Old Fashioned Caramel Cake Recipe

5 from 7 votes

This old-fashioned caramel cake recipe features two layers of moist yellow cake coated in a homemade caramel sauce.

Prep Time25

Cook Time25

Total Time3 30

Course: Dessert

Cuisine: Soul Food

Servings: servings

Calories: 629kcal

2 ½ cups cake flour
2 ½ teaspoons baking powder
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon if using any other type of salt
¼ teaspoon baking soda
2 cups granulated white sugar
1 cup unsalted butter room temperature
4 large eggs yolks room temperature
1 tablespoon vanilla extract
1 cup buttermilk room temperature
2 large egg whites
⅛ teaspoon cream of tartar

¾ cup unsalted butter
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon if using any other type of salt
2 12-ounce cans evaporated milk
2 cups granulated white sugar
1 tablespoon vanilla extract optional

Preheat Oven: Preheat your oven to 350°F (177°C).
Prepare Cake Pans: Grease two 8- or 9-inch round cake pans with oil, butter, or cooking spray. Add a small amount of flour, tilting and tapping the pan to evenly coat all surfaces. Tap out excess flour.
Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl or stand mixer, beat softened butter and sugar on high speed for about 3 minutes until creamy, scraping down the sides as needed.
Add Egg Yolks and Vanilla: Lower mixer speed to medium-high and add egg yolks one at a time, followed by vanilla extract, beating until well combined.
Combine Dry Ingredients and Buttermilk: Gradually add dry ingredients and buttermilk to the creamed butter mixture, alternating between the two and mixing on low speed until fully incorporated. Stir by hand to ensure no lumps remain.
Beat Egg Whites: In a clean bowl, beat egg whites and cream of tartar on high speed until fluffy peaks form, about 3 minutes. Gently fold into the cake batter to keep it light and airy.
Bake: Divide the batter evenly between the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from oven and cool completely.
Prepare Caramel Icing: While cakes are cooling, make the caramel icing (see "Caramel for Caramel Cake" instructions below).

Melt Butter: In a large saucepan over low heat, melt the butter.
Add Ingredients: Add evaporated milk, sugar, and salt. Stir to combine.
Cook and Whisk: Cook on low to low-medium heat, whisking every few minutes with a sauce whisk for about 1 to 1 ½ hours. Note: On a gas stove, keep the dial between low and medium heat, but never all the way to medium. The caramel should take about 1 hour and 20 minutes.
Monitor Consistency: Keep an eye on the caramel to prevent burning. It's ready when it thickens enough to coat the back of a spoon and turns a golden brown.
Add Vanilla: Remove the caramel icing from heat and stir in the vanilla extract.
Cool: Let the caramel cool for 15 to 20 minutes before pouring it over the cake.

Room Temperature Ingredients: Ensure all cake ingredients are at room temperature for best results.
Don’t Overmix the Batter: Do not overmix the cake batter to maintain a light texture.
Cool Cakes Completely Before Icing: Cooling the cakes completely before icing is crucial for the best results.

Be Patient: When making caramel, resist the urge to turn up the heat. Instead, opt for Low Medium heat and let the sugar melt gradually. It might take a little longer, but it’s worth it to avoid burning.
Stir, Stir, Stir: Keep a close eye on your caramel and give it a vigorous stir with a sauce whisk (highly recommended) frequently to ensure even heating and a smooth, even consistency. This helps prevent hot spots and ensures that the sugar melts evenly and avoid any lumps.
Watch the Color: As your caramel cooks, keep an eye on the color. You’re aiming for a rich golden brown hue – too light and it’ll be too sweet, too dark and it’ll taste burnt.
Don’t Walk Away: Making caramel requires your full attention. Once the sugar starts to melt, it can go from perfect to burnt in a matter of seconds. Stay close and keep an eye on it.
Adjust the Heat: If you find your caramel is cooking too quickly or too slowly, don’t hesitate to adjust the heat accordingly. Sometimes a little tweak is all it takes to get back on track.