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.
What You Need
Original recipe yields 16 servings
2-2/3 cups plus 1 Tbsp. flour, divided
2 tsp. CALUMET Baking Powder
1/2 tsp. salt
1-3/4 cups butter, softened, divided
4-1/4 cups sugar, divided
4 whole egg s
1 egg yolk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. vanilla, divided
1 can (12 oz.) evaporated milk
1/4 cup 2% milk
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 72g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.