Old School Caramel Cake Recipe

Old School Caramel Cake Recipe

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38 School Dinners You'll Never Taste Again Caramel tart, Tart recipes
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Are you looking for a classic dessert that will take you back to your childhood? Look no further than this Old School Caramel Cake Recipe. With its rich and buttery caramel flavor and moist texture, this cake is sure to satisfy even the sweetest tooth.


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/4 tsp salt


  1. Preheat your oven to 350°F. Grease and flour two 9-inch cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter until creamy. Add the granulated sugar and beat until fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. While the cakes are baking, prepare the caramel frosting. In a medium saucepan, combine the brown sugar, heavy cream, unsalted butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
  9. Remove from heat and let cool for 10-15 minutes.
  10. Using an electric mixer, beat the cooled caramel mixture until it thickens and becomes spreadable.
  11. Once the cakes have cooled, place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  12. Serve and enjoy!
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Nutritional Information:

Serving Size: 1 slice
Calories: 480
Fat: 21g
Saturated Fat: 13g
Cholesterol: 115mg
Sodium: 250mg
Carbohydrates: 71g
Fiber: 0g
Sugar: 58g
Protein: 4g

Cooking Time:

Preparation Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour


  • Two 9-inch cake pans
  • Electric mixer
  • Medium saucepan
  • Whisk

Serving Suggestions:

This Old School Caramel Cake is perfect for any occasion. Serve it at your next birthday party or family gathering. Pair it with a cold glass of milk or a hot cup of coffee for the ultimate dessert experience.


If you want to switch up the flavor of this cake, try adding some chopped nuts, like pecans or walnuts, to the frosting. You could also drizzle some melted chocolate over the top for an extra decadent touch.


If you don’t have whole milk on hand, you can use any kind of milk you like. You could also substitute the brown sugar in the frosting for granulated sugar, although this will affect the flavor and texture of the frosting.


This cake will keep well in an airtight container at room temperature for up to 3 days. You can also store it in the fridge for up to a week, or in the freezer for up to 3 months.


  • Make sure your butter is softened before you begin mixing the cake batter. This will help it blend more easily with the other ingredients.
  • Be sure to let the caramel frosting cool before you try to beat it with an electric mixer. If it’s too hot, it won’t thicken properly and you’ll end up with a runny frosting.
  • If you’re having trouble spreading the frosting evenly, try using an offset spatula or a butter knife.
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This recipe makes a two-layer cake, but you could easily double the recipe to make a four-layer cake if you’re serving a larger crowd.

Frequently Asked Questions:

Can I make this cake ahead of time?

Yes! You can bake the cake layers and make the frosting up to a day in advance. Just be sure to store the cake and frosting separately in the fridge until you’re ready to assemble and serve.

Can I freeze this cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the fridge overnight before serving.

Can I use salted butter in this recipe?

Yes, you can use salted butter in this recipe, but you may want to reduce the amount of salt you add to the frosting to compensate.

Final Thoughts:

This Old School Caramel Cake Recipe is a true classic. With its rich, buttery flavor and moist texture, it’s sure to become a family favorite. Whether you’re celebrating a special occasion or just treating yourself to a sweet indulgence, this cake is the perfect choice.