This caramel cake recipe is two yellow layers covered in a cooked caramel frosting. It is not a chocolate cake or a candy caramel.
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Caramel Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
Description
Caramel Cake. From Alissa.
Ingredients
Scale
- 1/2 cup (113g) butter
- 1 cup (200g) sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups (250g) flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) milk
- For the frosting: 1/2 cup butter, 1 cup brown sugar, 1/4 cup milk, 2 cups powdered sugar
Instructions
- Heat the oven to 350°F (175°C). Cream butter and sugar, beat in eggs and vanilla, and alternate the dry ingredients with the milk. Divide into two greased 8-inch pans.
- Bake 24 to 28 minutes. Cool.
- Boil butter, brown sugar, and milk for 2 minutes. Beat in powdered sugar and spread while the frosting is still warm.
Notes
The frosting sets as it cools. Spread it while you can still move it.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Layers
Even pans. A thick layer domes.
Frosting
Warm and pourable, not a candy. If it stiffens, beat in a teaspoon of milk.
Brown sugar
That is the caramel. White sugar stays pale.
Fill
Frosting between the layers and on top. The sides can stay bare.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Bundt?
One pan, about 40 minutes, and pour the frosting over the warm cake.
Storage
Covered, 3 days.
Make ahead
Bake the layers a day ahead. Frost the day you serve.
Salt
A pinch in the frosting.