Caramel Cake
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5.0
3 reviews
Excellent
Caramel Cake
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Caramel cake recipe makes an old-fashioned yellow cake topped with cooked caramel frosting.
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Ingredients
Cake
- ½ cup unsalted butter softened
- ⅓ cup vegetable oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 4 large eggs at room temperature
- 2 large egg yolks at room temperature
- 3 cups cake flour
- 1 cup whole milk room temperature
Frosting
- 2 cups unsalted butter room temperature, divided
- 1 ½ cups light brown sugar
- ½ cup heavy cream + 2 tablespoons room temperature, divided
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 6 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick spray, then line with parchment paper.
- In the bowl of your stand mixer, add butter, oil, sugar, vanilla, baking powder, and salt. Mix to combine for about 3 minutes on medium speed.
- Add the eggs and egg yolks, one at a time, scraping down the sides of the bowl between each addition.
- Mix in half of the flour. Pour in the milk and mix again. Then, mix in the remaining flour until just combined.
- Divide the batter evenly between the two pans.
- Bake for 25-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean with just a few crumbs.
- Cool completely in the pans, then use a knife to loosen the edges before inverting and removing the cakes.
- To make the frosting, add 1 ½ cups butter and brown sugar to a medium saucepan over medium heat.
- Whisk to combine and cook for 5-8 minutes, stirring intermittently, until the brown sugar has dissolved and turns a light brown color.
- Remove from heat and carefully whisk in the ½ cup heavy cream, vanilla, and salt.
- Once combined, pour caramel into the bowl of your stand mixer and let cool about 10 minutes.
- Using the whisk attachment, beat in the remaining ½ cup butter, powdered sugar and 2 tablespoons heavy cream. Adjust the frosting’s consistency by adding more powdered sugar or heavy cream, but you’ll want the frosting to be thick yet spreadable.
- To assemble the cakes: Place one layer of cake on a plate or serving dish.
- Spread frosting in a thick layer over top. Place the next layer of cake on top. Frost the entire outside of the cake until smooth.
Notes
- Butter: If you would prefer to use salted butter, omit the salt in the cake and in the frosting.
- Oil: Or another neutral oil like canola oil or light olive oil.
- Kosher salt: Sea salt is the best substitute for kosher salt. If you want to use table salt, use 1/4 teaspoon.
- Cake flour: Cake flour helps to give this cake its tender crumb. If you don't have cake flour, you can make a homemade cake flour substitute.
- Whole milk: The fat in the whole milk helps to add moisture and richness to the cake. You can use a lower fat milk, but you'll lose a bit of the moisture and richness.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
970kcal
(49%)
Carbohydrates
137g
(46%)
Protein
7g
(14%)
Fat
45g
(69%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
2g
Cholesterol
202mg
(67%)
Sodium
242mg
(10%)
Potassium
232mg
(7%)
Fiber
1g
(4%)
Sugar
112g
(224%)
Vitamin A
1484IU
(30%)
Vitamin C
0.1mg
(0%)
Calcium
120mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 970 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 970kcal | 49% |
| Carbohydrates | 137g | 46% |
| Protein | 7g | 14% |
| Fat | 45g | 69% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Cholesterol | 202mg | 67% |
| Sodium | 242mg | 10% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 112g | 224% |
| Vitamin A | 1484IU | 30% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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