Old Fashioned Caramel Cake

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Old Fashioned Caramel Cake

There’s just something magical about an Old-Fashioned Caramel Cake that takes me back to my childhood and fills my home with warmth and joy. This cake has been a long-standing favorite in our household, especially on special occasions or when I want to treat my family to something a little extra special. I originally decided to make this cake because I was craving that rich, deep caramel flavor that only a homemade caramel frosting can provide. And let me tell you, it was a hit from the very first bite! There’s just something about the combination of fluffy, buttery cake layers and that velvety, melt-in-your-mouth caramel frosting that’s hard to resist.

My family couldn’t wait to dig in, and the look on their faces was all the confirmation I needed that this recipe was a winner. It’s the kind of dessert that makes everyone pause, savoring each bite, and then going back for seconds. This cake may look like it took hours of slaving away in the kitchen, but it’s actually quite straightforward. I love sharing recipes like this because I know how busy life can get—this one is proof that a little bit of effort can lead to a truly unforgettable treat. If you’re searching for a dessert that will wow your loved ones, this Old-Fashioned Caramel Cake is sure to become a favorite in your home, just like it has in ours.

Questions I Often Get Asked About This Recipe:

Q: Can I make the caramel frosting ahead of time?
A: Yes! You can make the frosting up to a day in advance. Just store it in an airtight container at room temperature and give it a good stir before frosting the cake.

Q: Is it okay to use store-bought caramel sauce?
A: For the best results, I recommend making the caramel frosting from scratch. The homemade version has a richer flavor and a smoother texture that’s worth the extra effort.

Q: What’s the best way to store this cake?
A: Keep the cake covered at room temperature for up to two days, or in the refrigerator for up to a week. Bring it to room temperature before serving for the best texture.

Q: Can I freeze the cake?
A: Yes! Wrap the unfrosted cake layers in plastic wrap and freeze for up to three months. Thaw them at room temperature before frosting and serving.

Q: Can I add nuts to the frosting?
A: Absolutely! If you enjoy a little crunch, add chopped pecans or walnuts to the caramel frosting or sprinkle them on top.

What You Need to Make Old-Fashioned Caramel Cake:

Ingredients:

For the Cake:

2 ¾ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 ½ cups granulated sugar

1 cup unsalted butter, at room temperature

4 large eggs

1 tablespoon vanilla extract

1 cup whole milk

For the Caramel Frosting:

2 cups granulated sugar

1 cup heavy cream

½ cup unsalted butter

1 teaspoon vanilla extract

Tools:

Electric mixer

9-inch round cake pans (x2)

Saucepan

Spatula

Cooling rack

How to Make It:

Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt.

Make the Batter
In a large bowl, beat the sugar and butter together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. Gradually add the flour mixture and milk, alternating between the two until the batter is smooth.

Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Caramel Frosting
In a saucepan over medium heat, combine the sugar, heavy cream, and butter. Stir constantly until the sugar dissolves and the mixture begins to simmer. Let it cook, without stirring, until it reaches a deep golden color, about 8-10 minutes. Remove from heat and stir in the vanilla.

Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of caramel frosting over the top, then place the second layer on top. Frost the top and sides of the cake with the remaining caramel frosting.

Tips:

Don’t Rush the Caramel: Patience is key when making caramel frosting. Keep an eye on it, and don’t be tempted to stir too soon.

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother, lighter cake batter.

Stabilize the Cake Layers: If your cake layers seem a bit wobbly, refrigerate them briefly before frosting. This helps them firm up for easier assembly.

Add a Pinch of Salt: A small pinch of salt in the caramel frosting can enhance the flavor and balance out the sweetness.

Perfect Presentation: Use an offset spatula for a smooth, professional-looking finish on the frosting.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “This cake was a huge hit with my family! The caramel frosting is incredible, and it wasn’t as hard to make as I thought it would be.” – Sarah

⭐️⭐️⭐️⭐️ “Loved the flavor! Next time, I’ll add some chopped pecans to the frosting for a little crunch.” – Tom

⭐️⭐️⭐️⭐️⭐️ “The best caramel cake I’ve ever made. My kids went back for seconds and thirds!” – Emily

⭐️⭐️⭐️⭐️ “A bit sweet for my taste, but everyone else loved it. Will make it again with a little less sugar in the frosting.” – Jess

⭐️⭐️⭐️⭐️⭐️ “Perfect for birthdays or any special occasion. It’s easy enough for a beginner and tastes like a bakery cake.” – Rachel

Printable Recipe:

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