If you have a sweet tooth and love the cozy, buttery flavors of caramel blended with the richness of brown sugar, you are in for a real treat. The Caramel Cake with Rich Brown Sugar Frosting Recipe brings together a moist, tender cake paired with an irresistibly smooth and luscious frosting that’s bursting with caramel goodness. It’s the perfect centerpiece for celebrations or a comforting indulgence any day of the week, delivering a balance of sweetness and depth that will have everyone asking for seconds!
Ingredients You’ll Need
While the ingredient list for this recipe is wonderfully straightforward, each element plays a powerhouse role. From the tender all-purpose flour to the silky heavy cream in the frosting, every component contributes to the cake’s texture, flavor, and that signature caramel richness you’re craving.
- 2 1/2 cups all-purpose flour: Provides the structure and tender crumb that holds this cake together.
- 2 1/2 tsp baking powder: Helps the cake rise beautifully for a light, fluffy texture.
- 1/2 tsp salt: Balances the sweetness and enhances all the flavors.
- 1 cup unsalted butter, softened: Vital for moisture and that classic buttery taste in the cake.
- 1 1/2 cups granulated sugar: Sweetens the cake while also aiding in creating a tender crumb.
- 4 large eggs: Adds richness and structure to the batter for perfect rise and texture.
- 1 tsp vanilla extract: Infuses warmth and depth of flavor into the cake batter.
- 1 cup buttermilk: Adds tangy moisture and helps keep the cake incredibly soft.
- 1 cup unsalted butter (for frosting): Creates a creamy base for the luscious brown sugar frosting.
- 1 cup packed brown sugar: The heart of the frosting’s caramel flavor with its molasses-rich sweetness.
- 1/2 cup heavy cream: Smooths out the frosting and gives it that rich, silky consistency.
- 1 tsp vanilla extract (for frosting): Enhances the caramel notes in the frosting beautifully.
- 3 cups powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
- Pinch of salt: Offsets the sweetness and elevates the caramel flavor in the frosting.
How to Make Caramel Cake with Rich Brown Sugar Frosting Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring the cakes won’t stick and come out with beautiful edges. This simple prep step sets the stage for perfectly baked layers.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Sifting not only combines the ingredients evenly but also helps aerate the flour for a lighter cake texture. Set this aside for now.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy – about 3 to 5 minutes. This step incorporates air into the batter, which is key for a tender cake crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is well mixed before adding the next. Then, stir in the vanilla extract to add that warm, inviting aroma.
Step 5: Combine Dry Ingredients and Buttermilk
Add the flour mixture in three parts, alternating with the buttermilk. Begin and end with the flour to maintain the perfect balance between moisture and structure. Mix just until combined to avoid a dense cake.
Step 6: Bake the Cake Layers
Pour the batter evenly into your prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Step 7: Make the Caramel Frosting
While the cakes cool, melt the butter in a saucepan over medium heat. Stir in the brown sugar and bring the mixture to a boil, stirring constantly for caramel perfection. Then add the heavy cream and vanilla extract, simmering for 5 minutes until the frosting thickens slightly.
Step 8: Finish the Frosting
Remove the caramel mixture from heat and let it cool for 10 minutes. Gradually mix in the powdered sugar and a pinch of salt until smooth and creamy, ready to coat your cake beautifully.
Step 9: Assemble and Frost the Cake
Once the cakes have cooled completely, spread a generous layer of caramel frosting between the two layers. Use the remaining frosting to cover the top and sides for a stunning, decadent finish. Let your cake set for 30 minutes before slicing.
How to Serve Caramel Cake with Rich Brown Sugar Frosting Recipe
Garnishes
A sprinkle of toasted pecans or a light dusting of flaky sea salt can add a delightful texture contrast and elevate the caramel flavors even more. Fresh whipped cream or delicate caramel drizzles also make beautiful, tasty crowns for each slice.
Side Dishes
Pair a slice of this cake with a scoop of vanilla bean ice cream or a dollop of mascarpone cheese. Fresh berries or a simple cup of bold coffee or black tea also complement the sweetness wonderfully.
Creative Ways to Present
For a show-stopping dessert, serve the cake on a rustic wooden board with caramel sauce drizzled artfully around the plate. Alternatively, cut it into petite squares, perfect for parties or afternoon tea, and garnish each piece with a small pecan half.
Make Ahead and Storage
Storing Leftovers
Keep your leftover caramel cake covered tightly at room temperature for up to two days, or in the refrigerator for up to five days. This prevents the cake from drying out and keeps the frosting luscious and fresh.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then aluminum foil for up to three months. Thaw overnight in the refrigerator before frosting and serving for best results.
Reheating
If you prefer your cake slightly warmed, take a slice and microwave it for 15-20 seconds. This softens the frosting and intensifies the caramel aromas without drying the cake.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar per cup, let it sit for 5 minutes to curdle. This replacement mimics buttermilk’s acidity, which helps tenderize the cake.
What type of brown sugar is best for the frosting?
Packed light or dark brown sugar both work well, though dark brown sugar will give a deeper, more molasses-rich flavor to your frosting, enhancing the caramel notes wonderfully.
Is this recipe suitable for making cupcakes?
Absolutely! Fill cupcake liners about two-thirds full and bake at 350°F (175°C) for about 18-22 minutes, checking with a toothpick for doneness. The frosting can be piped on for beautiful individual treats.
Can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Be sure to check that your baking powder is gluten-free too.
How long does it take for the frosting to set?
The frosting sets nicely after about 30 minutes at room temperature, which is perfect for slicing. If you prefer a firmer finish, refrigerate the cake for an additional 30 minutes before serving.
Final Thoughts
Honestly, this Caramel Cake with Rich Brown Sugar Frosting Recipe is one of those recipes you’ll find yourself coming back to for every special occasion or even just a sweet pick-me-up. The warmth of the caramel combined with the tender crumb makes every bite feel like a hug. Don’t wait to try this cozy, crowd-pleasing cake; it’s destined to become a beloved classic in your baking repertoire!
Print
Caramel Cake with Rich Brown Sugar Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delicious homemade Caramel Cake features moist layers of buttery cake paired with a rich, creamy caramel frosting. Perfect for celebrations or any special occasion, this classic dessert combines the perfect balance of sweet and buttery flavors with a smooth caramel finish. Easy to prepare and sure to impress, this recipe yields 8 to 10 generous servings.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Caramel Frosting Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 3 cups powdered sugar
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which takes about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter mixture, beating well after each addition to maintain the batter’s consistency. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Mixtures: Gradually add the sifted flour mixture into the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined to avoid overmixing.
- Fill Pans: Evenly pour the batter into the prepared cake pans and smooth the tops with a spatula for even baking.
- Bake the Cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After baking, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make Caramel Frosting: While the cakes are cooling, melt the butter in a saucepan over medium heat. Add the brown sugar, stirring constantly until the mixture comes to a boil.
- Add Cream and Vanilla to Caramel: Stir in the heavy cream and vanilla extract once boiling. Let the mixture simmer for 5 minutes, stirring occasionally, to thicken slightly.
- Complete Frosting: Remove the caramel mixture from heat and let it cool for about 10 minutes. Gradually whisk in the powdered sugar and a pinch of salt until the frosting is smooth and creamy.
- Assemble the Cake: Once the cakes are completely cool, spread a layer of the caramel frosting between the two cake layers. Then use the remaining frosting to cover the top and the sides of the cake evenly.
- Set and Serve: Allow the frosted cake to set for approximately 30 minutes before slicing. This helps the frosting firm up slightly. Serve and enjoy this luscious caramel cake!
Notes
- For best results, measure flour properly by spooning it into the measuring cup and leveling it off.
- Ensure the butter and eggs are at room temperature for easier mixing and better texture.
- The cake layers must be completely cool before frosting to prevent the caramel from melting.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
