Introduction

This caramel cake with caramel icing is a decadent treat perfect for any occasion. Its rich, buttery cake paired with a luscious caramel frosting is a crowd-pleaser that’s surprisingly easy to make at home.

The image shows two square pieces of a dessert with two distinct layers. The bottom layer is a crumbly, golden-brown cake with a moist texture. The top layer is a smooth, light brown frosting with a glossy finish and a soft spread pattern. The upper piece is stacked slightly off-center on the lower piece, revealing the thick cake base beneath. The background is a white marbled texture with some crumbs scattered around the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter (2 sticks)
1 cup water
2 cups brown sugar
2 teaspoons vanilla
2 cups flour (spooned and leveled)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup sour cream
2 large eggs
3/4 cup salted butter (1 and 1/2 sticks)
3 1/2 cups brown sugar
1/2 cup plus 1/3 cup evaporated milk or heavy cream
1/4 teaspoon salt
1 1/2 teaspoons vanilla

Instructions

Step 1: Preheat your oven to 350 degrees F. Line an 18×13 inch half sheet pan with parchment paper or grease it well with butter or nonstick spray.
Step 2: In a medium saucepan, melt 1 cup butter and 1 cup water over medium-high heat. Add 2 cups brown sugar and stir occasionally until it reaches a rolling boil with bubbles across the entire surface. Remove from heat.
Step 3: Let the mixture cool for a couple of minutes, then stir in 2 teaspoons vanilla.
Step 4: Add 2 cups flour to the pot but do not mix yet. Sprinkle salt and baking soda on top of the flour, then gently stir these into the flour with a small spoon to avoid clumps.
Step 5: Whisk the flour mixture until smooth and free of lumps.
Step 6: In a small bowl, whisk together eggs and sour cream. Add this to the batter and stir until combined.
Step 7: Pour the batter into the prepared pan and spread evenly to the edges.
Step 8: Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away from the pan.
Step 9: Allow the cake to cool for about 20 minutes before frosting.
Step 10: For the caramel icing, melt 3/4 cup butter, 3 1/2 cups brown sugar, 1/2 cup plus 1/3 cup evaporated milk (or heavy cream), and 1/4 teaspoon salt in a clean saucepan over medium heat. Bring to a rolling boil, stirring constantly.
Step 11: Continue stirring until the mixture thickens enough to coat the back of a spoon, then remove from heat and stir in 1 1/2 teaspoons vanilla.
Step 12: Place the saucepan in a large bowl of ice water without letting water get into the caramel. Stir constantly for 3-5 minutes, scraping the edges, to cool it without letting it harden.
Step 13: While still pourable, pour the caramel icing over the slightly cooled cake and spread it to the edges.
Step 14: Let the icing set for a few minutes before serving warm. This cake pairs wonderfully with vanilla ice cream and can be cut into small pieces due to its richness.

Tips & Variations

Use evaporated milk for a traditional caramel flavor or substitute heavy cream for a richer, creamier icing.
Be sure to stir the icing constantly while cooling in the ice bath to prevent it from hardening prematurely.
Cutting the cake into small pieces helps manage its rich sweetness.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave if you prefer it warm before serving. The caramel icing may firm up when chilled but will soften when warmed slightly.

How to Serve

The image shows a close-up of a square piece of two-layer cake. The bottom layer is a crumbly, moist golden-brown cake with a textured surface. The top layer is a smooth, thick caramel-colored frosting, evenly spread and shiny. A metal fork with four tines is pressing down slightly into the frosting, creating a small indentation. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of brown sugar?

Brown sugar adds moisture and a deep caramel flavor that granulated sugar can’t replicate, so it’s best to stick with brown sugar for this recipe.

What if my caramel icing hardens too much during cooling?

If the icing hardens while cooling, it may have been left in the ice bath too long or stirred too vigorously. You can gently reheat it over low heat while stirring to soften before pouring over the cake.