CARAMEL CAKE HOMEMADE RECIPES
CARAMEL CAKE I RECIPE | ALLRECIPES
If you want a cake that tastes like caramel, try this cake recipe with a caramel icing.
Provided by Jenn Hall
Categories Desserts Cakes Sheet Cake Recipes
Yield 1 -9x13 inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
- Sift the flour before measuring then resift with the 1 cup of the packed brown sugar.
- Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (Use the whisk attachment for best results.) Spread batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a cake tester comes out clean. Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. Once cake is cooled completely frost with Caramel Icing.
- To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees F (113 to 115 degrees C). Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 110 degrees F (55 degrees C). Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the top of the cooled cake and top with chopped pecans.
Nutrition Facts : Calories 236.1 calories, CarbohydrateContent 34.8 g, CholesterolContent 43.5 mg, FatContent 10.4 g, FiberContent 0.4 g, ProteinContent 2 g, SaturatedFatContent 5.9 g, SodiumContent 141.1 mg, SugarContent 27.1 g
CARAMEL CAKE RECIPE | SOUTHERN LIVING
Sound decadent? Just wait until it's smothered in icing.
Provided by Southern Living
Total Time 2 hours 0 minutes
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine sour cream and milk. Set aside.
- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until well after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla and rum extract. Pour batter into 2 greased and floured 9-inch round cake pans.
- Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
- Spread Caramel Frosting between layers and on top and sides of cake.
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