Caramel Cake

Course : Cakes
Serves: 1
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2 1/2 Cups all purpose flour
3/4 Teaspoon baking soda
3/4 Teaspoon salt
1 cup butter -- softened
2 Cups sugar
1 Teaspoon vanilla extract
3 large eggs
1 cup buttermilk
---Caramel Frosting:
1/2 Cup margarine
1 cup firmly packed dark brown sugar
1/2 Cup milk
1 Teaspoon vanilla extract
4 cups powdered sugar

Preparation / Directions:

Preheat oven to 350~F. Generously grease and flour 2 9 inch round cake pans. In a medium size bowl, mix flour, baking soda and salt. In a large bowl, cream butter. Gradually add sugar and vanilla, beating until mixture is fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with buttermilk. Divide batter evenly between prepared pans. Bake in preheated oven about 30 to 35 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on a wire rack 10 minutes. remove form pans; cool completely. Prepare caramel frosting. Spread about 1/3 of frosting between layers. frost sides and top of cake with remaining frosting. CARAMEL FROSTING: In a medium sized saucepan, melt margarine. Stir in brown sugar and milk. Bring to a boil and simmer 5 minutes, stirring constantly. Remove from heat. add vanilla. Gradually beat in powdered sugar until frosting reaches spreading consistency. Use while still warm.


Nutritional Information:

4382 Calories (kcal); 294g Total Fat; (59% calories from fat); 32g Protein; 422g Carbohydrate; 1083mg Cholesterol; 5969mg Sodium

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