The Ultimate Moist Caramel Cake Recipe: A Decadent Homemade Delight

Oh boy, have you ever had a caramel cake so soft and rich that it just melts in your mouth? I’m talking about that deep, buttery caramel flavor in every single bite. This cake is the kind that disappears fast—because everyone wants seconds!

I’ve made a lot of cakes, but this one? It’s something special. The cake is super moist, the caramel glaze is silky smooth, and the flavors? Pure magic.

And guess what? You don’t need to be a pro baker to pull this off. I’ll walk you through it, step by step, so you get the perfect caramel cake every time.

Ready to make the best caramel cake ever? Grab your mixing bowl, and let’s do this!

Why You’ll Love This Recipe

• Incredibly Moist: A perfect blend of butter, oil, sour cream, and milk keeps this cake super soft.
• Rich Caramel Flavor: Every bite is infused with deep, buttery caramel goodness.
• Showstopping Frosting: A smooth and creamy caramel frosting takes it to the next level.
• Easy to Make Ahead: Both the cake layers and frosting can be prepared in advance.
• Great for Any Occasion: Whether a family gathering or a cozy night in, this cake is always a hit!

Required Kitchen Tools

• Mixing bowls
• Electric mixer (hand or stand)
• Measuring cups & spoons
• Whisk
• Spatula
• 8-inch cake pans (2 or 3, depending on layer preference)
• Parchment paper
• Cooling rack
• Saucepan (for caramel frosting)

Key Ingredients for the Cake

For the Cake Layers

• All-purpose flour & cornstarch: Creates a light, tender crumb, mimicking cake flour.
• Baking powder & salt: Provides lift and enhances flavors.
• Butter & oil: The secret duo for rich flavor and moisture.
• Granulated & brown sugar: Adds sweetness and a hint of caramel depth.
• Eggs: Essential for structure and richness.
• Vanilla extract: Enhances the cake’s warm flavors.
• Sour cream & whole milk: Keep the cake ultra-moist and tender.

For the Caramel Frosting

• Butter: The base for a rich and silky frosting.
• Granulated sugar: Caramelizes to create deep caramel flavor.
• Evaporated milk: Adds creaminess to the frosting.
• Salt: Balances out the sweetness.
• Heavy cream: Ensures smooth consistency.
• Vanilla extract: Brings out the caramel’s depth.

Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
3. In a separate bowl, use an electric mixer to cream together butter, oil, granulated sugar, and brown sugar until fluffy.
4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually mix in the dry ingredients, alternating with sour cream and milk, until just combined.
6. Divide the batter evenly between the prepared pans.

2. Bake the Cake

1. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Caramel Frosting

1. In a saucepan over medium heat, melt the butter and sugar, stirring constantly.
2. Once the sugar dissolves and turns golden brown, slowly whisk in evaporated milk and salt.
3. Simmer for 3-5 minutes, then remove from heat and stir in heavy cream and vanilla.
4. Let the caramel cool slightly before beating with an electric mixer until creamy.

4. Assemble the Cake

1. Place one cake layer on a serving plate and spread a thick layer of caramel frosting on top.
2. Add the second layer and frost the top and sides with the remaining frosting.
3. For extra flair, drizzle caramel sauce over the top and sprinkle with a pinch of sea salt.

Serving and Decoration Ideas

• Classic Look: Smooth caramel frosting with a caramel drizzle.
• Crunchy Twist: Sprinkle crushed toffee or pecans for extra texture.
• Elegant Finish: A light dusting of flaky sea salt to balance the sweetness.

Storage and Make-Ahead Tips

• Make-Ahead: Bake cake layers up to 2 days in advance and store in an airtight container.
• Refrigeration: Store frosted cake in the fridge for 3-4 days, covered. Bring to room temperature before serving.
• Freezing: Wrap cake layers individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

Variations & Substitutions

• Salted Caramel Cake: Add a pinch of sea salt to the frosting for a salted caramel twist.
• Caramel Pecan Cake: Fold chopped toasted pecans into the batter for crunch.
• Extra Caramel Drizzle: Drizzle store-bought or homemade caramel sauce between layers for added indulgence.

Tips & Tricks for Success

• Room Temperature Ingredients: Ensures even mixing and the best texture.
• Do Not Overmix: Overmixing can make the cake dense. Mix until just combined.
• Use a Cake Turntable: Makes frosting smoother and easier.

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	480
Carbs	65g
Sugar	45g
Fat	22g
Protein	5g
Fiber	1g

FAQs

Q: Can I use store-bought caramel sauce for the frosting?
A: You can, but homemade caramel gives a deeper, richer flavor.

Q: Can I make this as a sheet cake?
A: Yes! Bake in a 9×13-inch pan for about 35-40 minutes.

Q: Why is my caramel frosting too thin?
A: Let it cool longer before whipping, or beat it with extra powdered sugar to thicken.

Conclusion

This Moist Caramel Cake is pure indulgence—soft, buttery layers paired with a rich, creamy caramel frosting. Whether you’re a caramel lover or just looking for a new go-to cake recipe, this one is a guaranteed winner! Try it out and let me know how it turns out.