Caramel Cake Frosted with Whipped Cream

Caramel Cake Photo (c) by Carroll Pellegrinelli
Caramel Cake. Caramel Cake Photo (c) by Carroll Pellegrinelli
  • Total: 75 mins
  • Prep: 50 mins
  • Cook: 25 mins
  • Yield: 1 3 Layer Cake (12 servings)
Nutritional Guidelines (per serving)
722 Calories
43g Fat
82g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 3 Layer Cake (12 servings)
Amount per serving
Calories 722
% Daily Value*
Total Fat 43g 55%
Saturated Fat 26g 129%
Cholesterol 181mg 60%
Sodium 454mg 20%
Total Carbohydrate 82g 30%
Dietary Fiber 1g 2%
Protein 6g
Calcium 148mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Caramel Cake Frosted with Whipped Cream is a great dessert to take to a party - just don't be surprised if there isn't a bite left!

The caramel filling is sweet on its own so you may want a low sugar whipped cream. And if you want to make the layers ahead, go for it. Just leave the cakes in their pans and cover with plastic wrap.

Ingredients

  • For the Cake:
  • 3 cups cake flour
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter (room temperature)
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 cup milk
  • For the Caramel Filling:
  • 1 cup butter
  • 2 cups light brown sugar (packed)
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • For the Whipped Cream:
  • 1 cup heavy cream
  • 1/4 cup sugar (more or less)

Steps to Make It

  1. Preheat oven to 350 degrees.

  2. Lightly grease bottom of 3-9 inch round cake pans. Line with parchment paper circles. Grease and flour parchment paper and rest of pan.

  3. In a small bowl, combine flour, baking soda ,and salt. Stir with a wire whisk. Set aside.

  4. Cream butter and sugar. Add eggs one at a time. Completely mixing after each egg. Mix in vanilla.

  5. Add flour mixture alternately with the milk. Divide batter between pans.

  6. Bake for 25 minutes or until tested done with ​a cake tester. Cool completely in pans on wire racks.

  7. The Filling: In a medium pan, melt the butter. Once melted, stir in the brown sugar and the milk. Heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

  8. The Whipped Cream: Whip the cream with the sugar.

  9. Putting it all Together: Place on cake layer on a serving plate. Spoon 1/3 of filling onto cake layer. Spread it around evenly and even allowing it to go down the sides. Add the next layer. Spoon 1/2 remaining filling on top. Spread as before. Add the last layer on top. Scrape remaining filling onto top of cake. Serve immediately or refrigerate.

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