Tuesday, August 13, 2013

Caramel Cake

I love caramel. There isn't a better dessert flavor. It takes time and attention to make, but its always worth it when you take that first bite.
On the hunt for the perfect caramel cake I've tried several recipes. My favorite turned out to be the very first one I tried. I picked it because the author had memories of her mom eating the cake for breakfast. I knew it was the recipe for me. And really, this is the perfect breakfast cake. It isn't overly sweet and goes so well with a cup of coffee. The cake might not look pretty - the frosting it hard to work with - but its delicious.

This recipe came from breezermom on food.com.

Cake Recipe

1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons cocoa
1 cup buttermilk
1/2 cup warm water
1 teaspoon vanilla extract

1. Grease and flour two 9 inch cake pans. Personally, I always use shortening to grease cake pans. I just feel it works the best. I also line the bottom with parchment paper before preparing the pans.
2. Beat 1 cup of butter on medium until creamy. Gradually add 2 cups of sugar beating well. Add the eggs one at a time beating after each addition.
3. In a separate bowl mix together the flour, baking soda and cocoa; stir well. 
4. Add this flour mixture to the butter mixture, alternating with the buttermilk and water, starting and ending with the flour mixture. Mix after each addition. Stir in the vanilla.
5. Bake in a 350 degree oven for 35 minutes. Use a toothpick to test. Cool for 10 minutes in pans on a wire rack. Remove from pans and cool completely. (If you lined the pans leave the paper on until they are cooled.)

Frosting Recipe

Be prepared this frosting takes time and attention. Also, it hardens quickly and needs to be spread on the cake right away.

2 cups sugar
1 cup butter
1 cup evaporated milk
1 teaspoon vanilla extract

1. Combine the sugar, butter and milk in a large saucepan. Bring to a boil over medium heat. Once boiling, cover and cook 2-3 minutes to wash the sugar crystals from the side of the pan.
2. Uncover and cook, stirring constantly, until the mixture reaches a soft ball stage or a candy thermometer reaches 234 degrees. This usually takes 7 to 10 minutes.

I use a thermometer because I think its easier. You can also drop it into cold water and it will form a soft ball when it reaches this stage.
3. Remove from heat and add the vanilla without stirring. Let it sit 10 minutes.
4. Beat the mixture for 8 to 10 minutes with an electric mixer until it is the right consistence for spreading. Quickly spread the frosting between the layers and over the top and sides of cake. This really does need to be done quickly. It doesn't stay spreadable for long. Enjoy!



  1. Looks delicious! I can't wait to try it!

  2. looks yummy!
    Did you use a regular kitchen thermometer or a candy thermometer?

  3. Thanks! Actually I just used a regular kitchen thermometer since I kind of have an idea looking at it and didn't need the thermometer in it the whole time.

  4. Fantastic... I agree, carmel is the most amazing dessert flavor!