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Caramel Cake with Caramel Icing Recipe

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★★★★★

4.7 from 117 reviews

This luscious Caramel Cake with Caramel Icing features a moist, brown sugar-infused cake topped with a rich, buttery caramel icing. The cake is baked to perfection and finished with a homemade caramel glaze that has a smooth, creamy texture enhanced with vanilla. Perfect for dessert lovers seeking a warm, indulgent treat that pairs wonderfully with vanilla ice cream.

Ingredients

Scale

Cake Ingredients

  • 1 cup salted butter (2 sticks)
  • 1 cup water
  • 2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup sour cream
  • 2 large eggs

Caramel Icing Ingredients

  • 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 extract

Instructions

  1. Preheat oven: 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.
  2. Prepare cake base: 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 the mixture reaches a rolling boil (bubbles across the entire surface). Remove from heat once boiling.
  3. Add vanilla: Let the mixture cool slightly for a couple of minutes, then stir in 2 teaspoons vanilla extract.
  4. Add dry ingredients: Add 2 cups flour to the saucepan without mixing. Sprinkle 1/2 teaspoon salt and 1 teaspoon baking soda on top of the flour, then gently stir to combine with a small spoon to avoid clumping.
  5. Mix batter: Whisk the flour mixture thoroughly to remove lumps and ensure a smooth batter.
  6. Incorporate eggs and sour cream: In a small bowl, whisk together 2 large eggs and 1/2 cup sour cream. Add this mixture to the batter in the saucepan and stir until fully incorporated.
  7. Prepare pan and bake: Pour the cake batter into the prepared pan and spread evenly to the edges. Bake in the preheated oven 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.
  8. Cool cake: Remove the cake from the oven and allow it to cool for about 20 minutes before icing.
  9. Make caramel icing: In a clean saucepan, melt 3/4 cup butter, then add 3 1/2 cups brown sugar, 1/2 cup plus 1/3 cup evaporated milk or heavy cream, and 1/4 teaspoon salt. Bring the mixture to a boil over medium heat. Once at a rolling boil, stir constantly for 3 to 10 minutes until the icing thickens enough to coat the back of a spoon, then remove from heat and stir in 1 1/2 teaspoons vanilla extract.
  10. Cool icing: Place the saucepan with caramel icing into an ice bath, being careful not to get water in the icing. Stir constantly for 3-5 minutes, scraping the edges, to prevent the caramel from hardening too quickly.
  11. Ice the cake: While still pourable, spread the caramel icing evenly over the slightly cooled cake, spreading to the edges.
  12. Set and serve: Allow the icing to set for a few minutes. Serve the warm caramel cake as is or with vanilla ice cream for an indulgent dessert experience.

Notes

  • Ensure the caramel icing does not harden too quickly by continuously stirring it in the ice bath and watch closely; timing can vary between 3 to 10 minutes.
  • Use parchment paper in the baking pan for easy removal and cleanup.
  • For a richer icing, use heavy cream instead of evaporated milk.
  • This cake pairs beautifully with vanilla ice cream for a classic combination.
  • Cut smaller pieces due to the richness of the caramel cake.

Keywords: caramel cake, caramel icing, brown sugar cake, rich dessert, homemade caramel glaze, easy caramel cake recipe, moist cake with caramel frosting

Find it online: https://chefmilacook.com/caramel-cake-with-caramel-icing-recipe/