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Caramel Cake I

Rated as 3.54 out of 5 Stars

"If you want a cake that tastes like caramel, try this cake recipe with a caramel icing."
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Ingredients

servings 236 cals
Original recipe yields 24 servings (1 -9x13 inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  2. Sift the flour before measuring then resift with the 1 cup of the packed brown sugar.
  3. Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (Use the whisk attachment for best results.) Spread batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a cake tester comes out clean. Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. Once cake is cooled completely frost with Caramel Icing.
  5. To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees F (113 to 115 degrees C). Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 110 degrees F (55 degrees C). Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the top of the cooled cake and top with chopped pecans.

Nutrition Facts


Per Serving: 236 calories; 10.4 g fat; 34.8 g carbohydrates; 2 g protein; 43 mg cholesterol; 141 mg sodium. Full nutrition

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Reviews

Read all reviews 51
  1. 63 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

It was a hit! I made this cake as a two-layered round cake by upping the servings to 36. The cakes themselves did have to cook for about 30 min and I did add more milk, as suggested in other rev...

Most helpful critical review

The icing was delicious and I will definitely use it again, but I found the actual cake to be a bit dry.

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It was a hit! I made this cake as a two-layered round cake by upping the servings to 36. The cakes themselves did have to cook for about 30 min and I did add more milk, as suggested in other rev...

This cake turned out great. So far the best cake recipe on this site. To the others who rated this cake and it didn't turn out good, you have to follow the directions to the tee on the icing. In...

This cake was delicious! However, because of what an earlier reviewer said, I increased the milk to about 3/4 cup and only cooked the cake for 20 minutes. Also, the "icing" never got thick eno...

This is a great recipie, however it is not for the novice baker. I wish inexperienced cooks would not lower recipe ratings because of their ineptitude. If you the majority of the ratings are pos...

The icing was delicious and I will definitely use it again, but I found the actual cake to be a bit dry.

This cake was delicious! I made it for my Grandma's birthday and everyone really loved it! The only thing I did differently was I used chocolate fudge frosting instead of the caramel frosting,...

I divided this cake into two round cake pans and next time I would need to double the batch. This cake is not as light and airy as I thought it would be. My frosting was disasterous! I follow...

If it were up to me alone, I would give it only 2 stars. I made this for a friends birthday, and although I didn't care for the cake at all, my friends seemed to like it. Even with an extra ha...

the cake itself was too small and really needed to be doubled. the caramel portion was hard. it took on the "hard candy" form.