Caramel Butter Cake Recipe

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For a special occasions cake, I make this recipe. The sauce is truly the best part of the cake. It is so yummy.—Janet Mack, Edgewater, Maryland
TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling
MAKES: 12 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1-1/3 cups 2% milk
  • 1/2 cup packed brown sugar
  • 2 cups sugar
  • 3/4 cup evaporated milk
  • 2 egg yolks
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • Confectioners' sugar, optional

Nutritional Facts

1 slice: 668 calories, 22g fat (13g saturated fat), 161mg cholesterol, 362mg sodium, 110g carbohydrate (77g sugars, 1g fiber), 9g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into three greased and floured 9-in. round baking pans.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. Cut each cake horizontally into two layers.
  3. For caramel sauce, melt brown sugar in a heavy skillet over low heat for about 25 minutes. Remove from the heat; set aside.
  4. In a heavy saucepan, combine the sugar, milk and egg yolks. Bring to a boil over medium heat, stirring constantly. Add melted brown sugar. Cook and stir until a thermometer reads 238° (soft-ball stage). Remove from the heat; stir in the butter and vanilla until the mixture is smooth and spreadable.
  5. Place bottom layer on a serving plate, quickly top with 1/3 cup caramel sauce. Repeat layers 4 times. Top with the sixth cake layer. Dust cake with confectioners' sugar if desired. Yield: 12 servings.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Caramel Butter Cake in Country Extra November 2002, p37

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jharp69 User ID: 8653089 239885
Reviewed Dec. 21, 2015

"My grandmother made a version of this cake and the whole family called it "Good cake". It is very rich and you could only eat a little slice but it was so worth it! The caramel fudge candy frosting was the best part, BUT it takes a LONG time to make the frosting part!"

mugscie User ID: 2057794 128740
Reviewed Apr. 5, 2010

"cake was very heavy and not much flavor. Was disapointed in frosting. It was more a drizzle than a frosting. We needed a lot of water and coffee to get this cake down."

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