Ready in 1 hour 15 minutes
I have no idea how old this recipe is but it's been a favorite of my family for as long as I can remember!
"I lost my grandmother in 2008, and I thought that her caramel cake was gone with her. To taste this cake was to be in the kitchen with her again.
The only thing that I would do would be add a bit more butter so it would have the buttery flavor found in a pound cake, and use soft as silk in place of the flour. The cake holds together better.
Excellent recipe, makes a great cake!"
Preheat oven to 325 degrees F. Butter two 9-inch layer cake pans and line the bottoms with parchment or waxed paper. Butter the waxed paper.
To make the cake, sift the flour with the baking powder together in a medium mixing bowl and set aside. In a large mixing bowl, cream the butter until fluffy, then gradually add the sugar, beating until creamy. Add the eggs, one at a time, and beat in thoroughly. Add the flour mixture alternately with the milk, beginning and ending with the dry ingredients. Stir well after each addition, but do not overmix. Stir in the vanilla extract. Turn the batter into the prepared pans. Bake until the tops of the layers spring back when lightly touched and a wooden skewer inserted in the centers come out clean, about 35 minutes. When the cake is done, cool 10 minutes in the pans, then turn out onto wire racks to cool completely before frosting.
To make the frosting, place 1/2 cup of the sugar in a heavy or cast iron skillet set over medium-high heat and cook, stirring constantly, until caramelized. In a large saucepan, combine the remaining 2 cups of sugar with the milk and bring to a boil. Add the caramelized sugar to the boiling milk mixture and cook, stirring constantly, to a soft-ball stage when added to cold water or to between 234 to 240 degrees F on a candy thermometer. Remove saucepan from the heat, add the butter or margarine and vanilla, and beat at high speed until thick enough to hold to the cake when spread. If the frosting becomes too thick, beat in a few drops of hot water. If it seems too thin, beat in a little powdered sugar.
To frost cake, spread the caramel frosting over one layer of the cake, top with the other layer and cover the top and sides of the entire cake with the remaining frosting (wetting the knife makes spreading easier).
1 cup chopped and toasted pecans or walnuts
Sprinkle each layer of the cake with half of the chopped nuts.
A great cake, a great standby for buffets and potlucks.
kimberlyspencer1779 2y agoI am goingto try this
madoyle 2y agoGreat recipe. Use 4 eggs though & powder sugar & patience to thicken the icing. Delicious!!!
kiqueal276 5y agoI lost my grandmother in 2008, and I thought that her caramel cake was gone with her. To taste this cake was to be in the kitchen with her again. The only thing that I would do would be add a bit more butter so it would have the buttery flavor found in a pound cake, and use soft as silk in place of the flour. The cake holds together better. Excellent recipe, makes a great cake!
kaylorco 6y agoI have to agree with the two earlier reviews saying the cake was dry, but the icing is fabulous.
kenyetta1 6y agoI tried this recipe for Thanksgiving and my family simply loved it. I was born and slightly raise in the deep south. I wanted to make a Caramel cake like my Grandma used to make. The cake was delicious.. I plan to make another one for Christmas. I've shared with recipe with others. Thanks for this recipe. Merry Christmas. Mrs. K. Rivera
FoodDiva91 6y agoFirst of all, the frosting is absolutely divine! When I tasted it for the first time, I commented that it was too good for words. No matter how much powdered sugar I added, though, the frosting was not thick enough. My advice is to allow plenty of time to make the frosting; at least an hour or so of refrigeration prior to icing the cake seems to help thicken and improve the frosting's consistency more than powdered sugar alone. The cake recipe needs a bit of adjusting, in my opinion. 6 eggs are far too many. The cake ends up tasting dry and has an extremely dense texture. (It was almost as if I was eating unleavened bread with frosting rather than cake with frosting. The reason why I did not throw the cake out, to be honest, was because the frosting was too delicious to dispose of.) The next time I make it, I am going to try using 3 eggs instead of the 6 that the recipe calls for. Another quick suggestion that I have for anyone baking this cake is to sprinkle some powdered sugar over the buttered wax/parchment paper before pouring the battter into the cake pans. Thanks for sharing your family recipe for caramel cake. With a few adjustments, I am confident that it could be a five-star award-winner!
sgrishka 6y ago[I made edits to this recipe.]
trolley 6y agoI tried this recipe and found it to be a very good one.
keemie 7y agoThe icing is wonderful! The cake is dry.
CSpanRN 7y agoI'm 61 and my mother is 84. This is the exact recipe that we use. It takes a little longer to brown your own sugar - but, it's time well spent. Once you taste the difference I think you'll agree. I often make cakes for gifts during the holiday seasons and everyone loves this.