Caramel Cake with Caramel Icing Recipe

Introduction

This classic caramel cake is rich, moist, and topped with a decadent caramel icing that will satisfy any sweet tooth. Perfect for gatherings or a special treat, it combines buttery cake with deep, caramel flavors. Enjoy it slightly warm for the best experience.

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) for icing
• 3 1/2 cups brown sugar for icing
• 1/2 cup plus 1/3 cup evaporated milk or heavy cream
• 1/4 teaspoon salt for icing
• 1 1/2 teaspoons vanilla for icing

Instructions

1. Step 1: Preheat your oven to 350°F. Line an 18×13 inch half sheet pan with parchment paper or grease it well with butter or nonstick spray.
2. Step 2: In a medium saucepan, melt 1 cup butter with 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.
3. Step 3: Let the mixture cool for a couple of minutes, then stir in 2 teaspoons vanilla.
4. Step 4: Add 2 cups flour to the saucepan but do not mix yet. Sprinkle salt and baking soda over the flour and gently stir them into the flour with a small spoon to avoid clumps.
5. Step 5: Whisk the flour mixture until smooth and all lumps have disappeared.
6. Step 6: In a small bowl, whisk together the eggs and sour cream. Add this to the batter and stir until fully incorporated.
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. The cake edges will start pulling away from the pan.
9. Step 9: Allow the cake to cool about 20 minutes before frosting.
10. Step 10: To make 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 rolling boil over medium heat, stirring constantly until thick enough to coat the back of a spoon. Remove from heat and stir in 1 1/2 teaspoons vanilla.
11. Step 11: Fill a large bowl with ice water. Place the saucepan into the ice bath, avoiding any water getting into the caramel. Stir continuously for 3-5 minutes, scraping the edges to prevent hardening.
12. Step 12: While the icing is still pourable, pour it over the slightly cooled cake and spread evenly.
13. Step 13: Let the icing set for a few minutes before serving. This cake is delicious served warm, especially with vanilla ice cream.

Tips & Variations

• Use evaporated milk or heavy cream for a richer icing; whole milk will result in thinner caramel.
• Be sure to stir the icing continuously over ice water to achieve the perfect consistency without it hardening too much.
• For extra flavor, add a pinch of cinnamon or a splash of bourbon to the caramel icing.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat warm slices briefly in the microwave to soften the caramel icing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

An 18×13 inch half sheet pan is ideal for this recipe. Using a smaller pan will result in a thicker cake and longer baking time, while a larger pan will bake more quickly and produce a thinner cake.

What is the best way to prevent the caramel icing from hardening?

Place the caramel saucepan in a bowl of ice water immediately after boiling and stir continuously. Do not walk away, as the icing can harden quickly if left unattended.

Caramel Cake with Caramel Icing Recipe

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★★★★★

4.9 from 68 reviews

This decadent Caramel Cake with Caramel Icing combines a moist, rich cake with a luscious, buttery caramel frosting. The cake is made by boiling a brown sugar syrup with butter and water, then integrating flour, eggs, and sour cream for perfect texture. The caramel icing, thickened and cooled to a creamy consistency, is poured generously over the cake, making it a perfect indulgent dessert to enjoy warm, especially alongside vanilla ice cream.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 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

• 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. Prepare the pan: Preheat your oven to 350°F. Line an 18×13 inch half-sheet pan with parchment paper, or grease it well with butter or nonstick spray.
2. Make the sugar syrup: In a medium saucepan, melt 1 cup (2 sticks) of butter and 1 cup water over medium-high heat. Add 2 cups brown sugar and stir occasionally until it reaches a rolling boil—bubbles should cover the whole surface, not just edges. Remove from heat once fully boiling.
3. Add vanilla: Let the syrup cool slightly for a couple of minutes before stirring in 2 teaspoons vanilla extract to maintain its flavor vibrancy and aroma.
4. Combine dry ingredients: Add 2 cups flour to the syrup but don’t mix immediately. Sprinkle 1/2 teaspoon salt and 1 teaspoon baking soda over the flour. Use a small spoon to mix the salt and soda evenly into the flour to avoid lumps or pockets.
5. Mix batter: Whisk the flour mixture into the syrup until lumps disappear, creating a smooth batter.
6. Add eggs and sour cream: In a separate small bowl, whisk together 2 large eggs and 1/2 cup sour cream. Stir this mixture into the batter until fully incorporated.
7. Pour batter in pan: Pour the batter into the prepared pan and spread it evenly to the edges.
8. Bake the cake: Bake at 350°F for 17-20 minutes, or until a toothpick inserted in the center comes out clean and the edges begin to pull away from the pan.
9. Cool before frosting: Allow the cake to cool for about 20 minutes in the pan before applying the caramel icing.
10. Make caramel icing: In a clean saucepan, melt 3/4 cup 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 and stir constantly until thickened enough to coat the back of a spoon (about 3-10 minutes). Remove from heat and stir in 1 1/2 teaspoons vanilla extract.
11. Cool icing: Fill a large bowl with ice water and set the saucepan containing caramel icing into the ice bath—avoid getting water into the caramel. Stir constantly for 3-5 minutes, scraping the edges to cool it quickly to a pourable, thickened consistency without hardening.
12. Ice the cake: While the caramel icing is still pourable, pour it evenly over the slightly cooled cake and spread to the edges.
13. Set and serve: Allow the icing to set for a few minutes before serving warm. This cake pairs wonderfully with vanilla ice cream and is best enjoyed in small slices due to its richness.

Notes

• Use parchment paper for easy removal and cleaning, but greasing well works too.
• Ensure the sugar syrup reaches a rolling boil for best cake texture.
• Don’t overbake; the cake should remain moist.
• Constant stirring while boiling the caramel icing prevents burning and ensures smoothness.
• Cooling the icing in an ice bath while stirring carefully prevents it from hardening too quickly.
• Serve warm with vanilla ice cream for an extra decadent experience.
• Cut small slices as the cake is very rich and sweet.

Keywords: caramel cake, caramel icing, brown sugar cake, rich dessert, moist cake, homemade caramel sauce