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