Southern Caramel Cake with Caramel Frosting

caramel frosted caramel cake
Ren Mansi / Getty Images
Ratings (6)
  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Yield: 1 cake (16 servings)
Nutritional Guidelines (per serving)
498 Calories
22g Fat
74g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 cake (16 servings)
Amount per serving
Calories 498
% Daily Value*
Total Fat 22g 28%
Saturated Fat 13g 63%
Cholesterol 132mg 44%
Sodium 225mg 10%
Total Carbohydrate 74g 27%
Dietary Fiber 0g 2%
Protein 5g
Calcium 145mg 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.)

If you like caramel, this is a great caramel cake with caramel frosting to make for a special occasion or a weekend event.

This is a classic Southern cake. If you don't care to make the cooked frosting, use this fluffy caramel cream cheese frosting.

Ingredients

  • 3 1/2 cups all-purpose flour (sifted or stirred before measuring)
  • 2 teaspoons baking powder
  • 1 cup (2 sticks) butter (softened)
  • 2 cups granulated sugar
  • 6 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • For Frosting:
  • 3 cups packed light brown sugar
  • 2 tablespoons corn syrup
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • Dash of salt
  • 3/4 cup cream

Steps to Make It

  1. Butter two 9-inch layer cake pans; line the bottoms waxed paper then butter the paper.

  2. Measure the flour and sift it with the baking powder into a bowl.

  3. In a large mixing bowl, cream the butter until light, then gradually add the sugar, beating until creamy.

  4. Add the eggs, one at a time, and beat well after each addition.

  5. Stir in the flour mixture, a little at a time, alternately with the milk, beginning and ending with flour mixture. Stir well after each addition, but do not beat. Stir in the vanilla extract.

  6. Turn the batter into prepared cake pans.

  7. Bake in a preheated 325 F oven until the cakes spring back when lightly touched near the center with a finger, about 35 minutes.

  8. Cool layers 10 minutes in the pans, then turn out onto cake racks to cool completely.

Frosting:

  1. In a large saucepan, combine the frosting ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes.

  2. Uncover and cook to 238 F on candy thermometer or until soft ball forms when dropped in cold water. Cool for 3 minutes. Beat until thick and spreadable. It should begin to lose its glossiness.

  3. Spread on layers and over sides of cake.

  4. As you frost the cake, the frosting might become too stiff. Add a little hot water whenever necessary to make it spreadable. Dip knife or spatula in hot water to smooth frosting out if needed.

  5. Makes enough for a 2 to 3 layers.