This poured caramel cake is a Southern classic that swaps fussy frosting for a glossy, buttery caramel sauce poured over a tender vanilla cake. The sauce soaks into the warm crumb and sets into a soft, fudgy glaze as it cools, so you get a moist, deeply caramel-flavored slice with zero special equipment. It bakes in a standard 9×13-inch pan, making it an easy, crowd-pleasing dessert for potlucks, birthdays, or a simple weekend bake.
Ingredients
- For the cake:
- 2 1/2 cups (300 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 1/4 cups (300 ml) whole milk, room temperature
- For the poured caramel glaze:
- 1/2 cup (1 stick / 113 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (120 ml) heavy cream
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13x2-inch metal baking pan (or line with parchment paper) and set aside.
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high until light and fluffy, about 3 minutes. Scrape down the sides.
- Add the eggs and vanilla. Beat in the eggs one at a time, then the vanilla, mixing until combined.
- Alternate adding dry and wet. With the mixer on low, add the flour mixture in three additions, alternating with the milk in two additions, starting and ending with the flour. Mix just until smooth—do not overbeat.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) and the top springs back when lightly pressed. The internal temperature should read about 200°F (93°C) in the center.
- Cool slightly. Let the cake cool in the pan on a wire rack for 10–15 minutes. You want it warm but not piping hot when you pour the glaze.
- Make the caramel glaze. While the cake cools, combine the butter, brown sugar, heavy cream, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle boil. Let it boil for 1 minute, then remove from heat and stir in the vanilla. The glaze will be thin and hot.
- Pour the glaze. Pour the hot glaze evenly over the warm cake, using a spatula to spread it to the edges. The glaze will pool and soak in.
- Cool completely. Let the cake cool on the rack for at least 1 hour before slicing. The glaze will thicken as it cools into a soft, sticky topping. Serve warm or at room temperature.
Tips
- Use a light-colored metal pan. A dark or nonstick pan will make the cake brown faster; if you use one, lower the oven to 325°F (165°C) and start checking at 25 minutes.
- Don’t overbake. The cake is done when a toothpick has a few moist crumbs, not when it’s completely dry. Overbaking makes the crumb dry.
- Pour the glaze while the cake is warm. If the cake is too cool, the glaze won’t soak in as well; if it’s too hot, the glaze may slide off. The 10–15 minute rest is the sweet spot.
- Make the glaze ahead? You can make the glaze and reheat it gently, but it’s best freshly made. If it seizes or gets too thick, stir in a tablespoon of cream over low heat.
Serving Suggestions
Serve slices of this caramel cake on their own, or with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to balance the richness. A sprinkle of flaky sea salt on top just before serving adds a nice contrast. It’s also delicious with a cup of strong coffee or black tea.
Variations
- Chocolate caramel cake: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder and add 1/4 cup (60 ml) hot coffee to the batter.
- Spiced caramel cake: Add 1 tsp ground cinnamon and 1/4 tsp nutmeg to the dry ingredients.
- Bourbon caramel: Stir 1–2 tbsp bourbon into the glaze after removing it from the heat.
- Pecan praline: Sprinkle 1 cup (120 g) toasted chopped pecans over the glaze right after pouring.
Storage and Reheating
Store the cake covered at room temperature for up to 3 days. The glaze will stay soft and sticky. For longer storage, refrigerate for up to 5 days, but bring slices to room temperature before serving. To reheat, microwave a slice for 15–20 seconds, or warm the whole cake in a 300°F (150°C) oven for 10 minutes. The cake also freezes well for up to 2 months—wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use a different pan? Yes, you can bake this in two 9-inch round pans (about 8 cups capacity each). The batter will be slightly deeper, so bake at 350°F (175°C) for 25–30 minutes, checking earlier. For a 9×5-inch loaf pan (8 cups), the batter will be much deeper—bake for 50–60 minutes and check with a toothpick. Remember, a pan should only be filled half to two-thirds full, so for a loaf pan you may have extra batter.
Why is my glaze grainy? Grainy glaze usually means the sugar didn’t fully dissolve. Make sure you stir constantly and let the mixture come to a full boil for a full minute. Also, avoid using cold cream—let it come to room temperature first.
Can I make this cake gluten-free? Yes, substitute a 1:1 gluten-free all-purpose flour blend. The texture will be slightly more tender, so handle gently and check for doneness a few minutes earlier.
Do I have to use whole milk? Whole milk gives the richest crumb, but you can substitute 2% or even buttermilk. If using buttermilk, reduce it to 1 cup (240 ml) and add 1/4 tsp baking soda to the dry ingredients.
Can I make the glaze without heavy cream? You can substitute half-and-half or evaporated milk, but the glaze will be slightly less rich and may not set as firmly. Whole milk works in a pinch, but the glaze will be thinner.
Why did my glaze turn into hard candy? If the glaze boils too long or the heat is too high, it can reach the hard-crack stage. Keep the boil to exactly 1 minute and use medium heat. If it does harden, you can reheat it with a splash of cream and stir until smooth.