Caramel Cake Recipes

CARAMEL CAKE (SALTED CARAMEL CAKE)

Steps:

• Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.
• Cook until desired color of caramel is reached (amber) and immediately remove from heat. Very slowly pour in (room temperature) heavy cream while whisking quickly. The mixture will bubble up (a lot) and boil. Add (room temperature) butter, return to heat, and bring back to a boil. Simmer for 2 minutes whisking constantly.
• If you want to make this a salted caramel, add your salt at this point. Whisk it in (start with less than you think you'll need), dip a spoon into the caramel, let it cool, taste it, add more salt as needed.
• Remove from heat and let cool to room temperature (about 2 hours). Transfer to a container and place in fridge to thicken.*
• Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer combine butter and sugar. Beat on med-high until pale and fluffy (2-3 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla and caramel and mix until incorporated.
• Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
• Spread batter evenly into prepared pans and bake for 35-40 mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
• Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins)
• Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
• Add cooled caramel and whip until smooth.*** Add additional salt if desired if making a salted caramel buttercream.
• Trim cake layers slightly. Place one layer of cake on a cake stand or serving plate. Top with 1-2 Tbsp cooled caramel. Spread evenly pressing into the cake layers so the cake absorbs the sauce. Top with 2/3 cup of frosting, spread evenly. Repeat with remaining layers.
• Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
• Frost and smooth the outside of the cake, generously frosting the sides specifically. Smooth with an icing smoother. Use a cake comb on the sides of the cake. Repeat, scraping off more frosting each time, until smooth.
• Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down.****
• Fill in the top of the cake with more caramel and spread evenly with an offset spatula. Pipe rosette dollops using a 1M tip with remainder of frosting.

CARAMEL CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
• Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
• Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
• Meanwhile, prepare the Quick Caramel Frosting.
• Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
• Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
• Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
• Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.

CARAMEL CAKE

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.

CLASSIC SOUTHERN CARAMEL CAKE RECIPE - (3.8/5)

Steps:

• CAKE: Preheat oven to 350°F. Grease three 9-inch cake pans and add optional parchment paper. Beat butter until light and fluffy. Add sugar and beat for 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour, mixing well after each addition. Add vanilla and beat well. Divide among pans and bake 25 to 30 minutes until set. Turn out of pans onto cooling racks and allow to cool completely. FROSTING: Mix all ingredients over medium-low heat in a 3- to 4-quart cast iron dutch oven. Swirl pan to keep ingredients moving in the pan. Cook to softball stage, 235ºF to 245ºF on a candy thermometer, or when a drop forms a soft ball in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.

CARAMEL CAKE

Steps:

• Preheat oven to 375 degrees. Spray two 8-inch round cake pans with cooking spray, line each with a parchment paper round, and spray again. Set pans aside.
• Beat butter in the bowl of an electric mixer fitted with the paddle attachment. Gradually add 1 cup sugar and continue to beat until mixture is light and fluffy. Beat in syrup.
• In a medium bowl, sift together flour, baking powder, and salt. Mix flour mixture into butter mixture, alternating with milk, beginning and ending with flour mixture.
• Beat eggs until foamy in another bowl of an electric mixer fitted with the whisk attachment. Add remaining 1/4 cup sugar and continue beating until thickened, about 5 minutes. Stir into cake batter until well combined.
• Divide cake batter evenly between prepared pans. Bake until cakes spring back when gently touched in the center, about 25 minutes. If cakes do not spring back, return to oven and continue cooking about 10 minutes more.
• Cool cake in pans for 10 minutes. Invert cakes onto a wire rack and remove parchment paper round. Let cakes cool to room temperature before frosting.
• Place four strips of parchment paper around perimeter of a serving plate or lazy susan. Place the first layer on the cake plate. Spread the top of the first layer with frosting. Top with the remaining layer, bottom-side up. Spread entire cake with frosting; remove parchment paper strips. Serve cake drizzled with any remaining caramel syrup.

CARAMEL PUDDING CAKE

Steps:

• Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.

SOUTHERN CARAMEL CAKE

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease and flour two (9-inch) cake pans. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
• Add eggs, one at a time, and mix, scraping down the sides of the bowl after each addition. Add about a third of the flour and mix on low speed until combined. Add about half of the buttermilk and continue to mix until incorporated. Scrape down the sides of the bowl. Continue to add flour and buttermilk in the same way, beginning and ending with the flour.
• Add vanilla and combine fully, making sure not to overmix.
• Divide batter evenly between pans, and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before turning the cakes onto wire racks to cool completely.
• As the cake bakes, make the icing: Melt the butter in a medium saucepan over low heat. Add the brown sugar and whisk to combine. Bring to a gentle boil over medium and let the mixture bubble for 5 minutes, whisking constantly. Carefully and slowly add the buttermilk (it will bubble up), stirring constantly, until the mixture comes to a full, rolling boil. Remove from heat and add salt. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment.
• With the mixer on low speed, gradually add the sifted confectioners' sugar, mixing until smooth, then add vanilla extract and mix to combine. The icing should look glossy and pour easily from the bowl.
• While the icing is still warm, spread about 1 cup icing on one cake, then top with the second cake. Use the rest of the icing on the top and sides of the cake. The icing will set up as it cools. If the icing starts to harden, microwave the icing in 10-second intervals until smooth. (You can also make the icing up to 3 to 5 days in advance, and keep it in the refrigerator in an airtight container.) Serve immediately.

EASY CARAMEL CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
• Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
• Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
• Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.

CHOCOLATE CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
• Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
• Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
• Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
• Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.

CARAMEL CAKE (PAULA DEEN)

Steps:

• Cake:.
• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
• Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
• Filling:.
• While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
• Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
• *Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.
• Frosting:.
• Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

GOLDEN CARAMEL CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round pans, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly, then on medium speed 2 minutes. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
• Bake and cool as directed on cake mix box.
• To make icing, in heavy 2-quart saucepan, heat butter over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, reserved cake batter and evaporated milk. Cook over medium heat, stirring constantly with whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly. Fill layers and frost cake with icing. Store loosely covered.