Caramel Cake

An old-fashioned caramel cake made from scratch is a mainstay in Southern kitchens. Rich and almost as dense as pound cake, it’s topped with delicious caramel icing and a sprinkling of sea salt.

Prep: 120 min
Bake: 50 min
Yield: 1 (10-in) Cake Bundt
Ingredients

Cake

  • 3 1/4 cups + 2 tablespoons sifted Swans Down® Cake Flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1/2 cup grapeseed oil or any neutral oil
  • 2 cups light brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup buttermilk

Caramel Icing

  • 4 ounces (1 stick) unsalted butter, room temperature
  • 1 (12-ounce) can evaporated milk
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Flaky sea salt for sprinkling on top (optional)
Directions
  1. Preheat oven to 350℉. Grease and flour a Bundt pan.
  2. Mix flour, baking powder and salt in a medium bowl; set aside.
  3. Cream together butter, oil, sugar and vanilla extract over medium-high speed until light and fluffy. Add eggs 1 at a time, scraping down after each addition. Lower speed to medium and add flour mixture to batter, alternating with buttermilk. Spread batter evenly in the Bundt pan and bake for 45 to 50 minutes or until tester inserted into the center comes out clean. Cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
  4. Make Icing: Place butter, milk and sugar into a medium saucepan. Cook and stir over medium heat until everything is incorporated and sugar is completely dissolved. Reduce heat to medium-low and continue to cook for 1 1/2 to 2 hours, stirring occasionally, until caramel has thickened and is golden brown. Make sure to keep an eye on the caramel as it cooks to prevent burning. Remove from heat and add vanilla. Let sit in pan for 20 minutes to allow it to thicken more before icing the cake. Pour finished icing evenly over cake and sprinkle with flaky sea salt.
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  • A question! Do you have a receipe for old time prune cake? My mother used to make it for my birthday and she used Swansdown cake flour. I remember that box and picture. I’m 84 yrs old so it’s been at least 75 yrs ago. Thanks, jan

    • Hi Janice, I'm sorry we've searched the recipe archives and do not see a recipe for Old Time Prune Cake. Happy baking!

    • Hi Felicia, Yes, that box is past the expiration date. We would not recommend you to use it. Happy baking!

  • It might be possible to cook the caramel icing in a small crock-pot. This would help prevent burning and not requires so much close attention.

  • I have made the whipped cream cake numerous times,everyone loves it. It is my most requested cake. I have also made the 1234 cake.Great recipes!

  • Oh, I am so excited! My mother made a, Caramel Cake, when she was a young lady living at home with her parents, and, I found your, Caramel Cake recipe, here! I've copied it, and, hope to make this cake, soon! The Triumphal Entry, John 12:24, (NKJV). This is a, Holy Bible lesson about, grain, today!

  • I would like to make this. Are the measurements for the flour supposed to be 3 1/4 cups of flour plus 2 tablespoons?

  • All of these recipes are
    simply delicious looking I must try each one of them at one time or another. I can't thank you enough, it is good to have a cake professional guiding me through these directions. Thank you again very much, I am so glad I found your website.

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