A richly flavored, buttermilk-tender, gluten free caramel cake that's an adaptation of a Southern classic. Here, a fluffy vanilla cake is topped with a glossy cap of caramel frosting, making for a lovely dessert.
This delicious caramel cake is beautiful in its simplicity: a soft, richly flavored cake is capped with a squidgy, brown sugar-infused caramel glaze. If you love caramel (or salted caramel sauce), you're sure to love caramel cake.
The crowning glory here is, of course, the caramel icing! I love making caramel because it's so easy and needs just two ingredients. I used brown sugar to make this caramel because I love the darkly sweet note it brings with a hint of molasses. The soft caramel topping is the perfect complement to the vanilla cake. Serve this cake with homemade lemonade, a fresh strawberry cocktail, or a pot of tea.
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Why This Gluten-Free Recipe Works
You'll need just oat and almond flours to form the base of the cake. These 2 gluten-free winners bring moisture and a slightly sweet flavor that pairs beautifully with the caramel topping. (You can easily substitute a 1:1 gluten-free flour blend like my homemade gluten free flour blend if that's easier, too.) Buttermilk helps to keep the cake fluffy and light.
What You'll Love
- Easily made gluten-free. All ingredients in this cake are naturally gluten-free, including the simple homemade flour blend.
- Flavorful and moist. Buttermilk in the batter keeps this cake from ever being dry. And the deep caramel and vanilla flavors are irresistible.
- Simple ingredients. You'll easily be able to find all the ingredients needed at your local grocery store - nothing fancy is needed! Just one tip: don't skimp on the heavy cream for the caramel. It truly makes it special.
Ingredients Needed
Here's a look at the ingredients that go into this pretty cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Butter - Unsalted butter is best!
- Granulated sugar
- Brown sugar - You can use light or dark brown sugar, or try coconut sugar.
- Eggs - Large or medium eggs are best.
- Vanilla - Use pure vanilla extract or vanilla bean paste.
- Buttermilk - I prefer real buttermilk; in a pinch, use whole milk. Or, mix ½ cup milk with ½ cup plain yogurt.
- Oat flour - Learn how to make oat flour or grab a package at the store (certified gluten-free if needed). Substitute brown rice flour if you don't eat oats.
- Almond flour - Fine ground almond flour works best, or use another nut flour of your choice.
- Leavening - A combination of baking powder and baking soda.
- Salt - Use fine sea salt or table salt.
- Glaze - Heavy cream, light or dark brown sugar, vanilla extract.
Step-by-Step Instructions
Here's an overview in photos of how to make caramel cake:
1. Cream butter: In a large bowl, cream the butter with the sugars. Then add the eggs, vanilla, and buttermilk.
2. Combine dry ingredients: In a bowl, whisk together the flours, leavening, and salt.
3. Combine: Mix the dry ingredient mix into the creamed mix and place in a greased and lined pan.
4. Bake: Place in a 350F oven and bake for 40 minutes.
5. Make caramel: Bring caramel ingredients to a boil and cook to 212F.
6. Glaze cake: Pour caramel over the cooled cake.
Tips & Recipe Notes
- Have a candy thermometer handy. Caramel can be tricky, and the best way to ensure it's done is to use a candy thermometer. The caramel will be a nice pouring consistency when it reaches 212F on the candy thermometer. Pull it off the stove when you get this reading so that it doesn't overcook.
- Dissolve the sugar fully. Don't start boiling the caramel until the brown sugar is fully dissolved. If it's not fully melted into the cream, the caramel can be grainy.
- Cool the cake fully. Hot caramel over a hot cake is not a good idea! Cool the cake thoroughly - about 1 hour - before pouring over the caramel.
- Let the caramel set. After pouring the caramel over the cake, use a knife to spread it out evenly. Then, let it cool and set for at least 20 minutes before serving. You can place the cake + caramel in the fridge to speed up this process.
- Make it a layer cake. Double the recipe and bake in 2 9-inch cake pans. Use the glaze to top the cake, and make my salted caramel frosting to fill and frost the sides of the cake. Yum!
Proper Storage
- Counter - Cover loosely with foil and store on the counter for up to 2 days.
- Fridge - Cover the cake or place it in an airtight container and store it in the fridge for up to 5 days. Let the cake sit at room temperature for a bit before serving for the best texture.
More Classic Cake Recipes
Happy baking! If you make this gluten free caramel cake recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten Free Caramel Cake
Equipment
- Candy thermometer
Ingredients
For Cake
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk well shaken
- 1 ¾ cup oat flour (250 grams)
- ¼ cup almond flour (30 grams)
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
For Caramel Glaze
- 1 cup heavy cream
- ½ cup brown sugar
- Pinch sea salt
- 1 teaspoon pure vanilla extract
Instructions
Make Cake
- Preheat oven to 350°F. Butter an 8-inch square cake pan and line with a square of parchment paper.
- In a large bowl, beat ½ cup unsalted butter and ½ cup granulated sugar and ¼ cup brown sugar with an electric mixer at medium speed until pale and fluffy, then beat 2 large eggs 1 at a time, beating well after each addition. On low speed, beat in the 1 teaspoon pure vanilla extract and 1 cup buttermilk until just combined.
- In a medium bowl, sift together 1 ¾ cup oat flour, ¼ cup almond flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, nd ½ teaspoon fine sea salt Add this mixture to the creamed mixture, mixing until just incorporated.
- Spread batter evenly in cake pan and let rest for 20 minutes. Then, place in the oven and bake until the top of the cake is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then run a knife around the edge of the pan and invert onto rack to cool completely (about 1 hour).
Make Glaze
- Bring 1 cup heavy cream, ½ cup brown sugar, and a pinch of salt to a boil in a heavy saucepan over medium heat, stirring until the sugar has dissolved. Boil until glaze registers 210 to 212°F on a candy thermometer, about 12 to 14 minutes, then stir in 1 teaspoon pure vanilla extract.
- Put rack with cooled cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.
Notes
- Have a candy thermometer handy. Caramel can be tricky, and the best way to ensure it's done is to use a candy thermometer. The caramel will be a nice pouring consistency when it reaches 212F on the candy thermometer. Pull it off the stove when you get this reading so that it doesn't overcook.
- Dissolve the sugar fully. Don't start boiling the caramel until the brown sugar is fully dissolved. If it's not fully melted into the cream, the caramel can be grainy.
- Cool the cake fully. Hot caramel over a hot cake is not a good idea! Cool the cake thoroughly - about 1 hour - before pouring over the caramel.
- Let the caramel set. After pouring the caramel over the cake, use a knife to spread it out evenly. Then, let it cool and set for at least 20 minutes before serving. You can place the cake + caramel in the fridge to speed up this process.
- Make it a layer cake. Double the recipe and bake in 2 9-inch cake pans. Use the glaze to top the cake, and make my salted caramel frosting to fill and frost the sides of the cake. Yum!
Fernando Alerts says
Lovely caramel cake. Perfect for next weekend. Thank you.