Old-Fashioned Moist Caramel Frosting Cake

This caramel cake recipe stands out as a delightful dessert that both looks and tastes mesmerizing. The full-bodied caramel flavor is perfectly paired with the soft, moist base of the cake. It's an absolute showstopper at celebrations, and your guests won't be able to resist the caramel goodness it beholds.



number of servings

For the Cake:

  • 2 cups crystal sugar Added to
  • 1 Cup butter Added to
  • 4 eggs Added to
  • 3 cups all-purpose flour Added to
  • 1 Cup milk Added to
  • 1 teaspoon vanilla extract Added to

For the Caramel Frosting:

  • 1 Cup butter Added to
  • 2 cups packed brown sugar Added to
  • 12 Cup milk Added to
  • 4 cups confectioners' sugar Added to
  • 1 teaspoon vanilla extract Added to


95 min.
1. Step

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans.

2. Step

In a large bowl, cream together the sugar and butter until light and fluffy.

3. Step

Beat in the eggs one at a time, making sure each egg is incorporated well before adding the next.

4. Step

Sift together the flour and baking powder, add these dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture.

5. Step

Stir in the vanilla, then pour the batter equally into the prepared pans.

6. Step

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

7. Step

Let the cakes cool in the pans for 10 minutes, then remove from pans and let them cool completely on a wire rack.

8. Step

In a heavy-duty saucepan, melt the butter over medium heat.

9. Step

Stir in the brown sugar and bring the mixture to a boil.

10. Step

Reduce the heat to low and stir in the milk. Return to a simmer and cook for 2 minutes.

11. Step

Remove from heat and let the mixture cool before stirring in the confectioners' sugar and vanilla until smooth.

12. Step

Frost the cooled cake layers, and stack them on each other.

13. Step

Let the cake sit for a few hours for the frosting to set, then cut it into slices and serve.

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