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Vanilla Caramel Cake

prep time: 1 hr | bake time: 30 min | total time: 2 hrs

This eggless Vanilla Caramel Cake is a showstopper featuring moist vanilla layers, homemade caramel sauce, and creamy buttercream frosting. Perfect for celebrations or as a make-ahead dessert.
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The Best Vanilla Caramel Cake Recipe

If you’re looking for a cake that is going to turn heads at your next celebration make this Vanilla Caramel Cake. Its stunning appearance will have everyone at the table excited to cut the cake and indulge. It’s a decadent treat featuring two layers of moist vanilla cake, filled with smooth vanilla buttercream and rich caramel sauce. The cake has a delicate texture that becomes even more flavorful the next day, making it a perfect make-ahead dessert. Perfect for birthdays, celebrations, or simply satisfying a sweet craving, this eggless recipe is also easily adaptable for dairy-free or vegan diets. Prepare the elements in advance, and assemble your masterpiece for a stress-free dessert without being overly sweet that everyone will adore!

What is Vanilla Caramel Cake?

Vanilla Caramel Cake is a layered dessert that brings together the classic flavors of vanilla and caramel. Soft, moist cake layers are paired with a rich caramel filling and topped with a creamy buttercream frosting. The balance of sweetness and tanginess from the caramel sauce creates a cake that’s indulgent yet perfectly balanced.

Ingredients for Vanilla Caramel Cake

  • Milk and Vinegar: These combine to form a homemade buttermilk substitute that adds a subtle tanginess to the cake while keeping it moist and tender. The acidity activates the leavening agents, ensuring the cake rises beautifully.
  • Plain Yogurt: A key ingredient for locking in moisture and enhancing the cake’s soft texture. The slight tang complements the vanilla and caramel flavors.
  • Cane Sugar: Sweetens the cake without overpowering its delicate vanilla flavor. It also helps achieve a light and airy texture.
  • Vegetable Oil: Ensures the cake remains soft and moist for days. Oil is ideal for creating a tender crumb that stays fluffy without becoming greasy.
  • Vanilla Extract: Provides the rich, aromatic vanilla flavor that forms the base of this cake. Opt for high-quality pure vanilla extract for the best results.
  • Cornstarch: Contributes to a soft and light texture by tenderizing the gluten in the flour, making the cake fluffy and delicate.
  • All-Purpose Flour: The structural foundation of the cake. It provides strength and stability to support the moist layers.
  • Baking Powder and Baking Soda: The essential leavening agents that ensure the cake rises evenly, resulting in a soft, fluffy crumb.
  • Salt: A pinch of salt balances the sweetness and enhances the other flavors in the cake, making them more pronounced.

Salted Caramel Sauce Ingredients

  • Cane Sugar: The foundation of the caramel’s deep, rich sweetness. As it melts and caramelizes, it develops a toasty, complex flavor that makes the sauce irresistible.
  • Water: Helps evenly dissolve the sugar, preventing it from burning too quickly and ensuring a smooth, golden syrup.
  • Butter: Adds richness and a creamy, luxurious texture to the caramel. It balances the sweetness and contributes to the sauce’s silky consistency.
  • Whipping Cream: Introduces a velvety smoothness to the caramel, making it luscious and thick while also enhancing its creamy flavor.
  • Sea Salt: A pinch of salt elevates the caramel by adding a savory element, creating a perfect balance of sweet and salty.

Buttercream Frosting Ingredients

  • Butter: The star ingredient for a rich, creamy base. It gives the frosting a smooth and spreadable consistency while adding a rich flavor.
  • Powdered Sugar: Sweetens the frosting while providing structure for easy piping or spreading. Its fine texture ensures a smooth finish.
  • Whipping Cream: Adds lightness to the frosting, making it airy and fluffy. It also helps create a silky texture that’s easy to work with.
  • Vanilla Extract: Infuses the frosting with a robust vanilla flavor, complementing the cake layers and caramel.
  • Salt: Just a pinch rounds out the sweetness and balances the flavors, preventing the frosting from tasting overly sugary.

How to Make Vanilla Caramel Cake

Prepare the Salted Caramel Sauce

Melt sugar and water until golden amber. Stir in butter, followed by warm whipping cream, and finish with a pinch of sea salt. Cool and refrigerate for up to two weeks. You can also check out this detailed blog all about making this salted caramel sauce if you need more direction.

Bake the Vanilla Cake

Mix milk, vinegar, and yogurt to make a buttermilk substitute. Combine with sugar, oil, and vanilla. Sift in the dry ingredients, mix into a smooth batter, and bake in greased pans for 25–30 minutes. Cool completely.

Make the Buttercream Frosting

Whip butter until fluffy. Gradually mix in powdered sugar, followed by vanilla extract and whipping cream, until the frosting is smooth and airy.

Assemble the Cake

Layer the cake with buttercream and caramel sauce. Apply a crumb coat, chill, then finish with a smooth layer of frosting and drizzles of caramel. Garnish with a sprinkle of sea salt for the perfect touch.

Ways to Customize Your Vanilla Caramel Cake

  • Infuse with Spices: Add a pinch of cinnamon or nutmeg to the cake batter or caramel sauce for a warm, spiced flavor.
  • Top with Crunch: Sprinkle chopped nuts, toffee bits, or caramelized sugar on top for added texture and flavor.
  • Flavor the Cake: Add almond or coconut extract alongside vanilla for a unique flavor twist.

Why You’ll Love This Vanilla Caramel Cake

You’ll love this Vanilla Caramel Cake for its incredibly moist texture, thanks to the buttermilk substitute, and its rich, indulgent caramel flavor from the homemade caramel sauce. You can customize this cake to fit your personal preferences whether that is vegan, gluten free or adding additional ingredients such as cinnamon or nuts. The appearance of this cake is elegant and sophisticated making it a perfect option for celebrating a special occasion. 

Vanilla Caramel Cake FAQs

Store in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving.

Cook it longer until it thickens. Refrigeration also helps firm it up.

Caramel will thicken when it is stored in the fridge. Microwave in short bursts to loosen it before spreading. If it is still thick for your liking then simply adjust the consistency by adding a spoonful of whipping cream. 

Overcooking can result in gummy caramel. Avoid boiling it for too long after you mix in the whipping cream. 

Yes! This cake tastes even better the next day. You can make the caramel sauce 2–3 days in advance, bake the cake layers a day ahead, and assemble with fresh buttercream on the day of serving.

No problem! You can make this cake without caramel sauce or substitute the caramel sauce with another filling, like chocolate ganache, fruit preserves, or a layer of vanilla custard for a delicious twist. You can also add cinnamon or chai spice to the cake batter. 

Absolutely. You can use dairy-free butter, dairy-free whipping cream and plant-based milk alternatives (like almond or oat milk) to make this cake fully dairy-free. It tastes amazing in a dairy-free version!

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture and flavor. Individual cake layers can be wrapped in plastic wrap and stored in the freezer for up to one week or one day at room temperature. 

Yes, you can freeze the cake for up to 1 month. Wrap it well in plastic wrap and place it in a container. Thaw overnight in the refrigerator. 

This recipe is developed for two 8-inch (20cm) or three 6-inch (15cm) round cake pans. Adjust baking time slightly if you use different pan sizes.

Yes, if you’d like to add color to the vanilla buttercream or cake layers, a few drops of food coloring will work well. 

Watch This Video For Vanilla Caramel Cake

Tips for Making Vanilla Caramel Cake

  • Use Room Temperature Ingredients: Ensures smooth mixing and an even batter.
  • Don’t Overmix: Gently fold the dry ingredients to avoid a dense cake.
  • Chill the Caramel: Thickened caramel is easier to spread between layers.
  • Crumb Coat the Cake: A thin layer of frosting seals crumbs for a clean finish.
  • Invest in Quality Vanilla: Pure vanilla extract or vanilla bean paste enhances the flavor.

Did you make this cake?

Leave a rating and review below and check out these cakes for your next gathering:

Meet Saloni

I’m a former pastry chef with a love for breads, cakes and everything in between! My recipes are easy to follow, egg free and are designed to be shared with others!

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5 from 1 vote

Vanilla Caramel Cake 

This eggless Vanilla Caramel Cake is a showstopper featuring moist vanilla layers, homemade caramel sauce, and creamy buttercream frosting. Perfect for celebrations or as a make-ahead dessert.
Author: Saloni Mehta
Rate
Yield: 10 servings
Prep: 1 hour
Cook: 30 minutes
Total: 2 hours

Equipment

Ingredients

Salted Caramel Sauce Ingredients

  • 100 g Cane Sugar*
  • 1 tbsp Water
  • 40 g Butter* room temperature cut in cubes
  • 80 ml Whipping Cream* warm
  • ½ tsp Sea Salt

Vanilla Cake Ingredients

  • 355 ml Milk*
  • 1 tbsp White Vinegar*
  • 30 g Plain Yogurt*
  • 200 g Cane Sugar*
  • 85 ml Vegetable Oil
  • 3 tsp Vanilla Extract
  • 15 g Cornstarch
  • 1 tsp Baking Soda
  • 2¼ tsp Baking Powder
  • 225 g All Purpose Flour
  • ¼ tsp Salt

Buttercream Frosting Ingredients

  • 250 g Butter* cut in cubes at room temperature
  • 200 g Powdered Sugar sifted
  • 2-3 tsp Vanilla Extract
  • 60 ml Whipping Cream*
  • Pinch of Salt
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Instructions

Caramel Sauce Instructions

  • You can make this sauce 2-3 days ahead so that it is firm and use it for filling and topping.
  • In a medium sized saucepan add all the sugar and 1 tablespoon of water. Let it sit until combined and sugar is wet.
  • Let the sugar melt on medium heat. This can take a few minutes, let it bubble until sugar granules are melted and turn to amber caramel color.
  • Stir occasionally with a spatula for even heat distribution.
  • When sugar is completely dissolved and turns golden brown (not dark), add a few knobs of butter & stir with heat proof spatula.
  • Don’t add all the butter at once.
  • After all the butter is properly mixed, then slowly pour warm heavy cream in a slow stream.
  • Add only 1/3 of the cream at a time and mix. Add the remaining cream until all the cream is mixed.
  • Allow the caramel to boil on very low heat for less than a minute, remove from heat.
  • Add salt and stir.
  • Store in a heatproof container and cover the surface with plastic wrap. Refrigerate for up to 2 weeks.
  • If the sauce is too thick and cold then microwave the sauce for 5 seconds or longer if needed. For this cake, it is recommended to use a thick caramel so that it doesn’t leak from the sides of the cake.

Vanilla Cake Instructions

  • Preheat the oven to 350f (175C) and grease 2 x 8-inch (20cm) cake pans with oil and line it with baking paper.
  • In a bowl combine room temperature milk, vinegar and yogurt. Let it sit for 5 min until it is slightly curdled.
  • Add sugar, oil & vanilla extract. Mix with a hand whisk until sugar is almost dissolved.
  • Combine all the dry ingredients in a separate bowl.
  • Sift it into liquid ingredients and mix with a whisk until smooth batter forms.
  • Divide the cake batter equally between the prepared cake pans and bake for 25-30 minutes or until firm to touch.
  • Allow the sponge cakes to be completely on a wire rack.

Buttercream Frosting Instructions

  • Whip butter in a mixing bowl using an electric whisk or a paddle attachment for 2-3 min until it is fluffy and creamy.
  • Add sifted powdered sugar in 2-3 parts and mix each time for a minute until it is fully mixed.
  • Add vanilla extract, whipping cream and salt. Mix until smooth.

Cake Assembly Instructions

  • Place one cake layer on a cake stand or serving plate.
  • Add 5–6 scoops of frosting and spread it into an even layer on top of the cake.
  • Use a spoon or offset spatula to create a small well in the center of the frosting.
  • Drizzle at least ¼ cup of caramel sauce, ensuring it’s evenly covered.
  • Place the second cake layer on top.
  • Apply a thin layer of frosting (crumb coat) over the entire cake to lock in crumbs.
  • Chill the cake in the fridge for 30 minutes to set the crumb coat.
  • Spread the remaining frosting over the cake, smoothing it out with a spatula or cake scraper. Place the cake in the fridge for 30 minutes.
  • Pour another ¼ cup of caramel sauce on top ( add more as needed), creating drips along the edges using a spoon.
  • Chill the cake again until ready to serve, then sprinkle with sea salt and enjoy!

Notes

  • Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
  • Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
  • Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk
  • Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
  • Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
  • Plain Yogurt: Dairy-free unsweetened yogurt, or any plain unsweetened yogurt of your choice
  • Whipping Cream: For vegan and dairy-free use dairy-free unsweetened whipping cream or any full fat whipping cream of choice.

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