Print

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.

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

  1. Preheat your oven to 350°F (175°C) and line a half sheet pan with parchment paper.
  2. 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.
  3. Stir in 2 teaspoons of vanilla extract.
  4. In a separate bowl, mix together 2 cups of flour, 1 teaspoon baking soda, and 1/2 teaspoon of salt.
  5. Whisk together 2 large eggs and 1/2 cup of sour cream, then add to the cooled butter and sugar.
  6. Gradually combine wet and dry ingredients, then pour the batter into the prepared pan.
  7. Bake for 17 to 20 minutes, or until a toothpick comes out clean.
  8. 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.
  9. 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.

Nutrition

Keywords: caramel cake, dessert, cake recipe, sweet treat

Find it online: https://recipehappy.com/caramel-cake-with-caramel-icing/