Back to Caramel Butter Cake

Print Options

 
 
 

Card Sizes

 
 
 
 Print

Caramel Butter Cake Recipe

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 YIELD:12 servings

Ingredients

  • 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
  • CARAMEL SAUCE:
  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Caramel Butter Cake

Sort By :
MY REVIEW
jharp69
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!"

MY REVIEW
mugscie
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."

Loading Image