Moist Caramel Cake

There’s something deeply nostalgic about caramel cake. The first time I tasted one was at a neighbor’s Sunday potluck—it was moist, buttery, and had this velvety caramel frosting that lingered just long enough on the tongue to make me crave another bite. I remember thinking, “I wish I could make something like this.” Years later, after many baking mishaps and late-night kitchen experiments, I’ve found the version that’s foolproof enough for beginners and rich enough to impress a Southern grandma.

This Moist Caramel Cake is perfect for first-time bakers. It doesn’t require any fancy ingredients or intimidating techniques. Instead, it focuses on the basics done right: a tender brown sugar vanilla cake paired with a luscious caramel frosting that strikes the perfect balance between sweet and flavorful. It’s ideal for birthdays, holidays, or any day you just want to treat yourself to something warm and homemade.

Why This Recipe is Special

Moist Caramel Cake are traditionally rich and can be overly sweet, but this version gets it just right. It’s designed with simplicity and balance in mind, making it a go-to recipe for those who want reliable results without a culinary degree.

This cake uses pantry-friendly ingredients and steps that are easy to follow, even if you’ve never baked from scratch before. Plus, it teaches a fantastic skill—making real Southern-style caramel from scratch, which elevates both flavor and confidence in the kitchen.

Ingredients and Preparation

All-Purpose Flour: Forms the base structure of the cake. It’s light enough to keep the texture fluffy but sturdy enough to hold the layers.

Cornstarch: Softens the crumb and gives a bakery-style texture. If unavailable, you can just increase the flour slightly, though the texture may be less tender.

Baking Powder: This helps the cake rise, making it soft and airy.

Salt: Balances the sweetness and enhances flavor complexity.

Unsalted Butter: Adds richness and moisture. If using salted butter, skip the added salt.

Vegetable Oil: Keeps the cake moist over time. You can use canola or sunflower oil as a substitute.

White Granulated Sugar: Adds sweetness and structure.

Light Brown Sugar: Gives the cake a subtle caramel flavor and moist texture due to its molasses content.

Eggs: Bind everything together and add moisture and structure.

Vanilla Extract: Brings out the caramel tones and gives a comforting aroma.

Sour Cream: Adds moisture and a soft crumb. You can use plain full-fat yogurt or buttermilk as alternatives.

Milk: Thins out the batter for smooth mixing. Full-fat milk works best, but you can substitute with plant-based alternatives like oat milk.

Evaporated Milk (for frosting): Gives the caramel frosting a creamy, rich flavor. Whole milk can work in a pinch, but the depth of flavor may vary.

Granulated Sugar (for frosting): The base of the caramel flavor when cooked with butter and milk.

Butter (again for frosting): Helps achieve that smooth, spreadable consistency in the frosting.

Cream: Thins the caramel for frosting and adds silkiness.

Vanilla Extract (again): Adds warmth to the frosting’s flavor profile.

Step-by-Step Instructions

Step 1: Preheat your oven to 320°F (160°C) if using a fan-forced oven. If not, bump it up to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.

Step 2: In a medium bowl, sift together flour, cornstarch, baking powder, and salt. Mix well and set aside.

Step 3: In a large mixing bowl, beat the butter, oil, white sugar, and brown sugar using an electric mixer on medium speed for about 2 minutes until light and fluffy.

Step 4: Add the eggs one at a time, mixing thoroughly between each addition to maintain a smooth batter.

Step 5: Mix in sour cream and vanilla extract until fully incorporated. At this point, set aside the mixer.

Step 6: Using a spatula, fold in half of the dry mixture until just combined. Add the milk and fold again. Finish with the remaining dry ingredients and gently mix until no streaks of flour remain. Do not overmix.

Step 7: Divide the batter evenly between the pans. Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15–20 minutes before transferring them to a wire rack.

Step 8: While the cakes are cooling, prepare the caramel frosting. In a saucepan over medium heat, combine butter, sugar, evaporated milk, and a pinch of salt. Stir continuously until everything melts and starts to simmer.

Step 9: Reduce the heat and allow the caramel to thicken slowly for about an hour, stirring frequently. Once it reaches a golden-brown color and syrupy texture, add cream and vanilla. Stir well and let it cool for 25 minutes until slightly warm and spreadable.

Step 10: Level the cooled cake layers with a serrated knife. Place the first layer on a serving plate, spread caramel frosting generously, and top with the second layer. Frost the top and sides. Let the frosting set before slicing.

Beginner Tips and Notes

If the Caramel Is Too Thin: It likely needs more cooking time or cooling. Give it an extra 15–20 minutes off the heat.

If the Caramel Is Too Thick: Warm it slightly or mix in a bit more cream to loosen the consistency.

Avoid Overmixing: Overworking the batter creates a dense cake. Fold just until the ingredients are incorporated.

Tool Substitutes: No electric mixer? Use a sturdy whisk and some arm power—it’ll take longer but still works. No cake pans? A 9×13 inch pan works too—just adjust baking time accordingly.

Efficient Prep Tip: Measure and sift dry ingredients before starting, and have eggs and dairy at room temperature for best results.

Serving Suggestions

Pair this moist caramel cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.

For a lighter touch, serve with fresh berries or a hot cup of coffee to balance the richness.

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Let refrigerated cake come to room temperature before serving to restore its softness.

Conclusion

Baking doesn’t have to be intimidating, and this easy Moist Caramel Cake proves just that. Whether you’re making your first cake or adding a reliable crowd-pleaser to your dessert rotation, this recipe is the perfect blend of comfort and confidence. Try it out, make it your own, and share your results in the comments—I’d love to hear how it turns out for you.

Remember, every great baker started with a first cake. Let this be yours.

FAQ About Moist Caramel Cake

More Relevant Recipes

• 4 ingredients Lemon Cream Cheese Dump Cake
• Berry Mascarpone Layer Cake | The Best Fruitcake Recipe
• Cinnamon Roll Layer Cake (Cake Mix Recipe)

Print