Moist Caramel Vanilla Cake

Name: Moist Caramel Vanilla Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups sugar; ½ cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 1 tablespoon vanilla extract; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup sugar; 6 tablespoons unsalted butter; ½ cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely love baking this Moist Caramel Vanilla Cake for my family and friends. The combination of rich caramel and fragrant vanilla creates a delightful flavor that keeps everyone asking for seconds. It’s one of those crowd-pleasers that’s perfect for any occasion, whether it’s a birthday celebration or a casual afternoon tea. With its soft, moist texture, this cake deserves a special place in my recipe collection, and I can't wait to share it with you!

Created by

Emily

Last updated on 2026-02-09T15:58:27.733Z

One of my fondest memories is baking this cake for my sister's birthday. The way the kitchen filled with the sweet aroma of caramel and vanilla was enchanting. I experimented with different baking times, and I discovered that baking it just the right amount ensures it stays moist and fluffy. Pairing it with a drizzle of homemade caramel sauce takes it to the next level of indulgence!

Each bite of this cake is a burst of flavor, and I often serve it with a scoop of vanilla ice cream for that added richness. The crust turns slightly crispy while the inside remains perfectly soft. I highly recommend using high-quality vanilla extract; it really makes a difference in the overall taste.

Why You'll Love This Recipe
Decadent caramel flavor with a hint of vanilla
Light and fluffy texture that melts in your mouth
Perfect for every celebration or simply to enjoy at home

Understanding Ingredient Roles

In this Moist Caramel Vanilla Cake, each ingredient plays a crucial role in achieving its delightful texture and flavor. The buttermilk not only adds moisture but also reacts with baking soda to create the perfect lift, making the cake light and fluffy. The sugar is not just for sweetness; it helps create a tender crumb when creamed with butter. Moreover, the unsalted butter is key for richness and flavor, making each bite melt in your mouth.

When baking this cake, the eggs serve as an essential binding agent, while also contributing to the cake's structure. It's advisable to use room temperature eggs to ensure they incorporate evenly into the batter, promoting uniformity in texture. If you find yourself without buttermilk, a quick substitute can be made by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for about 5 minutes before adding it to the batter.

Techniques for a Perfect Bake

One of the most important techniques for this cake is properly creaming the butter and sugar. Aim for a light and fluffy consistency, which usually takes about 3-5 minutes of mixing on medium speed. This process incorporates air into the batter, contributing to the cake’s rise. Also, when you alternate adding dry ingredients with the buttermilk, mix just until combined to avoid overworking the batter, which can lead to a denser cake.

Baking times can vary depending on your oven and the size of your cake pans. Start checking for doneness at around 40 minutes by inserting a toothpick in the center; it should come out clean. If the tops are browning too quickly, you can lightly cover them with aluminum foil during the last few minutes of baking to prevent over-browning while allowing the insides to cook through.

Ingredients

Gather all your ingredients before you start to ensure a smooth baking process.

For the Cake

2 cups all-purpose flour
1 ½ cups sugar
½ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

For the Caramel Sauce

1 cup sugar
6 tablespoons unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract

Make sure to measure your ingredients accurately for the best results in your cake.

Instructions

Preheat your oven and prepare your cake pans before diving into the mixing process.

Prepare the Cake Batter

In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. In another bowl, combine the flour, baking powder, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until just combined.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Caramel Sauce

In a medium saucepan, cook the sugar over medium heat, stirring constantly until it melts and turns a light amber color. Carefully stir in the butter, then slowly whisk in the heavy cream until smooth. Remove from heat and stir in the vanilla extract.

Assemble the Cake

Once the cakes are completely cool, place one cake layer on a serving platter. Drizzle some caramel sauce over it, then place the second layer on top. Drizzle more caramel on top and let it drip down the sides.

Enjoy your cake fresh or store it in an airtight container to keep it moist!

Pro Tips

For added flavor, try to incorporate some chopped nuts or chocolate chips into the batter before baking.

Storing and Serving Tips

To keep your Moist Caramel Vanilla Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its life, it can be refrigerated for up to a week. However, make sure to allow it to come back to room temperature before serving to enjoy its soft texture fully. If you wish to freeze the cake, wrap each layer tightly in plastic wrap and place it in a freezer-safe bag, where it can last for up to three months.

When serving, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creaminess beautifully balances the sweet caramel, enhancing the overall tasting experience. For variation, you might add toasted nuts or sea salt on top of the caramel for a delightful twist.

Variations and Substitutions

If you're looking to experiment with flavors, consider adding a tablespoon of espresso powder to the batter for a mocha twist, or incorporating a teaspoon of almond extract along with the vanilla for a nutty flavor profile. For a more festive version, you could fold in some seasonal spices like nutmeg or cinnamon into the batter, giving the cake a warm, cozy aroma.

For dietary restrictions, you can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Likewise, if you need a dairy-free option, coconut milk can be used instead of buttermilk, and vegan butter can replace the regular butter in the cake and caramel sauce. Adjust the baking time slightly as gluten-free cakes may need a bit longer to set.

Questions About Recipes

→ Can I use whole milk instead of buttermilk?

Yes, you can use whole milk, but for the best flavor and texture, it's recommended to use buttermilk.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the cake. Make sure to wrap it tightly in plastic wrap and then in aluminum foil before freezing.

→ What can I substitute for unsalted butter?

You can use margarine or a dairy-free butter substitute if needed.