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

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    45 mins

    2 hrs 30 mins

    MacChef's Note:

    Perfect for the Holidays... this cake is amazing. Use mocha syrup, coffee liqueur and Irish cream in whatever parts you like as long as it equals the total amount needed in both cake and frosting. Mocha syrup can be hard to find so I opt for Kahlua and Irish Cream or one or the other. Strong coffee can be substituted for liqueurs.

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    Serves: 12



    Units: US | Metric



    1. 1
      For the cake: allow butter, egg yolks, egg whites and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans; set aside.
    2. 2
      In a bowl add all of your dry ingredients (except sugar); set aside.
    3. 3
      In a mixing bowl beat butter to soften it up then add sugar and beat until creamy. Beat one egg yolk in at a time. Beat on high for 5 minutes.
    4. 4
      Alternately add flour and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. Combine liqueurs and vanilla and gently stir into batter.
    5. 5
      Thoroughly wash beaters. In a seperate mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight up). Fold half of egg whites into batter gently. Then add the other half and fold gently.
    6. 6
      Divide batter among prepared pans. Bake for 20-25 minutes at 325° or until cake top springs back when touched. Cool cake in pans on wire rack for 10 minutes. Remove cakes and cool thoroughly.
    7. 7
      While cake cools prepare frosting by beating 1 cup of butter until smooth. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 6 tbsps of liqueurs (combined to your liking). Beat in vanilla. Gradually add remaining cups of powdered sugar, beating until smooth and of spreading consistency.
    8. 8
      To assemble: place one layer of cake on serving plate and spread with 3/4 cup of frosting. Repeat process with addition layers and frost side of cake. This is best when cake has sat overnight or for 24 hours.

    Ratings & Reviews:

    • on January 15, 2006


      This is a wonderful special occasion cake which I loved, but warning - very rich! I decorated the sides and top with grated bitterweet chocolate and froze what was left after Christmas Eve. A few days in the freezer didn't hurt it at all. Another warning, my kids didn't like it. Adult flavours I think.

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


    Nutritional Facts for Cream Caramel Cake

    Serving Size: 1 (238 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 914.9
    Calories from Fat 299
    Total Fat 33.3 g
    Saturated Fat 20.2 g
    Cholesterol 170.2 mg
    Sodium 429.6 mg
    Total Carbohydrate 149.6 g
    Dietary Fiber 0.5 g
    Sugars 121.5 g
    Protein 6.4 g

    The following items or measurements are not included:

    mocha syrup

    mocha syrup

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