Comida Kraft
Recipe Box

French Vanilla-Caramel Cake

French Vanilla-Caramel Cake is rated 3.6666666666666665 out of 5 by 6.
Prep Time
Total Time

18 servings

French vanilla coffee and caramel star in this crowd-pleasing tube cake. Drizzle with cream cheese glaze and top with nuts for the win.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Beat first 7 ingredients in large bowl with mixer until blended. Remove 1/2 cup batter; place in small bowl. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Microwave caramels and 2 tsp. water in microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec. Add to reserved cake batter; mix well. Drop by spoonfuls over batter in pan; swirl gently with knife.
  • Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
  • Beat all remaining ingredients except nuts with mixer until blended; drizzle over cake. Sprinkle with nuts.

How to Store

Keep refrigerated.

Size Wise

The vanilla and caramel flavors in this delicious cake team up to make the perfect dessert to serve at your next special occasion.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally.


  • 18 servings

Nutritional Information

Serving Size 18 servings
Calories 330
Total fat 17g
Saturated fat 5g
Cholesterol 60mg
Sodium 360mg
Carbohydrate 42g
Dietary fiber 1g
Sugars 32g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %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 4 out of 5 by from I've made this cake twice, once with walnuts and once with pecans. I've made this cake twice, once with walnuts and once with pecans. I like it better with toasted pecans. I had a problem getting the caramel mixture to swirl. I made the recipe both times for a breakfast food and it is a good recipe for that along with any other event.
Date published: 2014-02-10
Rated 4 out of 5 by from Cake was very good. Cake was very good. I assumed the recipe was calling for international coffee. This does give the cake a coffee flavor too, which is fine if you like coffee
Date published: 2013-12-13
Rated 1 out of 5 by from Did not like this cake. Did not like this cake. I made it exactly like the recipe said. The coffee over-powered the rest of the flavors. Would not make this again.
Date published: 2014-01-02
  • 2016-09-26T10:58CST
  • bvseo_cps, prod_bvrr, vn_cps_3.4.0
  • cp_1, bvpage1
  • co_hasreviews, tv_3, tr_3
  • loc_en_US, sid_154940, PRD, sort_relevancy
  • clientName_khcrm