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in Uncategorized

Caramel Cake – My New Favorite Cake!

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how to make a caramel cake

 

I am absolutely swooning over this cake.  It is 5 star all the way.  And easy….so easy.  Once you make it I guarantee you’ll make it over and over again.

This recipe was mentioned in an Oprah magazine as the best caramel cake ever and I certainly agree.  The recipe comes from Danielle’s Desserts in Washington D.C.  The only thing I changed is I swapped out the whole milk originally called for in the cake recipe with buttermilk.  I almost always do that – it makes a much moister and flavorful cake.

Caramel Bundt Cake, 

Cake

  • 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for the pan
  • 3 cups cake flour, plus more for the pan
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 5 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 cup buttermilk

Caramel Glaze:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup dark brown sugar
  • 1/4 cup evaporated milk
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 1/2 cups confectioners’ sugar
  • 2 to 4 Tbsp. heavy cream
  1. To make cake: Preheat oven to 350°. Grease and flour a Bundt pan. In a large bowl, sift together flour, baking powder, and salt and set aside.
  2. In the bowl of a standing mixer, cream butter and sugars on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, and mix until fully incorporated. Add vanilla and continue mixing. With the mixer on slow speed, add flour mixture a bit at a time to egg mixture, alternating with milk, beginning and ending with dry ingredients.
  3. Spoon batter into prepared pan and bake for 55 minutes, or until a toothpick inserted into the cake comes out clean. Let cool for 5 to 10 minutes, then invert pan and gently ease cake onto a serving plate, then let it cool completely.
  4. To make caramel glaze: In a saucepan, melt butter over medium heat, then mix in brown sugar, evaporated milk, vanilla, and salt. Bring to a boil and stir, simmering, for 1 to 2 minutes. Let cool.
  5. In a medium bowl, beat confectioners’ sugar into glaze on low speed until smooth. Add cream 1 Tbsp. at a time until you reach desired consistency. Spoon over cooled cake and serve.

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Filed Under: Uncategorized Tagged With: best, bundt, caramel cake, how to make a, icing, recipe, southern

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Comments

  1. Donna says

    April 15, 2017 at 7:40 am

    Thank you for posting this recipe! I want to put this cake in two 9 inch round cake pans. Do you know how long it will have to bake?

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