Caramel Cake

Krystal McDowell


This cake is an old family favorite. Mom and Grandma made it all the time.

★★★★★ 2 votes
25 Min
40 Min


2 c
butter, softened, divided
1 2/3 c
eggs, room temperature
1/2 c
sour cream, room temperature
2 tsp
pure vanilla extract
3 c
cake flour, sifted
2 1/4 tsp
baking powder
1/2 tsp
1 1/3 c
whole milk, room temperature
3 c
brown sugar
1 1/4 c
evaporated milk
1 pinch

How to Make Caramel Cake


  • 1In a large mixing bowl, beat sugar and 1 cup butter until light and fluffy.
  • 2Add eggs one at a time, beating well after each addition. Add sour cream, and vanilla. Mix well.
  • 3In a smaller bowl, combine flour, baking powder, and salt. Add to butter mixture alternating with milk, beginning and ending with flour mixture. Beat on low until just combined after each addition.
  • 4Pour batter evenly into three standard greased and floured 9 inch round cake pans or two deep 9 inch round cake pans(2 inches deep or more).
  • 5Bake at 350 degrees for 30-40 minutes or until inserted toothpick comes out clean.
  • 6Cool layers in pans for 10 minutes then turn out onto wire racks to cool completely.
  • 7Frosting: In a dutch oven or large saucepan over medium heat, combine remaining 1 cup of butter, brown sugar, evaporated milk, and salt. Mix well.
  • 8Cook for 10-12 minutes or until mixture reaches 235 degrees.
  • 9Cool slightly and beat with hand mixer until mixture reaches spreading consistency. Frosting will continue to thicken as it cools. If frosting becomes too thick, add a little milk. If frosting is too thin, continue beating.
  • 10Quickly spread between layers and on top and sides. Serve at room temperature.

Printable Recipe Card

About Caramel Cake

Course/Dish: Cakes