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This show-stopping Caramel Cake would be perfect for any celebration you could think of. This decadently delicious dessert consists of three layers of cake that are moist and tender, on top of which is a layer of rich caramel icing. If you know someone who is crazy about caramel, then this is the perfect cake for them.

This recipe for caramel cake has quickly become my new favourite. You’ll get the full-bodied flavour of caramel in each and every bite, but you won’t feel bloated even after eating just one slice. The light texture and tender crumb of the cake are the ideal complements to the rich and complex flavour of the caramel.

During the winter holidays, this layered caramel cake is consistently voted one of the best desserts by my guests. It is astonishing in how straightforward it is. You shouldn’t let the height of the cake intimidate you. The preparation of this cake is a piece of cake. Make it a couple of days in advance so that it is easier to host guests when the time comes.


  • In this recipe, the all-purpose flour is called for. Using any other kind of flour in its place is not something that I would suggest.
  • If you use freshly prepared baking powder, the cake layers won’t be as dense and heavy as they would be otherwise.
  • Use butter that has not been salted because you will be seasoning the batter with salt later. Before using the butter, ensure that it has reached room temperature. It should not be possible to make a dent in it with the tip of your finger when you press into it. On the other hand, beating cold butter into a creamy consistency is difficult to accomplish.
  • In order to successfully complete this recipe, you are going to need both granulated sugar and brown sugar. The use of granulated sugar results in a light and delicate crumb, while the use of brown sugar produces a scrumptious caramel topping.
  • Eggs are used in each layer of the cake, which provides it with structure, leavening, richness, color, and flavour. Eggs also contribute colour. It is necessary to have all five.
  • If you are going to purchase milk, it is recommended that you purchase the whole kind. Utilizing whole milk yields the best results in terms of flavour and moisture retention in the caramel cake.
  • There are a few different names for powdered sugar, but they all refer to the same product. Other names for powdered sugar include confectioners’ sugar, icing sugar, and 10X. The addition of powdered sugar has given the caramel sauce the consistency of something that can be spread.


For the Cake:
  • 3¼ cups all-purpose flour (390g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups unsalted butter softened (340g)
  • 2½ cups granulated sugar (500g)
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk (240ml)
For the Caramel Icing:
  • 3 cups packed light brown sugar (660g)
  • 1½ cups unsalted butter (340g)
  • ½ cup whole milk (120ml)
  • ½ cup heavy cream (120ml)
  • ¾ teaspoon salt
  • 1½ cups confectioners’ sugar (180g)


  • Calories: 1043kcal 
  • Carbohydrates: 138g 
  • Protein: 8g 
  • Fat: 53g 
  • Saturated Fat: 33g 
  • Polyunsaturated Fat: 2g 
  • Monounsaturated Fat: 14g 
  • Trans Fat: 2g 
  • Cholesterol: 214mg 
  • Sodium: 380mg 
  • Potassium: 210mg 
  • Fiber: 1g 
  • Sugar: 112g 
  • Vitamin A: 1726IU
  • Vitamin C: 0.1mg 
  • Calcium: 160mg 
  • Iron: 2mg


  1. Cream the butter on medium speed in the bowl of a stand mixer outfitted with the paddle attachment. When the mixture is light and fluffy, add the sugar and beat in the eggs one at a time, beating after each addition. It’s important to periodically pause mixing to scrape down the bowl. Mix in the vanilla extract.

2.Combine the flour, baking powder, and salt in a medium bowl and stir until smooth. Slowly add a third of the flour mixture while the mixer is running.

3. Put in a third of the milk. To finish mixing, repeat with the remaining flour and milk in alternating fashion. It’s important to pause the mixer every so often to scrape down the bowl.

  1. Split the batter between three 9-inch cake pans that have been greased and floured. Wait 20 minutes for the pans to cool after baking for 30–35 minutes.

5. Brown sugar, butter, milk, cream, and salt should be combined in a medium saucepan while the cakes cool. Bring to a boil over medium heat, stirring often. Once the mixture reaches a boil, stir constantly for 5-10 minutes, or until the temperature reaches 230F to 235F.

  1. Pour into a medium bowl or the mixing bowl of a stand mixer and stir occasionally while cooling for 20 minutes, or until the mixture begins to thicken (around 150F).

7. After 10 minutes on medium speed, add the confectioners’ sugar and continue beating until the mixture is thick enough to be spread but thin enough to slowly pour.

8. On a cake stand or serving plate, set one cake layer. Cover the cake with a thin layer of icing (about 1/2 cup), then spread it to the edge using an offset spatula. The drips on the side of the cake should be smoothed.

9. Place another layer of cake on top and frost it.

10. Top with the last remaining layer. Spread a thin layer of frosting around the outside of the cake to collect crumbs, then cover the entire cake, top and sides, with the rest of the frosting. Put the caramel cake in the fridge for at least 30 minutes, or until the frosting has hardened.


  • The caramel icing that is made with dark brown sugar will have a darker overall appearance.
  • When cooking the caramel icing, make sure to use a saucepan with a deep bottom. When brought to a boil, the substance will significantly increase in volume as a result of the formation of bubbles.
  • If the frosting is still too runny after you add the confectioner’s sugar, the caramel most likely did not boil for a long enough period of time or reach a high enough temperature. That’s not a problem! Continue adding powdered sugar as necessary until the mixture reaches a consistency that can be spread. If you find that the consistency of the icing is too thick for your taste, add a little bit more milk.
  • When you are done frosting the cake, keep in mind that you are not working with buttercream. After the icing has been applied, if there is any sagging or dripping that occurs, you need only continue to smooth it with a knife. If you find that the icing is setting up too quickly while you are decorating the cake, you can simply place the spatula in some hot water for a few seconds and then continue decorating the cake. Continue spreading; the icing will become even more rigid as it cools; alternatively, chill the cake for ten minutes to lower the temperature of the frosting before proceeding with the next step.
  • If the tops of your cake layers are rounded or dome-shaped, you can stack them securely by cutting the domes off with a knife that has serrations. If you are concerned about the layers of the cake being uneven, you can use cake strips. Cake strips make certain that the entire cake rises at the same rate, which eliminates the possibility of the cake developing a dome in the middle.
  • Use a scale to measure your flour because it is the most accurate way to do so and you do not want the layers of your cake to be too dense if you use a scale. If you do not have a scale, fluff your flour using a spoon, then spoon it into the cups, and use a knife to level off the tops of the cups. By carrying out the procedure in this fashion, you will eliminate the possibility of overfilling the measuring cup by accident.
  • It is possible to prevent overmixing by bringing cold ingredients to room temperature before using them. Examples of such ingredients include eggs, milk, and butter. If you overmix the batter, you will end up with a caramel cake that is very dense.
  • Give the cake layers enough time to completely cool down. If you make them ahead of time and wrap them in plastic, they will keep well in the refrigerator. Before assembling the cake, the cake layers should be chilled in the refrigerator to prevent the caramel frosting from becoming liquid.
  • Cake pans can have the air bubbles inside them released by giving them a light tap on the counter.
  • Be sure to stir the caramel for an extended period of time, making sure to scrape the sides of the pan as necessary. This prevents the sugar from transforming into a caramel that is crystalline and grainy.
  • It only takes a second for caramel to catch fire, so keep a close eye on it while it’s cooking.
  • Burning caramel! When interacting with it, exercise the utmost caution.
  • Before placing the first layer of cake on the stand, you might want to add a few drops of caramel icing to the surface of the stand. Because of the adhesive properties of the icing, the cake’s layers will remain in place while the icing is being applied.


Where should I put my extra food?

Keep the cake in an airtight container for up to three days at room temperature. If you do store it in the fridge, though, be sure to serve slices at room temperature.

Is it possible to freeze this cake?

The answer is yes, you can freeze this caramel cake. The finished cake, or just the slices without the frosting, can be frozen. You can freeze the cake or slices for up to three months if you wrap them in several layers of plastic. Before serving, let the cake come to room temperature. The cake layers can be baked and then frozen for later assembly.

Is salted caramel icing an acceptable substitute?

Rather than making a traditional caramel cake, you can make a salted caramel cake by adding a pinch of salt to the icing after it has cooled. You can adjust the amount to your taste.

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