Caramel Cake
Caramel Cake

Caramel Cake

A subtly sweet yellow pound cake frosted with thick, silky caramel sauce.

The Story Behind the Recipe
16
servings
1 hr 40 min
PREP TIME
03 hrs 15 min
TOTAL TIME

Ingredients

Cake

1 1/2 cups sifted all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups sugar

1/2 cup Land O Lakes® European Style Butter softened

3 large Land O Lakes® Eggs

1/2 cup sour cream

2 teaspoons vanilla

Caramel Icing

1 1/2 cups sugar

1/2 cup Land O Lakes® European Style Butter

2 cups Land O Lakes® Heavy Whipping Cream warmed

2 teaspoons vanilla

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 8-inch square baking pan; set aside.

  2. STEP 2

    Combine flour, baking powder and salt in bowl; set aside.

  3. STEP 3

    Combine 1 1/4 cups sugar and 1/2 cup butter in another bowl; beat at medium speed until well mixed. Add eggs, 1 at a time, beating well after each addition. Add sour cream and 2 teaspoons vanilla; beat until well mixed. Add flour mixture; beat at low speed until well mixed.

  4. STEP 4

    Spread batter into prepared pan. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes in pan; remove to cooling rack. Cool completely.

  5. STEP 5

    Cut cake in half horizontally, creating 2 layers.

  6. STEP 6

    Combine 1 1/2 cups sugar and 1/2 cup butter in 4-quart saucepan; cook over medium-high heat, stirring constantly, 15-17 minutes or until mixture is light golden brown. Remove from heat; slowly stir in warm whipping cream. Return to stovetop; cook over low heat, stirring occasionally, 1-1 1/2 hours or until candy thermometer reaches 230°F. Remove from heat; stir in 2 teaspoons vanilla. Beat with hand mixer until thick, glossy and spreadable, 3-5 minutes. (A dollop dropped on a plate should spread only slightly.)

  7. STEP 7

    Place 1 cake layer onto cake plate. Pour 1 1/4 cup icing over cake. Place second cake layer on top. Pour and gently spread remaining icing over top and sides of cake.

Tip #1

- Microwave whipping cream in 30 second increments until warm to touch.

Tip #2

- For Caramel Icing, if using a gas range the cook time will be much shorter. Combine 1 ½ cups sugar and ½ cup butter in 4-quart saucepan; cook over medium high-heat, stirring constantly, 7-10 minutes or until mixture is light golden brown. Remove from heat; slowly stir in warm whipping cream. Return to stovetop; cook over low heat, stirring occasionally 40-50 minutes or until candy thermometer reaches 230°F. Follow remaining recipe directions as stated above.

Nutrition

420Calories
25Fat (mg)
110Cholesterol (mg)
150Sodium (mg)
45Carbohydrates (g)
0Dietary Fiber
3Protein (g)

Reviews

Explore reviews from
our online community

  May 18, 2017

Superb!!!! I found this cake is not only beautiful but also it is very tasty. And it is very easy in making at home with the help of this article. I saw such beautiful Cakes on the sites

— says Raj
Helpful?
  September 04, 2015

I've made caramel sauces for toppings with much success before but this recipe for caramel icing just didn't work for me. It turned into an oily mess that separated and would not blend when mixed. Disappointing waste of time and ingredients.

— says Leslie
Helpful?
Test Kitchen Comment September 17, 2015

Hi Leslie – this recipe can be tricky! After testing this multiple times we learned that the secret is to keep on mixing! The butter does separate from the sugar before you add the cream, but that is what is supposed to happen. The mixture has to boil for a while and will then turn into a thick caramel sauce. Beating with a mixer for about 5 minutes once it reaches 230 is crucial so it doesn’t run over the cake. Hope this helps, please let us know if you have any more questions!

— says mallory
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