Caramel Cake


  • 2 cups white sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract

For the caramel frosting:

  • 2 cups brown sugar
  • 1 cup unsalted butter
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 4 cups confectioners’ sugar


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans. ????️????
  2. In a large bowl, cream together the white sugar and butter until light and fluffy. ????????
  3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. ????????????????
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually mix the flour mixture into the butter mixture, alternating with the milk, and beating until just combined.
  6. Stir in the vanilla extract.
  7. Divide the batter evenly between the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. ????????
  8. Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.

To make the caramel frosting:

  1. In a medium saucepan, combine the brown sugar, butter, and milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
  2. Remove from heat and stir in the vanilla extract.
  3. Gradually beat in the confectioners’ sugar until the frosting is smooth and spreadable.
  4. Place one cake layer on a serving plate and spread with frosting. Repeat with the remaining layers, spreading frosting between each layer and on top and sides of cake. ????????

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