Introduction

This luscious caramel cake features moist layers filled and frosted with rich caramel buttercream. Perfect for special occasions or whenever you’re craving a decadent treat, it combines the smooth sweetness of caramel with a tender, buttery cake base.

A tall cinnamon roll stands on a round white plate with a slight rim, placed over a white marbled surface. The roll has multiple visible layers spiraled tightly, each showing a soft, creamy white dough with swirls of caramel-colored cinnamon glaze that runs richly throughout. The top layer forms a rose-like swirl with shiny caramel glaze pooling a bit in the center, sparkling slightly with sugar crystals. In the background, a small glass jar with caramel sauce and a blurred iced drink can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sugar (for caramel)
3/4 cup butter, room temperature (for caramel)
2/3 cup heavy cream
2 teaspoons salt
1/2 cup butter, room temperature (for cake)
1/2 cup oil
1 1/2 cups sugar (for cake)
4 eggs, room temperature
2 tablespoons vanilla extract
3 cups cake flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 1/3 cups buttermilk
1 cup unsalted butter, room temperature (for buttercream)
1.5 pounds powdered sugar
1 tablespoon vanilla extract (for buttercream)
1/2 teaspoon salt (for buttercream)
4 tablespoons whole milk

Instructions

Step 1: Make the caramel by heating 2 cups sugar in a heavy-bottomed saucepan over medium-low heat. Swirl the pan gently every 20 seconds until the sugar completely melts, forming a smooth amber liquid without burning.
Step 2: Remove the pan from heat and stir in 3/4 cup butter immediately. The mixture will bubble vigorously, which is expected.
Step 3: Pour in 2/3 cup heavy cream and 2 teaspoons salt. Stir until well combined, then transfer to a container and let cool completely. For best results, prepare the caramel a day ahead.
Step 4: Preheat the oven to 325°F (165°C). Grease and flour three 6-inch cake pans and set aside.
Step 5: In a large mixing bowl with a whisk attachment, beat 1/2 cup butter and 1/2 cup oil until smooth and combined, about 3 minutes. Ensure the butter is fully at room temperature.
Step 6: Gradually add 1 1/2 cups sugar to the butter and oil mixture. Beat on high until light, fluffy, and very pale yellow, about 3 minutes.
Step 7: Add the eggs one at a time, beating well and scraping down the bowl after each addition. Mix in 2 tablespoons vanilla extract and beat on high for an additional 3 minutes to incorporate air.
Step 8: In a separate bowl, sift together 3 cups cake flour, 1 teaspoon salt, and 2 1/2 teaspoons baking powder.
Step 9: Alternately add the dry ingredients and 1 1/3 cups buttermilk to the wet mixture in four batches, starting and ending with buttermilk. Mix gently; some lumps are fine—do not overmix.
Step 10: Divide the batter evenly among the prepared pans and bake for about 30 minutes or until lightly golden and a cake tester springs back when pressed. Remove from oven and cool completely on racks.
Step 11: For the buttercream, place 1 cup softened butter and 1.5 pounds powdered sugar in a stand mixer with a whisk attachment. Beat until thick and combined.
Step 12: Add 4 tablespoons whole milk, 1 tablespoon vanilla extract, and 1/2 teaspoon salt. Beat on high for 3 minutes, scrape the bowl, then beat 2 more minutes until fluffy.
Step 13: Transfer buttercream to a piping bag and set aside.
Step 14: Bring the caramel to room temperature. Reserve 1/2 cup for decorating and use the rest for the filling.
Step 15: To assemble, place the first cake layer on a stand. Pipe a buttercream border along the edge to hold the caramel filling.
Step 16: Pour half the caramel filling onto the first layer and spread gently within the border. Top with the second layer and repeat.
Step 17: Place the final layer on top and frost the entire cake with the remaining buttercream.
Step 18: Use the reserved 1/2 cup caramel to swirl into the frosting or dab along the sides for a painted effect. Drizzle any extra caramel over the top.
Step 19: Refrigerate the cake until ready to serve to allow the flavors to meld and the frosting to set.

Tips & Variations

Use a heavy-bottomed pan for caramel to prevent burning and ensure even heat distribution.
Allow all butter and eggs to reach room temperature to help the batter blend smoothly and rise properly.
For a deeper caramel flavor, use sea salt flakes on top as a finishing touch instead of regular salt.
Substitute buttermilk with whole milk plus 1 tablespoon lemon juice if buttermilk isn’t available.
Decorate the cake with chopped toasted pecans or walnuts for added texture and nuttiness.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover caramel can be kept in an airtight container in the fridge for up to two weeks and gently reheated to use on other desserts.

How to Serve

The image shows a tall, round cinnamon roll cake with about six visible layers, each swirled with caramel-colored cinnamon filling that contrasts with the creamy off-white dough. The top layer has a rose-shaped swirl of dough with a shiny glaze and a sprinkle of coarse sugar crystals. The cake sits on a white plate with a slightly raised edge, placed on a white marbled surface. In the background, there is a small jar filled with caramel sauce and a blurry light-colored cup. A woman's hand is partially visible near the jar. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel and cake a day ahead?

Yes, making the caramel a day ahead is recommended for it to cool completely and thicken. The cake layers can also be baked a day early and stored wrapped in plastic wrap at room temperature.

What if my caramel hardens or clumps?

If caramel hardens, gently warm it over low heat while stirring to re-melt. Avoid stirring too vigorously while melting sugar initially to prevent crystallization.