I love this filling, it has a homemade carmel taste. I use this for cupcakes (don’t do cakes), but I don’t see why it wouldn’t work for cakes too.

Caramel Filling


  • 1/2 cup butter (unsalted)
  • 1 cup packed brown sugar
  • 1/4 teaspoon salt
  • 6 tablespoons milk
  • 3 cups powdered sugar


  1. Melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil, cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping.


horskkj Says... 2009-09-30 15:05:36

This filling is fabulous! I put it on a butter pecan cake and can't wait to cut into the cake. I added about a 1/2 tsp of maple flavoring (personal taste choice) after removing from the heat and prior to adding powdered sugar. I also added a little extra milk (fter mixing in the sugar to make it creamier as it sets up pretty firm and I had let it set alittle too long. Next time I make cinnamon rolls, this is going on the top of them. Very easy and quick to make!!!

fairestoneofall Says... 2010-01-04 18:12:06

This was super easy and delicious! I made it for a chocolate cake with caramel turtle filling. I used sweetened condensed milk instead of milk and it made it super rich and creamy. I then added chopped pecans. Oh dear, I'm getting hungry!

Rosie19 Says... 2010-03-02 09:52:07

Does this filling need to be keep in the fridge once it is on the cake?

faial Says... 2010-03-15 12:10:33

help help help ...I would like also if this frosting needs to be refrigerated? Can I use Cremora diluted in hot water instead of the milk?...would that be better to keep at room temp? Thank you.....

microbiology1 Says... 2010-09-10 18:25:40

Caramel is stable at room temperature. The available mositure is low enough to prevent microbial growth. All real caramel is made with milk or cream and is also stable at room temperature. Store it in an airtight container.

emjay83 Says... 2010-09-20 22:33:43

Very tasty! Easy to make, and a nice alternative to traditional, gooey caramel fillings. When I made it, the finished product was rather thick, but adding a little extra milk brought it to a creamy consistency that was easy to work with. Thanks for sharing!

Debi2 Says... 2010-10-06 11:53:29

I made this recipe this morning and filled a chocolate cake. I have to say this is to die for!!! Really delicious. It made just enough to fill a 12" round cake. Perfect :-D Thanks so much for posting!

Good idea horskkj about putting this on cinnamon rolls....Mmmm.

LadyKinster Says... 2010-10-21 22:44:00

This was SO awesome. I too used it with chocolate cake.... well, filled cupcakes, and topped with a chocolate buttercream... then thinned out some of the caramel with half n half to drizzle on top of the buttercream..... fabulous!!!!!

staten93 Says... 2010-11-12 12:07:06

Very nice flavor and easy to make. I think it would be a great base for a german chocolate cake filling just add coconut and pecans. Yummy. Thanks for sharing this great recipe.

krissi2230 Says... 2011-01-28 17:55:40

Think it would be ok to use salted butter?

krissi2230 Says... 2011-01-28 19:12:36

Never mi d I just went to the store and bought un salted lol

Angelasharden Says... 2011-03-30 11:19:38

Let me just say, I am brand new here.. found this site last night... well, realized that I could sign up and save recipes last night...I am so excited!! Making a chocolate cake tonight and probably going to fill it with this caramel!!! AWESOME!!! Thanks !!

jgrob3 Says... 2011-06-02 09:52:55

AMAZING!!! I could have ate the whole pan of just the caramel sauce! Once the powdered sugar was added it was too sweet to eat by the spponful though...LOL I ended up adding toasted coconut because it was for a Girl Scout Caramel Delite cake. YUMMY!!!!

katie1214 Says... 2011-06-16 03:11:07

This is simply delicious! I've used it with banana cake and it's incredible. Thank you for sharing!

jackieann82 Says... 2011-08-29 21:57:02

I tried this with salted butter (it was all I had) and it was delicious. I used it to fill banana cupcakes with chocolate buttercream.

Brettley Says... 2011-10-08 13:21:43

I used this recipe as a filling for a Pumpkin Spice cake, and let me tell you, Fabulous! It was an absolute hit! Thank you so much for your generosity in sharing this recipe!

DanaB89 Says... 2011-11-08 04:33:01

For those who have tried this, does it freee well???

DanaB89 Says... 2011-11-09 14:04:57

sorry, freeze well??

HilmirFreyr Says... 2012-06-12 08:08:04

Can you use this as a coat between two chocolate cakes and then under the fondant or is it too thick? :)

cakeE101 Says... 2012-06-19 14:59:36

can this be used for stacked cakes??

Desi2012 Says... 2012-06-25 04:07:09

Amazing recipe! Perfect on the first try and I matched it with an apple cake. :)

mizzzliza Says... 2012-09-23 20:06:35

Great taste, but its too much like buttercream frosting for me to use as a filling. I will definitely use it as frosting though.

LoveonCloudCupcake Says... 2012-10-23 08:24:42

Great taste. I didnt expect it to taste like caramel because it smelled horrible while cooking. I needed a caramel filling for my chocolate cupcakes, and so i searched here. I used the ice cream topping before but it was so runny and not exactly homemade. But this is awesome. It makes me feel better about making most of my cupcakes from a dr cake mix :)

LoveonCloudCupcake Says... 2012-10-25 07:40:37

i withdraw my above comment, while this didnt smell good while cooking, it tasted great after it settled. it wasnt not a creamy or even soft like filling. It hardened up so much that after i put a spoonful into the cupcake; I could pull it out without disturbing the cupcake. I had a problem with the powdered sugar as well. while most dissolved it stayed clumpy when the caramel set. I just took out the filling; tossed it & filled my cupcakes with some caramel syrup i had on hand. WAY better. The texture of this caramel after set; is very grainy & sugary.

Login To Leave A Comment