This Martha Stewart Caramel Cake is a rich and classic recipe, which includes brown sugar and evaporated milk for a smooth, old-fashioned caramel frosting. It’s a restaurant-quality dessert, ready in about 1 hour.
Martha Stewart Caramel Cake Ingredients
Cake:
- 3 cups white sugar
- 1 ½ cups butter
- 5 large eggs
- 3 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups whole milk
- 1 teaspoon vanilla extract
Caramel Frosting:
- 1 (16-ounce) package brown sugar
- 1 cup butter
- ¼ teaspoon salt
- ⅔ cup evaporated milk
- 1 (16-ounce) package confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
How To Make Martha Stewart Caramel Cake
- Prep the pans: Preheat oven to 350°F. Grease and flour three 9-inch cake pans.
- Beat sugar and butter: In a large mixing bowl, beat white sugar and butter on medium speed until light and fluffy.
- Add eggs: Add eggs one at a time, mixing well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Build the batter: Add the flour mixture in batches, alternating with the milk. Mix briefly after each addition, then mix in vanilla extract.
- Bake the layers: Divide batter evenly between the pans. Bake for about 30 minutes or until a toothpick comes out clean. Cool for 5 minutes, loosen edges, invert, and cool completely.
- Make the caramel frosting: In a saucepan over medium heat, combine brown sugar, butter, and salt. Stir for about 3 minutes until the sugar dissolves. Add evaporated milk and bring to a gentle boil for 4 minutes, stirring constantly. Remove from heat and cool 5 minutes.
- Finish the frosting: Beat in confectioners’ sugar and vanilla until thickened to a spreadable consistency.
- Assemble the cake: Spread frosting over each cooled layer, then stack. Frost the top and sides.
Recipe Tips
- How to thicken caramel frosting: Beat in extra confectioners’ sugar until it reaches a spreadable texture.
- Why is my caramel frosting grainy? The brown sugar may not have fully dissolved—heat it longer before adding evaporated milk.
- Can I make the layers ahead? Yes, wrap cooled layers tightly and refrigerate up to 2 days or freeze for up to 3 months.
- How to prevent dense cake: Beat butter and sugar thoroughly and avoid overmixing after adding the flour.
- Can I use salted butter? Yes, but reduce added salt slightly.
What To Serve With Caramel Cake
This sweet, buttery cake pairs well with:
- Fresh fruit like berries or sliced pears
- A scoop of vanilla or butter pecan ice cream
- Hot coffee or black tea
- Whipped cream for extra richness
How To Store Caramel Cake
Refrigerate: Store tightly covered for up to 4 days.
Freeze: Freeze frosted slices individually for up to 2 months. Thaw overnight in the fridge.
Caramel Cake Nutrition Facts
- Calories: 1019
- Total Fat: 43g
- Saturated Fat: 26g
- Cholesterol: 186mg
- Sodium: 455mg
- Carbohydrates: 155g
- Fiber: 1g
- Sugars: 126g
- Protein: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make caramel frosting ahead of time?
Yes, but it thickens as it sits. Rewarm gently and beat again before using.
Why is my cake sticking to the pans?
Ensure pans are heavily greased and floured; parchment circles help.
Can I use buttermilk instead of whole milk?
Yes, it will add a slightly tangy flavor and tender crumb.
How do I fix frosting that’s too thin?
Add more confectioners’ sugar a little at a time until thick.
Can I turn this into a sheet cake?
Yes, bake in a 9×13 pan and adjust frosting quantity as needed.
Try More Recipes:
Martha Stewart Caramel Cake
Description
A classic caramel layer cake topped with rich, buttery caramel frosting.
Ingredients
Cake:
Caramel Frosting:
Instructions
- Preheat oven to 350°F; grease and flour three 9-inch pans.
- Beat butter and sugar until fluffy; add eggs one at a time.
- Mix dry ingredients and alternate with milk. Add vanilla.
- Divide batter into pans and bake 30 minutes. Cool completely.
- Make frosting by dissolving brown sugar with butter and salt. Add milk and simmer.
- Cool briefly, then beat in confectioners’ sugar and vanilla.
- Frost layers, stack, and ice cake.