Butter Cake with Caramel Frosting

Butter Cake with Caramel Frosting

14 reviews, 4.6 star(s). 77% would make again

Ready in 1 hour

Rich and delicious!


-- Cake --
3 cups cake flour; plus additional for preparing pans
1 cup unsalted butter; (2-sticks), plus additional for preparing pans
3 teaspoons Baking Powder
1 teaspoon Salt
2 cups superfine sugar
4 large Eggs
1 cup Whole Milk
1 1/2 teaspoons Vanilla extract
1 teaspoon lemon extract
1/2 teaspoon Almond extract
-- Caramel Frosting --
1/2 cup unsalted butter; (1-stick)
2 cups dark brown sugar; firmly packed
1/8 teaspoon Salt
1 teaspoon Vanilla extract
3 cups confectioners sugar; sifted, (up to 4)
8 to 10 tablespoons Heavy cream
2 cups black walnuts; toasted and finely chopped, for garnish (optional)

Original recipe makes 12 Servings



To make cake: Place oven rack in center position and heat gas oven to 350 degrees F, electric oven to 325 degrees F. Generously butter or grease two 9-inch cake pans, dust pans with flour, knocking out excess; set aside. All ingredients should be room temperature. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, using an electric mixer on medium speed, cream together butter and sugar, until light and fluffy (or 150 strokes by hand). On medium speed, (or another 150 strokes) add eggs, 1 egg at a time, beating after each addition. Add flour mixture alternating with the milk, beginning and ending with the flour. Mix well after each addition, and scrape down sides of bowl with a spatula as needed. Beat in extracts. Pour batter into prepared pans and spread evenly. Place pans in middle of oven. Pans should not touch. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of cakes comes out clean. When done, remove from oven and let cool in pans on wire rack for 10 to 15 minutes, then turn out onto the wire rack and let cool completely before frosting.

To make frosting: Melt butter in a cast-iron skillet or heavy saucepan set over medium-high heat. Add brown sugar and salt, stirring until sugar is completely melted. Transfer sugar mixture into mixing bowl and, using an electrical mixer on low speed, beat in vanilla. Add confectioners' sugar, about 1/2 cup at a time, alternately with heavy cream, beginning and ending with confectioners' sugar. Mix until well blended after each addition, and scrape down sides of bowl as needed. Continue beating until frosting becomes spreadable. If too thick, add a little more cream; or, if too thin, add a little more confectioners' sugar.

To frost cake: When cake has cooled completely, spread frosting over one layer of cake, top with second layer, then cover top and sides of entire cake with remaining frosting. Press toasted, chopped black walnuts on the sides of the cake, if desired.

Makes one 9-inch 2-layer cake, or about 10 to 12 servings.

Verified by stevemur
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Calories Per Serving: 1353 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"These are sorta like a dense cake, which makes it easy to cut up and serve as bars. White chocolate chips and/or mini marshmallows are mixed into a Funfetti cake mix, then frosted with marshmallow buttercream." — Firebyrd Firebyrd

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hermionegranger 8m ago

This didn't get rave reviews... just so-so.
Sippa 1y ago

Important key to this recipe is that u have to slowly add some hot water while melting the brown sugar and butter so that it is not gritty!!!! Other than that it was great!!!
tanyafarmermorrison 2y ago

Very rich and yummy. You can totally make this cake so many ways and add different flavored icing or toppings. A+++
MrsGulley01 2y ago

auroa 2y ago

eating it right now and it is amazing!! easy as anything to do as well
craigbee1990 2y ago

The frosting was a little sweet for my tastes, but the sponge itself was light & fluffy and easy to make. I will make this again, but forgo the frosting next time.
adamski666 3y ago

ellisbloo1 3y ago

Is that calorie count correct?
jinxiejoi 4y ago

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