Caramel Cake with Caramel Icing Recipe

Introduction

This caramel cake with caramel icing is a rich and decadent treat perfect for special occasions or whenever you need a comforting sweet fix. The moist cake pairs beautifully with a luscious, creamy caramel topping that melts in your mouth. It’s a delightful dessert that will impress your friends and family.

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

1. Step 1: Preheat your oven to 350 degrees F. Line an 18×13 inch half sheet pan with parchment paper or spray it well with nonstick spray or grease with butter.
2. 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 all across the surface. Remove from heat once boiling.
3. Step 3: Let the mixture cool for a couple of minutes, then add 2 teaspoons vanilla.
4. Step 4: Add 2 cups flour to the pot without mixing. Sprinkle salt and baking soda on top of the flour and use a small spoon to stir them gently into the flour to avoid clumps.
5. Step 5: Whisk the flour mixture into the wet ingredients to remove any lumps and create a smooth batter.
6. Step 6: In a small bowl, whisk together eggs and sour cream. Fold this into the batter until fully combined.
7. Step 7: Pour the batter into the prepared pan and spread evenly to the edges.
8. Step 8: Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean and the edges start pulling away from the pan sides.
9. Step 9: Let the cake cool for about 20 minutes before adding the frosting.
10. Step 10: For the caramel icing, melt 3/4 cup butter in a clean saucepan. 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 to a boil over medium heat, stirring constantly. When it reaches a rolling boil, continue stirring until the mixture thickens to coat the back of a spoon, then remove from heat.
11. Step 11: Stir in 1 1/2 teaspoons vanilla. 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, until the icing cools but remains pourable. Watch carefully to prevent it from hardening too much.
12. Step 12: While still pourable, pour the icing over the cooled cake and spread it to the edges.
13. Step 13: Let the icing set for a few minutes before serving. This cake is especially delicious served warm with vanilla ice cream.

Tips & Variations

• Use heavy cream instead of evaporated milk for a richer caramel icing.
• Make sure to whisk out all lumps in the cake batter for a smooth texture.
• Keep an eye on the caramel icing as it cools; stirring constantly prevents it from becoming too hard.
• Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
• You can add a pinch of cinnamon to the cake batter for a warm, spiced flavor.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave to enjoy the caramel icing warm again. For longer storage, freeze the cake tightly wrapped for up to 3 months, thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can substitute unsalted butter. Just add a pinch more salt to the recipe to balance the flavors.

What if my caramel icing hardens too much?

If the icing hardens, gently warm it over low heat while stirring to soften it again before pouring over the cake.

Caramel Cake with Caramel Icing Recipe

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★★★★★

4.6 from 146 reviews

This irresistible Caramel Cake with Caramel Icing features a moist, rich cake baked with a buttery brown sugar batter and topped with a luscious homemade caramel icing. The cake is perfectly tender with a deep caramel flavor thanks to the browned butter and brown sugar in both the batter and the frosting. Ideal served warm and pairs beautifully with vanilla ice cream for a decadent dessert experience.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 24 servings (using an 18×13 inch sheet pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 and prepare pan: Preheat your oven to 350°F (175°C). Line an 18×13 inch half sheet pan with parchment paper or grease it well with butter or nonstick spray to prevent sticking.
2. Melt butter and dissolve sugar: In a medium saucepan over medium-high heat, melt 1 cup of butter with 1 cup of water. Stir in 2 cups of brown sugar and continue stirring occasionally until the mixture reaches a rolling boil with bubbles fully across the surface. Remove from heat immediately once boiling.
3. Add vanilla to mixture: Let the butter and sugar mixture cool for a couple of minutes before stirring in 2 teaspoons of vanilla extract to preserve flavor.
4. Add dry ingredients: Add 2 cups of flour to the saucepan but do not mix yet. Sprinkle 1/2 teaspoon salt and 1 teaspoon baking soda evenly over the flour, then gently stir the salt and baking soda into the flour using a small spoon to avoid clumps of salt or soda in the cake.
5. Combine batter: Use a whisk to thoroughly mix the flour mixture into the butter and sugar base, working to remove all lumps for a smooth batter.
6. Add eggs and sour cream: In a small bowl, whisk the 2 large eggs with 1/2 cup sour cream until combined. Stir this mixture into the cake batter until fully incorporated.
7. Pour batter into pan: Transfer the cake batter into the prepared pan and spread evenly to the edges.
8. Bake the cake: Bake at 350°F (175°C) for 17 to 20 minutes or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the pan.
9. Cool cake: Allow the cake to cool in the pan for about 20 minutes before applying the icing to ensure the cake is not too hot.
10. Prepare caramel icing: In a clean saucepan, melt 3/4 cup of butter with 3 1/2 cups brown sugar, 1/2 cup plus 1/3 cup evaporated milk or heavy cream, and 1/4 teaspoon salt over medium heat. Bring to a rolling boil, stirring constantly. Continue cooking and 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 extract.
11. Cool the icing: Place the saucepan with the caramel icing into a large bowl filled with ice water, making sure no water gets into the caramel. Stir the icing constantly for 3-5 minutes, scraping the sides, until it thickens but remains pourable. Watch closely to prevent it from hardening too much.
12. Ice the cake: While the icing is still fluid, pour it evenly over the slightly cooled cake and spread to the edges to cover completely.
13. Set icing and serve: Allow the caramel icing to set for a few minutes before serving. Best enjoyed warm, this cake is delicious when paired with vanilla ice cream. Due to its richness, smaller slices are recommended.

Notes

• Use parchment paper or generously grease the pan to prevent sticking and ensure easy removal.
• Achieving a rolling boil is crucial for the caramel flavor; watch carefully to avoid burning.
• Be careful not to add lumps of salt or baking soda directly to the batter; mix them evenly with the flour first.
• Cooling the icing in an ice bath and stirring constantly is key to the perfect thick but pourable consistency.
• Do not walk away during icing preparation to prevent it from hardening too soon.
• The cake is very rich; small slices paired with ice cream make for a balanced indulgence.

Keywords: Caramel Cake, Caramel Icing, Brown Sugar Cake, Sheet Cake, Homemade Caramel, Dessert, Easy Cake Recipe, Classic American Dessert