This yummy Caramel Cake is loaded with caramel sauce and topped with a Salted Caramel Frosting, with extra caramel swirls. The cake is moist, fluffy, and packed with rich caramel flavor in every bite.
What makes this cake special is how we fill it with caramel. We poke holes in a fluffy vanilla cake and pour in a decadent caramel sauce, making it a kind of caramel poke cake.
For the caramel sauce, you can either make it from scratch or use store-bought. Dulce de leche works great too!
Why You’ll Love This Cake
- It’s easy to make, especially if you use store-bought caramel sauce or dulce de leche.
- Every bite is bursting with rich caramel flavor.
- The cake soaks up the caramel, making it moist and gooey.
- Caramel lovers will adore this cake!
Caramel Cake
Servings 12
Ingredients
**Cake Batter:**
- – 1 3/4 cups all-purpose flour
- – 1 tsp baking powder
- – 1/4 tsp baking soda
- – 1/4 tsp salt
- – 3/4 cup unsalted butter room temperature
- – 1 cup granulated sugar
- – 1/4 cup brown sugar
- – 3 large eggs
- – 1/2 tbsp vanilla extract
- – 1/3 cup sour cream
- – 1/4 cup buttermilk
**Caramel Sauce:**
- – 1 recipe for Caramel Sauce see notes*
**Caramel Cream Cheese Frosting:**
- – 4 tbsp unsalted butter softened
- – 2 tbsp cream cheese softened
- – 1 1/2 cups powdered sugar
- – 1 tbsp caramel sauce
- – 1/2 tsp vanilla extract
Instructions
**Cake Batter:**
- Preheat the oven to 350°F.
- Line an 8” or 9” springform pan with parchment paper and spray it with oil. If using an 8″ pan, make sure it’s deep. You can also use a regular 9″ cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or stand mixer, beat the butter at medium speed for 30 seconds.
- Add granulated and brown sugar, and beat for 2 more minutes until light and fluffy. Scrape the bowl occasionally.
- Add eggs, one at a time, mixing until each is incorporated. Add vanilla and mix.
- Add sour cream and mix.
- Add half the dry ingredients and mix on low.
- Pour in the buttermilk and mix.
- Add the remaining dry ingredients and mix on low. Avoid over-mixing to prevent dryness.
- Spread the batter in the prepared pan.
**Baking:**
- Bake for 40 to 45 minutes. If the top browns too quickly and the center isn’t done, cover with foil.
- Check doneness by touching the top; it should not feel soft or jiggly. A toothpick inserted should come out clean.
- Let the cake cool completely.
**Caramel Sauce:**
- Prepare according to the recipe instructions. Let it cool completely. Make ahead if needed and reheat in the microwave for a few seconds until pourable. It should be room temperature when used to fill the cake.
**To Assemble:**
- When the cake has cooled, poke holes using a dowel, chopstick, or handle of a wooden spoon.
- Place 1/2 cup of caramel sauce in a piping bag and fill the holes. After a few minutes, the cake will absorb some caramel, so fill again if needed.
- Refrigerate the cake while making the frosting.
**Caramel Cream Cheese Frosting:**
- Beat butter with a mixer for 30 seconds. Add cream cheese and beat for another 30 seconds.
- Add powdered sugar and caramel sauce, mixing on low to combine. Increase speed to medium-high and beat until well incorporated. Scrape the bowl and mix again.
- If too stiff, add a teaspoon of milk. If too runny, add powdered sugar.
**To Decorate:**
- Spread frosting on top of the cake.
- Drizzle about 1/4 cup of caramel on the frosting, swirling with a spatula to create waves.
- Sprinkle with sea salt.
- Refrigerate for a couple of hours before serving for a gooey texture.
- Let the cake sit at room temperature for about 20 minutes before serving to soften.
Notes
**Storage:**
- Store in the fridge, covered with plastic wrap, in an airtight container.
- Keeps in the fridge for up to 4 days and in the freezer for up to 2 months.
- Thaw in the fridge or on the counter. Let come to room temperature before serving.
- **Caramel Sauce:** This recipe makes 1 cup. You’ll need about 3/4 cup for this cake, so you might have some leftover. It keeps in the fridge for up to 2 weeks or can be frozen. Use it on ice cream or with apple slices.
- **Buttermilk:** Substitute with plain milk mixed with 1/2 tsp vinegar or lemon juice.
- **Sour Cream:** Full-fat yogurt is a great substitute.
- **Brown Sugar:** Use light or dark brown sugar.