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Classic Caramel Cake

Classic Caramel CakeCaramel Cake is a known Southern dessert. Recipe for this delectable treat is usually handed down from generations to generations. This decadent layer cake of sponge and caramel frosting is based on the Dobostorte which originated in Hungary and Austria. This cake is usually made of yellow or white sponge. It is the icing and filling that gives the cake its distinctive flavor. Here is an easy dessert recipe for the Classic Caramel Cake.

Ingredients:
1 3/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened
2 eggs


1/2 cup milk
1/2 teaspoon salt
1 3/4 teaspoons baking powder
1 teaspoon vanilla extract
2 cups packed brown sugar
1 cup heavy whipping cream
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup chopped pecans (optional)

Procedures:

  • 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, slice cake crosswise and fill and 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 in between cake and over the top and sides.  Top with chopped pecans if desired.

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Comments

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2 comments

  1. Lillian @ My Recipe Journey 30 January, 2013 at 13:46

    I’ve always wanted to try a caramel cake but there aren’t any bakeries near me make these! I’m on the east coast! I’ll have to try this one, it looks easy! But I noticed a mistake in the recipe. You list 2 cups of brown sugar, but the direction for the cake and caramel topping show 3 cups. One for the cake and 2 for the topping.

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