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My review
Caramel Cake II
4
GINGER P
"This was in my mother's recipe file from the 1940's."
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Ingredients
servings 185Original recipe yields 24 servings (2 layer 9 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch pans with parchment paper. Sift flour, baking powder, and salt together 3 times. Set aside.
- Make caramel syrup. In a heavy skillet, heat 1/2 cup of the sugar, stirring constantly as sugar melts. Continue to cook and stir until melted sugar becomes dark brown. remove from heat. Add hot water very slowly and stir until dissolved. Set aside to cool.
- In a large bowl, cream butter with remaining 1 1/4 cups sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each. Add vanilla and 3 tablespoons of the caramel syrup. Add flour mixture and milk alternately and beat until smooth.
- Pour batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 1421 Ratings
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Most helpful positive review
3/2/2003
This is a great cake IF the directions are followed exactly. First reviewer must not know how caramel syrup is made by "caramelizing" the sugar. Make this wonderful cake and you will enjoy a...
Most helpful critical review
8/5/2004
I've make caramel - water just makes it sieze up most of the time. Too hard for just 3 tbsp. I used a different recipe for it.
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3/2/2003
This is a great cake IF the directions are followed exactly. First reviewer must not know how caramel syrup is made by "caramelizing" the sugar. Make this wonderful cake and you will enjoy a...
8/4/2001
Where's the caramel? The recipe states to add sugar and water in a pan and cook it but doesn't say how much caramel....
8/17/2009
Recipe Editor's Note: We have corrected this recipe, and changed the shortening called for in the direction to butter as listed in the ingredients. We are sorry for any confusion the mistake in ...
8/26/2009
This cake has become a family and friend favorite. I am rarely able to make the caramel syrup easily, but I always have enough. I also use it to make cupcakes (I get 24 cupcakes per recipe).
5/15/2011
I baked this recipe for my family and they loved it the second time around I did not cook the sugar as long the color was more of a light brownl. But this time not only did I add the caramel to ...
9/25/2008
This is a very yummy cake! If you follow the directions as listed, it turns out very good! I made this for my husband and he loves it too! Thanks for the great recipe!
8/5/2004
I've make caramel - water just makes it sieze up most of the time. Too hard for just 3 tbsp. I used a different recipe for it.
2/10/2009
I must have done something wrong because I did not care for this recipe. I was proud of myself when I made the caramel from scratch (never did this) but the end result was not moist but grainy a...
12/22/2009
I should have let the caramel cool a little bit longer before pouring it on top of the cake -- it likely would have set a little better since it becomes more viscous as it cools. I'm not a big f...