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Caramel Butter Cake

 Caramel Butter Cake
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
12 ServingsPrep: 1 hour Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • Confectioners' sugar, optional

Directions

  • 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.
  • 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

2 of 2

Caramel Butter Cake (continued)

Directions (continued)

  • horizontally into two layers.
  • For caramel sauce, melt brown sugar in a heavy skillet over low heat
  • for about 25 minutes. Remove from the heat; set aside.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 668 calories, 22 g fat (13 g saturated fat), 161 mg cholesterol, 362 mg sodium, 110 g carbohydrate, 1 g fiber, 9 g protein.