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Caramel Cake with Cream Cheese Frosting

Caramel Cake with Cream Cheese Frosting features a rich caramel filling between delicious cake layers. And it's all topped with sweet cream cheese frosting!

Quinn is a big fan of caramel. I’ve talked about making him a caramel cake for ages. I like caramel, too, but in small doses. The idea of a cake whose primary flavor is caramel doesn’t really appeal to me. But, I aim to please, so I thought for Christmas I would try my hand at making one.

That’s when my plans took a little detour. Caramel cake being a popular dessert in the South, I figured Southern Living was a good place to start looking for recipes. Of the recipes I found on their recipe site, I was most intrigued by this one from another of their publications, Cottage Living, that has a caramel cream cheese frosting instead of the traditional caramel frosting.

I have made no secret about my adoration of all things cream cheese. Quinn also being a fan, I thought this cake would be just the thing. And was I ever right. The cake is delicious. No, it’s beyond delicious. In my mind, it was the highlight of our Christmas desserts.

My only problem was with the caramel layer. It didn’t set like I thought it should have. It became a little too hard and crumbly for my liking. I envisioned it being a lot smoother. I think that I messed that up somewhere along the way. Regardless, I still loved the cake.

And the caramel cream cheese frosting? Honestly, I would have been more than happy to have had just the frosting for my Christmas dessert. I will certainly be using that recipe again. I’m sure I can come up with all manner of things that would go with it wonderfully.

Caramel Cake with Cream Cheese Frosting

Yield 10-12 servings
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes

Classic caramel cake gets a makeover with the addition of tangy caramel cream cheese frosting.

Slice of Caramel Cake with Caramel Cream Cheese Frosting on plate with spoon

Ingredients

For the cake:

  • 3 & 1/2 cups (420g) sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 & 3/4 cups (350g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 cup (226g) unsalted butter, softened
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (236ml) milk

For the caramel:

  • 1 & 1/2 cups (300g) light brown sugar
  • 1/2 cup (118ml) evaporated milk
  • 1/4 cup (56g) unsalted butter

For the frosting:

  • 1/4 cup (50g) light brown sugar
  • 10 tablespoons (141g) unsalted butter, divided
  • 1/3 cup (78ml) heavy whipping cream
  • 8 ounces (226g) cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • Dash of salt
  • 1 & 3/4 cups (192g) confectioners' sugar

Instructions

To make the cake:

  1. Preheat oven to 350°F. Grease 2 9-inch round cake pans. Line with parchment, and grease the paper.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the sugar, brown sugar, and butter until well mixed (about 5 minutes). Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk.
  5. Divide the batter evenly between the prepared pans. Tap the pans on counter to remove any air bubbles. Bake 35 minutes, or until a pick inserted into the center comes out clean. Cool in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely on wire racks.
  6. Place one cooled layer on a cake plate.

To make the caramel:

  1. Combine the brown sugar, milk, and butter in a heavy saucepan. Cook over medium heat until the sugar has dissolved. Cook, without stirring, until a candy thermometer reads 238°F. Transfer to a heat-resistant bowl. Beat 3 minutes or until thick enough to spread.
  2. Immediately spread the caramel over the cake layer on the cake plate. Cover loosely with plastic wrap. Refrigerate until set (about 15 minutes).

To make the frosting:

  1. Place the brown sugar and 4 tablespoons (56g) butter in a heavy saucepan. Cook and stir over medium heat until sugar has dissolved. Bring to a boil. Whisk in the cream and mix well. Transfer to a heat-resistant bowl to allow the caramel to cool to room temperature. Stir occasionally.
  2. Using an electric mixer, beat 6 tablespoons (85g) butter and cream cheese on medium-high speed until smooth. Mix in the vanilla and salt.
  3. While the mixer is still running, slowly add caramel and beat until smooth. Gradually add the confectioners' sugar, and beat until well combined. Chill the frosting until thickened for spreading. Stir occasionally.

To assemble the cake:

  1. Spread a thin layer of frosting over the caramel filling. Place the second cake layer on top. Frost the top and sides of cake.
  2. Chill until the frosting has set (about 20 minutes). Cover the cake and chill at least 4 hours. Let stand at room temperature for about 10 minutes before serving.

Notes

Recipe adapted from Southern Living.

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    21 Comments on “Caramel Cake with Cream Cheese Frosting”

  1. Oh… my….
    Who cares about that caramel layer. That cake looks deelish.

  2. That looks absolutely delicious! I love caramel, and even more than that love cream cheese…what a yummy combo!

  3. Even tho’ I really like caramel goodies, I, too, could do without the caramel layer on this cake as the frosting would satisfy me. Thanks for the related recipes!

  4. I love the idea of caramel cream cheese frosting! YUM!

  5. It looks amazing. To this day one of the most favorite thing I made was a double caramel cake. But I am with Quinn, I love caramel.
    The only thing I can think that might of happen to the caramel layer is slightly overcooked caramel. Caramel as much as I love it can often be such a pain.

  6. Thanks, Tracy! It was indeed delicious.

    Cedar, if you like caramel and cream cheese, I highly recommend this cake to you. Or, you know, just make the frosting. Yum!

    JEP, I think it would be more than fine to omit the caramel layer. You might need a bit more frosting.

    Rachel, it is so good. I don’t have words sufficient to describe that frosting.

    Peabody, I agree that the caramel might have overcooked. Either that or it got too cool too fast when it was transferred over to be beaten. Oh, well.

  7. This cake sounds perfect! I love caramel and I love cream cheese. I just discovered your blog through Patricia (Technicolor Kitchen) and am already loving it and adding it to my blog reader list! So many beautiful photos and yummy looking baked goods.

  8. This is the most food-pornie food porn I’ve seen in ages. I want to dive into that cake slice and roll all over it. I happen to LOVE caramel cake — it’s a very retro flavor, whereas, I don’t care much for caramel drizzled anything, or caramels, or caramel sauce. But cooked caramel cake? Oh yes. Someone light me a cigarette.

  9. This caramel cake was delicious. It is just the right amount of caramel and the frosting, I think, was the best part of all! Cream cheese? You can’t go wrong with cream cheese anything! If the caramel layer was “messed up” as you say, I don’t think it hurt the taste of this cake one little bit!

  10. I bet this is one of the most amazing cakes ever! It looks fantastic!

  11. Welcome, Ashley! I’m glad you found me!

    LOL, Kate! Sounds like you and this cake had a moment.

    Thanks, Kristen! It is definitely one of my favorites.

  12. I found your site not too long ago and have really been enjoying it. Great photos! I was thinking of making this cake and noticed that I had a box of yellow cake mix in my pantry. I have no problem making things from scratch but wanted to get this box out of my closet, so I’m wondering if you think a box mix would hold up against the filling and frosting. Thanks in advance for your advice! Have a great weekend!

  13. Heather, I would absolutely try the yellow cake mix. This cake itself wasn’t heavy on flavor. It let the filling and frosting really come through. Personally, I might prefer a white cake mix, but I’m sure yellow will work just fine. Let me know what you think!

  14. I’m making this cake for a friends birthday… it seems like in comparison to the other cakes I make, this one is fairly dense and doesn’t get a high rise. Would you agree with that or did I do something wrong? Just wanting another opinion. I was hoping to make a three or four layer cake, but will never be able to do so with what i’ve got. I may just make another layer tomorrow, but I’m just looking for some feedback.

    Thanks!

  15. Maria, I only managed two layers with this one. And, as you can tell from the picture, they weren’t the most perfect layers. Let me know how it works with another layer. Enjoy!

  16. Is it possible to substitute the heavy whipping cream for half and half?

  17. Maggie, you should be able to use half and half in the frosting. If the frosting is a little thin, you can add a bit more confectioners’ sugar.

  18. Hi! This looks divine. I am looking for a cake that will stack nicely so that I can do the petal frosting technique on the sides. You noted in another comment that your layers weren’t “perfect”, but I was just wondering if you thought they may be too soft to get a straight sided cake and angle at the top edge. Any thoughts?

    Many thanks! Love the blog. 🙂

  19. …or maybe you have another suggestion that would work well for decorating (in the white cake family)? I see several that I’ve saved from you that are drool worthy…

    Thanks again!

  20. Adrienne, I think the layers of this cake would work fine. As with any layer cake, you might have trim them to make them flat for smoother frosting.

  21. Looks so moist and delicious! Love the caramel and cream cheese

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