The Best Caramel Layer Cake

The BEST Caramel Layer Cake is a timeless dessert that combines the rich sweetness of caramel with soft, buttery cake layers to create an indulgent treat perfect for any celebration. Each bite melts in your mouth with the perfect balance of flavors and textures. Trust me, once you try this recipe, you’ll never look at caramel the same way again!

About The Recipe

Caramel layer cake is one of those desserts that feels like a warm hug from the inside out. I created this recipe to replicate that nostalgic feeling of a homemade cake but with an elevated touch that will leave everyone raving.

From the tender cake layers to the luscious caramel frosting, every element has been crafted with care. Whether you’re celebrating a birthday, hosting a holiday gathering, or simply satisfying a sweet tooth, this caramel cake will steal the show.

What makes this cake stand out? It’s the combination of the light and fluffy layers with a caramel frosting that’s not overly sweet but incredibly flavorful. Plus, the frosting has a velvety smooth texture that makes it a breeze to spread on the cake.

Reasons You Will Love This Recipe

Perfectly tender cake layers with a hint of vanilla.
A rich caramel frosting that’s creamy and satisfying.
Ideal for any occasion – birthdays, holidays, or casual get-togethers.
Easy to make with simple pantry staples.
A guaranteed crowd-pleaser that leaves everyone asking for seconds.

Equipment Needed

Mixing bowls
Hand or stand mixer
9-inch cake pans (three)
Whisk
Cooling rack
Offset spatula

Ingredients

For The Cake:

3 cups white sugar – Adds just the right level of sweetness to balance the caramel frosting.
1½ cups butter – Provides richness and ensures a tender, moist crumb.
5 large eggs – Adds structure and stability to the cake layers.
3½ cups all-purpose flour – Creates a sturdy base for the cake layers while keeping them soft.
½ teaspoon baking powder – Helps the cake rise perfectly.
¼ teaspoon salt – Enhances the overall flavor without making it salty.
1¼ cups whole milk – Adds moisture and richness to the batter.
1 teaspoon vanilla extract – Complement the caramel flavors in the frosting beautifully.

For The Caramel Frosting:

1 (16-ounce) package of brown sugar – The star ingredient for a rich, caramel flavor.
1 cup butter – Helps create a smooth and creamy frosting.
¼ teaspoon salt – Balances the sweetness of the frosting.
⅔ cup evaporated milk – Adds a creamy consistency to the caramel mixture.
1 (16-ounce) package of confectioners’ sugar, sifted – Ensures a smooth, lump-free frosting.
2 teaspoons pure vanilla extract – Enhances the caramel flavor with a warm and aromatic note.

How to Make The BEST Caramel Layer Cake

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans to ensure the layers release easily.
In a large mixing bowl, beat the sugar and butter with an electric mixer on medium speed until light and fluffy. This should take about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. This step ensures the batter remains smooth and airy.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients in batches, alternating with the milk. Start and end with the dry mixture.
Stir in the vanilla extract and mix just until combined. Be careful not to overmix; this helps keep the cake tender and light.

Step 2: Bake the Cake

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
Bake for 30 minutes, or until a toothpick inserted into the center of each layer comes out clean.
Remove the pans from the oven and allow the cakes to cool in the pans for 5 minutes.
Run a knife around the edges to loosen the layers, then invert them onto a cooling rack. Let the cakes cool completely before frosting.

How to Make the Caramel Frosting

Step 3: Prepare the Caramel Frosting

In a medium saucepan, combine the brown sugar, butter, and salt over medium heat. Stir constantly until the sugar dissolves and the mixture becomes smooth about 3-4 minutes.
Gradually add the evaporated milk while stirring. Bring the mixture to a gentle boil and let it bubble for about 4 minutes, stirring frequently to prevent sticking or burning.
Remove the saucepan from the heat and let the caramel mixture cool for about 5 minutes. Cooling it slightly ensures a smooth consistency when you mix in the other ingredients.
Transfer the caramel mixture to a mixing bowl. Using an electric mixer, beat in the confectioners’ sugar and vanilla extract. Continue beating until the frosting thickens and achieves a spreadable consistency.

Tip: If your frosting is too thick, add a splash of evaporated milk to loosen it. If it’s too runny, beat it longer or add a bit more confectioners’ sugar.

Assemble and Decorate The BEST Caramel Layer Cake

Step 4: Assemble the Cake

Place one cooled cake layer on a serving plate or cake stand. Using an offset spatula, spread a generous layer of caramel frosting evenly over the top.
Stack the second cake layer on top and repeat the process, spreading another layer of frosting over the surface.
Place the third cake layer on top and spread a thin crumb coat of frosting over the entire cake to seal in any loose crumbs. Chill the cake for 10–15 minutes to set the crumb coat.

Step 5: Frost and Decorate

Once the crumb coat is set, apply the remaining frosting to the top and sides of the cake, smoothing it out with the offset spatula.
To decorate, drizzle the cake with salted caramel sauce for an extra touch of indulgence. You can also garnish with toffee bits, pecans, or a light sprinkle of sea salt for a beautiful finish.
Chill the cake briefly to set the frosting, or serve immediately for a decadent treat.

Decorating Ideas:

Sprinkle crushed nuts around the base for added texture.
Pipe decorative frosting swirls on the edges or top.
Add edible gold leaf or chocolate curls for an elegant touch.

FAQs

1. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store them at room temperature. The frosting can also be made a day ahead and kept in an airtight container in the refrigerator. Let it come to room temperature and beat it again before using.

2. Why is my cake too dense?
A dense cake could result from overmixing the batter or measuring the flour incorrectly. Always spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. This prevents adding too much flour.

3. Can I use salted butter instead of unsalted?
Yes, but you’ll want to reduce the added salt in the recipe to avoid an overly salty flavor.

4. Can I freeze the cake?
Yes! You can freeze the cake layers and frosting separately. Wrap the layers in plastic wrap and aluminum foil, and store the frosting in an airtight container. Both can be frozen for up to 2-3 months. Thaw at room temperature before assembling.

Storage Tips

Store the assembled cake in an airtight container at room temperature for 2-3 days.
For longer storage, refrigerate the cake for up to 1 week. Let it come to room temperature before serving.
If freezing, slice the cake and wrap each piece individually for a quick and convenient dessert later.

Final Touches

The BEST Caramel Layer Cake isn’t just a dessert—it’s an experience. Whether you’re making it for a celebration or indulging in a weekend baking project, this cake delivers on all fronts: flavor, texture, and presentation. With its tender layers and rich caramel frosting, this cake is sure to become a favorite for every occasion.

Now, it’s your turn to bring this recipe to life. Enjoy every bite of your caramel masterpiece!