This easy caramel cake recipe is a super moist from scratch cake with a rich, buttery caramel flavor, topped with smooth caramel buttercream frosting.
This homemade caramel cake is perfect for birthdays. It’s easy and simple to make, yet so delicious without having to go through the trouble of making caramel from scratch.
Step 7:
To make the buttercream, using a large mixing bowl and add the butter and salt and mix on medium-high until smooth.
Add three cups of the confectioner’s sugar, the caramel and the creamer and mix on medium high until well mixed.
Add the last 3 cups of confectioner’s sugar and mix on medium-high until well mixed and smooth.
Check the consistency. If it’s too thick, add a tablespoon of the plain milk and mix again.
Step 8:
To assemble the cake, add a cooled cake layer on a cake plate and add frosting to the top and smooth.
Drizzle with a few tablespoons of caramel sauce if desired.
Add the next cake layer then cover the entire cake with frosting, then drizzle with caramel sauce on top if desired.
Do I add the pudding mix dry or add all the ingredients that are on the box of the pudding?
Add the pudding mix dry.
Can I use the cook and serve pudding mix?
I’ve only tested this recipe using the instant pudding.
Why do I need to remove 2 tablespoons from the pudding mix?
I’ve found that using the full amount of instant pudding, makes the cake sink in the middle.
Can I just add the leftover pudding mix to the buttercream?
I tried that and it makes a very weird texture that does not smooth.
Can I use a different caramel coffee creamer?
Sure. Use the creamer flavor that you like, but just be aware that if you’d like the cake to have a caramel flavor then you’ll need to pick a caramel flavored creamer. You don’t have to pick the vanilla caramel flavor though, just something similar enough.
Can I use salted butter instead of unsalted?
It’s best if you use unsalted as it doesn’t have as much water content as salted butter has, however if you can’t get it, you can use salted butter in a pinch and just omit the other salt that the recipe calls for.
How can I tell when this cake is finished baking?
This cake is done baking when a toothpick inserted into the center of each layer comes out with a few moist crumbs on it or clean, but no raw batter.
Can this cake be frozen?
This cake can be made ahead of time and frozen if desired. Let the baked cake layers cool completely, then wrap in plastic wrap and foil and place in the freezer for up to a month.
To thaw, place the wrapped cake layers on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted, assemble and add frosting.
How do I store this cake and how long does it last?
This cake should be stored in an airtight container or covered well in the refrigerator and can last up to 6 days.
Can this cake be made into cupcakes?
I have not tested this recipe out as cupcakes, so I cannot guarantee it will turn out. If you’d like to try, just fill 2 cupcake pans (24 cupcakes) with cupcake liners and fill with batter about ⅔ of the way full. Bake at 350 degrees F and start checking for doneness at around 20-25 minutes.
Can this cake be baked in a bundt pan?
Probably although I haven’t tried it out. If you do try it, make sure to grease and flour the bundt pan very well so that it doesn’t stick. Bake at 325 degrees F for the same amount of time although it will likely take longer to bake since a bundt pan is deeper.
Do not pull it out until the cake is fully baked. The cake will be firmer to the touch and not jiggly and a toothpick inserted into the cake will come out either with a few moist crumbs on it or clean.
Can I bake this cake in 6-inch round pans?
Yes, however if you want to bake this recipe in two, 6-inch pans, you don’t want to use all the batter as it might overflow the pans since you’ll be using smaller pans. Pour the batter about ⅔ of the way up each 6-inch pan and use any leftover batter to make a couple cupcakes. Make sure to start checking for doneness about 15 minutes earlier, since the pans are smaller. It may not be done that early, but that’s when you want to start keeping an eye on it.
If you have three, 6-inch pans, then just divide all the batter bewteen the three 6-inch pans. The layers will be a bit thinner than usual, so you will want to start checking for doneness about 15-20 minutes earlier, just in case.
Can I bake this cake in two, 9-inch round pans?
Yes, however the layers might be a little thinner than if you’d baked the batter in two, 8-inch round pans. Also, start checking the cake for doneness about 10 minutes earlier or so, since the batter won’t be as deep in the pans and will bake quicker.
Can this cake be baked in a 13×9 inch pan?
Probably although I haven’t tried it out. If you do try it, make sure to grease and flour or spray the pan, then bake at 325 degrees F for about 40 minutes although that time may need to be adjusted slightly. Keep an eye on it a little earlier and know that it may need to bake a little longer. The cake is done baking when a toothpick inserted into the cake comes out either with a few moist crumbs on it or clean.
What’s the best way to serve/eat this cake?
Most cakes are best served close to room temperature, especially when made with butter like this one. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving.
You can also pop a slice in the microwave to warm up a bit.
As an Amazon Associate, I earn from qualifying purchases.
As an Amazon Associate, I earn from qualifying purchases.
