Caramel Cake with Caramel Icing

Indulge in a slice of pure delight with this luxurious caramel cake topped with irresistible caramel icing. The warm, buttery aroma wafting from the oven will captivate your senses, while the rich flavor of brown sugar and the smooth texture created by combining butter and cream will keep you coming back for more. This cake is perfect for celebrations, family gatherings, or simply as a treat to enjoy with your favorite cup of coffee or tea. With its moist crumb and decadent icing, this caramel cake is sure to impress anyone fortunate enough to have a slice.

Ingredients

1 cup salted butter (divided into 2 sticks): Adds richness and a savory note to the cake.
1 cup water: Essential for creating a moist batter.
2 cups brown sugar (divided into 3 and 1/2 cups for icing): Provides a deep caramel flavor and sweetness.
2 teaspoons vanilla extract (divided into 1 and 1/2 teaspoons for icing): Enhances the overall taste with warm, sweet notes.
2 cups flour (spooned and leveled): Forms the structure of the cake.
1/2 teaspoon salt (divided into 1/4 teaspoon for icing): Balances sweetness and enhances the other flavors.
1 teaspoon baking soda: Helps the cake rise and achieve a light texture.
1/2 cup sour cream: Adds moisture and a touch of tanginess.
2 large eggs: Provides structure and richness.
1/2 cup plus 1/3 cup evaporated milk or heavy cream: Creates a creamy texture in both the cake and icing.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Prepare a half sheet pan by lining it with parchment paper or using a nonstick spray for easy release.
In a medium saucepan, melt 1 cup of salted butter along with 1 cup of water over medium-high heat. Stir in 2 cups of brown sugar and bring the mixture to a rolling boil. Once boiling, remove from heat and let it cool slightly.
After the mixture has cooled, add 2 teaspoons of vanilla extract and stir to combine thoroughly.
While the mixture is cooling, combine 2 cups of flour, the baking soda, and 1/2 teaspoon salt in a separate bowl. Whisk together to ensure even distribution.
In a small bowl, whisk together 2 large eggs and 1/2 cup of sour cream until smooth. Add this mixture to the slightly cooled batter and combine all the ingredients fully.
Pour the final batter into your prepared pan and bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
For the caramel icing, melt 3/4 cup salted butter, 3 and 1/2 cups brown sugar, 1/2 cup plus 1/3 cup evaporated milk, and 1/4 teaspoon salt in a saucepan over medium heat. Stir continuously until the mixture thickens.
Remove the caramel icing from the heat and stir in 1 and 1/2 teaspoons of vanilla extract.
Cool the icing in an ice bath while stirring frequently. Once it has thickened slightly, pour it over the cooled cake, allowing it to set before slicing and serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Calories: Approximately 450 per slice

Tips, Storage & Variations

Tip: Ensure all ingredients are at room temperature for better mixing.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. Refrigeration can dry it out, so cover it well if you choose to store it in the fridge.
Freezing: The cake freezes well; wrap it tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before serving.
Variations: Add a pinch of cinnamon or a splash of bourbon to the batter for a warm spiced flavor. You can also incorporate chopped nuts for added texture.

FAQ

Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance and store it covered at room temperature. Ice it just before serving for the best results.
What can I substitute for sour cream?
You can use Greek yogurt or buttermilk as a substitute for sour cream, adjusting the measurement as needed.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean, indicating that it is fully baked.
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works well, but make sure to spoon and level it for accuracy in your measurements.
Is it necessary to use salted butter?
While salted butter enhances flavor, you can use unsalted butter and add a pinch of extra salt if desired.
Can I use a different size pan?
Yes, you can use other pan sizes, but adjust the baking time accordingly, checking for doneness with a toothpick.

Caramel Cake with Caramel Icing

Print Recipe

Indulge in a slice of pure delight with this luxurious caramel cake topped with irresistible caramel icing. Perfect for celebrations or as a treat with coffee or tea.

Author: amanda-lewis
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup salted butter (divided into 2 sticks)
1 cup water
2 cups brown sugar (divided into 3 and 1/2 cups for icing)
2 teaspoons vanilla extract (divided into 1 and 1/2 teaspoons for icing)
2 cups flour (spooned and leveled)
1/2 teaspoon salt (divided into 1/4 teaspoon for icing)
1 teaspoon baking soda
1/2 cup sour cream
2 large eggs
1/2 cup plus 1/3 cup evaporated milk or heavy cream

Instructions

Preheat your oven to 350°F (175°C) and prepare a half sheet pan with parchment paper or nonstick spray.
In a medium saucepan, melt 1 cup of salted butter with 1 cup of water over medium-high heat. Stir in 2 cups of brown sugar and bring to a boil. Remove from heat and let cool slightly.
Once cooled, add 2 teaspoons of vanilla extract and stir to combine.
In a separate bowl, whisk together 2 cups of flour, baking soda, and 1/2 teaspoon salt.
In another bowl, whisk 2 large eggs and 1/2 cup of sour cream until smooth. Add to the cooled batter and combine.
Pour the batter into the prepared pan and bake for 17-20 minutes until a toothpick comes out clean.
For the caramel icing, melt 3/4 cup salted butter, 3 and 1/2 cups brown sugar, 1/2 cup plus 1/3 cup evaporated milk, and 1/4 teaspoon salt over medium heat, stirring until thick.
Remove from heat, stir in 1 and 1/2 teaspoons of vanilla extract, and cool in an ice bath while stirring.
Once thickened, pour over the cooled cake and let set before serving.

Notes

Ensure all ingredients are at room temperature for better mixing. Leftover cake can be stored in an airtight container at room temperature for up to 3 days.