The Perfect Moist Caramel Cake

There’s something incredibly comforting about a slice of Moist Caramel Cake. Picture this: tender, soft cake layers that melt in your mouth, each bite infused with the deep, rich flavor of caramel. This cake is everything you want from a dessert – perfectly moist, indulgent, and just the right amount of sweetness. Whether it’s for a special occasion like a birthday or a simple weekend treat, this Moist Caramel Cake is sure to impress!

I created this cake after I was inspired by how perfectly caramel pairs with a soft, buttery cake. I wanted a cake that was just a little bit different from your usual go-to, something that offered a sophisticated twist on the classics. This cake combines light, fluffy layers with a luscious caramel frosting that is just the right balance of rich and sweet.

It was a process to get the balance of flavor and texture just right, but after many test batches (and lots of taste testing), we finally nailed it. The result is a Moist Caramel Cake that is sure to become a favorite in your household. This cake is moist without being too heavy and the caramel frosting ties everything together perfectly. Plus, the best part? It’s surprisingly simple to make.

Reasons You’ll Love This Moist Caramel Cake

Moist & Light Texture: Achieved through a careful combination of butter, sour cream, and milk.
Rich Caramel Flavor: The caramel frosting is deeply flavorful and gives the cake a beautiful shine.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a family dinner, this cake is a guaranteed hit.
Easy to Make: While it sounds fancy, the cake itself is simple to prepare – no complicated steps required!
Two Layers for Easy Assembly: You won’t have to worry about complex frosting techniques, this cake assembles beautifully with minimal effort.

Equipment Needed

To make this Moist Caramel Cake, you’ll need the following equipment:

Mixing Bowls: For mixing both the cake batter and frosting ingredients.
Electric Mixer: A hand mixer or stand mixer will help make the batter fluffy and smooth.
Cake Pans: Two 8-inch round cake pans, or you can use three smaller pans if you prefer more layers.
Whisk and Spatula: For mixing and folding the ingredients.
Cooling Rack: To let the cakes cool properly before frosting.
Offset Spatula: For frosting the cake evenly and smoothly.

Ingredients for the Moist Caramel Cake

Let’s dive into what you’ll need to make this Moist Caramel Cake. The ingredients are simple, and many of them are likely staples in your kitchen. The key to making this cake incredibly moist is the combination of sour cream, milk, and butter, which all contribute to a soft, tender crumb. Here’s what you’ll need:

For the Cake:

2 cups (250 g) all-purpose flour – Plain flour works perfectly, but for a lighter cake, you can opt for cake flour.
¼ cup (30 g) cornstarch – This helps lighten the texture of the cake.
2 ½ teaspoons baking powder – The leavening agent to give the cake a fluffy texture.
½ teaspoon salt – If you’re using unsalted butter, be sure to add this to enhance the flavor.
¾ cup (170 g) unsalted butter – Room temperature for easy mixing.
¼ cup (55 g) unflavored vegetable oil – Canola oil works best for this.
1 cup (200 g) white granulated sugar – For sweetness and structure.
½ cup (100 g) soft light brown sugar – Adds depth and richness to the flavor.
3 large eggs – Room temperature to ensure smooth mixing.
1 tablespoon vanilla extract – This is the flavor that ties everything together.
½ cup (120 g) sour cream – Adds moisture and a slight tanginess.
½ cup (120 g) full-fat milk – Room temperature to prevent curdling.

For the Caramel Frosting:

¾ cup (170 g) unsalted butter – Again, room temperature for ease of mixing.
1 ½ cups (300 g) white granulated sugar – The key ingredient for caramel.
2 cups (510 g) evaporated milk – Gives the caramel frosting its creamy consistency.
¼ teaspoon salt – Balances out the sweetness of the caramel.
⅓ cup (80 g) cream – Adds richness to the frosting.
1 ½ teaspoons vanilla extract – To flavor the caramel.

Cake Preparation:

Preheat the Oven: Start by preheating your oven to 160°C (320°F) with the fan function on. If your oven doesn’t have a fan option, set it to 175°C (350°F). Grease or line two 8-inch round cake pans with parchment paper.
Sift Dry Ingredients: In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Whisk them until well combined, and then set aside.
Cream Butter and Sugars: In a large bowl, combine the unsalted butter, vegetable oil, granulated sugar, and brown sugar. Using an electric mixer, cream them together for about 2 minutes until light and fluffy.
Add Eggs: Add the eggs one at a time, mixing for about 10-15 seconds after each addition.
Add Sour Cream and Vanilla: Add the sour cream and vanilla extract and mix until fully incorporated.
Add Dry Ingredients and Milk: Gradually add half of the dry ingredients to the wet mixture, folding them in with a spatula. Then, add the milk and mix gently until combined. Finish by adding the rest of the dry ingredients and folding them in carefully until just combined. Be cautious not to overmix to avoid a dense cake.
Bake: Divide the batter evenly between the prepared pans. Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Once baked, let the cakes cool in the pans for about 15-20 minutes before turning them out onto a cooling rack to cool completely.

Caramel Frosting Preparation:

Making the Caramel Frosting is the fun part! The caramel sauce used in this frosting brings a deep, rich flavor that complements the soft and moist cake. Here’s how to prepare it:

Combine Butter and Sugar: In a large saucepan, add unsalted butter, granulated sugar, evaporated milk, and salt. Set it over medium heat. Stir continuously to melt the butter and sugar together, making sure everything is combined smoothly.
Simmer: Once the mixture starts to simmer, turn the heat to low-medium and let it cook slowly for about 1 hour. Stir every few minutes to ensure the caramel doesn’t burn. You want the mixture to thicken up and develop a deep golden-brown color.
Add Cream and Vanilla: Once the caramel has thickened, add cream and vanilla extract. Stir until everything is smooth and well combined. Remove the caramel from heat and let it cool for about 25 minutes. This cooling time is crucial—your caramel should be slightly warm but not too hot when you begin frosting the cake.

Assembling the Cake:

Once the cakes are completely cooled and the frosting is ready, it’s time to assemble the Moist Caramel Cake. This is where the magic happens!

Level the Cake: Use a serrated knife to level the tops of the cakes so they are flat. This step ensures that your cake layers stack evenly and makes for a more professional-looking finished product.
Frosting the Layers: Place the first layer of the cake onto your cake stand or serving platter. Spread a generous amount of the caramel frosting on top of the first cake layer, smoothing it out with an offset spatula.
Add the Second Layer: Place the second cake layer on top of the first one, pressing gently to ensure it sticks. Now, spread the remaining caramel frosting over the top and the sides of the cake. You want to cover the entire cake with a nice, even layer of frosting.
Smooth the Frosting: As the frosting begins to set, it will become shiny. To make the frosting look smooth, run a clean offset spatula or knife gently over the shiny surface. This will give your cake a polished finish.
Decorate: If desired, drizzle more caramel over the top of the cake for added decoration. You can also add some extra touches like chopped pecans or apple slices to make it even more festive.

Serving and Storing:

Once your cake is beautifully frosted and decorated, it’s time to slice and serve. This cake is perfect for birthdays, holidays, or any special occasion. Every bite will be filled with the perfect balance of moist cake and rich caramel goodness.

Serving: Cut the cake into slices and serve with a cup of coffee or tea for the ultimate dessert experience.
Storing: If you have leftovers, store the cake in an airtight container at room temperature for up to 2 days. After that, you can refrigerate it for up to 1 week. If you want to freeze the cake, wrap it tightly in plastic wrap and foil, and store it for up to 1 month.

This Moist Caramel Cake is a true crowd-pleaser! From the fluffy cake layers to the rich, velvety caramel frosting, it’s a dessert that never disappoints. Whether you’re celebrating a special occasion or just want a sweet treat to enjoy, this cake will surely be the highlight of any gathering.