Caramel Butter Cake Recipe

Name: Caramel Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, softened; 1 cup firmly packed brown sugar; 1 tsp vanilla extract; 2 None eggs; 1 tbsp golden syrup or molasses; 1 cup flour; 1/2 cup self-rising flour; 1 tsp ground cinnamon; 1/2 cup milk; None None FOR THE CARAMEL ICING; 1 cup firmly packed brown sugar; 4 tbsp (1/2 stick) butter; 2 tbsp plus 2 tsp milk; 3/4 cup powdered sugar

Servings: persons

8 tbsp (1 stick) butter, softened
1 cup firmly packed brown sugar
1 tsp vanilla extract
2 None eggs
1 tbsp golden syrup or molasses
1 cup flour
1/2 cup self-rising flour
1 tsp ground cinnamon
1/2 cup milk
None None FOR THE CARAMEL ICING
1 cup firmly packed brown sugar
4 tbsp (1/2 stick) butter
2 tbsp plus 2 tsp milk
3/4 cup powdered sugar

1
Preheat the oven to 350u00b0F. Grease and line bottom of deep 8-inch round cake pan with parchment paper.
2
Beat butter, brown sugar and vanilla extract in a medium bowl with an electric mixer until light and fluffy. Beat in eggs and golden syrup. Stir in sifted flours and cinnamon, and milk. Spread mixture into the prepared pan.
3
Bake 50 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4
Meanwhile, for the caramel icing, place brown sugar, butter and 2 tbsp milk in a small saucepan on medium heat. Cook, stirring, without boiling until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, 3 mins without stirring. Remove from heat. Stir in sifted powdered sugar. Stir in remaining 2 tsp milk as needed until icing is of a spreadable consistency.
5
Spread icing on top of cooled cake.

1071

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, softened, 1 cup firmly packed brown sugar, 1 tsp vanilla extract, 2 None eggs, and more.

Yes, Caramel Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramel Butter Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions