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    You are in: Home / Recipes / Caramel Cake Recipe
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    Caramel Cake

    Caramel Cake. Photo by Chef Flo in SeMo

    1/4 Photos of Caramel Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    1 hr

    35 mins

    Cooking to Perfection's Note:

    This is out of Southern Living's Top 10 Cake Recipes. A unique, interesting, and satisfying cake. Try it some time!

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    Ingredients:

    Serves: 12-14

    Yield:

    two lay ...

    Units: US | Metric

    Cake

    Frosting

    Directions:

    1. 1
      For cake: Preheat oven to 350*.
    2. 2
      Grease and flour two 9-inch layer pans.
    3. 3
      Combine sour cream and milk in small bowl; set aside.
    4. 4
      Beat butter until creamy; gradually add sugar, beating well.
    5. 5
      Add eggs, one at a time, beating well after each addition.
    6. 6
      Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture.
    7. 7
      Stir in vanilla (and rum extract).
    8. 8
      Pour batter into prepared pans.
    9. 9
      Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.
    10. 10
      Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.
    11. 11
      For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter.
    12. 12
      Set aside.
    13. 13
      Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
    14. 14
      Remove from heat.
    15. 15
      Stir butter mixture into hot caramelized sugar.
    16. 16
      (The sugar mixture will tend to clump, but will become smooth after further cooking.) Cook entire mixture over medium heat, stirring constantly, until candy thermometer registers 235* (about 15-20 minutes).
    17. 17
      Cool mixture for 5 minutes.
    18. 18
      Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).
    19. 19
      Immediately spread between layers and on top and sides of cake.

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    Ratings & Reviews:

    • on February 02, 2013

      55

      I made this cake for Thanksgiving and it was incredibly moist, rich, pure PERFECTION!!!!!!!! All of my family as well as guests were raving about how good the cake was. I would recommend this recipe over and over and over again to any and everyone. Thanks so much for creating memories that will last a lifetime.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2012

      55

      This rating is for the cake only: The cake turned out very well. It was very moist. I added the vanilla and tasted the batter and it was good. I was skeptical of the rum, but added it as well....tasted the batter and it was great!! I would definitely recommend adding the rum flavoring. It really added a nice dimension to the flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2013

      45

      This cake turned out really well and was very easy to make. I had read several reviews that said how moist it was but mine was a bit dryer than I would have liked it to be but it was still good. I used rum instead of the rum flavoring and loved the flavor it gave the cake. I didn't use the icing recipe included with the cake recipe, but I may try it next time.

      I would love any suggestions for making it more moist.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Caramel Cake

    Serving Size: 1 (174 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 712.8
     
    Calories from Fat 269
    37%
    Total Fat 29.9 g
    46%
    Saturated Fat 18.0 g
    90%
    Cholesterol 151.7 mg
    50%
    Sodium 429.8 mg
    17%
    Total Carbohydrate 107.0 g
    35%
    Dietary Fiber 0.7 g
    3%
    Sugars 84.0 g
    336%
    Protein 6.9 g
    13%

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