Caramel Cake
User Reviews
5.0
18 reviews
Excellent
Caramel Cake
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Caramel cake is tender and tasty, with layers of light cake smothered with caramel frosting and topped off with caramel syrup!
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Ingredients
for the cake:
- 2 cups sugar
- 1 cup butter
- 3 large eggs
- 2⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
for the frosting:
- 12 tablespoons Butter, cut into pieces
- 1½ cups brown sugar, packed
- ½ cup heavy whipping cream, divided
- ½ teaspoon salt
- 3½ - 4 cups powdered sugar
- ½ cup caramel ice cream topping
Instructions
Cake
- Preheat the oven to 350°F. Grease and flour two 8-inch cake pans.
- In a large bowl or the bowl of a stand mixer, beat sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In a small bowl, whisk flour, baking powder, baking soda, and salt. Whisk buttermilk and vanilla in a measuring cup.
- With the mixer running on low speed, add the flour to the batter in three batches, alternating with the buttermilk. Mix until smooth.
- Divide the batter evenly between the prepared cake pans. Bake 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
Frosting
- Add butter to a medium saucepan and melt over medium heat. Stir in brown sugar, half of the cream, and salt.
- Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer. Simmer two minutes, then remove from heat.
- Pour the caramel into a large bowl or the bowl of a stand mixer. Let cool for at least 30 minutes.
- After the caramel has cooled, add powdered sugar and the remaining heavy cream, and mix until smooth.
- Add additional powdered sugar as needed to make a frosting that is smooth, with a buttercream consistency.
Assemble the Cake
- Level the tops with a serrated knife. Spread 1 cup of frosting on top of one layer of the cake, then top with the remaining layer.
- Frost the sides and top of the cake. Drizzle with the caramel sauce as desired, and serve.
Equipments used:
Notes
- STORE this cake at room temperature on a cake stand with a lid or lightly covered with plastic wrap for 1-2 days or in the fridge for 3-4 days. Stick a few toothpicks on the top of the cake to prevent sticking.
- FREEZE leftover cake. Flash freeze first by placing the leftovers on a baking pan and sticking them in the freezer until solid. Wrap with plastic wrap then again with foil. Freeze for 2-3 months. To eat, simply unwrap and thaw.
Nutrition Information
Show Details
Calories
937kcal
(47%)
Carbohydrates
161g
(54%)
Protein
5g
(10%)
Fat
32g
(49%)
Saturated Fat
20g
(100%)
Cholesterol
128mg
(43%)
Sodium
558mg
(23%)
Potassium
162mg
(5%)
Fiber
1g
(4%)
Sugar
134g
(268%)
Vitamin A
1069IU
(21%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 937 kcal
% Daily Value*
| Calories | 937kcal | 47% |
| Carbohydrates | 161g | 54% |
| Protein | 5g | 10% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 128mg | 43% |
| Sodium | 558mg | 23% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 134g | 268% |
| Vitamin A | 1069IU | 21% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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