Caramel Cake Recipe - Kraft Recipes Top
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Caramel Cake Recipe

Prep Time
1
hr.
Total Time
2
hr.
35
min.
Servings

16 servings

Create a delicious cake from scratch with our Caramel Cake Recipe! Your baking skills will be the talk of the town with this splendid Caramel Cake Recipe.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine 2-2/3 cups flour, baking powder and salt. Beat 1 cup butter and 2 cups sugar in large bowl with mixer on high speed 5 min. or until light and fluffy. Add whole eggs, then egg yolk, 1 at a time, mixing on medium speed after each addition until well blended. Beat in flour mixture alternately with sour cream. Add 2 tsp. vanilla; mix well.
  • Pour into 2 greased and floured 9-inch round pans.
  • Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
  • Meanwhile, cook 1/3 cup of the remaining sugar in Dutch oven or large deep skillet on medium heat 3 min. or until sugar is completely melted and light golden brown in color, stirring constantly. (Note: Sugar may clump slightly.) Remove from heat.
  • Combine remaining sugar and flour in large saucepan. Stir in milks. Bring to boil, stirring constantly. Slowly add 1/4 cup milk mixture to caramelized sugar in pan, stirring constantly. Repeat to add remaining milk mixture, stirring constantly. Cook and stir on low heat 2 min.
  • Increase heat to medium. Continue cooking sugar syrup (without stirring) 10 to 12 min. or until mixture reaches soft ball stage (238°F) on candy thermometer. Remove from heat. Add butter; stir just until melted. Let stand 1 hour or until temperature drops to 110°F. (Do not stir caramel sauce during this standing time.)
  • Pour cooled caramel sauce into mixer bowl. Add remaining vanilla. Beat with mixer fitted with wire whisk attachment 18 to 22 min. or until of desired spreading consistency.
  • Stack cake layers on plate, filling and frosting with caramel mixture.

Special Equipment Needed

Substitute

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

What is Soft Ball Stage?

Soft ball stage in a candy thermometer is between 235°F to 240°F. It is the temperature where sugar syrup dropped into cold water will form a flexible, soft ball. If you pick it up out of the water you can flatten it easily between your fingers or hands without squeezing.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 540
Total fat 26g
Saturated fat 16g
Cholesterol 130mg
Sodium 340mg
Carbohydrate 72g
Dietary fiber 1g
Sugars 55g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Cake was great; frosting failed majorly 2 times The cake itself was great - simple to make, made 2 very tall layers, and had a good density. Loved it. However, the frosting never happened. I read through them before I even started, and prepared the various ingredients so that all was ready as I began. The 1/3 cup of sugar melted as described, but by the time the sugar/milk part boiled, the sugar was just hard candy. Despite that, I continued with the recipe, to get the mixture up to 238 degrees. After about 20 minutes of slow boiling, it was evident that it was burning - and sure enough, the bottom of a very nice pan was black. The whole thing was a mess. Next day, armed with info from web searches about lowering the temperature, and a new plan to get both parts ready at the same time, I was able to get the mixture started without the 1/3 cup of sugar turning into a rock. However, once again, after 30 minutes of VERY light boiling, I detected that same burning smell. Sure enough, I'd now ruined a second pan (actually, this time, a dutch oven). I get that making candy is hard, but I also know there are ways to help non-professionals succeed at making caramel - tricks like adding Cream of Tarter or Corn Syrup. Instead of making a weird, multi-part concoction, can you come up with something a little less failure-prone?
Date published: 2017-12-21
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