Mamas Caramel Cake Recipes

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.

ROSE'S FAMOUS CARAMEL CAKE RECIPE - (4.1/5)

Steps:

• Heat oven to 350° fahrenheit. Making sure all ingredients are at room temperature, grease two 9" round cake pans with 1 tablespoon. unsalted butter; dust with 1½ tablespoons flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 2½ cups sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans. Bake until golden, 30-35 minutes. Let cool on a rack for 10 minutes; remove cakes; let cool completely. Slice tops off cakes to level them. ICING: Cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7-8 minutes. Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8-10 minutes. Cook, stirring occasionally, until icing registers 240° on a candy thermometer, about 1½ hours. Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable, 20-25 minutes. (A dollop dropped on a plate should ooze only slightly.) Ice bottom layer of cake; top with second layer and ice the outside. Chill cake until set. Slice, serve and enjoy!

MAMA'S BURNT CARAMEL CAKE

Steps:

• I usually use the 1,2,3,4 cake recipe, using real butter for both the cake and the icing. Make 4 thin layers or 3 thicker ones. There is plenty of icing for 4 layers. ICING: In large boiler (It will run over if the boiler is too small.) put 4 cups sugar and 1 lg can Pet or Carnation milk. Stir, bring to a boil slowly. In small fry pan or sauce pan (I use a black cast iron pan, 6" on bottom, 7" across top) put 1/2 c sugar at same time as milk and sugar. Shake the pan of sugar on medium heat until it melts & looks brown. The big pot and the sugar usually get ready about the same time. Stir the sugar &n milk to keep from sticking or running over. It is best to take the big pot at least partly off the stove when it comes to a full boil. Put the browned sugar in the big pot, stirring well & put back on stove & cook until it comes to the soft ball stage (a little dab put in a bowl of cold water). When it is at that stage, take off stove. Add 1 stick butter & 1 tsp vanilla. Let it cool some, beat with a spoon or wisk until it is spreading consistency. It has to cool a while. I use nuts between layers and also on top and sides as that is the way my folks like it, but it is not necessary.

MAMA'S CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy, then add granulated sugar and continue to cream well for 6 to 8 minutes.
• Add eggs 1 at a time and beat 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 combine butter, brown sugar and milk in a saucepan. 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 pan as you prepare to stack and fill. Remove first layer and invert onto cake plate.
• Pierce cake layer with toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer then repeat process; top with last layer and repeat process again. Cook notes: As you stack layer together, stick with toothpicks to prevent cake from shifting.
• FROSTING: Melt butter in a sucepan over medium heat and stir in brown sugar and cream; bring to a boil and transfer to mixing bowl.
• Add confectioner's sugar and vanilla; beat 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. Frost cake and sprinkle top with pecan or chopped nuts, if desired.

PATTI'S CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Blend cake mix, 1 cup milk, 1/2 cup butter, eggs, and 2 tablespoons vanilla extract in a blender until batter is smooth, about 3 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
• Heat 1/2 cup butter, light brown sugar, and dark brown sugar in a saucepan; bring to a boil. Add 1/4 cup milk and 1 teaspoon vanilla extract and return to a boil. Remove saucepan from heat and spoon confectioners' sugar, about 2 tablespoons at a time, into mixture using a wooden spoon, stirring after each addition until frosting is smooth. Spread frosting over cake.

MAMA CAKE

Steps:

• Grease a 10-in. fluted tube pan and lightly sprinkle with flour; set aside., In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the evaporated milk, water, extracts and food coloring if desired; add to the creamed mixture alternately with flour, beating well after each addition., Pour into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.