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Old School style Caramel Butter Cake with Fudgy Chocolate Frosting. Taking a step back into our grandma’s youth with this DELICIOUS butter cake. Picture a buttery vanilla cake layered with rich, fudgy, chocolate frosting in the center. Then topped with the most delectable, roll your eyes back good – brown sugar frosting that’s sweet and creamy with notes of caramel mixed throughout. Sooo much to love here! Every bite is sweet, salty, extra chocolatey, and truly delicious. The perfect cake to enjoy any day of the week, no “celebratory” reasons required.
Taking it back to the old school days with this cake…or at least that’s what it feels like to me! Growing up my mom made cakes religiously. Come Friday night we’d have fresh baked cookies, cake, or some other kind of dessert on the counter without a doubt. She was the queen of the Friday night dessert.
No matter what the dessert was, we’d always eat them a little warm and gooey, just after baking. Oh, and always with a cold glass of milk. Baking in the kitchen with mom on Friday nights was such a special time. More times than not my brothers would be MIA, so it was just mom and me. My memories of those Friday nights are so fond and perfect. To this day, they are some of my favorites.
My mom would often bake up a classic chocolate cake, it was everyone’s favorite. What she wouldn’t bake however was any kind of vanilla cake. They were just not her thing. But, my grandma on the other hand? She’d bake up any flavor of cake…chocolate or vanilla, it just had to be easy.
While I don’t remember the exact cakes my Nonnie would bake, this feels like something she would have happily made. Something about a vanilla butter cake, with a super easy (secret ingredient) chocolate frosting, and a sweet brown sugar icing overtop just feels “old school” to me.
Like something she might have found in one of her Better Homes and Garden Magazine’s back in the day. I can literally picture the torn-out magazine page now…
How many of you have super, super old magazine cutouts your mom gave you with recipes? Please cherish those FOREVER. I wish I had more of them!
When my cousin, Maggie mentioned a butter cake yesterday, I was really curious about the idea. And then I got thinking and loved the idea of doing some kind of “old school” style cake.
So here we are!
And everyone? This cake is GOOD, and it’s even pretty easy.
Here are the details, start with the cake.
Start with the vanilla butter cake. I kind of based this off my tiramisu cake, but with a few adjustments. Either way, it’s easy…just beat the wet ingredients together, add the dry, and then beat in some buttermilk.
I always go heavy on the vanilla with my cakes. It’s KEY, so don’t skimp on it.
The chocolate frosting.
While the cake is cooling, you can start making the chocolate fudge frosting. Now this really IS old school. It’s simply just melted chocolate chips and sour cream. I also added espresso powder, which really highlights the chocolate.
For having just three ingredients, this is some of the most magical frosting. Very creamy, rich, and fudgy. And I love that it’s not too sweet, but just sweet enough.
Now, spread the frosting over one layer of the cake. Add the top layer, then chill the cake while you make the brown sugar icing.
Last thing…the brown sugar icing.
I stole this recipe from my chai cupcakes with brown sugar frosting. It’s the same recipe, only this is melted down into more of an icing/glaze…which yes, also feels very old school.
The brown sugar melted down adds hints of warm molasses and really deepens the flavor to create an icing that’s perfectly rich and caramel-like. And when you add a touch of vanilla and sea salt? Well, it’s hard to say no to a second piece. I highly recommend slathering on more icing than you think your cake needs.
Also, you’ll want to swirl on the icing while it’s still warm, once it cools it will stiffen up.
To finish, I topped my cake with chocolate curls and sea salt for a salty-sweet finish.
And that’s it. Honestly, this cake is pretty simple to put together. There are three “steps”, but they’re all very easy. And so very good. Each bite is filled with sweet vanilla butter cake, fudgy chocolate frosting, and sweet caramel-like brown sugar icing.
Best kind of any day cake to bake, no reason required. Although it is my Dad’s birthday today…but he’s not big on celebrating it!
Looking for other easy winter desserts? Here are some favorites:
Brown Butter Malted Chocolate Chunk Cookies
Lastly, if you make this Caramel Butter Cake with Fudgy Chocolate Frosting be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Caramel Butter Cake with Fudgy Chocolate Frosting
Servings: 10
Calories Per Serving: 809 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 sticks (1 cup) salted butter at room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs at room temperature
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups buttermilk, at room temperature
Chocolate Fudge Frosting
- 1 1/2 cups semi sweet chocolate chips
- 1 cup sour cream
- 1 teaspoon espresso powder (optional)
Brown Sugar frosting
- 2 sticks salted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 2-3 cups powdered sugar
- 1 tablespoon vanilla extract
- flaky sea salt, for sprinkling
Instructions
- 1. Preheat the oven to 350° F. Butter 2 (8-inch) round cake pans and line with parchment paper. 2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, and salt. Stream in the buttermilk, beating until just combined. Pour the batter among the 2 cake pans.3. Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.4. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.5. To make the brown sugar frosting. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Sift in the powdered sugar, then add the vanilla. Beat until well combined. The frosting should be glossy and pourable. If it feels too runny, add powdered sugar to thicken it.6. Pour the frosting over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with chocolate curls and sea salt. Slice, eat, and enjoy!!
Notes
This post was originally published on February 19, 2021
I so wanted this to turn out. I can only guess my baking soda was out of date – the 8 inch cakes slid out of pan easily BUT were super thin. Somewhat dense.
Hey Christie,
So sorry to hear this, when baking it is key that your leveling agents are fresh, otherwise you will not get the desired results. I hope this helps for next time! xTieghan
Hi Tieghan!
Love soooo many of your savory recipes- this will be the first sweet I’m trying of yours! Testing this out as a possible birthday cake. Would you say the caramel color of the icing would be too tough to color with gel? Curious because I want to try the flavors as intended, but am wondering if I should go with a more classic buttercream for coloring. Would appreciate any advice! Thanks!
-Vanessa
Hey Vanessa!! I would go with a more classic buttercream. I think you could end up with a wonky color if you use the caramel. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
All components taste great, but frosting the cake was a disaster 🙁 I followed the instructions exactly but the frosting slid right off the cake…so I stuck it in the fridge thinking that would help but then the frosting crystallized and did not stick well to the cake when I tried to fix it. I ended up using my hands to press it on the cake- not cute ?
Hey Christina,
Thanks so much for giving the recipe a try. So sorry to hear about the frosting, but it sounds like you needed some more powdered sugar! Hope this helps for next time:) xTieghan
Hi Tieghan
When you say 2 sticks butter, how many grams would that be?
Thanks
Hey there,
One stick of butter is equal to 113 grams. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m making this cake right now and everything was perfect and delicious until I got to the second frosting. Mine isn’t as thick as yours and had little globs of sugar that didn’t mix in. I’m chilling it a bit to allow it to set and thicken but not sure why I got the little sugar balls! Any thoughts?
Hey Karen,
Sorry to hear this, was your powdered sugar fresh? I would add more if you need it to be a little thicker. I hope this helps! xTieghan
Hi Tieghan!
Can I sub regular espresso for the espresso powder? I don’t want to eliminate it completely, but would rather sub an ingredient if possible.
Thanks so much!
Lauren
Hey Lauren,
Sure, I think that would work just fine for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m having trouble with the frosting Sliding off the cake and not staying on the sides. Any recommendations?
Hey Taylor,
It sounds like you probably need some more powdered sugar in your frosting. I hope this helps! xTieghan
Kicking myself for not reading the comments first! Totally left out baking soda and hope it’s still ok ??♀️
Thanks for trying the recipe Elle! Let me know how it turns out! xTieghan
AHHH! Tieghan your killing me! Its lent now and I can’t make this AMAZING cake!!!!!!!! Thanks for sharing, and as soon as lent is over I am going to bake this cake.
Thanks Philomena, I hope you love the recipe!! xTieghan
This recipe reminds me of my mom’s “famous” devil’s food and caramel frosting cake which all children and grandchildren have had for their birthdays for generations ( passed down from her Grandma) – this is sort of an updated version so I can’t wait to try it !!! That caramel frosting ?????!
Hey Kathy,
Yum!! I bet your mom’s cake was fantastic! I hope you love the recipe:) xTieghan
Hi! Great recipe. It looks so good!
I have a question. The butter listed in the recipe is salted ou unsalted? I know it’s written salted, but I never had seen a cake made with salted butter.
Thank you!
Hey Matheus,
I always use salted butter:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could you sub Greek yogurt for the sour cream? I just always have that on hand. TIA! Love your cake recipes ?
Hey Cassie,
I have not tested this with greek yogurt, my only concern is that it might curdle. I hope you love the recipe, let me know how it turns out! xTieghan
Wow this looks amazing! I do not have buttermilk so can i substitute regular milk for it?
Thank you!
Hey Elizabeth,
I would recommend using whole milk in place of the buttermilk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing! ? mmm mmmm. xx
Thanks so much Kelly-Jane! xTieghan
My daughter-in-law got me onto you site and I love your recipes and descriptions. This cake sounds so yummy and I’m anxious to try it. I live in the foothills of Denver at 7,800 feet. Do I need to make adjustments. We moved here six years ago and so far have mainly been relying of high altitude recipes for baking. Thanks!
Hey Karen,
Thanks so much for your kind message:) You can go ahead and follow the recipe as is, no adjustments needed. I hope you love the cake, let me know how it turns out! xTieghan