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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.

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 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

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