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Caramel Cake

Caramel Cake

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

Read the Story Behind the Recipe


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1 hr 40 min
Prep Time
03 hrs 15 min
Total Time
16
servings

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® Extra Creamy Butter, softened

3 large Land O Lakes® Eggs

1/2 cup sour cream

2 teaspoons vanilla extract

Caramel Icing

1 1/2 cups sugar

1/2 cup Land O Lakes® Extra Creamy Butter

2 cups Land O Lakes® Heavy Whipping Cream, warmed

2 teaspoons vanilla extract

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.

Read the Story Behind the Recipe

Tip #1

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

Tip #2

For Caramel Icing, if using a gas range the cook time will be much shorter. Combine 1 1/2 cups sugar and 1/2 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 stove-top; cook over low heat, stirring occasionally 40-50 minutes or until candy thermometer reaches 230°F. Follow remaining recipe directions as stated above.

Tip #3

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

Tip #4

- 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.

Tip #5

Read more about this recipe on Recipe Buzz® Blog.

Nutrition (1 serving)

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