Caramel Cake Recipes

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CARAMEL CAKE



Caramel Cake image

Provided by Food Network

Categories     dessert

Time 32m

Yield 16 servings

Number Of Ingredients 14

Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
8 tablespoons (1 stick) butter, melted
3 large eggs
2 teaspoons pure vanilla extract
Quick Caramel Frosting, recipe follows
8 tablespoons (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup whole milk
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

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



Caramel Cake image

Moist, delicious layer cake with caramel icing.

Provided by dcarrier1021

Categories     Desserts     Cakes

Time 2h22m

Yield 12

Number Of Ingredients 14

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

CLASSIC SOUTHERN CARAMEL CAKE RECIPE - (3.8/5)



Classic Southern Caramel Cake Recipe - (3.8/5) image

Provided by wing118677

Number Of Ingredients 13

CAKE:
1 cup butter, softened
2 cups sugar
4 eggs
3 cups self-rising flour
1 cup buttermilk
2 teaspoons vanilla
CARAMEL FROSTING:
2 cups sugar
1 cup buttermilk
1/2 cup Crisco
1/2 cup butter, softened
1 teaspoon baking soda

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



Caramel Cake image

This recipe for delicious caramel cake is courtesy of Dr. Maya Angelou and can be found in her cookbook, "Hallelujah."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Serves 8

Number Of Ingredients 10

Nonstick cooking spray with flour
1/2 cup (1 stick) unsalted butter
1 1/4 cups sugar
1/4 cup Caramel Syrup, plus more for serving
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
Caramel Frosting

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



Caramel Pudding Cake image

This recipe dates back to the 1800s. It was a favorite of my father's and is now a hit with a husband. It works especially well when you've had a busy day and need to make a dessert pronto!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup sugar
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup raisins
1 cup packed brown sugar
2 cups cold water

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.

Nutrition Facts : Calories 332 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 296mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

SOUTHERN CARAMEL CAKE



Southern Caramel Cake image

This traditional Southern caramel cake is perfect for when you want layer cake, and you'd like it fast. It's light and fluffy under the sweet caramel glaze, which hardens at room temperature and shatters gently with every bite. The glaze comes together quickly, thanks to the dark brown sugar, which already has that deep caramel flavor you'd get from cooking down granulated sugar. A little heat, butter and buttermilk give the icing body. The final cake is like a soft drop biscuit under a sweet caramel sauce, and it's just as good out of the refrigerator as it is warm.

Provided by Millie Peartree

Categories     cakes, dessert

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 12

1 cup/225 grams unsalted butter (2 sticks), softened, plus more for greasing the pan
3 cups/375 grams self-rising flour, plus more for preparing the pan
2 cups/400 grams granulated sugar
4 eggs, at room temperature
1 cup/240 milliliters buttermilk, at room temperature
2 teaspoons vanilla extract
1 cup/225 grams unsalted butter (2 sticks)
2 packed cups/440 grams dark brown sugar
1/2 cup/120 milliliters buttermilk, at room temperature
1/2 teaspoon kosher salt
3 cups/305 grams sifted confectioners' sugar
1 teaspoon vanilla extract

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



Easy caramel cake image

Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h

Yield Serves 12-14

Number Of Ingredients 11

225g softened salted butter, plus extra for the tins
125g golden caster sugar
100g light brown soft sugar
1 tsp vanilla extract
4 large eggs
225g self raising flour
2 tbsp milk
toffee, chocolate or caramel pieces, to decorate
200g softened salted butter
400g icing sugar (golden icing sugar if you can find it - it adds a golden colour and caramel flavour)
70g caramel sauce, dulce de leche or caramel spread, plus 3 tbsp to serve

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.

Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

CHOCOLATE CARAMEL CAKE



Chocolate Caramel Cake image

Chocolate layer cake with chocolate/pecan topping and caramel drizzle.

Provided by TAYRIVES

Categories     Desserts     Chocolate Dessert Recipes

Time 58m

Yield 10

Number Of Ingredients 17

2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 ¾ cups white sugar
¾ cup shortening
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
½ cup water
½ (14 ounce) bag caramels, unwrapped
¼ cup milk
¼ cup butter
2 cups pecan pieces
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 748.9 calories, Carbohydrate 86.9 g, Cholesterol 52.2 mg, Fat 44.5 g, Fiber 5.2 g, Protein 9.4 g, SaturatedFat 12.5 g, Sodium 477.4 mg, Sugar 59.6 g

CARAMEL CAKE (PAULA DEEN)



Caramel Cake (Paula Deen) image

Make and share this Caramel Cake (Paula Deen) recipe from Food.com.

Provided by KaraRN

Categories     Low Protein

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 16

1 cup butter, room temperature
2 cups granulated sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon pure vanilla extract
1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
1/2 cup butter
1 cup packed dark brown sugar
1/3 cup heavy cream (or more)
1 (16 ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts (optional)

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



Golden Caramel Cake image

Want to hook up with a recipe that's got homemade taste and can be made with a beginner's skill? Then this is for you! This easy, moist yellow cake is covered with a rich, satin caramel frosting. The flavor goes for miles!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h58m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/3 cup butter or margarine, melted and cooled
1 teaspoon vanilla
3 eggs
1/2 cup butter or margarine
1 cup powdered sugar
1/2 cup reserved cake batter
1/2 cup evaporated milk
1 teaspoon vanilla

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.

Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 21 g, TransFat 0 g

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From thespruceeats.com
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SALTED CARAMEL CAKE RECIPE - BBC FOOD
Return the pan to a low heat to re-melt any hardened caramel. Add the vanilla and salt, mix to combine and pour the caramel into a bowl. Cool until …
From bbc.co.uk
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HOW TO MAKE THE BEST CARAMEL CAKE - KITCHN
2019-05-01  · 1 / 15. Heat the oven and prepare the cake pans: Arrange a rack in the middle of the oven and heat to 350°F. Coat 2 (9-inch) round cake pans with butter or cooking spray. Sprinkle a little flour into each pan, tilt and shake to distribute evenly, then tap out the excess over the sink.
From thekitchn.com
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PERFECT SOUTHERN CARAMEL CAKE RECIPE | A SPICY PERSPECTIVE
2022-03-30  · In the bowl of a stand mixer, cream the butter and sugar on high speed, until ultra light and fluffy. (about 3-5 minutes) Then scrape the bowl with a rubber spatula. In a separate bowl, mix the cake flour, baking powder, baking soda, and salt. Pour the buttermilk in a large measuring pitcher.
From aspicyperspective.com
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SALTED CARAMEL CAKE {FROM-SCRATCH CAKE WITH CARAMEL FROSTING}
2017-06-29  · Preheat the oven to 350 degrees. In a mixing bowl using a hand mixer (or a stand mixer), cream together the butter and sugars until fluffy. Add eggs and vanilla and beat thoroughly. In another bowl, whisk together the baking soda, salt, baking powder and cake flour.
From thebestcakerecipes.com
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CARAMEL CAKE - A CLASSIC SOUTHERN DESSERT - THE SEASONED MOM
2020-11-11  · In a large bowl, use an electric mixer to cream together shortening and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla and butter flavoring; mix until fluffy. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
From theseasonedmom.com
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SOUTHERN CARAMEL CAKE RECIPE - FOOD RECIPES
2022-03-30  · In a medium mixing bowl, sift the flour, baking powder, and salt. Set aside. Using a stand mixer at medium speed, beat the butter until creamy and a little airy, about 2 minutes. Slowly add the granulated sugar and cream for 5 to 6 minutes, scraping the sides as needed, until the mixture is light and fluffy.
From recipes.studio
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CHOCOLATE CARAMEL CAKE | KING ARTHUR BAKING
Instructions. To make the cake: Preheat the oven to 350°F. Lightly grease two 8” round pans; make sure they’re at least 2” deep. Divide the batter evenly between the two pans and bake the cakes for 35 to 38 minutes, until they test done.
From kingarthurbaking.com
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CARAMEL CAKE RECIPE W/ CARAMEL FROSTING- THE FOOD CHARLATAN
2022-02-04  · Make the caramel icing: In a clean saucepan, melt 3/4 cup butter, 3 and 1/2 cups brown sugar, 1/2 cup + 1/3 cup evaporated milk (or heavy cream), and 1/4 teaspoon salt. Bring it to a boil over medium heat. Once it is at a rolling boil, set a …
From thefoodcharlatan.com
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CARAMEL CAKE RECIPE | EATINGWELL
For caramel: Combine sweet potato, brown sugar, water, 2 tablespoons butter and salt in an 8-inch glass or ceramic baking dish. Set aside. To prepare cake: Butter an 8-inch round cake pan, line the bottom with parchment and butter again. Flour the pan and tap out excess. Whisk buttermilk and vanilla in a small bowl.
From eatingwell.com
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CARAMEL CAKE - SUGAR SPUN RUN
2020-03-12  · Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8” round baking pans¹. Set aside. In the bowl of a stand mixer (or in a large bowl, using an electric mixer), stir together flour, sugars, baking powder, and salt until well-combined.
From sugarspunrun.com
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BANANA PECAN CAKE WITH CARAMEL GLAZE | MY CAKE SCHOOL
2022-05-12  · In the mixing bowl, combine the dry ingredients: cake mix, flour, light brown sugar, cinnamon, baking powder and salt. Whisk to blend. Add the eggs, oil, mashed bananas, milk and vanilla. Mix on low speed to blend increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for another minute.
From mycakeschool.com
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CARAMEL CAKE | KING ARTHUR BAKING
To make the cake: Preheat the oven to 350°F. Grease two 9" cake pans, and line them with parchment. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and beat at low speed until the mixture looks sandy. Combine the 1/2 cup (160g) caramel syrup, vanilla, and sour cream; add all at once to the flour ...
From kingarthurbaking.com
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SALTED CARAMEL SAUCE RECIPE MAKES CARAMEL APPLE PUDDING CAKE …
2022-05-09  · Add milk, 2 tablespoons melted butter and the vanilla; mix well. Stir in walnuts. Spread batter evenly over apple mixture. In a saucepan combine salted caramel sauce, water and 1 tablespoon butter ...
From jsonline.com
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ULTIMATE CARAMEL CAKE AND 60 BIRTHDAY CAKES COLLECTION
2014-08-19  · Preheat a heavy-bottom sauce pot over medium heat. Spread sugar in the pot evenly. When sugar begins to melt, start stirring with a wooden spoon. Keep stirring slowly as the sugar melts and starts to turn brown. When the sugar reached deep brown color (350 degrees F), add butter and stir constantly.
From willcookforsmiles.com
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SWIRLED CARAMEL SHEET CAKE WITH FUDGY CHOCOLATE FROSTING.
2022-03-11  · Then drizzle over the remaining caramel. Use a knife to lightly swirl the caramel around, don't over mix. Bake for 30 to 35 minutes, until the center is just set. Let cool completely. 5. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 30 seconds, until melted.
From halfbakedharvest.com
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THE ULTIMATE SOUTHERN CARAMEL CAKE RECIPE
2022-01-23  · The procedure of Southern caramel cake. Preheat the oven to 350 degrees. You should have 3 9-inches pans for the cake to prepare in the oven. Now, add the butter to a bowl, and cream or whip it until it becomes fluffy. Add sugar and whip it for at least 8 minutes. Start adding egg one each a time and stir before adding again.
From lifewithjanet.com
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Top Asked Questions

How to make a southern caramel cake?
A traditional Southern Caramel Cake recipe. Preheat oven to 350 degrees. Prepare 3 9-inch cake pans. Cream butter til fluffy and then add sugar and cream for about 8 more minutes. Add eggs, 1 at a time, and cream after each. Add flour and buttermilk, alternately, beginning and ending with flour. Add vanilla and beat well.
How do you make a caramel cake with baking powder?
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and beat at low speed until the mixture looks sandy. Combine the 1/2 cup (160g) caramel syrup, vanilla, and sour cream; add all at once to the flour mixture, and mix until fully incorporated.
How do you make salted caramel cake frosting?
Top with homemade salted caramel frosting. Preheat the oven to 350 degrees. In a mixing bowl using a hand mixer (or a stand mixer), cream together the butter and sugars until fluffy. Add eggs and vanilla and beat thoroughly. In another bowl, whisk together the baking soda, salt, baking powder and cake flour.
How much sugar do you put in a caramel cake?
Ultimate Caramel Cake, which is a homemade classic yellow cake, filled with Dolce de Leche Buttercream and topped with homemade caramel! If you prefer to use powder sugar, use 1/2 to 1 cup of powder sugar. Preheat oven to 350. Grease and lightly flour 3, 8-inch round baking pans.

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