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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.

Ingredients

Scale

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

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