Tulo

Caramel Caramel Cake

Creaming the butter and sugar thoroughly gives the layers a fine, tender crumb, while cooking the frosting's brown sugar and butter together before adding powdered sugar produces a true caramel flavor and a soft, fudgy set instead of a grainy glaze.

Prep
35 min
Cook
45 min
Total
140 min
Servings
12

Ingredients

Servings12
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup unsalted butter, for the frosting
  • 2 cups packed light brown sugar
  • 1 cup evaporated milk
  • 3 cups powdered sugar
  • 1 tsp vanilla extract, for the frosting

Nutrition per serving

Calories
834
Protein
8g
Carbs
127g
Fat
34g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  2. 2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. 3In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until noticeably pale and fluffy.
  4. 4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. 5With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix just until combined.
  6. 6Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  7. 7Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
  8. 8Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely, at least 1 hour, before frosting.
  9. 9For the caramel frosting, melt the butter in a heavy saucepan over medium heat, then stir in the brown sugar and evaporated milk. Bring to a full boil, stirring constantly, and cook for 2-3 minutes, until slightly thickened.
  10. 10Remove from heat and let cool for 10 minutes, then whisk in the powdered sugar and vanilla until smooth. Beat with a hand mixer for a minute or two until the frosting thickens to a spreadable consistency.
  11. 11Working quickly before the frosting sets, place one cooled cake layer on a stand, spread with about a third of the frosting, top with the second layer, then frost the top and sides with the remaining frosting.
  12. 12Let the frosted cake sit at room temperature for at least 30 minutes to allow the caramel frosting to set before slicing.
How to Frost a Cake

Tips & variations

  • Fold 1 cup of toasted, chopped pecans into the frosting for a caramel-pecan cake, a classic Southern variation.
  • If the frosting sets up too firm to spread before the layers are frosted, warm it briefly over low heat or stir in a tablespoon of warm milk to loosen it.
  • For extra caramel flavor, drizzle a thin layer of jarred or homemade caramel sauce between the cake layers before stacking.
  • Cake flour in place of half the all-purpose flour gives an even more tender, fine crumb.

Storage & reheating

Store the frosted cake covered at room temperature for up to 3 days, or refrigerate for up to a week if the kitchen is warm. Refrigeration firms the caramel frosting considerably, so let refrigerated slices sit out for 20-30 minutes before serving to soften.

Tips from the Tulo kitchen

  • Room-temperature eggs and buttermilk blend into the creamed butter and sugar far more smoothly than cold ones, which helps the batter stay emulsified instead of curdling.
  • Work the frosting onto the cake in one pass rather than going back over already-spread areas; cooked caramel frosting firms up fast and repeated smoothing can tear the crumb.

FAQ

Why did my caramel frosting turn grainy?

Grainy frosting usually means the powdered sugar was whisked in while the caramel base was still too hot, which can cause the sugar to seize. Let the cooked mixture cool to warm, not hot, before whisking in the powdered sugar.

Can I make the layers ahead of time?

Yes. Bake and cool the layers, then wrap each tightly in plastic wrap and store at room temperature for a day or freeze for up to a month; thaw fully before frosting.

My frosting set up too fast to spread, what happened?

Cooked caramel frosting firms as it cools, so if it's left to sit too long after cooking it can seize before the layers are stacked. Frost the cake within 10-15 minutes of the frosting reaching spreadable consistency, or gently rewarm it.

Can I substitute the buttermilk?

Yes. Stir 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and let it sit for 5 minutes as a substitute.

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