Homemade Caramel Cake from Scratch

👩‍🍳 Instructions

1. Prepare the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and set aside.
2. In a large bowl, cream together the sugar and softened butter until light and fluffy (about 3–4 minutes).
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the creamed mixture, mixing just until combined after each addition.
6. Stir in vanilla extract.
7. Divide the batter evenly between the three prepared pans.
8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in pans for 5–10 minutes, then transfer to wire racks to cool completely.

2. Make the Caramel Frosting

10. In a saucepan over medium heat, melt the butter. Add brown sugar and milk, and bring to a gentle boil, stirring constantly.
11. Reduce heat to low and simmer for 2 minutes, stirring continuously.
12. Remove from heat, stir in vanilla extract, and allow to cool to room temperature (about 10–15 minutes).
13. In a mixing bowl, beat the caramel mixture with powdered sugar until smooth and creamy. Adjust consistency with more milk if needed.

3. Assemble the Cake