Caramel Cake

How to make Caramel Cake



2 cups all purpose flour, plus 2 tbsp

2 cups white granulated sugar

¼ tsp salt

1 cup of water

2 sticks unsalted butter

½ cup Buttermilk

2 eggs

1 tsp baking soda

1 tsp vanilla


3 cups granulated sugar

1 cup heavy cream

1 stick butter

2 tsp vanilla

Pinch of salt


Preheat the oven to 350* and butter and flour two round 9 inch cake pans

Sift the flour and salt into a large bowl

Add the sugar, whisk until blended

Combine the water and butter in a saucepan

Add the soda, buttermilk, vanilla and eggs until it is well blended

Pour the butter and water over the flour mix when it boils

Stir until smooth

Pour evenly into the two prepared cake pans.

Bake for 20 to 25 minutes, test with a toothpick after 15 minutes

Let cool for 15 minutes, then turn out and place on parchment paper on racks to continue cooling

Caramel Frosting

You will need two saucepans for this

In a large saucepan, put 2 cups of sugar, butter, cream and a pinch of salt

Cook on medium until it is almost to a boil

The other saucepan will have the syrup you will need to add

In a saucepan put in ½ cup of sugar, you will not stir this sugar.

You will shake the pan once in a while to move the sugar around. This sugar syrup is what you will pour into your other saucepan

Once you pour the syrup in continue to cook on medium to medium high until it reaches a boiling stage, the softball stage of 232* on a candy thermometer.

Remove the pan from the heat and stir in the vanilla

Allow to cool for 15 minutes

Using a hand mixer, beat until it becomes a frosting consistency.

If it becomes too thick, add a little cream at a time until you have the consistency you want.


Nutrition Information:


Amount Per Serving: CALORIES: 180 | TOTAL FAT: 22g | SATURATED FAT: 12g | UNSATURATED FAT: 10g | CHOLESTEROL: 160mg | SODIUM: 18mg | CARBOHYDRATES: 140g | SUGAR: 14g | PROTEIN: 12g

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