Description
Indulge in this luscious, tender Moist Caramel Cake! Sweet, creamy, and irresistibly soft—perfect for birthdays, gatherings, or just a cozy treat at home.
Ingredients:
For the Cake:
2 cups all-purpose flour
¼ cup cornstarch
2½ tsp baking powder
½ tsp salt (omit if using salted butter)
¾ cup unsalted butter, room temperature
¼ cup vegetable oil (e.g., canola)
1 cup white granulated sugar
½ cup light brown sugar, soft
3 large eggs, room temperature
1 tbsp vanilla extract
½ cup sour cream, room temperature
½ cup full-fat milk, room temperature
For the Caramel Frosting:
1½ cups white granulated sugar
2 cups evaporated milk (1½ 12-oz cans)
¼ tsp salt (omit if using salted butter)
⅓ cup cream, room temperature
1½ tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and grease & flour two 9-inch round cake pans.
Prep: 10 minutes
In a bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter, vegetable oil, white sugar, and brown sugar until smooth and creamy.
Mix: 3 minutes
Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
Gradually alternate adding the flour mixture with sour cream and milk to the butter mixture, starting and ending with flour. Mix until just combined.
Combine: 4 minutes
Divide batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Bake: 30 minutes
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Cool: 20 minutes
For the caramel frosting, combine sugar and evaporated milk in a saucepan. Cook over medium heat until soft-ball stage (~235°F / 118°C). Stir in cream, vanilla, and salt until smooth and velvety.
Cook Frosting: 10 minutes
Frost the first cake layer, place the second layer on top, then frost the top and sides of the cake.
Chill for 30 minutes before serving to let flavors meld.
Chill: 30 minutes
Prep Time: 15 minutes | Cooking Time: 30 minutes | Cooling & Chilling: 50 minutes | Total Time: 1 hour 35 minutes
Kcal: 420 kcal | Servings: 12 servings
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Step-by-Step Guide
Follow these detailed instructions for a foolproof cake. First, ensure all refrigerated ingredients (eggs, sour cream, milk, butter) are truly at room temperature for about an hour. This is crucial for a smooth, emulsified batter that bakes evenly. When alternating dry and wet ingredients, add the flour mixture in three parts and the sour cream/milk mixture in two, beginning and ending with flour. Mix only until the last streak of flour disappears. For the caramel frosting, use a clean, heavy-bottomed saucepan and a candy thermometer. Cook the sugar and evaporated milk over medium heat without stirring until it reaches 235°F (soft-ball stage). Only then, remove from heat and stir in the cream, vanilla, and salt.
Serving Suggestions
This rich cake stands beautifully on its own, but a few accompaniments can elevate it. Serve slices with a drizzle of extra caramel sauce and a dollop of freshly whipped cream. For a textural contrast, sprinkle a pinch of flaky sea salt on top of each slice. Pair with a strong cup of black coffee, espresso, or a glass of cold milk to balance the sweetness. For a festive touch, decorate the frosted cake with chopped, toasted pecans or a border of caramel-dipped apple slices.
How-to Summary
To make Moist Caramel Cake: 1) Bring all ingredients to room temp. 2) Whisk dry ingredients. 3) Cream butter, oils, and sugars. 4) Add eggs and vanilla. 5) Alternately add dry mix and wet ingredients. 6) Bake in prepared pans at 350°F for 25-30 mins. 7) Cool completely. 8) For frosting, cook sugar and evaporated milk to 235°F, then stir in cream, vanilla, and salt. 9) Frost cooled layers and chill before serving.
Frequently Asked Questions
Can I make this cake in a different pan? Yes. This batter works in a 9×13-inch pan. Bake for 30-35 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes.
My caramel frosting turned grainy. What happened? Graininess occurs if the sugar crystallizes. Ensure no sugar crystals are on the pan’s sides and do not stir the mixture while it is boiling. If crystals form, brush them down with a wet pastry brush.
Can I use store-bought caramel sauce for the frosting? For an authentic, cooked frosting texture and flavor, the recipe is best. For a shortcut, you can try blending 1 cup of store-bought caramel sauce with 1 cup of softened butter and 2 cups of powdered sugar, but the taste and consistency will differ.
How should I store the finished cake? Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let slices come to room temperature before serving for the best texture.
Can I freeze the cake layers? Absolutely. Wrap the completely cooled, unfrosted layers tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Common Mistakes to Avoid
- Using cold ingredients: This leads to a curdled batter and a dense cake.
- Overmixing the batter: Once you add the flour, mix just until combined to avoid a tough crumb.
- Opening the oven door early: Wait until at least the 20-minute mark to prevent the cake from collapsing.
- Frosting a warm cake: The caramel frosting will melt and slide off. Ensure layers are completely cool.
- Stirring the boiling caramel: This invites sugar crystals and causes graininess. Be patient and let it boil undisturbed.
Conclusion
This Moist Caramel Cake is a celebration of classic, comforting flavors and tender texture. By carefully following the steps, paying attention to ingredient temperatures, and avoiding common pitfalls, you can create a stunning, bakery-quality dessert at home. The rich, homemade caramel frosting is the crowning glory that makes every bite unforgettable. Whether for a special occasion or a sweet weekend project, this cake is sure to earn rave reviews and become a treasured recipe in your collection.