caramel cake recipe

A traditional Southern Caramel Cake recipe.

Southern Caramel Cake Recipe

butter (2 sticks)

sugar

eggs

flour (self-rising)

buttermilk

vanilla

Southern Caramel Icing Recipe (double the recipe)

Preheat oven to 350 degrees.

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

salt

milk

sour cream

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

Keep everybody happy with this Gluten-Free Caramel Cake. A gorgeously flavourful cake whose caramel notes are enhanced by the use of teff and oat flour. It takes no time at all to mix together and is drenched in an easy caramel icing you will find it impossible to resist.

Gluten-Free Caramel Cake

300 g soft light brown sugar

unsalted butter (room temperature)

eggs (medium)

vanilla extract

teff flour

oat flour

120 g sweet rice flour

baking powder

60 ml whole milk

300 g icing sugar

60 g caramel

Pre-heat the oven to 180°C/ 160°C fan and line and grease a 13 x 9 inch rectangular cake tin.

Beat the sugar and butter together until light and fluffy.

Add the eggs one at a time until combined. Then stir in the vanilla extract.

Whisk the teff flour, oat flour, sweet rice flour, baking powder and salt together in a large mixing bowl.

Add the flour mix to the batter and mix until completely combined.

Pour the batter into the cake tin and bake for 35 minutes until an inserted toothpick comes out clean.

Remove from the oven and leave for 5 minutes in the tin before carefully turning out onto a wire rack to cool completely.

Melt the butter and milk in a small saucepan, stirring together until it starts to simmer gently. Then remove from the heat.

Whisk in the icing sugar until dissolved.

Pour in the caramel, vanilla and salt and whisk until smooth.

Pour the icing over the cake. Then leave to cool and set for a couple of hours before cutting.

Caramel Icing

It&#039;s love at first bite with this Keto Caramel Cake. Just like the classic Southern dessert but with a mere fraction of the carbs.

Keto Caramel Cake

almond flour

unflavored whey protein powder

coconut flour

tsp baking powder

tsp salt

butter (softened)

Swerve Granular

allulose ((or more Swerve))

eggs (room temperature)

tsp vanilla extract

almond milk ((or water))

batches sugar free caramel sauce

Preheat the oven to 325ºF and grease 2 8-inch round cake pans. Line the bottom of the pans with parchment and grease the parchment as well.

In a medium bowl, whisk together the almond flour, whey protein, coconut flour, baking powder, and salt.

In a large bowl, beat the butter and sweeteners together until light and fluffy. Beat in the eggs one at a time and scrape down the beaters and bowl as necessary. Beat in the vanilla extract

Add the dry ingredients to the bowl and beat until well combined. Add just enough liquid to thin the batter to a scoopable and easily spreadable consistency.

Divide the batter between the two cake pans and spread to the edges. Smooth the tops and bake 20 to 25 minutes, or until the edges are golden and the tops are firm to the touch. 

Remove and let cool in the pans, then flip out onto a wire rack. Be sure to peel off the parchment paper if it sticks to the cake layers.&nbsp;

Cake

Prepare a double batch of the Sugar Free Caramel Sauce but DO NOT add the additional water at the end of the recipe. Be sure to use a large saucepan (at least 3 quarts) as it will bubble up quite a bit.&nbsp;

Let the sauce cool down to room temperature. It should be quite thick at this point, but still pourable, and it will continue to thicken as it cools. 

**If your caramel sauce is too thin, you can bring it back to a simmer and continue to cook it a few more minutes to help it thicken. At this point, you can also whisk in a bit more thickener like xanthan gum or glucomannan.

Place one layer of cake on a serving plate and pour about 1/3 of the caramel sauce on top. Carefully spread to the edges with an offset spatula and let sit another 10 to 15 minutes to thicken further.

Place the second layer of cake on top. Pour some of the caramel over the top, letting it drip down the sides, spreading it over the top and sides as you go. Continue until the top and sides are well covered. Alternatively, you can simply let it drip down the sides and not spread it over.&nbsp;

Refrigerate the cake at least 1 hour to help set the glaze.

Caramel Glaze

This cake is excellent!!!  I've made it a number of times and people love it.  They're surprised when I tell them it's keto!

Loved this cake! It's kind of funny but I have a carpet cleaner out once a year. I learned a couple of years ago that it always seems to happen on the week of his birthday. So I try to bake him something every year. This was perfect and he absolutely loved it too!

Delicious! I used salted caramel in the middle because I love the marriage of sweet and salt, and because I'm a chocolate lover, I made a dark chocolate ganache for the top. My cake didn't look half as pretty as yours but it's still going down a treat. Thank you so much, your recipes are always marvellous :)

OMG???????? Speechless. I cannot believe how lush this cake is! The cake batter is superb. I've  found my favourite go to almond flour cake batter. It so moist. I've made three cakes this week using the same cake batter but different flavours. Thank you so much for sharing.. My only bad point is that I wished the measurements were in grams.. I live in the UK and I don't really use cups.

Happy Birthday Carolyn. I too am a Canadian March baby! I am a caramel lover - much more than chocolate. I am excited about this recipe and am going to bake this cake for my birthday. I am sure my diabetic husband and keto me will love it!!

Hey, Carolyn! My whey protein powder has collagen in it, is that okay? Oh and HAPPY BIRTHDAY! ????

I have had this recipe for about a year and finally decided to make this cake two days ago. It is delicious. Thank you so much for this recipe. Caramel cake is my favorite cake and since I have been doing Keto going and buying a slice from time to time has been a weakness. I made this cake with some Vanilla Keto Ice Cream and it is everything that I have been missing from my pre-keto days. 
I have one question. If I reduce the amount of Bocha Sweet in the Caramel sauce, will it harden a little? I don't want it to become brick-like, but I would like for it to harden a bit after it sits.
Again, Great recipe!

This is hands down the best caramel cake I&#39;ve ever had! It consists of super moist vanilla brown sugar cake layers, topped with a luscious and deep flavored caramel frosting that isn&#39;t sickly sweet. This is a southern style caramel cake recipe - a caramel lovers DREAM cake!

Moist Caramel Cake

flour (plain, all purpose)

cornstarch

2½ tsps baking powder

(omit

unflavoured vegetable oil (I use canola oil)

white granulated sugar

light brown sugar

vanilla extract/essence

sour cream (room temperature)

milk (full fat, room temperature)

unsalted butter (room temp)

cream

Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don&#39;t have a fan function) and grease or line two 8 inch cake tins (I use my homemade cake release).

Sift together flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside for now.

In a large bowl combine butter, vegetable oil, white sugar and brown sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.

Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

Next add in sour cream and vanilla and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the milk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3).

Distribute the batter evenly into the two 8 inch cake tins, and bake for 28- 30 minutes or until a toothpick comes out clean.

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the caramel.

Caramel Cake

Place a large saucepan over a medium heat and add in butter, sugar, evaporated milk and salt. Allow everything to melt together and come to a simmer, stirring continuously. Once simmering, turn the heat down to a low-medium heat.

Allow the caramel to thicken up slowly for about an hour, stirring every few minutes to make sure the caramel isn&#39;t burning. Be sure to check on it more frequently once it starts to thicken up as this is when it is more prone to burning. Once it is thick (see video for visual), and a deep golden brown colour, add in the cream and vanilla. Stir until the caramle is smooth, and then immediately pour it into a heat proof dish.

Allow the caramel to cool for about 25 minutes before frosting the cake. You still want the caramel to be slightly warm and runny when frosting the cake, as it sets up quickly once you come to using it (see note 4 if caramel is too thick).

Caramel Frosting

Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.

Place the first cake layer onto your cake stand/serving platter and place a generous amount of the caramel frosting on top and smooth it out with an offset spatula or knife.

Place your next cake layer on top and cover the top and sides with more caramel frosting (see note 5 if caramel is too thin and not setting up). Once the caramel starts to set up, you will notice it become shiny. You can run an offset spatula or knife gently on top of the shiny caramel and this will make everything super smooth! Decorate as you wish and enjoy!

Assembly

I made this cake and it’s extremely delicious. Everybody loved it.! Thanks for sharing

This recipe looks great! I’m going to make it for my husband’s birthday in 2 6” tins - shall I put the cake batter in two tins then slice each into two slices to get 4 layers in total? How long should I bake them for as the batter will be more in 6” tins than 8” ones. Thank you!

https://content.jwplatform.com/videos/hAbLkeL5.mp4

This is hands down the best caramel cake I’ve ever had! It consists of super moist vanilla brown sugar cake layers, topped with a luscious and deep flavored caramel frosting that isn’t sickly sweet. This is a Southern style caramel cake recipe – a caramel lovers DREAM cake!

Top 5 caramel cake recipe recipes from across the web

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Top Tags

Southern Caramel Cake Recipe

Easy Caramel Cake

Gluten-Free Caramel Cake

Keto Caramel Cake

Moist Caramel Cake

Top 5 caramel cake recipe recipes from across the web

The most viewed caramel cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Caramel Cake Recipe

Easy Caramel Cake

Gluten-Free Caramel Cake

Keto Caramel Cake

Moist Caramel Cake

The most viewed caramel cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine