Caramel Cake

Name: Caramel Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 12 servings
Cuisine: Southern American
Ingredients: 3 cups all-purpose flour, sifted; 2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup whole milk; 1/2 cup unsalted butter, cubed; 2 cups packed brown sugar; 2/3 cup heavy cream

A tender yellow cake layered with rich homemade cooked caramel icing. It is a traditional dessert popular for special occasions.

75 minMediumServes 12520 cal/serving

Southern AmericanDessertOven and StovetopVegetarianNut-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

3 cups all-purpose flour, sifted
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup whole milk
1/2 cup unsalted butter, cubed
2 cups packed brown sugar
2/3 cup heavy cream

Instructions

1

Preheat oven to 350 degrees F and grease two 9 inch round cake pans.
2

Whisk together 3 cups sifted all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt in a bowl.
3

Beat 1 cup softened unsalted butter and 2 cups granulated sugar together until light and fluffy.
4

Add 4 large eggs one at a time, then mix in 2 tsp vanilla extract.
5

Alternately fold in the flour mixture and 1 cup whole milk until smooth.
6

Divide batter between pans and bake for 25 to 30 minutes, then cool completely.
7

Combine 1/2 cup cubed unsalted butter, 2 cups packed brown sugar, and 2/3 cup heavy cream in a saucepan over medium heat.
8

Bring icing to a boil, stir constantly for 3 minutes, remove from heat, and cool slightly until thickened.
9

Spread icing between cooled cake layers and over the top and sides.

Questions

Can I make Caramel Cake dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, softened, 1 cup whole milk, 1/2 cup unsalted butter, cubed, 2/3 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Caramel Cake gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Caramel Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Caramel Cake?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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