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Caramel Cake Recipe

A delicious cake recipe with caramel icing and a touch of delicious toasted almond bits


1/2 cup unsalted butter ( 1 stick)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
2 cups sifted cake flour or 2 cups all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon vinegar

Caramel Icing
1/2 cup butter ( 1 stick)
1 lb light brown sugar
1/8 teaspoon salt
2/3 cup evaporated milk
1 teaspoon baking powder
1 teaspoon vanilla

1 cup finely chopped toasted almonds


Preheat oven to 350 degrees. Grease and flour two 8-inch cake pans.

For the Cake:

In a large bowl, cream the butter and sugar. Beat in the eggs one at a time, beating well after each addition. Continue beating until fluffy. Add vanilla and blend well. Sift the flour and salt together and add gradually to the butter mixture, alternating with the buttermilk. Dissolve the baking soda in the vinegar and add to the mixture.

Pour the batter into the prepared pans. Bake for 25 minutes, or until the cake springs back when lightly touched in the center. Let cool on wire racks before removing from pans and frosting.

For the Icing:

Melt the butter in a heavy saucepan or small cast-iron skillet. Add the brown sugar and salt and blend well. Add the evaporated milk and cook, stirring frequently, to the softball stage (235 degrees F-240 degrees F). .

Remove from heat and let stand 5 minutes. Add baking powder and stir. Add vanilla. Beat until the mixture reaches spreading consistency.

The Nuts:

Chop the almonds. Spread on a baking pan and bake in the oven for about 10-15 minutes on low heat. Be careful not to burn.

Sprinkle the nuts onto the iced cake.

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