Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Old-Fashioned Caramel Cake: A Timeless Recipe for Sweet Nostalgia

  • Author: Maria
  • Total Time: 60 minutes
  • Yield: 12 servings 1x

Description

Enjoy a moist and decadent Caramel Layer Cake made with fluffy vanilla cake layers and drizzled with rich homemade caramel sauce. Perfect for any celebration or a sweet indulgence!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup brown sugar, packed
  • ½ cup heavy cream
  • 1 teaspoon corn syrup
  • 1 teaspoon vanilla extract (for caramel)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
  5. Add the eggs one at a time, mixing well after each addition.
  6. Gradually add the milk and vanilla extract, mixing until well combined.
  7. Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  8. Evenly divide the batter between the two prepared cake pans and smooth the tops.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
  11. In a medium saucepan over medium heat, combine brown sugar, heavy cream, and corn syrup. Stir until the sugar dissolves.
  12. Increase the heat and bring to a gentle boil for about 5 minutes without stirring.
  13. Remove from heat and stir in the vanilla extract.
  14. Let the caramel sauce cool for a few minutes before using.
  15. Level the tops of the cooled cakes with a serrated knife if necessary.
  16. Place one cake layer on a serving plate.
  17. Drizzle a generous amount of caramel sauce over the first layer.
  18. Place the second cake layer on top and press down gently.
  19. Use remaining caramel sauce to frost the top and sides of the cake, or whip heavy cream for frosting.
  20. Optionally, sprinkle chopped nuts or drizzle more caramel on top.
  21. Refrigerate the assembled cake for about 30 minutes if desired.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.beerecipe.com/old-fashioned-caramel-cake/