Easy Caramel Cake from Scratch
Servings: 10 servings
Calories: 1110kcal
This easy caramel cake recipe is a super moist from scratch cake with a rich, buttery caramel flavor, topped with smooth caramel buttercream frosting.
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US Customary - Metric
Ingredients
For the cake:
- 2 ⅔ cups all-purpose flour (Measured correctly: Spooned into the measuring cup and leveled off – don't scoop and pack the flour into the cup, that will add too much flour.)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 (3.4 ounce box) dry instant butterscotch instant pudding mix, remove 2 full tablespoons and either discard it or save it for another use (If you use a full box of pudding mix, it will make the cake sink in the middle.)
- 1 cup vanilla caramel coffee creamer, close to room temperature
- ½ cup whole milk, close to room temperature
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs, room temperature
For the buttercream:
- 2 cups unsalted butter, room temperature
- ¼ teaspoon salt
- 6 cups confectioner’s sugar
- 1 tablespoon vanilla caramel coffee creamer
- ¼ cup jarred caramel sauce
- 1-3 tablespoons milk
Drizzle: (optional)
- jarred caramel sauce
Instructions
For the cake:
- Preheat the oven to 325 degrees F.
- Grease and flour (or add parchment paper to) two 8″ round cake pans and set aside.
- In a medium-sized bowl, combine the flour, baking powder, salt and dry instant pudding mix. Whisk well and set aside.
- In another bowl, add the coffee creamer, milk, oil and vanilla. Whisk well and set aside.
- In a large mixing bowl, add the room temperature butter and mix on medium until smooth. Add in the sugars and mix on medium and then on medium high for several minutes until light and fluffy.
- Add in the eggs one at a time and mix on medium for 20 seconds after each egg.
- Scrape down the sides of the bowl and mix again on medium speed, just until everything is incorporated.
- Alternately add in the flour mixture and the liquid mixture. Starting and ending with the flour mixture. (Add in ⅓ of the flour mixture and mix on medium just until combined. Add in ½ the liquid mixture, mix on medium only until just combined. Add another ⅓ of the flour mixture, mix on medium only until combined. Add in the last of the liquid mixture, mix on medium only until combined, then the last of the flour mixture and mix on medium only until combined.)
- Scrape down the sides of the bowl and mix on medium for about 15 seconds. Be very careful not to mix long as that will cause a dense and rubbery cake.
- Divide batter into the prepared pans. Batter will be quite thick so just spread it around evenly in the pans.
- Bake at 325 degrees F for approximately 50-60 minutes. Ovens vary. Cake layers will bake up flat on top. Make sure not to under bake or the cake will sink in the middle when you pull it out. The cake is done when the sides of the cake pull away from the pan and the top will be a bit firmer and not mushy when lightly touched. (Do not test until very close to the end of the baking time, or this could cause your call to sink.)
- Remove the cake layers from the oven and cool, still inside the pans, on a wire rack for about 15 minutes, then turn out onto a rack and cool completely before adding buttercream.
For the buttercream:
- In a large mixing bowl, add the butter and salt and mix on medium-high until smooth.
- Add three cups of the confectioner’s sugar, the caramel and the creamer and mix on medium high until well mixed.
- Add the last 3 cups of confectioner’s sugar and mix on medium-high until well mixed and smooth.
- Check the consistency. If it’s too thick, add a tablespoon of the plain milk and mix again. (Yes, you could add the creamer, however the frosting is already quite sweet and adding more creamer can make it over the top sweet.) Repeat until desired consistency is reached.
To assemble:
- Add a cooled cake layer on a cake plate and add frosting to the top and smooth.
- Drizzle with a few tablespoons of caramel sauce if desired.
- Add the next cake layer then cover the entire cake with frosting, then drizzle with caramel suace on top if desired.
Notes
How to Store: This cake should be stored in an airtight container or covered well in the refrigerator and can last up to 6 days.
How to serve: Most cakes are best served close to room temperature, especially when made with butter like this one. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving.
You can also pop a slice in the microwave to warm up a bit. For other questions: Make sure to check out the TIPS & FAQs section below this recipe card, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc. Nutritional values are an estimate. *This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
You can also pop a slice in the microwave to warm up a bit. For other questions: Make sure to check out the TIPS & FAQs section below this recipe card, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc. Nutritional values are an estimate. *This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
Calories: 1110kcal | Carbohydrates: 145g | Protein: 6g | Fat: 57g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 197mg | Sodium: 235mg | Potassium: 228mg | Fiber: 1g | Sugar: 118g | Vitamin A: 1800IU | Vitamin C: 0.03mg | Calcium: 111mg | Iron: 2mg