How do I make a moist caramel cake with buttercream?

To make a moist caramel cake with buttercream, use a combination of sweetened condensed milk, caramel sauce, and room-temperature butter and eggs. Gently fold in the flour mixture and avoid overmixing to keep the vanilla caramel sponge cake soft and tender. Brushing the layers with extra caramel syrup before frosting enhances moisture and flavor.

What is the difference between an old school caramel cake recipe and modern versions?

An old school caramel cake recipe relies on condensed milk, simple caramel, and classic buttercream, creating a soft, nostalgic vanilla caramel sponge cake. Modern variations often add salted caramel, ganache, or whipped toppings, but the old school method keeps the cake rich, moist, and family-friendly.

Can I make a vanilla caramel cake recipe using condensed milk?

Yes! Sweetened condensed milk is essential in this easy moist caramel cake with buttercream. It ensures a rich, tender texture while intensifying the caramel flavor, making it one of the best caramel cake recipes with condensed milk.

How do I frost a moist caramel cake with buttercream without it sliding?

Allow the cake layers to cool completely before frosting. Apply a thin crumb coat and chill for 20–30 minutes. Use a buttercream that is soft enough to spread but firm enough to hold shape. Adding a drizzle of caramel after frosting can enhance flavor without compromising stability.

Moist Caramel Cake with Buttercream – Easy & Delicious 2026

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.

Ingredients

Scale

🛒 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

Instructions

📝 Instructions:

Step 1: Bake the Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla.
Mix in sweetened condensed milk and caramel sauce until smooth.
Alternately add dry ingredients and milk, mixing gently until just combined.
Divide batter evenly between prepared pans. Bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.

Step 2: Prepare Buttercream Frosting

In a large bowl, beat butter until creamy.
Gradually add powdered sugar, caramel sauce, and vanilla.
Add milk or cream 1 tablespoon at a time to reach spreading consistency.

Step 3: Assemble the Cake

Level the cooled cake layers.
Place one layer on a serving plate and spread a generous layer of buttercream.
Top with the second layer and apply a crumb coat. Chill 20 minutes.
Frost the cake fully with remaining buttercream, smoothing the edges.

Step 4: Decorate

Drizzle additional caramel sauce over the top.
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