Easy Homemade Caramel Cake Drizzle — 74 Comments

  1. Oooo, just saw this on Pinterest! I am a nut for anything caramel and anything sweetened condensed milk! I just want to eat this by the spoonful! REPINNING! 🙂

    Joy @

    • Hi Debra,
      You could use a crushed up Skore Bar. The only difference is that it is coated with chocolate so you would also be adding bits of chocolate. Any Hard toffee bar will do. 🙂

  2. I loved this cake, but I did have trouble with the caramel drizzle. It turned out thick, almost unspreadable (forget any drizzling), and cooled to a thick hard crust. Eight minutes seemed like a long time to simmer, but to be honest, I cooked it on med-high for the first couple minutes until I re-read the directions. Is this sauce supposed to be thin and easy to drizzle?

    • Hi Terri,
      This caramel drizzle does get cold quickly. Make sure you have your cake ready for the drizzle before making it. The key is to drizzle while it’s hot. Also, make sure you simmer very slowly. Thanks for visiting and your comment. Have a GREAT day! 🙂

  3. I like to make desserts and freeze individual servings. How long can this caramel drizzle be kept in the refrigerator to reheat when thawing the cake?

  4. Hi Pat how much does this recipe give you? I wanted to make a mason jar of it and wanted to know if it would harden up quite a bit or stay pour able.

  5. Great simple recipe. I am going to make the drizzle to put on mini apple rose cream cheese filled pies. I’ll let you know if it worked. Hopefully in the process I don’t create another Chernobyl. Thank for the recipe

  6. I’m going to make some Pecan Caramel Clusters with this recipe! I’ll let you know how it turns out.?

  7. Very good recipe for icing, sounds like the one my mom made similar to put on her homemade chocolate cake, was such a favorite for myself and siblings. None of us had the recipe for the icing , so will definitely try this one. Thanks for the recipe

  8. Discovered I only had brown sugar I had previously mixed with cinnamon. Tried it anyway and it worked! Drizzled it over a Sarah Lee pound cake. Delicious!

  9. Hi Sheryl,

    Finally got around to baking the cake and making the sauce. Delish!
    One thing though, my caramel didn’t come out as dark as depicted. Any suggestions?

    • Hi Sherry, I’m glad the cake turned out and you loved it as much as I do! The only thing I can think of as far as the caramel color is the cooking time. Either it didn’t simmer hard enough, long enough or both.

    • Hi Valerie! That’s an awesome idea! Yes….as long as the caramel is hot. Once the drizzle cools it will harden like a frosting.

  10. This caramel frosting is da bomb! I poured it over my bundt pound cake and my family loved it! Next time I am going to add pecans, kind of like a praline pound cake. YUM!

  11. Hi there, I’m looking for a caramel drizzle that I can use on a pumpkin bread or cake that was set up enough to wrap. Any suggestions?

  12. Hi Sheryl. I’ve been looking for a caramel I can drizzle onto brownies and be able to stack the brownies in a box without a sticky mess. I’m going to try this recipe. Thanks for posting! Looks delicious!!

  13. Had problems with this recipe. It developed hard dark specks in it. Brown sugar? I still used it on apple muffins and am calling it toffee apple cupcakes.

    • Hi Margaret, I think the stove top temperature was too high. Next time boil it at a lower temperature and make sure you are continuously stirring. Good Luck!

    • Hi Cheryl, Yes, let the cake cool completely, wrap it with plastic wrap and then foil to freeze. Do not freeze with the drizzle on the cake, wait until the day you’re ready to serve the cake to add the drizzle.

  14. Hi Sheryl, I thank you for this receipt. For some reason, I couldn’t remember how to make this simple drizzle. You are the best! it is just what I was looking for.

    Very Sincerely,


    • Hi Robin,
      STORAGE: After being cooled, covered and stored properly, this sweetened condensed milk caramel sauce can be kept up to 1 month in the refrigerator. I like storing mine in a mason jar.

      FREEZING: The caramel also freezes well. Place in an airtight container or zip top bag and keep for up to 3 months. Beyond that time the caramel might develop ice crystals. TO THAW: Leave at room temperature until the caramel softens. Then reheat in the microwave. REMEMBER THIS IS A FROSTING NOT A DIP.

  15. I’m baking the cake right now and that brown butter tastes and smells heavenly. I’ll drizzle it tomorrow after it has completely cooled. My question is, can I use brown butter in the drizzle? I believe it would elevate the flavor to a whole other level.

    • Hi Truqueen, Sure you can use brown butter. It’s only 2 tablespoons so I’m not sure how much of the flavor will come through.

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