Old Fashioned Caramel Cake Recipes

SOUTHERN CARAMEL CAKE

Steps:

• Sift the cake mix, and place it into a large bowl.
• In a small bowl, beat the eggs by hand for 2 MINUTES.
• Add the beaten eggs along with the cake mix, then add in the vegetable oil, buttermilk, vanilla extract and rum extract.
• Mix until the batter is smooth, but DO NOT OVER MIX.
• Grease and flour two 9 inch cake pans.
• Pour the cake batter into each pan, about 3/4 full.
• Bake each cake for 20-25 minutes, or until done.
• Carefully remove the cake out of the pan, and let them cool on a cooling rack.

OLD FASHIONED CARAMEL CAKE

Steps:

• Preheat oven to 325
• Prepare 3 nine inch cake pans with cooking spray. Wilton's Cake Release works great.
• Add butter, sugars, vanilla, and eggs to large mixing bowl. Cream until well blended.
• Sift flour, baking powder, and salt in a separate bowl.
• Alternately add flour mixture and milk to sugar mixture. Use a medium setting.
• Pour batter evenly into prepared pans. Bake for 25 minutes and check using a wooden toothpick. Continue baking for 5 minutes if needed.
• Cool layers on baking racks.

OLD FASHIONED CARAMEL CAKE

Steps:

• Beat 1 cup butter at medium speed of an electric mixer until it is creamy; gradually add 2 cups sugar, beating well. Add the eggs, one at a time, beating after each addition.
• In a separate bowl, combine the flour, baking soda, and coca; Stir well. Then add to the butter mixture, alternating with the buttermilk and water, beginning and ending with the flour mixture. Mix after each addition. Stir in 1 tsp vanilla.
• Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes; then remove from pans and let cool completely on wire racks.
• For the frosting, combine 2 cups sugar, 1 cup butter, and 1 cup evaporated milk in a large saucepan. Bring to a boil over medium heat. Cover and cook for 2 to 3 minutes to wash down the sugar crystals from the sides of the pan.
• Uncover and cook, stirring constantly, until the mixture reaches soft ball stage or a candy thermometer registers 234 degrees. Remove from heat and add vanilla (do not stir). Let cool for 10 minutes.
• Beat at medium speed of an electric mixer for 8 to 10 minutes or until the mixture is spreading consistency. Quickly spread the Caramel Frosting between the layers and on the top and sides of the cake.
• Garnish with pecan halves and grated chocolate if desired.

OLD-FASHIONED CARAMEL CAKE

Steps:

• Preheat oven to 325 degrees F. Butter two 9-inch layer cake pans and line the bottoms with parchment or waxed paper. Butter the waxed paper. To make the cake, sift the flour with the baking powder together in a medium mixing bowl and set aside. In a large mixing bowl, cream the butter until fluffy, then gradually add the sugar, beating until creamy. Add the eggs, one at a time, and beat in thoroughly. Add the flour mixture alternately with the milk, beginning and ending with the dry ingredients. Stir well after each addition, but do not overmix. Stir in the vanilla extract. Turn the batter into the prepared pans. Bake until the tops of the layers spring back when lightly touched and a wooden skewer inserted in the centers come out clean, about 35 minutes. When the cake is done, cool 10 minutes in the pans, then turn out onto wire racks to cool completely before frosting. To make the frosting, place 1/2 cup of the sugar in a heavy or cast iron skillet set over medium-high heat and cook, stirring constantly, until caramelized. In a large saucepan, combine the remaining 2 cups of sugar with the milk and bring to a boil. Add the caramelized sugar to the boiling milk mixture and cook, stirring constantly, to a soft-ball stage when added to cold water or to between 234 to 240 degrees F on a candy thermometer. Remove saucepan from the heat, add the butter or margarine and vanilla, and beat at high speed until thick enough to hold to the cake when spread. If the frosting becomes too thick, beat in a few drops of hot water. If it seems too thin, beat in a little powdered sugar. To frost cake, spread the caramel frosting over one layer of the cake, top with the other layer and cover the top and sides of the entire cake with the remaining frosting (wetting the knife makes spreading easier).

CLASSIC SOUTHERN CARAMEL CAKE RECIPE - (3.8/5)

Steps:

• CAKE: Preheat oven to 350°F. Grease three 9-inch cake pans and add optional parchment paper. Beat butter until light and fluffy. Add sugar and beat for 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour, mixing well after each addition. Add vanilla and beat well. Divide among pans and bake 25 to 30 minutes until set. Turn out of pans onto cooling racks and allow to cool completely. FROSTING: Mix all ingredients over medium-low heat in a 3- to 4-quart cast iron dutch oven. Swirl pan to keep ingredients moving in the pan. Cook to softball stage, 235ºF to 245ºF on a candy thermometer, or when a drop forms a soft ball in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.

OLD FASHIONED CARAMEL CAKE

Steps:

• 1. Grease and flour two 8 in cake pans, Preheat oven to 350 Cream butter, gradually add sugar until light and fluffy. Add eggs one at a time beating after each, combine flour, salt and baking powder, add to creamed mixture alternately with milk beginning and ending with flour mixture. Stir in vanilla. Bake in a 350 degree oven for 25 to 30 minutes. Cool before frosting
• 2. Sprinkle 1/2 cup sugar in a heavy saucepan, place over medium heat, cook stirring constantly until sugar melts and syrup is light brown. Combine remaining 2 1/2 cups sugar and next 3 ingredients. Mix well, stir in butter. Stir in butter mixture into caramelized sugar. Cook over medium heat stirring often 15 to 20 minutes until reaches thread stage 230 degrees on a candy thermometer. Cool 5 minutes. Beat to spreading consistency. Spread on cooled cake. Yields enough for one 2 layer cake

OLD TIMEY CARAMEL ICING

Steps:

• 1. Combine 3 cups sugar and milk in a heavy sauce pan on medium heat. Stir together for a few minutes. Allow to continue to heat.
• 2. While milk and sugar are heating, place a small black iron skillet on med. to med. high heat. Add the 5 tablespoons on sugar. Stir in the skillet until the sugar liquifies and then turns golden brown. It will be bubbling hot.
• 3. Now the milk and sugar should be very hot. Carefully pour in the browned sugar from the skillet. Whisk together and cook for about 15 minutes or until the mixture reached the very soft ball stage. (test by dropping a little off a spoon into a small glass of cool water. When a small soft ball forms, it's ready.)
• 4. Remove from heat and using an electric mixer, mix in 1 and 1/2 sticks cold butter...never margarine! Continue to beat until cooled to spreading consistency.
• 5. If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!

OLD FASHIONED CARAMEL ICING

Steps:

• In a medium saucepan, over low heat, melt the butter and brown sugar until they're incorporated. Increase the heat to medium-high and stir in the milk.
• Bring to a boil and cook for 2 minutes.
• Remove from the heat and whisk in the icing sugar and vanilla. Whisk vigirously until completely smooth.
• Immediately pour over cake and let set for about five minutes.

OLD-FASHIONED CARAMEL CAKE

Steps:

• To make the cake, preheat the oven to 350 degrees. Butter and flour 2 9-inch cake pans and line the bottoms with parchment paper. Set aside.
• In a medium bowl, pour in the whole milk and vinegar, and allow to sit for 5 minutes. Then whisk in the eggs and vanilla. Set aside.
• In the bowl of a stand mixer, add the flour, sugar, baking powder, baking soda, and salt. Mix to combine. With the mixer on low, add the butter a piece at a time until it mixes in and creates a sandy texture with only small pea-sized butter pieces left. Pour in half of the milk and egg mixture and beat on medium-high until light and fluffy. Slowly pour in the rest of the milk/egg mixture and mix until combined.
• Pour equal amounts of the cake batter into the prepared cake tins. Bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. (One of my pans took 25 minutes, the other took 28 minutes.) Allow the cakes to sit in the pans for 10 minutes, and then turn them out onto cooling racks to cool completely.
• To make the frosting, place 8 tablespoons of butter and the brown sugar and salt into a large saucepan. Set over medium heat and bring just to a boil. Whisk in the cream and bring the mixture back to just a boil. Remove from the heat and whisk in the vanilla.
• Pour the butter/sugar mixture into the bowl of an electric mixer. At low speed, slowly add the confectioners' sugar until blended. Then, on medium speed, beat the mixture for 5 minutes until the frosting is a pale brown color and still warm but not hot. Add the rest of the butter, a piece at a time, and beat until the butter is melted and the frosting is light and fluffy.
• Place one of the cakes on a serving plate. Spread the surface with some of the frosting, and then add the other cake on top. Frost the rest of the cake, working quickly before the frosting sets. Allow the frosting to set on the cake a few minutes before serving.

OLD FASHIONED HOMEMADE CARAMEL ICING

Steps:

• Mix 3 cups of the sugar and evaporated milk in a heavy 3-quart saucepan.
• Bring to a boil over low to medium heat stirring with rubber spatula so sugar does not crystalize.
• Bring to slow boil and keep it hot.
• Caramelize the remaining 1 cup of sugar in a 10-12 inch cast iron skillet.
• Cook over medium heat, stirring constantly and scraping side of skillet with silicone spatula, until sugar begins to melt.
• Continue to cook until sugar melts and becomes syrup and turns to a medium-golden color.
• Your candy Thermometer temperature will register between 320 degrees F to 350 Degrees F.
• DO NOT SCORCH THE SYRUP
• Slowly pour the syrup into the boiling sugar and milk mixture and cook to the soft ball stage.
• This is about 238 degrees on your candy thermometer.
• Stir in butter, vanilla and baking soda .
• Pour HOT mixture into a bowl and beat with an electric mixer.
• As the mixture cools the icing will become creamy.
• This process takes about 15-20 minutes.
• Keep your eye on the icing as it has a tendency to harden up quick so don't over beat.
• Ice your cake with warm frosting.
• If it begins to harden add a 1/2 teaspoon of hot water at a time.