Caramel Cake

A soft and buttery vanilla cake cloaked with sweet caramel icing!
This caramel cake recipe uses the reverse creaming method for a
plush, buttery crumb. I recommend reading through the recipe and
watching the video (below the recipe) before beginning.

Course Dessert
Cuisine American

Prep Time 45 minutes

Cook Time 30 minutes
Total Time 1 hour 15 minutes

Servings 12 slices
Calories 804kcal
Author Sam Merritt

Equipment
8" cake pans
Stand Mixer
Mixing bowls

Ingredients
CAKE
3 cups all-purpose flour 375g (may substitute 3 ⅓ cups cake flour - 375g)
1 ½ cups granulated sugar (300g)
½ cup light brown sugar firmly packed (100g)
1 Tablespoon baking powder
¾ teaspoon salt
¾ cup unsalted butter, softened to room temperature cut into Tablespoon-sized
pieces (170g)
¼ cup canola oil may substitute vegetable oil or other neutral oil (60ml)
1 ¼ cup whole milk room temperature preferred (295ml)
3 large eggs room temperature preferred
1 Tablespoon vanilla extract

CARAMEL ICING
2 cups brown sugar² firmly packed (400g)
:
 1 cup unsalted butter cut into pieces (226g)
¼ teaspoon salt
⅓ cup whole milk (80ml)
⅓ cup heavy cream (80ml)
2 cups powdered sugar (250g)
1 teaspoon vanilla extract

Instructions
CAKE
1. Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two
8” round baking pans¹. Set aside.
2. In the bowl of a stand mixer (or in a large bowl, using an electric mixer), stir together
flour, sugars, baking powder, and salt until well-combined.
3. With mixer on low speed, add butter, one tablespoon at a time, until mixture resembles
sandy coarse crumbs.
4. Stir in oil until well-combined.
5. In a separate bowl, whisk together milk, eggs, and vanilla extract.
6. With mixer on low-speed, gradually pour milk mixture into flour mixture. Once
combined, pause to scrape down the sides and bottom of the bowl, then gradually
increase speed to high and beat for 30 seconds.
7. Divide batter evenly into prepared pans and bake on 350F (175C) for 30-35 minutes or
until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Allow cakes to cool for 15 minutes and then invert onto cooling rack to cool
completely.
9. Prepare caramel icing:

CARAMEL ICING
1. Combine brown sugar, butter, salt, milk, and heavy cream in a medium-sized saucepan
over medium-heat. Stir frequently until brown sugar is dissolved and mixture comes to
a boil.
2. Once boiling, cook for 5 minutes, stirring constantly.
3. Remove from heat and pour into a large heat-proof bowl or the bowl of a stand mixer.
Let sit for 5-10 minutes before proceeding.
4. Add powdered sugar and vanilla extract and stir with stand mixer or an electric mixer
until combined. Increase speed to high and stir until caramel mixture is almost
completely cooled and icing reaches a spreadable consistency.
5. Spread over cake. If icing is dripping off of cake (especially when icing the sides), let it
:
 cool a bit longer before proceeding.
6. Allow icing to solidify completely before slicing cake and serving. Enjoy!

Notes
¹May use 9” pans, but the cakes will need to bake for less time, around 28-30 minutes.

²I like to use half light brown and half dark brown sugar, but you may use all of either
instead.

Nutrition
Serving: 1slice | Calories: 804kcal | Carbohydrates: 116g | Protein: 6g | Fat: 36g | Saturated
Fat: 20g | Cholesterol: 124mg | Sodium: 245mg | Potassium: 266mg | Fiber: 1g | Sugar: 91g |
Vitamin A: 1036IU | Calcium: 141mg | Iron: 2mg

Caramel Cake https://sugarspunrun.com/caramel-cake/ Find more great recipes at SugarSpunRun.com!

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