Moist, delicious layer cake with caramel icing.
I made this cake last week with a few adjustments and it turned out amazing. Instead of regular flour I used cake flour. And I used a tsp almond extract and a tsp vanilla extract just to give it a different taste. I also add a half of box of pudding to keep the cake moist since I read one person review about their cake being dry. The caramel icing turned out perfect. I didn’t change anything in the icing. I will say when I make it again I will wait until my cakes are cooling before I make the icing. I didn’t get any pictures the cake was literally devoured the same day. I plan on making it again later today. I will take pictures of the next one!!!
Read MoreDidnt like it at all. Actually my husband and i tried a piece and we threw the cake away. Too sweet, especially the icing. Never gonna use brown sugar again in an icing, blah
Read MoreI made this cake last week with a few adjustments and it turned out amazing. Instead of regular flour I used cake flour. And I used a tsp almond extract and a tsp vanilla extract just to give it a different taste. I also add a half of box of pudding to keep the cake moist since I read one person review about their cake being dry. The caramel icing turned out perfect. I didn’t change anything in the icing. I will say when I make it again I will wait until my cakes are cooling before I make the icing. I didn’t get any pictures the cake was literally devoured the same day. I plan on making it again later today. I will take pictures of the next one!!!
I made this for a friend's birthday celebration. I did split each layer (making it a 6 layer cake) and I made 1 1/2 recipe of the icing so I would have plenty. It was a HUGE success--everyone loved it! My only issue was getting the icing smooth, as it hardened up once it cooled and was rather difficult to deal with getting around the sides of the cake. I would make it again and perhaps not add quite as much confectioner's sugar to the icing.
The cake was difficult to make. I followed the recipe exactly and my first batch had the consistentlcy of corn bread after cooling. Made it again and cooked it less, and it was really dense. Never could get the batter to the ribbon stage despite adding more milk. I altered the icing a bit due to other reviews and it was absolutely amazing!!!! Best caramel icing I ever ate and not grainy at all. More like caramel fudge. I used 3 cups brown sugar, 2 cups butter, 1/4. +1/8 tsp salt, 12 oz evaporated milk, 1 pkg confections’ sugar sifted, and 3 tsp vanilla extract. Started frosting the cake about 5 minutes after finishing mixing because even though it’s still warm, it stiffens quickly. Had plenty of icing to do the whole cake and poured the rest into a little pan to set for fudge!! One more thing, don’t get disheartened if your cakes sink a tad when they cool because that’s makes them easier to ice. The little divot holds the icing while it sets. If I make this again and they come out domed I will cut the tops flat to make them easier to ice. Otherwise the icing will run off before setting.
I only made the icing and it was fabulous and so EASY! for a 3 layer cake you need to 1 1/2 the recipe. I did 1 cup butter to 1 cup brown sugar Or 1 1/2 cup butter to 1 1/2 cup brown sugar, And did not need all the box of Powered sugar for one recipe. only used about 3 cups, adding a little at a time til consistency I wanted. Perfect ! Great ! Thanks!!!!
My family loved this cake and they are very picky about what they eat definitely just added this to my year round cake list love it eating a piece as I type awesome didn't change anything
In my family, there was a competition every Christmas to see who made the best caramel cake. Some would add walnuts, pecans or drizzles of chocolate. Even change color of the cake using food coloring! My grandmother always won! This recipe reminds me so much of our days baking together. Delicious!
Perfect. Took it to a party where a store-bought birthday cake was served, and mine was wiped out. I sliced each cake layer in half, so I had a 6 layer cake. It takes a full batch and a half of frosting to cover 6 layers. Some people said the frosting sets up too quickly and becomes difficult to spread. Near the end, I popped mine in the microwave for 8-10 seconds and it was like new again. This recipe is a keeper.
I've baked this cake several of times. Once as a triple layer but usually as a bundt. Sometimes I make it with the icing and other times I don't . It's always moist and bursting with flavor.
Made recipe exactly as listed, but icing kept growing and growing. I had 2 cups leftover after icing entire 3 layer cake....very strange. Recipe should also warn icing works better when slightly cooled in fridge so layers don't slide all over. Cake is absolutely delicious and I would make again!
Delicious! I think I made the icing too thick but got no complaints. I made it for a birthday in August and now my daughter wants one for her birthday this week!
This cake was so sweet and the icing could cause diabetes on it's own! In total the recipe has 7 cups of sugars (3 white, 2 brown and 2 powdered) . It also uses 5 sticks of butter. It tastes fantastic and the icing is devine but I will have to play with the recipe to see if less sugar can be used.
I used my own cake recipe, but I definitely give 5 stars to the caramel icing recipe!!! I’m a trained pastry chef and one of my arch nemeses is Caramel frosting. This recipe was very easy. I followed the directions exactly. Out of curiosity I temped the mixture while it was boiling and it only got to 226 degrees. Nevertheless, after cooling slightly, the icing still whipped to the perfect consistency.
Cake itself was not as moist as I like I’ll stick to my basic cake recipe. Overall a yummy dessert though
Perfecrt, loved this cake reminded me of my youth when going to see grandma and she always had cake.
Didnt like it at all. Actually my husband and i tried a piece and we threw the cake away. Too sweet, especially the icing. Never gonna use brown sugar again in an icing, blah
I did not make any changes to this recipe, it was almost perfect. I am going to make again and stick with this recipe, but I plan on cutting the sugar in the cake recipe by about a 1/2 cup. The cake was a bit too sweet for my taste.
Made this recipe without changes , Very good cake , it is now my go to Caramel Cake..
It came out so perfect!! I actually made it into cupcakes because it's easier to distribute out at my work place.
I did change the recipe just a little on both the cake and the frosting. However it was a success each time I baked it. 2 Thumbs Up!
This is one of the most easiest cakes I’ve baked and the recipe was very easy to follow. When I tell you this cake was WONDERFUL, please believe me. The caramel icing was PERFECT.....I changed absolutely nothing, I just followed the directions....family and church family loved it....
The cake was great!!! Icing took a little bit longer than I expected but turned out great. Just to cut the sweetness I added some pecans to the cake mix and some salted, buttered and sautéd pecans to the top. WOW was it good!!!
Five stars!! Very good recipe! The only change I made (just my preference) was to at a few tablespoons of cornstarch to the caramel sauce. I like mine to be a little thicker consistency. Well done!
Easy recipe to follow but takes some time. Enjoyed the cake but just too sweet for my taste. If I make it again, I would definitely cut at least 1/2 cup of confectioners sugar in the icing. It hardened quickly making it hard to ice the cake in time.
I will not make it again. It was too much work for an overly sweet cake.
I made this cake as well as the icing and this is a great recipe overall, except you need 1.5 times the ingredients for the icing in order to cover the entire cake as well as enough to go in between each layer. But other than that, this cake looked beautiful, and tasted AMAZING.
I used duck eggs because I had them and made four thin layers. It didn’t last long. I was so pleased that the caramel didn’t have any graininess at all.
I made this cake for the first time ever - it was so moist and delicious, all my co-workers and family love this cake.
I made this for Thanksgiving and my husband who doesn't eat cake, ate 4 slices! I sent a slice home with a to go plate and got a phone call that night - not even a text - that's how good this cake is!
I made this for a birthday cake and it was a hit for the birthday person and the others in the family. The icing was so thick that I could hardly spread it, but it was mmm mmm good. I found myself scraping the bowl I made the icing in to get all I could. Others who tried this said I could make this for them any time I wanted to.
Delicious! I think I made the icing too thick but got no complaints. I made it for a birthday in August and now my daughter wants one for her birthday this week!
Before this I haven't baked anything from scratch in over 4 years. It was a success and taste wonderful!!
This was one of the best cakes I have EVER made. I made three separate to give to both parents (birthday) and we kept one at home. Everyone who tried it In the family- wants the recipe!! I added a little bit more vanilla extract in both batter and icing. I added just a little bit more evaporated milk to the icing. The icing sets quickly/ but it is DELICIOUS!!!! MUST TRY!!
Delicious and moist! I made exactly as written, but used four 6 in cake pans. Remember to have the butter, eggs, and milk at room temp when combined. Best vanilla cake I have ever made. Thank you!
I made it, I used All Purpose flour& added vanilla puddings mix. And I made icing when cake was all the way cool off.
I’m not a baker but I found this recipe to be easy and delicious. Made this cake twice. First time during COVID quarantine and recently for my mother in law’s birthday. Can’t wait to bake it again. The cake doesn’t last 2 days
To die for!!! Perfect to take to gatherings for something special!! I made this recipe 3 weeks ago, but I only used 2 layers of the cake, and froze the third layer. It is totally sinful and decadent!! The cake is very moist. Take small pieces, as it is extremely rich. I had no trouble with the recipe at all. I will say, you should ice the cake while the icing is still a bit warm, as once it cools, it gets stiff. Tonight ( three weeks later) I pulled the third layer out of the freezer, made some more icing, and it was perfect!
I made the cake exactly as the recipe stated. The cake was more of a pound cake. Although the cake was good, it wasn't what I was expecting for a caramel cake. The caramel was okay. The recipe is a good base but I will make adjustments in the future to make the cake and caramel buttery.
When I made this I baked it as a bundt cake. Since I didn't lower the cooking temperature soon enough, it was a little overdone on the outside. The caramel icing was a little thicker than I wanted, but I see how the recipe would totally work as a layered cake. Tasted good, felt like it should have had a little more vanilla in the cake.
Made this cake as a salute to my husbands aunt who made this cake.....tried my hand with this recipe for a church dinner and it disappeared!.....definitely making this again and again.
This is a pretty good cake! I did take a lot of the other reviewers' suggestions while making it. I reduced the sugar in the cake itself to 1 1/2 cups, used 1 1/2 tsps baking powder, 1 tsp baking soda, used sour cream in place of milk, and added 2 tsps vanilla and 1 tsp almond extract. This created a pretty decent tasting cake, but even with the added leavening, it still wasn't as light and fluffy as I'd hoped. Maybe separating the eggs, whipping the egg whites, and then folding them into the batter would help? Nevertheless, the real star here though is the caramel frosting. And that worked wonderfully for me! I made 1 1/2 times the recipe, and that made enough to fill, crumb coat, and then frost the cake. I used 1 1/2 cups butter, 3 1/4 cups dark brown sugar, 1 cup heavy cream in place of evaporated milk, 1/2 tsp salt, 1 tbsp vanilla, and only 2 1/2 cups powdered sugar. Adding this amount of powdered sugar kept the frosting from being overly sweet--but it did require the caramel to cool completely before being whipped in order to get to the correct frosting consistency. The frosting tastes just like a Werther's Original candy, and it's truly fantastic! Overall, I would make a different yellow cake recipe next time, just as a personal preference, and would keep the frosting recipe the same as I made it this time. Thank you for the recipe!
I made it for the first time and took it to my family's Thanksgiving dinner, they even fought over the crumbs left on the plate. We loved it. I will be using this recipe again and again.
This is my Daddy’s favorite cake. I made it for Father’s Day. He LOVED it. It tasted delicious!
I wouldn’t change anything! We loved it! The cake was so fluffy and the caramel was delicious. The cake took closer to 35-40 minutes to bake.
This cake was overly sweet. So sweet you can’t eat it. The cake itself was extremely sweet then the icing was extremely sweet as well. I’d definitely add less sugar to the cake or try a different cake. I even left out some of the confectioners sugar and just after tasting it my teeth hurt lol. This would be a great cake base for strawberry shortcake type of thing with whip cream and strawberries but not for this Caramel cake. Cake was moist and almost cornbread like. Caramel was good just suuuuuper sweet.
4 stars, really good (guests RAVED!), but I had trouble with the icing (there was JUST enough). Doing a crumb coat proved to be a bad idea as the now-cooler icing pulled up that coat with more crumbs. Good flavor. The cake is a little dense.
I substituted half of the white sugar with brown. It was like fudge, but there are about 24 servings because it is SO rich. Very dense, in a good way.
I made this cake for a friend's birthday and I found it quite tasty and easy to make. I do think the sugar both in the cake and in the frosting can be reduced. I made the cake as listed but included 1/2 tsp of almond extract. For the frosting, I used approximately 12 oz of confectioner's sugar and added a bit more salt to balance out the sweetness. I also think it might be better to make this as two layers and perhaps increase the baking powder to 1 tsp.
The cake smelled so good when it was baking. My husband loves the frosting and next time I am going to double the icing recipe.
I loved this recipe it tastes just like my grandmas. Eating this brought back so many great memories.
In looking at the ingredients and their amounts, this cake is basically a good ol’ fashioned (Real) Pound Cake….that has the addition of a thick Caramel Icing. I think that might be what’s throwing some people off…..they are going in thinking this will be a regular layer cake, which is lighter in weight; but it’s actually a denser pound cake recipe that has been baked as a layer cake, so the texture and crumb of the cake is going to be different. Also, I think that is why some are surprised regarding the amount of sugar that the recipe calls for as well. Real pound cakes call for 3 c. of sugar, and once finished, it isn’t overly sweet because normally it isn’t topped with a heavy frosting/buttercream. It’s just topped with a light, thin glaze or left plain. But because this has the thick caramel icing AND the cake is not only fully frosted with the icing, but there are layers of it as well, some are finding it overly sweet. My family is originally from the South, and I grew up on pound cake and caramel cake (actually are my 2 favorites). However, we’ve always made our caramel cakes in either a tube or bundt pan, and then poured the caramel icing over it.
I made this for Thanksgiving after reading the reviews. I did not change the recipe and although I liked the cake, it was far too sweet and too dense for my family who prefer a more fluffy or less dense cake. As other reviewers have noted the cake is very sweet and 2-1/2 cups of sugar would be fine. I used my own homemade caramel frosting (sweet also) and this made the entire cake much sweeter than I would like.
I make this cake all the time for family gatherings! I always half the vanilla extract and the other half of the extract I use caramel extract! I always pair the cake with a vanilla ice cream and dark roast coffee, just to balance the sweetness of the cake! Also, don't try to dip your finger into the caramel icing while it cooks, it burns
