming and perfect for birthdays, holidays, or anytime you’re craving a comforting homemade cake.
If you love caramel desserts that are smooth, classic, and crowd-pleasing, this cake deserves a spot in your recipe collection.
Why You’ll Love This Creamy Caramel Cake
- Ultra-soft and moist cake texture
- Rich caramel frosting with a buttery finish
- Simple ingredients, bakery-style results
- Perfect for celebrations or everyday treats
- Easy to make and even easier to love
Recipe Overview
- Course: Dessert
- Cuisine: American
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Total Time: ~55 minutes
- Servings: 10–12 slices
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
For the Caramel Frosting
- 1 cup butter, softened
- 2 cups powdered sugar
- ¾ cup caramel sauce
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1️⃣ Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix just until smooth and combined.
Divide the batter evenly between the prepared pans.
2️⃣ Bake
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3️⃣ Make the Caramel Frosting
In a large bowl, beat the softened butter until creamy and smooth.
Gradually add the powdered sugar and continue mixing until well combined.
Pour in the caramel sauce and vanilla extract, then beat until the frosting is silky, fluffy, and spreadable.
4️⃣ Assemble the Cake
Place one cake layer on a serving plate. Spread an even layer of caramel frosting over the top.
Add the second cake layer and frost the top and sides with the remaining frosting.
Smooth the frosting or create decorative swirls as desired.
Serving Suggestions
- Serve with a cup of coffee or tea
- Drizzle extra caramel sauce over each slice
- Add a pinch of sea salt on top for a salted caramel twist
Storage Tips
- Store covered at room temperature for up to 2 days
- Refrigerate for up to 5 days in an airtight container
- Bring to room temperature before serving for best texture
Try Also: Irresistible Dessert Ideas from Paula’s Kitchen
- How to Make the Perfect Tuxedo Cake at Home
- No-Bake Layered Brownie Dessert
- Pumpkin Cinnamon Roll Bars
Creamy Caramel Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
For the Caramel Frosting
- 1 cup butter, softened
- 2 cups powdered sugar
- ¾ cup caramel sauce
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix just until smooth and combined.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Caramel Frosting
- In a large bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar and continue mixing until well combined.
- Pour in the caramel sauce and vanilla extract, then beat until the frosting is silky, fluffy, and spreadable.
Assembling the Cake
- Place one cake layer on a serving plate. Spread an even layer of caramel frosting over the top. Add the second cake layer and frost the top and sides with the remaining frosting.
- Smooth the frosting or create decorative swirls as desired.
