caramel cake

A moist fluffy caramel cake covered in homemade salted caramel and caramel infused Swiss meringue buttercream.

Caramel Cake

all-purpose flour (330 grams)

tsp baking powder (8 grams)

tsp salt (5 grams)

butter

sugar (300 grams)

eggs

tbsp vanilla extract (22 milliliters)

milk (360 milliliters)

tbsp vinegar (22 milliliters)

sugar

water

cream (room temp)

tbsp butter (unsalted, room temp)

salt

sugar (150 grams)

butter (room temp 454 grams)

caramel

Preheat oven to 350 degrees F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder and salt. Set aside.

Mix vinegar and milk in a small bowl and set aside.

Cream butter and sugar in a stand mixer using a paddle attachment. 

Add vanilla and eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down. 

Add flour and milk mixtures to the butter in alternating batches. 

Bake at 350F for about 30 minutes or until the centers are set and springy.

For the Cake:

Add the sugar and water into a medium saucepan and stir until sugar is dissolved. Place over medium-high heat and brush the inside of the pot with a wet pastry brush so crystals do not form.

Cook until sugar mixture becomes a golden amber color, then remove from heat and whisk in the cream vigorously. Add butter and bring back to a medium low heat. Continue whisking and cook for an additional 2-3 minutes.

Mix in salt, transfer to a bowl and set aside to cool to room temperature. Caramel can be made in advance and refrigerated.

For the Caramel:

Whisk together egg whites and sugar in a glass bowl. Set over a pot of simmering water making sure the water doesn&#x27;t touch the bowl.

Whisk over hear until a thermometer reads 165F. Transfer mixture to a stand mixer fitted with a whisk attachment and mix on high for a few minutes then stitch to medium low until room temp.

Switch to a paddle attachment and add butter a tablespoon at a time. Reserve about a cup and a half of the frosting.

Add about 1/3 a cup of caramel to the large batch of frosting and another 1/3 a cup to the small batch. You can add more caramel and salt to taste but it is important for the two batches of frosting to have a visible contrast.

For the Frosting:

Drizzle caramel onto the fist layer then add a layer of buttercream. Place second layer on  top and repeat the process until cake is three layers tall.

Cover cake in buttercream and smooth. Use a cake comb to cut grooves into the side then chill the cake.

Pipe the darker caramel buttercream into the grooves and smooth so stripes show up.

Add a layer of caramel onto the top of the cake and smooth. You can add additional drips onto the side if needed.

Sprinkle flaked sea salt onto the top of the cake and serve.

For the Assembly:

This moist, fluffy caramel cake has layers of vanilla yellow cake covered in homemade salted caramel and creamy caramel-infused Swiss meringue buttercream; it will set your heart aflutter! It’s one of the most delicious things I’ve made and I love the simple decoration scheme of stripes, a caramel drip.

Full Recipe: https://preppykitchen.com/caramel-cake/

This is my first layer cake in the new kitchen! Let me know what recipes you'd like me to try now that I'm in the swing of things!

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Amazing Caramel Cake Recipe

This Caramel Cake recipe is perfect for that die hard caramel fan in your life. Homemade caramel sauce is used in the cake layers, frosting, and the drip!

Caramel Cake (Salted Caramel Cake)

225 ml heavy cream (room temperature)

unsalted butter (room temperature)

tsp sea salt (optional, to taste, for salted caramel)

all-purpose flour

tsp baking powder

eggs (room temperature)

vanilla

milk (room temperature)

brown sugar (packed)

unsalted butter (room temperature, cubed)

salt (optional, to taste, for salted caramel)

Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.

Cook until desired color of caramel is reached (amber) and immediately remove from heat. Very slowly pour in (room temperature) heavy cream while whisking quickly. The mixture will bubble up (a lot) and boil. Add (room temperature) butter, return to heat, and bring back to a boil. Simmer for 2 minutes whisking constantly.

If you want to make this a salted caramel, add your salt at this point. Whisk it in (start with less than you think you'll need), dip a spoon into the caramel, let it cool, taste it, add more salt as needed.

Remove from heat and let cool to room temperature (about 2 hours). Transfer to a container and place in fridge to thicken.*

Caramel (make in advance):

Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.

In a medium bowl, combine flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer combine butter and sugar. Beat on med-high until pale and fluffy (2-3 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla and caramel and mix until incorporated.

Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.

Spread batter evenly into prepared pans and bake for 35-40 mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Caramel Cake:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**

Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins)

Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.

Add cooled caramel and whip until smooth.*** Add additional salt if desired if making a salted caramel buttercream.

Caramel Swiss Meringue Buttercream:

Trim cake layers slightly. Place one layer of cake on a cake stand or serving plate. Top with 1-2 Tbsp cooled caramel. Spread evenly pressing into the cake layers so the cake absorbs the sauce. Top with 2/3 cup of frosting, spread evenly. Repeat with remaining layers.

Frost and smooth the outside with a thin crumb coat. Chill for 20mins.&nbsp;

Frost and smooth the outside of the cake, generously frosting the sides specifically. Smooth with an icing smoother. Use a cake comb on the sides of the cake. Repeat, scraping off more frosting each time, until smooth.

Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down.****&nbsp;

Fill in the top of the cake with more caramel and spread evenly with an offset spatula.&nbsp;Pipe rosette dollops using a 1M tip with remainder of frosting.

Assembly:

The best real Southern caramel cake on the web! If you want authentic Southern Caramel Cake, you must make this recipe.

Real Deal Southern Caramel Cake

unsalted butter, room temperature (2 sticks)

vegetable oil

Cake flour, sifted

egg yolks (room temperature)

baking powder

sour cream

vanilla extract

evaporated milk (12 ounces each)

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.

Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.

Add in vanilla extract and mix.

Sift cake flour, baking powder and salt into a medium sized bowl.

With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.

Do not over mix.

Spray three 9 inch round cake pans with baking spray or grease and flour them.

Pour batter into individual cake pans evenly.

Bake in preheated oven for 23-30 minutes or until fully baked (but DON'T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON'T DRY OUT).

Remove cake pans from oven and cool on cooling racks for 10 minutes.

Remove cakes from pans and wait until completely cooled to ice.

Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.

Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.

Make sure that the caramel turns the color of the photo below before stopping the heat.

It should also thickly coat the back of a spoon to ensure thickness.  See notes below for additional tips for the caramel.

Be careful to watch, adjusting heat temperature to not let it burn.

Remove from heat and add in vanilla extract.

Cool for about 15-20 minutes to allow it to thicken before icing the cake.  If you see that it is too warm and still not completely thick enough, cool it in the refrigerator and get it thick!

P.S. Some people like to take the caramel and whip it in a stand mixer to create more of a frosting texture.  That is totally up to you.

For the Caramel Icing:

https://www.youtube.com/watch?v=FKQK87oApn4

The best real Southern caramel cake recipe on the web! If you want authentic Southern Caramel Cake with the best caramel icing, you must make this recipe.  It is the real deal for real.  Find the Recipe HERE:  http://www.grandbaby-cakes.com/2012/12/caramel-cake/

Real Deal Caramel Cake Recipe

A traditional Southern Caramel Cake recipe.

Southern Caramel Cake Recipe

butter (2 sticks)

flour (self-rising)

buttermilk

Southern Caramel Icing Recipe (double the recipe)

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.

Divide among pans and bake for 25-30 minutes until set.

Turn out of pans onto cooling racks and allow to cool completely.

Prepare Southern Caramel Icing as cakes are cooling then ice cake.

This easy caramel cake starts with a box of white cake mix and jarred caramel sauce but no one would know it! This quick caramel cake turns out so moist and flavorful and the caramel icing is dreamy! Learn our cake mix hacks for how to make a box cake taste homemade.

Easy Caramel Cake

white cake mix, 15.25 oz

all purpose flour

milk

unsalted butter

brown sugar

heavy cream

Preheat the oven to 350º F.

In a large mixing bowl combine the cake...

In a large mixing bowl combine the cake mix, sugar, flour, and salt. Add in the eggs, milk, buttermilk, and sour cream, beat with an electric mixer until combined, about 1 minute. Add 1/4 cup of the caramel sauce, mix into the batter.

Spray a 9x13 inch pan with non-stick cooking...

Spray a 9x13 inch pan with non-stick cooking spray. Pour the batter into the pan. Drizzle the remaining 1/4 cup caramel on top of the batter and use a knife to swirl the caramel into the batter.

Bake for 36-39 minutes or until a toothpick...

Bake for 36-39 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely before adding frosting.

In a small-medium sized pot over medium heat...

In a small-medium sized pot over medium heat on the stove, melt the butter and brown sugar. Stir frequently until melted. Allow the mixture to come to a simmer.

Once simmering, add in the heavy cream, stir...

Once simmering, add in the heavy cream, stir and allow the mixture to return to a simmer.

Once it simmers again, remove it from the...

Once it simmers again, remove it from the heat and immediately whisk in the powdered sugar, one cup at a time. It’s okay if there are a few powered sugar lumps.

Immediately pour the caramel icing over the cooled...

Immediately pour the caramel icing over the cooled cake (the icing will set quickly so be sure to move fast) and spread into a even layer. Allow the icing to set and cool before serving.

https://mediavine-res.cloudinary.com/video/upload/y5fkerdgs99gk7huqwls.mp4

This easy caramel cake starts with a box of white cake mix and jarred caramel sauce but no one would know it! This quick caramel cake turns out so moist and flavorful and the caramel icing is dreamy! Learn our cake mix hacks for how to make a box cake taste homemade. #caramelcake #boxcakemixrecipe #doctorupcake #easycake

This decadent caramel cake is moist, buttery and full of caramel flavor! Made with homemade caramel, the best vanilla cake ever and a fluffy vanilla buttercream swirled with caramel sauce, you'll love this caramel layer cake!

cups sugar

butter, room temperature

cup butter, room temperature

cup oil

4 eggs, room temperature

cake flour

teaspoon salt

cups buttermilk

cup unsalted butter, room temperature

tablespoon vanilla extract

In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.

Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.

Next, pour in the heavy cream and sea salt. Stir until everything is combined.

Pour into a container and allow to cool completely before using. We recommend doing this step a day in advance so that the caramel is completely cool and easy to work with when you make your caramel cake.

for the caramel

Preheat the oven to 325°F and grease and flour  3 6 inch pans Set aside.

In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.

Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.

Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.

In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it.

Split the batter evenly into the prepared pans and back for 30 minutes or until the cake is a lightly golden brown and springs back when pressed. This will depend on your oven. Take out of the oven and transfer to a cooling rack. Let the cakes cool completely before using.

for the cake

While the cakes cool, make the buttercream.

 Place the softened butter and powdered sugar in a stand mixer fitted with a whisk attachment. Beat the butter and sugar together until combined. The mixture will be thick.

Add the milk, salt, and vanilla extract and turn the mixer on high. Beat for 3 minutes. Scrape down the sides of the bowl using a rubber spatula. Beat for 2 more minutes until frosting is thick and fluffy.

Transfer the buttercream to a large piping bag and set aside.

for the buttercream

Bring the caramel to room temperature and set aside a half cup of caramel to use on the outside of the cake. Reserve the rest for the filling.

Place the first cake round on a cake stand, then pipe a border around the the top of the cake to create a barrier to hold in the caramel. Pour half of the caramel for the filling on top of the cake, using an offset spatula to spread the filling to the buttercream border. Place the second cake on top and repeat. Place the third layer on top and use the frosting to frost the tops and edges of the cake. Take the reserved 1/2 cup of caramel and use an offset spatula to swirl the caramel into the buttercream or dab it along the sides of the cake, kind of link a paint palette. drizzle the cake with any additional caramel. Refrigerate the cake until ready to serve!

assemble the cake

This looks great! Cannot wait to try. 
There is a typo in your recipe, #6 In for the cake, back should be bake.

Vielen vielen Dank das du auch Gramm angegeben hast so kann ich diese Köstlichkeit nach backen!
Liebe Grüße,
Jesse-Gabriel

Just made this recipe and it was delicious! The caramel was perfect and mixed very well with the buttercream, which was delicious as well. The only reason I gave it 4 stars and not 5 is because I wasn't in love with the vanilla cake. It was slightly dry and just not as flavorful as I wished. It did fit well with the frosting though so overall it was an amazing cake!

The caramel sauce was so easy to make following the instructions!
The cake came out perfect!
I love your recipes!!!!

Hi there! My boyfriend has requested this for his birthday :) if baking it with 2 8 or 9 inch pans, what would you suggest the baking time be? Thanks!

This easy caramel cake is so good! You'd never guess it starts with a cake mix. The caramel icing takes this cake to another level. No southern reunion is complete without a caramel cake.

Easy Caramel Cake 

Duncan Hines Butter Golden Cake Mix

evaporated milk

Preheat the oven to 350º F. Grease and...

Preheat the oven to 350º F. Grease and flour three 9-inch cake pans.

In a large bowl, mix the cake mix,...

In a large bowl, mix the cake mix, sour cream, vegetable oil, 1/4 cup sugar, water and eggs together on low with an electric mixer until incorporated. Turn the mixer to medium speed and beat for two minutes.

Pour mixture evenly into the three cake pans.

Bake for 25-30 minutes. Cool completely and frost...

Bake for 25-30 minutes. Cool completely and frost with caramel icing.

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