Caramel Cake with Caramel Icing

Name: Caramel Cake with Caramel Icing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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

There’s something undeniably comforting about a homemade caramel cake. This Caramel Cake with Caramel Icing is rich, moist, and bursting with the deep, rich flavor of caramel. The cake has a lovely buttery texture that comes from the salted butter, while the caramel icing adds a luscious finish that is sure to delight anyone with a sweet tooth. The aroma wafting through your kitchen as this cake bakes is truly mouthwatering, making it the perfect dessert for family gatherings, celebrations, or simply a cozy evening at home. With its delightful sweetness and beautiful presentation, this cake is bound to become a favorite in your recipe repertoire.

Ingredients

1 cup salted butter (divided into 2 sticks): Adds richness and a hint of savory flavor to balance the sweetness.
1 cup water: Helps to create a moist cake texture.
2 cups brown sugar (divided into 3 and 1/2 cups for icing): Provides a deep sweetness and caramel notes to the cake.
2 teaspoons vanilla extract (divided into 1 and 1/2 teaspoons for icing): Enhances the overall flavor with warm, aromatic notes.
2 cups flour (spooned and leveled): The base for the cake structure.
1/2 teaspoon salt (divided into 1/4 teaspoon for icing): Balances the sweetness and enhances the flavors.
1 teaspoon baking soda: Helps the cake rise.
1/2 cup sour cream: Adds moisture and a slight tanginess.
2 large eggs: Provides structure and richness.
1/2 cup plus 1/3 cup evaporated milk or heavy cream: Contributes to the cake’s moisture and richness in icing.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a half sheet pan with parchment paper to prevent sticking.
In a saucepan, melt 1 cup of salted butter along with 1 cup of water. Stir in 2 cups of brown sugar and bring the mixture to a boil. Once boiled, remove it from the heat and allow it to cool slightly.
Stir 2 teaspoons of vanilla extract into the cooled butter and sugar mixture.
In a separate bowl, combine 2 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
In another bowl, whisk together 2 large eggs and 1/2 cup of sour cream, then add this mixture to the cooled butter and sugar.
Gradually combine the wet and dry ingredients until fully mixed, then pour the batter into the prepared pan.
Bake in the preheated oven for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean.
To prepare the caramel icing, melt 3/4 cup of butter, 3 and 1/2 cups of brown sugar, 1/2 cup of milk, and 1/4 teaspoon of salt in a saucepan. Stir continually until the mixture has thickened slightly.
Allow the icing to cool slightly before pouring it over the cake. Let it set before slicing and serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: Approximately 400 calories per slice

Tips, Storage & Variations

Tips: Make sure not to overmix the batter, as this can affect the texture of your cake. Use room temperature ingredients for a smoother batter.
Storage: Keep leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
Freezing Advice: The cake also freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Flavor Variations: For a chocolate twist, substitute 1/2 cup of flour with cocoa powder. You can also fold in some nuts or chocolate chips for added texture.

FAQ Section

1. Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead. Just store it in an airtight container until you’re ready to serve.

2. Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter. Just add a pinch of salt to the recipe to balance the sweetness.

3. What’s the best way to store leftover caramel cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

4. Can I make the icing in advance?
It is best to make the icing fresh, but it can be stored in the refrigerator for a few days. Reheat it gently before using.

5. Is there a substitute for sour cream?
Plain yogurt can be used as a substitute for sour cream in this recipe.

6. How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Caramel Cake with Caramel Icing

Print Recipe

This rich and moist Caramel Cake with Caramel Icing is bursting with flavor and perfect for celebrations or cozy evenings at home.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 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 line a half sheet pan with parchment paper.
In a saucepan, melt 1 cup of salted butter alongside 1 cup of water. Stir in 2 cups of brown sugar and bring to a boil. Remove from heat and let cool slightly.
Stir in 2 teaspoons of vanilla extract.
In a separate bowl, mix together 2 cups of flour, 1 teaspoon baking soda, and 1/2 teaspoon of salt.
Whisk together 2 large eggs and 1/2 cup of sour cream, then add to the cooled butter and sugar.
Gradually combine wet and dry ingredients, then pour the batter into the prepared pan.
Bake for 17 to 20 minutes, or until a toothpick comes out clean.
For the caramel icing, melt 3/4 cup of butter, 3 and 1/2 cups of brown sugar, 1/2 cup of milk, and 1/4 teaspoon salt in a saucepan, stirring until thickened.
Allow to cool slightly before pouring over the cake and let set before serving.

Notes

Make sure not to overmix the batter and use room temperature ingredients for a smoother texture. The cake freezes well and can be stored in an airtight container at room temperature for up to 3 days.