Introduction

This luscious caramel cake is a delightful treat for any occasion. Featuring moist cake layers paired with rich caramel filling and fluffy buttercream, it’s a showstopper that balances sweetness and richness perfectly.

The image shows a tall, round cake with smooth creamy white frosting swirled with light caramel-colored ribbons all around it, creating a marbled effect. The top has a spiral pattern of caramel sauce, with some coarse salt sprinkled on it for texture. The cake stands on a round metal tray with a piece of white parchment paper beneath it, placed on a white marbled surface. In the background, there is a glass bottle containing a beige liquid, two stacked white plates, and a small glass jar filled with caramel sauce and a metal spoon inside. Two vintage silver forks lie to the right side near the edge of the frame, with a white plate partially visible in the bottom front. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the caramel:
2 cups sugar
3/4 cup butter, room temperature
2/3 cup heavy cream
2 teaspoons salt
For the cake:
1/2 cup butter, room temperature
1/2 cup oil
1 1/2 cups sugar
4 eggs, room temperature
2 tablespoons vanilla extract
3 cups cake flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/3 cups buttermilk
For the buttercream:
1 cup unsalted butter, room temperature
1.5 pounds powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
4 tablespoons whole milk

Instructions

Step 1: Make the caramel. In a heavy-bottomed saucepan, heat the sugar over medium-low heat, swirling the pan gently every 20 seconds until fully melted. Be patient as the sugar clumps and melts slowly; avoid burning.
Step 2: Remove from heat and stir in the butter carefully—the mixture will bubble vigorously. Then add the heavy cream and salt, stirring until combined.
Step 3: Pour the caramel into a container and let it cool completely. For best results, prepare this step a day ahead to ensure the caramel is cool and easy to handle.
Step 4: Preheat the oven to 325°F. Grease and flour three 6-inch cake pans and set aside.
Step 5: In a large bowl with a whisk attachment, beat the butter and oil until well combined, about 3 minutes. Add the sugar gradually and beat on high until light and fluffy, around 3 minutes.
Step 6: Add eggs one at a time, scraping the bowl between each addition. Mix in the vanilla extract, then beat on high for 3 minutes to incorporate air.
Step 7: In a separate bowl, sift together cake flour, salt, and baking powder. Alternately add the dry ingredients and buttermilk to the batter in four batches, starting and ending with dry ingredients. Mix gently to avoid overmixing.
Step 8: Divide the batter evenly among the prepared pans. Bake for about 30 minutes, until golden and springy to touch. Remove and cool completely on wire racks.
Step 9: Meanwhile, prepare the buttercream. Beat the softened butter and powdered sugar in a stand mixer until thick. Add milk, salt, and vanilla extract, then beat on high for 3 minutes. Scrape the bowl and beat 2 more minutes until fluffy.
Step 10: Assemble the cake. Bring the caramel to room temperature and reserve half a cup for decorating. Place one cake layer on a cake stand, pipe a buttercream border to hold the caramel filling, then spread half of the caramel inside.
Step 11: Repeat with the second cake layer and remaining caramel. Top with the last layer and frost the entire cake with buttercream.
Step 12: Using an offset spatula, swirl or dab the reserved caramel into the frosting for a marbled effect. Add extra caramel drizzle if desired.
Step 13: Refrigerate the cake until ready to serve for best texture and flavor.

Tips & Variations

Ensure butter is fully softened for smooth mixing and better texture in both cake and frosting.
Use cake flour for a tender crumb; all-purpose flour will make the cake denser.
Prepare the caramel a day ahead to save time and improve ease of use.
For a nutty twist, sprinkle toasted pecans between the layers along with the caramel.
If you prefer less sweetness, reduce powdered sugar in the buttercream slightly.

Storage

Store the caramel cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. Leftovers can be frozen for up to 2 months; thaw overnight in the fridge and bring to room temperature before serving.

How to Serve

The image shows a tall, three-layer cake with a light yellow inside and white frosting on the outside. The cake is decorated with caramel swirls on the top and sides, giving it a marbled look. Between the cake layers, there is a layer of thick caramel or brown filling. A slice of cake is being lifted, revealing the soft cake texture and layers clearly. The cake sits on a white marbled surface with some crumbs scattered around. In the background, some white bowls and a glass bottle of milk are slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I prevent the caramel from hardening?

Make sure you store the caramel in an airtight container at room temperature if using the same day, or refrigerated if preparing in advance. Warm it slightly before using if it becomes too thick or hard.

Decadent Caramel Cake with Creamy Buttercream Recipe

Print Recipe

★★★★★

4.6 from 452 reviews

This luscious Caramel Cake features layers of moist buttermilk cake filled and frosted with a rich homemade caramel buttercream. The cake is enhanced by a smooth, buttery caramel sauce made from scratch, creating a decadent dessert perfect for celebrations or any special occasion.

Author: zara
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 55 minutes (including cooling and caramel preparation time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Caramel

2 cups sugar
3/4 cup butter, room temperature
2/3 cup heavy cream
2 teaspoons salt

For the Cake

1/2 cup butter, room temperature
1/2 cup oil
1 1/2 cups sugar
4 eggs, room temperature
2 tablespoons vanilla extract
3 cups cake flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/3 cups buttermilk

For the Buttercream

1 cup unsalted butter, room temperature
1.5 pounds powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
4 tablespoons whole milk

Instructions

Make the Caramel: In a heavy-bottomed saucepan, heat the sugar over medium-low heat, swirling gently every 20 seconds until fully melted and smooth. Remove from heat immediately, then stir in the butter (mixture will bubble vigorously). Next, add the heavy cream and salt, stirring to combine. Pour into a container and allow to cool completely, ideally refrigerating overnight to ensure it’s set and easy to work with.
Prepare the Cake Batter: Preheat the oven to 325°F (163°C). Grease and flour three 6-inch cake pans and set aside. In a large mixing bowl with a whisk attachment, beat the softened butter and oil together until smooth, about 3 minutes. Slowly add granulated sugar and beat on high until light, fluffy, and pale yellow, around 3 minutes.
Add Eggs and Vanilla: Add eggs one at a time, beating well and scraping down the bowl between additions. Stir in vanilla extract and beat on high for 3 more minutes to aerate the batter.
Combine Dry and Wet Ingredients: In a separate bowl, sift together cake flour, salt, and baking powder. Alternately add dry ingredients and buttermilk to the batter in 4 batches, starting with buttermilk and ending with dry ingredients, mixing just until combined. Light lumps remaining are okay to avoid overmixing.
Bake the Cakes: Divide batter evenly among prepared pans. Bake for approximately 30 minutes or until cakes are lightly golden and spring back when pressed. Remove from oven and cool completely on wire racks before assembling.
Make the Buttercream: While cakes cool, beat softened butter and powdered sugar using a whisk attachment until thick and combined. Add milk, salt, and vanilla extract, then beat on high for 3 minutes. Scrape down bowl and beat an additional 2 minutes until thick and fluffy.
Assemble the Cake: Bring caramel to room temperature; reserve 1/2 cup for decorating the outside. Place a cake layer on a stand, pipe a buttercream barrier around the edge, then spread half of the remaining caramel inside the border. Add second layer and repeat. Top with third layer and frost entire cake with buttercream. Use reserved caramel to swirl or dab onto the frosting decoratively. Drizzle additional caramel if desired. Refrigerate cake until serving.

Notes

Allow caramel to cool completely before assembly, ideally refrigerate overnight for best texture.
Room temperature ingredients help achieve a smooth, evenly mixed batter.
Do not overmix batter once flour is added to keep cake tender.
Use a cooling rack to cool cakes completely for easier frosting.
Refrigerate finished cake to help caramel and buttercream set before serving.

Keywords: caramel cake, homemade caramel, buttercream frosting, layered cake, buttermilk cake