Caramel Cake 

            This Caramel cake originally came from a treasured family recipe generations ago. There are layers of fluffy and awesomely butter flavored vanilla cake, and a super yummy caramel icing that drizzles just a little down the sides.

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This is one of those sweet desserts, but it is not too sweet. It is for those times you want a treat, but nothing sugary.

            Caramel is one of those flavors that never go out. Caramel will go with almost everything. But, that is just my opinion. The cake that you use for this recipe is rich and decadent, a true southern tradition.

You can be sure that any occasion that you serve this cake at is one that everyone will remember for a long time to come because of this cake. Once you have made this cake, you will see why it is passed down generation to generation.

Frequently Asked Questions:

            Can I use a box cake mix?

A box cake mix will not taste the same as this rich and decadent homemade version.

            Can I use Kraft Caramels and melt them?

Wow, so very far away from the same taste and delight. I suppose you could, but I prefer to make this all homemade so that it is memorable. This may involve more work on your part, but it is well worth it.

What do you need to make Caramel Cake 

Cake 

                        2 cups all purpose flour, plus 2 tbsp

                        2 cups white granulated sugar

                        ¼ tsp salt

                        1 cup of water

                        2 sticks unsalted butter

                        ½ cup Buttermilk

                        2 eggs

                        1 tsp baking soda

                        1 tsp vanilla

Frosting

                        3 cups granulated sugar

                        1 cup heavy cream

                        1 stick butter

                        2 tsp vanilla

                        Pinch of salt

How to make Caramel Cake

FIRST STEP

Preheat the oven to 350* and butter and flour two round 9 inch cake pans

a)

b)

Sift the flour and salt into a large bowl

a)

b)

SECOND STEP

Add the sugar, whisk until blended

Combine the water and butter in a saucepan

a)

b)

THIRD STEP

Add the soda, buttermilk, vanilla and eggs until it is well blended

Pour the butter and water over the flour mix when it boils

a)

b)

c)

d)

FOURTH STEP

Stir until smooth

Pour evenly into the two prepared cake pans.

FIFTH STEP

Bake for 20 to 25 minutes, test with a toothpick after 15 minutes

Let cool for 15 minutes, then turn out and place on parchment paper on racks to continue cooling

Caramel Frosting

FIRST STEP

You will need two saucepans for this

In a large saucepan, put 2 cups of sugar, butter, cream and a pinch of salt

a)

b)

c)

d)

SECOND STEP

Cook on medium until it is almost to a boil

The other saucepan will have the syrup you will need to add

THIRD STEP

In a saucepan put in ½ cup of sugar, you will not stir this sugar.

You will shake the pan once in a while to move the sugar around. This sugar syrup is what you will pour into your other saucepan

FOURTH STEP

Once you pour the syrup in continue to cook on medium to medium high until it reaches a boiling stage, the softball stage of 232* on a candy thermometer.

Remove the pan from the heat and stir in the vanilla

a)

b)

c)

FIFTH STEP

Allow to cool for 15 minutes

Using a hand mixer, beat until it becomes a frosting consistency.

If it becomes too thick, add a little cream at a time until you have the consistency you want.

Enjoy!

YUM!

Caramel Cake 

Caramel Cake 

Yield: 10
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • Cake
  • 2 cups all purpose flour, plus 2 tbsp
  • 2 cups white granulated sugar
  • ¼ tsp salt
  • 1 cup of water
  • 2 sticks unsalted butter
  • ½ cup Buttermilk
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp vanilla
  • Frosting
  • 3 cups granulated sugar
  • 1 cup heavy cream
  • 1 stick butter
  • 2 tsp vanilla
  • Pinch of salt

Instructions

FIRST STEP

Preheat the oven to 350* and butter and flour two round 9 inch cake pans

Sift the flour and salt into a large bowl

SECOND STEP

Add the sugar, whisk until blended

Combine the water and butter in a saucepan

THIRD STEP

Add the soda, buttermilk, vanilla and eggs until it is well blended

Pour the butter and water over the flour mix when it boils

FOURTH STEP

Stir until smooth

Pour evenly into the two prepared cake pans.

FIFTH STEP

Bake for 20 to 25 minutes, test with a toothpick after 15 minutes

Let cool for 15 minutes, then turn out and place on parchment paper on racks to continue cooling

Caramel Frosting

FIRST STEP

You will need two saucepans for this

In a large saucepan, put 2 cups of sugar, butter, cream and a pinch of salt

SECOND STEP

Cook on medium until it is almost to a boil

The other saucepan will have the syrup you will need to add

THIRD STEP

In a saucepan put in ½ cup of sugar, you will not stir this sugar.

You will shake the pan once in a while to move the sugar around. This sugar syrup is what you will pour into your other saucepan

FOURTH STEP

Once you pour the syrup in continue to cook on medium to medium high until it reaches a boiling stage, the softball stage of 232* on a candy thermometer.

Remove the pan from the heat and stir in the vanilla

FIFTH STEP

Allow to cool for 15 minutes

Using a hand mixer, beat until it becomes a frosting consistency.

If it becomes too thick, add a little cream at a time until you have the consistency you want.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 22gSaturated Fat: 12gUnsaturated Fat: 10gCholesterol: 160mgSodium: 18mgCarbohydrates: 140gSugar: 14gProtein: 12g