Caramel Cake From The 1940s Recipes

CARAMEL CAKE

Caramel Cake image

Moist, delicious layer cake with caramel icing.

Provided by dcarrier1021

Categories Desserts Cakes

Time 2h22m

Yield 12

Number Of Ingredients 14

Ingredients

3 cups white sugar
1 ½ cups butter
5 eggs
3 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups whole milk
1 teaspoon vanilla extract
1 (16 ounce) package brown sugar
1 cup butter
¼ teaspoon salt
⅔ cup evaporated milk
1 (16 ounce) package confectioners' sugar, sifted
2 teaspoons pure vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g

OLD FASHIONED CARAMEL CAKE

Old Fashioned Caramel Cake image

This cake is wonderful with a cup of coffee! Or a big glass of milk. I remember my Mom eating this cake for breakfast when I was little....she still eats cake for breakfast, but at least this one sounds a little like a caramel sweet roll! Maybe we should all follow her example....she's 82 and still running around like crazy! Special tip for preparation: Be sure to spread the caramel frosting immediately after it reaches spreading consistency because it will harden quickly and be difficult to spread.

Provided by breezermom

Categories < 4 Hours

Time 1h15m

Yield 1 2-layer cake

Number Of Ingredients 13

Ingredients

1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons cocoa
1 cup buttermilk
1/2 cup warm water
1 teaspoon vanilla extract
2 cups sugar
1 cup butter
1 cup evaporated milk
1 teaspoon vanilla extract

Steps:

Beat 1 cup butter at medium speed of an electric mixer until it is creamy; gradually add 2 cups sugar, beating well. Add the eggs, one at a time, beating after each addition.
In a separate bowl, combine the flour, baking soda, and coca; Stir well. Then add to the butter mixture, alternating with the buttermilk and water, beginning and ending with the flour mixture. Mix after each addition. Stir in 1 tsp vanilla.
Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes; then remove from pans and let cool completely on wire racks.
For the frosting, combine 2 cups sugar, 1 cup butter, and 1 cup evaporated milk in a large saucepan. Bring to a boil over medium heat. Cover and cook for 2 to 3 minutes to wash down the sugar crystals from the sides of the pan.
Uncover and cook, stirring constantly, until the mixture reaches soft ball stage or a candy thermometer registers 234 degrees. Remove from heat and add vanilla (do not stir). Let cool for 10 minutes.
Beat at medium speed of an electric mixer for 8 to 10 minutes or until the mixture is spreading consistency. Quickly spread the Caramel Frosting between the layers and on the top and sides of the cake.
Garnish with pecan halves and grated chocolate if desired.

Nutrition Facts : Calories 8450.5, Fat 408.9, SaturatedFat 251.4, Cholesterol 1617, Sodium 5257.3, Carbohydrate 1134.5, Fiber 13.1, Sugar 813, Protein 89.7

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