Few things are more comforting and crowd-pleasing than a moist cake topped with a rich caramel drizzle. The combination of buttery vanilla cake and sweet, slightly salty caramel is perfect for celebrations, afternoon tea, or anytime you’re craving a dessert that feels homemade and luxurious.
In this article, you’ll learn how to make a simple vanilla cake with a glossy caramel drizzle, including tips for making the caramel sauce from scratch, variations for different flavors, and how to store and serve the cake beautifully.
Why You’ll Love This Caramel Cake
This recipe is:
- Soft and buttery, with a melt-in-your-mouth texture
- Topped with a silky, homemade caramel sauce
- Quick to prepare, even for beginner bakers
- Perfect for birthdays, holidays, or casual treats
- Easily customizable with nuts, chocolate, or fruits
Whether you enjoy it plain or dressed up with toppings, this cake delivers maximum flavor with minimal effort.
Ingredients for Vanilla Cake with Caramel Drizzle (One 9-inch Round)
For the Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) plain yogurt or sour cream
- ½ cup (120ml) milk
For the Caramel Drizzle:
- ½ cup (100g) granulated sugar
- 2 tbsp water
- 2 tbsp unsalted butter
- ¼ cup (60ml) heavy cream
- Pinch of salt
- ½ tsp vanilla extract (optional)
Optional Toppings:
- Sea salt flakes
- Chopped pecans or walnuts
- Sliced bananas or apples
- Whipped cream or vanilla ice cream
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment for easy removal.
Step 2: Make the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
- Beat in the eggs, one at a time, then add the vanilla.
- Mix in the yogurt (or sour cream).
- Alternate adding the dry ingredients and milk, mixing gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
Step 3: Bake
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before adding caramel.
How to Make Homemade Caramel Drizzle
This caramel comes together in just a few minutes — no candy thermometer required.
Instructions:
- In a light-colored saucepan, combine sugar and water over medium heat.
- Stir gently just until sugar dissolves, then stop stirring and let it bubble until golden brown.
- As soon as the caramel turns amber, remove from heat and immediately add the butter. Stir carefully (it will bubble).
- Slowly add the cream, stirring constantly.
- Add a pinch of salt and vanilla, then let the caramel cool for 5–10 minutes before drizzling.
If the caramel seizes, warm it gently and stir until smooth again.
Assembling the Cake
Once the cake is cool:
- Place on a serving platter.
- Spoon the caramel sauce over the top, letting it drip down the sides.
- Sprinkle with sea salt flakes or chopped nuts, if desired.
- Let sit for 10–15 minutes to allow the caramel to set slightly before slicing.
Flavor Variations
Salted Caramel Cake
- Use more salt in the caramel (¼ tsp)
- Add crushed pretzels or salted peanuts on top
Chocolate Caramel Drizzle Cake
- Add 2 tbsp cocoa powder to the cake batter
- Drizzle with both chocolate and caramel sauces
Apple Caramel Cake
- Add 1 tsp cinnamon and fold in 1 diced apple
- Top with sliced apples arranged in a fan under the caramel
Caramel Coffee Cake
- Add 1 tbsp instant espresso to the batter
- Serve with whipped cream and an extra coffee drizzle
Make-Ahead and Storage Tips
- Room Temperature: Store covered for 2 days
- Refrigerator: Keeps well for up to 5 days
- Freezer: Freeze unfrosted cake for up to 2 months. Thaw and add caramel before serving.
Store extra caramel in a jar in the fridge for up to 2 weeks. Reheat gently before using.
Tips for Perfect Caramel
- Use low to medium heat to avoid burning
- Watch closely — caramel can go from golden to burnt quickly
- Always add cream and butter off the heat
- For thicker caramel, reduce the cream slightly
- For runnier drizzle, add a splash of milk before pouring
Frequently Asked Questions
Can I use store-bought caramel?
Yes, though homemade caramel tastes fresher and less processed. Warm slightly before drizzling.
Can I double the cake recipe?
Absolutely. Use two 9-inch pans for a layer cake, or a 9×13-inch sheet pan.
Is the caramel hard or soft?
This recipe makes a soft, pourable caramel that sets slightly but stays gooey.
What can I do with leftover caramel?
Use it over pancakes, toast, oatmeal, ice cream, or yogurt — it’s incredibly versatile.
Final Thoughts: A Cake That Feels Like a Hug
This caramel drizzle cake is all about comfort and satisfaction. With its buttery crumb and rich caramel topping, it’s the kind of dessert that invites second slices and warm smiles. And because the recipe is so simple and flexible, you’ll find yourself coming back to it again and again — whether for a last-minute celebration or a cozy night at home.
Once you master this basic version, you can tweak the flavors, presentation, and toppings to create your own signature caramel cake — every time as delicious as the last.