Moist Caramel Cake with Buttercream – Old School Recipe Made Easy

As a child, I remember sneaking into my grandma’s kitchen, drawn by the sweet aroma of her old school caramel cake. Today, I recreate that magic with my easy moist caramel cake with buttercream, perfect for family gatherings or special occasions. This vanilla caramel sponge cake is soft, rich, and customizable, making it a go-to dessert for busy weeknights or whenever you want a comforting, indulgent treat everyone will love.

Why You’ll Love This Recipe

If you’re looking for a dessert that combines nostalgia, comfort, and simplicity, this moist caramel cake with buttercream is exactly what you need. This old school caramel cake recipe with condensed milk brings back memories of grandma’s kitchen, offering a rich, soft vanilla caramel sponge cake that melts in your mouth. Easy moist caramel cake with buttercream is perfect for family gatherings, birthdays, or special occasions.

What makes this vanilla caramel cake recipe stand out is its versatility—you can add a salted caramel drizzle, layer with extra buttercream, or top with nuts for texture. Unlike other caramel cakes, this recipe ensures every bite is tender, flavorful, and satisfyingly sweet. It’s a perfect example of an easy, moist caramel cake with buttercream and condensed milk that’s quick to prepare, family-friendly, and guaranteed to impress even beginner bakers.

Whether you’re baking a classic grandma’s caramel cake recipe or experimenting with your own flavors, this moist caramel cake recipe is indulgent, reliable, and absolutely delicious, making it one of the best caramel cake recipes you’ll ever try.

Ingredients for This Recipe

Every ingredient in this moist caramel cake with buttercream plays a crucial role in creating the perfect balance of flavor and texture. The all-purpose flour, baking powder, and salt form a tender, light vanilla caramel sponge cake, while the combination of unsalted butter, granulated sugar, and eggs provides richness and structure. Sweetened condensed milk and caramel sauce ensure the cake stays moist and full of that classic old school caramel flavor. Whole milk softens the batter for a melt-in-your-mouth texture.

For the buttercream frosting, unsalted butter, powdered sugar, and caramel sauce combine to create a smooth, creamy topping that pairs perfectly with the sponge. A touch of heavy cream or milk adjusts consistency for easy spreading, and vanilla enhances the overall flavor. Optional decorations like caramel drizzle, chopped nuts, or edible gold dust let you customize this easy moist caramel cake with buttercream for birthdays, gatherings, or any special occasion.

🛒 Ingredients (for one 9-inch round cake):

For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sweetened condensed milk
½ cup whole milk
½ cup caramel sauce (homemade or store-bought)

For the Buttercream Frosting:
16 oz (2 packages) unsalted butter, softened
4 cups powdered sugar
¼ cup caramel sauce
2–3 tablespoons heavy cream or milk
1 teaspoon vanilla extract

Optional Decorations:
Drizzle of caramel sauce
Chopped nuts (pecans or walnuts)
Edible gold dust or sprinkles

How to Make This Recipe

Creating a moist caramel cake with buttercream is easier than it looks, and every step enhances the rich, old school caramel flavor. Start with a soft, tender vanilla caramel sponge cake by carefully combining all-purpose flour, baking powder, salt, butter, sugar, eggs, sweetened condensed milk, milk, and caramel sauce. This easy moist caramel cake with buttercream is designed to stay soft, flavorful, and melt-in-your-mouth. The caramel in the batter ensures every bite is indulgent, while the smooth buttercream frosting adds the perfect creamy finish.

Layering the cake with homemade or store-bought caramel sauce and finishing with silky buttercream transforms it into one of the best caramel cake recipes with condensed milk. Whether you are making a simple family dessert or a show-stopping birthday cake, this moist caramel cake with buttercream delivers rich flavor, soft texture, and a classic vanilla caramel sponge that everyone will love.

🛒 Steps:

Step 1: Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
Step 2: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
Step 3: In a large bowl, cream 1 cup unsalted butter and 2 cups granulated sugar until fluffy.
Step 4: Beat in 4 large eggs, one at a time, then add 1 teaspoon vanilla extract.
Step 5: Mix in 1 cup sweetened condensed milk and ½ cup caramel sauce until smooth.
Step 6: Alternately add dry ingredients and ½ cup whole milk, mixing gently until just combined.
Step 7: Divide batter evenly into prepared pans and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.
Step 8: For the buttercream, beat 16 oz unsalted butter until creamy, then gradually add 4 cups powdered sugar, ¼ cup caramel sauce, 2–3 tablespoons milk or cream, and 1 teaspoon vanilla extract.
Step 9: Level cooled cakes, layer with buttercream, apply a crumb coat, chill 20 minutes, then frost fully with remaining buttercream.
Step 10: Optionally drizzle caramel sauce, sprinkle nuts, or decorate with edible gold dust for a stunning finish.

Expert Cooking Tips

Mastering a moist caramel cake with buttercream is all about understanding how each ingredient contributes to the perfect texture and flavor. The all-purpose flour, baking powder, and salt create a light, tender vanilla caramel sponge cake, while unsalted butter, sugar, and eggs provide richness and structure. Sweetened condensed milk and caramel sauce intensify the moistness and give this old school caramel cake recipe its signature flavor. Whole milk softens the batter, ensuring every bite of this easy moist caramel cake with buttercream melts in your mouth.

The buttercream frosting relies on unsalted butter, powdered sugar, and caramel sauce to achieve a creamy, smooth topping that complements the sponge perfectly. Heavy cream or milk adjusts the consistency for easy spreading, while vanilla enhances the overall flavor. Using these ingredients strategically guarantees that your moist caramel cake with buttercream stays tender, flavorful, and visually stunning for any occasion.

💡 Expert Tips:

• Always use room temperature butter and eggs for a smooth, even batter.
• Sift flour, baking powder, and salt to avoid lumps in your vanilla caramel sponge cake.
• Gently fold in dry ingredients to keep your moist caramel cake with buttercream light and airy.
• Brush each layer with caramel syrup for extra moisture and flavor depth.
• Chill the cake after applying a crumb coat to make frosting easier and prevent sliding.
• Use high-quality caramel sauce to intensify the flavor of this easy moist caramel cake with buttercream.
• Customize with nuts, drizzles, or edible decorations for a beautiful presentation.

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This moist caramel cake with buttercream is a classic dessert that combines rich, old school caramel flavor with a soft, tender vanilla caramel sponge cake. Using sweetened condensed milk and caramel sauce ensures every bite stays moist and flavorful, while the creamy buttercream frosting adds the perfect finishing touch. Whether you are making a simple family dessert or an impressive birthday cake, this easy moist caramel cake with buttercream is indulgent, customizable, and sure to delight everyone at the table.

Moist Caramel Cake with Buttercream

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• Author: Savannah
• Total Time: ~1 hour 20 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

A soft, moist caramel sponge cake layered and frosted with creamy buttercream. Perfect for birthdays, gatherings, or a sweet treat, this cake combines rich caramel flavor with a tender vanilla sponge and luscious buttercream frosting. Condensed milk adds extra moisture and depth, giving it a classic “grandma’s recipe” feel.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 9-inch round cake):

For the Cake:

• 2 ½ cups all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup sweetened condensed milk

• ½ cup whole milk

• ½ cup caramel sauce (homemade or store-bought)

For the Buttercream Frosting:

• 16 oz (2 packages) unsalted butter, softened

• 4 cups powdered sugar

• ¼ cup caramel sauce

• 2–3 tablespoons heavy cream or milk

• 1 teaspoon vanilla extract

Optional Decorations:

• Drizzle of caramel sauce

• Chopped nuts (pecans or walnuts)

• Edible gold dust or sprinkles

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Instructions

📝 Instructions:

Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk flour, baking powder, and salt. Set aside.

3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla.

4. Mix in sweetened condensed milk and caramel sauce until smooth.

5. Alternately add dry ingredients and milk, mixing gently until just combined.

6. Divide batter evenly between prepared pans. Bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.

Step 2: Prepare Buttercream Frosting

1. In a large bowl, beat butter until creamy.

2. Gradually add powdered sugar, caramel sauce, and vanilla.

3. Add milk or cream 1 tablespoon at a time to reach spreading consistency.

Step 3: Assemble the Cake

1. Level the cooled cake layers.

2. Place one layer on a serving plate and spread a generous layer of buttercream.

3. Top with the second layer and apply a crumb coat. Chill 20 minutes.

4. Frost the cake fully with remaining buttercream, smoothing the edges.

Step 4: Decorate

1. Drizzle additional caramel sauce over the top.

2. Sprinkle chopped nuts or edible decorations as desired.

Notes

• Moisture Boost: Brush each layer with a little caramel syrup for extra moistness.
• Make Ahead: Bake the cake 1 day in advance; frost and decorate the next day.
• Condensed Milk Tip: Adds rich flavor and keeps the sponge ultra-soft.

• Prep Time: 25 minutes
• Cook Time: 25–30 minutes
• Category: Dessert / Caramel Cake
• Method: Baked / Layered / Frosted
• Cuisine: American