Caramel Cake

Total Time:
1 hr 30 min
35 min
30 min
25 min

8 servings


Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.


While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

*Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.


Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

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3.6 60
I made this cake today for my Mom's birthday. I used a Duncan Hines Signature Caramel cake mix because many reviews mentioned the cake being dry. This was perfect. The filling and frosting just like recipe states. Do not be afraid to try this recipe it was fabulous. item not reviewed by moderator and published
I used my own mix of self-rising flour for this. I noticed that other reviewers found this cake to be dry, and I figured that was probably because they used packed flour and didn't sift. I sifted mine before measuring, and it still came out just a tad bit too dry. In the future, I may try a different fat or change the flour/fat ratios and see, if I get different results. I also found the frosting to be too sweet, but I'm not really sure how to rectify that, as you're starting with a caramelized sugary substance and basically only adding more sugar to get it to the right consistency. It will inevitably be very sugary. That being said, this was better than the other caramel cake recipes I've tried, but I'd like to do some tinkering with it yet. item not reviewed by moderator and published
This cake turned out just weird. The cake was somewhat dry and didn't rise at all, and had thr texture of slimy bread. The filling was runny and liquidy. And the frosting was not fluffy and creamy, I had trouble just getting it to turn out solid!! Maybe because it was still hot, i reccommend cooling it before adding sugar and vanilla. It was a big disapointment and waste of ingredients. I followed the recipe to a T and it came out terrible. item not reviewed by moderator and published
This cake is to die for. The cake itself needs to be some what like a pound cake because of the caramel sauce you put on it. It is very sweet but very good item not reviewed by moderator and published
I read the reviews and proceeded anyway. I don't like all purpose flour for my cakes which is generally what is used for self rising. I mixed my own self rising with cake flour. I have a few recipes that call for it. I find a finer crumb and more tender texture. The cake was excellent. I made larger holes for the delicious filling, excellent. I made the icing but probably needed more cream, it was very hard to spread nicely over the filling on top. Then I was interrupted and couldn't get back to fixing the icing for over an hour. My mistake. Cake was delicious and just what I wanted but it needed to look more presentable. I will try this again very soon . item not reviewed by moderator and published
rule number one when looking for a recipe on here...don't pay attention to the reviews...most of paula's cake recipes start with a classic 1 2 3 4 cake...people say that its "dry" and dense like a pound cake...but what the idiots don't know is that the classic 1 2 3 4 cake IS a pound cake..a recipe that goes back in my family for decades..i knew something was wrong because this is paula deen we're talking about...most of her cakes start with the 1 2 3 4 cake...and on every recipe people say its can't possibly tell me that EVERY cake paula deen ever made is dry..this cake is so amazing item not reviewed by moderator and published
After reading the mixed reviews, I was hesitant about making this cake. I'm so glad I did! With the exception of making a 13x9 cake instead of a layer cake, I followed the recipe exactly and got a moist and decadent cake. I will definitely be making this cake again. FYI, I did have a little batter left over to make four cupcakes, that were equally as good. Can't beat anything with caramel! item not reviewed by moderator and published
I've made this recipe numerous times and it always gets rave reviews. I'm making it again for a dinner party this week (by request, and I read the reviews to see if anyone had neat ideas for presentation. I was surprised at how many people found this dry. I don't find the cake dry at all, and if you pour the filling in big holes in the cake (I always use a wooden spoon it is super moist and the presentation is impressive. item not reviewed by moderator and published
Oh my goodness, this cake is so good it had everyone scraping their plates! I was really worried because a lot of the reviews said the the cake was too sweet, NOT. We finished the cake in a day and my family is requesting another one ASAP. item not reviewed by moderator and published
I made the cake and took it to work as a Christmas present of a friend who remembers his Grandma's carmel cake. He loved it. He said it came close to his Grandma's. It was to sweet for my taste but the other people in the office loved it. It was very moist. People in the office asking me to make another one for our Christmas lunch next week. However I did have some batter left over so I made a small cake in a tiny pan that I had, the cake is just delicious. So I may make just the cake and put a different icing on it or powdered sugar. item not reviewed by moderator and published

Not what you're looking for? Try:

Bobby's Caramel Cake

Recipe courtesy of Paula Deen