Caramel Cake II

Name: Caramel Cake II
Yield: 2 layer 9 inch cake
Ingredients: 1 ¾ cups white sugar; ⅓ cup hot water; 3 cups sifted cake flour; 3 teaspoons baking powder; ½ teaspoon salt; ¾ cup butter; 3 eggs; 1 teaspoon vanilla extract; ⅔ cup milk

Rating: 3.62 stars

21 Ratings
14 Reviews
5 Photos

This was in my mother's recipe file from the 1940's.

By GINGER P

Gallery

Recipe Summary

Servings:

Yield:

2 layer 9 inch cake

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

1 ¾ cups white sugar
⅓ cup hot water
3 cups sifted cake flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup butter
3 eggs
1 teaspoon vanilla extract
⅔ cup milk

Directions

Step 1

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.

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Step 2

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.
Step 3

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.
Step 4

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.

Nutrition Facts

Per Serving:

185 calories; protein 2.5g; carbohydrates 29.1g; fat 6.7g; cholesterol 39mg; sodium 162.2mg. Full Nutrition

Reviews (14)

Most helpful positive review

Juanita Peek

12/22/2003

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 very special treat. Read More

Helpful

(66)

Most helpful critical review

suzanna

08/05/2004

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. Read More

Helpful

(8)

21 Ratings

5 star values: 7
4 star values: 5
3 star values: 6
2 star values: 0
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Juanita Peek

12/22/2003

Helpful

(66)

LFILLI

02/28/2003

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.... Read More

Helpful

(31)

the allrecipes staff

08/17/2009

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 editing caused. Read More

Helpful

(22)

LeeAnn

08/26/2009

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). Read More

Helpful

(11)

lisag3girls

05/15/2011

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 the batter but before it went into the oven I also sprinkled it over the top of the cake it turned out amazing. Read More

Helpful

(9)

Janelle D.

09/25/2008

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! Read More

Helpful

(9)

suzanna

08/05/2004

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. Read More

Helpful

(8)

Viktoria

02/12/2009

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 and crumby. Not what I expected for Caramel cake. I did make is in one 13"x9" pan and used butter not shortening throughout. Oh well better luck next time? Read More

Helpful

(6)

NancyM

12/25/2008

So kind of you to share this old timeless recipe! I followed to a tee it came out perfectly & tastes incredible. Yours in the picture looks frosted. I poured the remaining caramel over the cake while still warm - yummy! Read More

Helpful

(5)

More Reviews

Back to Caramel Cake II

All Reviews for Caramel Cake II

- of Reviews

Caramel Cake II

Servings Per Recipe: 24
Calories: 185.2

% Daily Value *

protein: 5 %

carbohydrates: 9 %

dietary fiber: 1 %

sugars:

fat: 10 %

saturated fat: 20 %

cholesterol: 13 %

vitamin a iu: 4 %

niacin equivalents: 14 %

folate: 9 %

calcium: 5 %

iron: 8 %

magnesium: 2 %

potassium: 1 %

sodium: 7 %

thiamin: 17 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Caramel Cake II

1 of 14

All Reviews

Juanita Peek

12/22/2003

Helpful

(66)

LFILLI

02/28/2003

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....

Helpful

(31)

the allrecipes staff

08/17/2009

Helpful

(22)

LeeAnn

08/26/2009

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).

Helpful

(11)

lisag3girls

05/15/2011

Helpful

(9)

Janelle D.

09/25/2008

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!

Helpful

(9)

suzanna

08/05/2004

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.

Helpful

(8)

Viktoria

02/12/2009

Helpful

(6)

NancyM

12/25/2008

Helpful

(5)

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Caramel Cake II

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (14)

Most helpful positive review

Most helpful critical review

All Reviews for Caramel Cake II

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Include these ingredients

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Caramel Cake II

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (14)

Most helpful positive review

Most helpful critical review

All Reviews for Caramel Cake II