There's something magical about the smell of caramel filling the kitchen. It's sweet, cozy, and always reminds me of home. This caramel cake recipe with condensed milk is the kind of dessert that makes people stop mid-bite and say, "Wow." The cake is tender, the caramel icing is rich, and together they create a slice of pure comfort.
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If you love rich cakes, you'll also enjoy my sour cream coffee cake that's equally moist and just as irresistible.
Why you'll love this caramel cake
This isn't just a cake-it's a little slice of Southern-style baking that's easier than you'd expect. Here's why it works so well:
- The cake layers are soft and moist thanks to milk, eggs, and a good amount of shortening.
- The icing is cooked from scratch with brown sugar, butter, and condensed milk, giving it that unmistakable caramel richness.
- It feels special but doesn't take all day-you can bake and frost this cake in about an hour.
Whether you're baking for Sunday supper, a birthday, or just because, this cake has that "made with love" taste.
Ingredients you'll need
For the cake
- 2 ½ cups sugar
- 1 ½ cups vegetable shortening
- 1 ½ cups whole milk
- 6 large eggs
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
For the icing
- 1 cup brown sugar
- 1 cup sugar
- ½ cup (1 stick) unsalted butter
- 1 (14 oz.) can condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
How to make caramel cake with condensed milk
Step 1: Make the cake batter
Preheat your oven to 350ºF and lightly grease two round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat sugar and shortening for 2-3 minutes until smooth and fluffy. Add in eggs and vanilla, mixing until just combined.
Slowly mix in the milk and dry ingredients, alternating a little at a time. Be careful not to over-mix-you want a tender cake, not a tough one.
Step 2: Bake the cake
Divide the batter evenly between the cake pans.
Bake for about 30 minutes, or until a toothpick comes out clean from the center.
Let the cakes cool completely before icing. (If you try to frost too soon, the icing will slide right off-learned that the hard way!)
Step 3: Cook the icing
In a large saucepan, stir together brown sugar, sugar, butter, and condensed milk.
Cook over medium-high heat, stirring constantly until it thickens and starts to bubble.
Lower the heat and stir in vanilla and sea salt. Keep cooking for 5-7 minutes until the icing is glossy and thick enough to coat a spoon.
Let it cool slightly-it should be warm and spreadable but not runny.
Step 4: Assemble the cake
Place the first cake layer on a plate. Pour about ⅔ cup of icing over the top.
Add the second cake layer and pour the remaining icing on top, letting it drip down the sides for that classic caramel cake look.
Slice, serve, and enjoy!
Tips for success
- Don't skip the stirring: The icing needs constant attention or it may burn.
- Room temperature eggs and milk: They help the batter mix smoothly.
- Chill before slicing: If you want cleaner slices, pop the cake in the fridge for 15 minutes before cutting.
Variations to try
- Salted caramel cake: Add a pinch more sea salt to the icing for a sweet-salty kick.
- Caramel pecan cake: Sprinkle chopped pecans between the layers or on top.
- Chocolate drizzle cake: Melt chocolate and drizzle over the caramel for extra richness.
Storage instructions
- Store at room temperature for up to 2 days.
- For longer storage, refrigerate in an airtight container for up to 5 days.
- To freeze, wrap slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temp before serving.
FAQ
Yes, but the homemade icing has a deeper caramel taste that really makes this cake special.
Don't over-bake! Start checking at the 28-minute mark.
Yes, you can bake the cake layers a day ahead and store them wrapped in plastic. Frost right before serving.
Metal pans give the most even bake. Glass pans work too, but you may need to adjust the baking time slightly.
Recipes you may like
📖 Recipe
Caramel Cake Recipe with Condensed Milk
A rich and cozy Southern-style caramel cake made with tender layers and a luscious icing of brown sugar, butter, and condensed milk. It’s the kind of dessert that makes any day feel special.
Ingredients
- 2 ½ cups sugar
- 1 ½ cups vegetable shortening
- 1 ½ cups whole milk
- 6 large eggs
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup brown sugar
- 1 cup sugar
- ½ cup (1 stick) unsalted butter
- 1 (14 oz.) can condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350ºF and grease two round cake pans.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Beat sugar and shortening for 2–3 minutes until fluffy. Add eggs and vanilla, mixing until combined.
- Gradually mix in milk and dry ingredients, alternating. Avoid over-mixing.
- Divide batter between pans and bake for 30 minutes or until a toothpick comes out clean.
- Cool cakes completely before frosting.
- In a large saucepan, stir together brown sugar, sugar, butter, and condensed milk.
- Cook over medium-high heat, stirring constantly until thick and bubbly.
- Reduce heat and stir in vanilla and sea salt. Cook for 5–7 more minutes until glossy and thick.
- Let icing cool slightly to a spreadable consistency.
- Place one cake layer on a plate and pour ⅔ cup of icing over it.
- Top with the second layer and pour remaining icing over, letting it drip down the sides.
- Slice and enjoy!
Notes
Don’t skip stirring the icing to avoid burning. Use room temperature eggs and milk for best mixing. For cleaner slices, chill the cake for 15 minutes before cutting. Store at room temp for 2 days, refrigerate up to 5 days, or freeze for up to 3 months.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 430Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 60mgSodium: 160mgCarbohydrates: 61gFiber: 0gSugar: 38gProtein: 5g
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