Next Post
This post may contain affiliate links, please see our privacy policy for details.
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.
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
Do you think Greek yogurt would work in place of sour cream?
Hey Courtney,
Totally! That will definitely work well for you! xTieghan
Made this cake 2 days ago for a 40th bday… I am making again tonight. But changing out the chocolate in the middle to chocolate buttercream frosting. The fudge was too overpowering for the delicate flavors of the cake abd brown sugar icing. In my opinion this is will bring out the flavors more and more.
Thanks so much for trying the recipe Katrese!! xTieghan
I made this cake, and everything about it was perfect. The flavors are out of this world! Will be making it again soon for guests.
Hi Heather,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
What would be the best gluten free flour to substitute?
Hey Kristin,
I like to use Bob’s Red Mill or Cup4cup. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hey your blog or insta or whatever this is…it’s amazing!!!!!
I am just super impressed. I have two questions .. what can I substitute sour cream with? Not curd am guessing.
And secondly your ginger rice with sesame chicken…what would a veg version br like? Would it require the cottage cheese or tofu to the rolled in egg batter and baked?
Hey Kiran,
You could use greek yogurt in place of the sour cream. I would try using something like broccoli or cauliflower. I hope you love the recipes, please let me know if you have any other questions! xTieghan
Got absolutely incredible reviews!! My only question is – will this work well in cupcake form? Will be making this recipe as many times and as many ways as I can
Hey Carolina,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Cupcake form will definitely work, just reduce your baking time. xTieghan
I made this Thursday night for my daughter’s birthday on Friday, however I wanted to frost it Friday since I needed to get the espresso. The day was going well until my neighbor told me I had been exposed to Covid. I ended up frosting the cake, but couldn’t go to the party. I did taste the frosting and was really surprised I liked it despite the espresso. Daughter said it was great even without the salt on top or the shaved chocolate. Thank you for a great recipe. Much easier to make than I had expected it to be. ❤️❤️❤️ Debbie
Hi Debbie! Oh no, that sounds like a rough day! I hope this cake made it a little better! 🙂 xTieghan
I love the idea of this cake, but I generally prefer oil based sponge, as I find them lighter. That being said, the cake itself was pretty good, and I’d make it again. The frosting is like crack- not good for people who don’t like too much sugar, but for me it was amazing. Caramel-y and thick and so good with the sea salt.
The thing that killed it for me, and my guests, though, was the sour cream. It was way too tangy and just ruined the chocolate. Maybe Canadian sour cream is more sour sour American? We ate around it, so nbd, and if I make it again, I’ll do a regular ganache or something instead.
Hey there, thanks so much for trying out this recipe! I really appreciate the feedback 🙂 xTieghan
I love this cake batter. I did really like the caramel cake, but my favorite is a yellow cake with chocolate buttercream frosting. And this recipe is my favorite yellow cake. Making it again now. Thank you!
We loved this cake! I just made it for our 7th wedding anniversary and will definitely make it again. Next time I’ll probably just make the butter cake with caramel frosting because it is very sweet. However, it’s absolutely delicious as is. The recipe makes so caramel so I saved the remainder for my coffee! I made it exactly as written too just for anyone’s information. I wish I could post a photo.
Thank you for always having well worked out and delicious recipes!
Hey Christi,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
hi! What can I substitute for eggs? I want to make this but one of my family members is allergic!
Hey Hannah,
Sorry, I have not tested this recipe without the egg. Please let me know if you give it a try! xTieghan
i had never baked a cake from scratch before – i tried this one over the weekend and it was absolutely delicious! sweet, salty, fudgy – not nearly as pretty as yours but the cakes came out very flat and I was thankful I did not have to level them. i also decided to half the amount of the brown sugar frosting after reading some comments and it was the perfect amount! my mom was super impressed that i made it all by myself and it made her birthday extra special 🙂
Hey Rachel,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
One of the best cakes I’ve ever made! Wonderfully moist and delicious. Both frostings are to die for – the caramel frosting is totally addicting and super-sweet, and the chocolate frosting has a nice tang from the sour cream that balances the sweetness really nicely. Definitely recommend!
Hey Natalie,
I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan
SUCH A GOOD CAKE!
The cake itself was tasty and easy to put together.
The fudge layer was so easy to make and perfectly balanced with the addition of the espresso powder.
The frosting was not the texture of a typical frosting, but was delicious and I was able to spread it up on the sides of the cake before it fully cooled.
Sprinkle the top with some flakey sea salt and OMG. So rich and delicious.
Highly recommend. Easy and tasty.
Hey Kelsey,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
I have to say…after making this cake, I am completely confused by a lot of the negative comments! I would make this cake again and everyone I fed it to, loved it!…even kiddos who can be the harshest critics of all. 🙂
Cake batter: easy to make and was thicker than I thought, but it came out really nicely!
Chocolate filling: so good! I did it with creme fraiche. I don’t live in the US, so finding good sour cream can be an issue. Perhaps that is why mine wasn’t overly tangy? I’m not sure, but it was perfect. I melted the chocolate in a double boiler and then took it off the heat when I mixed in the (cold) cream fraiche and espresso. That cooled it right down, but I waited 10 mins to put it on the cake…it was perfect.
Frosting: I was worried about it, but it was amazing. I used her exact measurements and it came out with the perfect thickness to stay on the cake. Again, I waited 10 mins to put it on….but it was definitely still warm.
I waited to frost the cake until it was fully cooled, put it in the fridge after the chocolate was on it (and while I made the frosting glaze) and I made it all the night before to allow the flavours to gel. I didn’t cut any of the sugar out…I don’t like overly sweet things, but for the first time making it I wanted to stick to the recipe. I though it was lovely and nicely balanced….not too sweet at all. It’s def old school, but that’s what I liked about it. I would love to experiment with the cake recipe and other frostings too!
Hey there,
I am so glad this recipe was enjoyed, thanks a lot for making it! I also appreciate you sharing what worked well for you here:) xxTieghan