Caramel Cake I

Caramel Cake I

Jenn Hall 0

"If you want a cake that tastes like caramel, try this cake recipe with a caramel icing."

Ingredients {{adjustedServings}} servings 236 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  2. Sift the flour before measuring then resift with the 1 cup of the packed brown sugar.
  3. Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (Use the whisk attachment for best results.) Spread batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a cake tester comes out clean. Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. Once cake is cooled completely frost with Caramel Icing.
  5. To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees F (113 to 115 degrees C). Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 110 degrees F (55 degrees C). Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the top of the cooled cake and top with chopped pecans.
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Reviews 43

  1. 52 Ratings


It was a hit! I made this cake as a two-layered round cake by upping the servings to 36. The cakes themselves did have to cook for about 30 min and I did add more milk, as suggested in other reviews. The cake was moist but not super light and tasted like caramel...mmmm. The icing made me a bit nervous as I'd never used a candy thermometer before...and I was concerned after reading other reviews that said it was thin. I used an electric mixer and beat it in the pot after it cooled (which took less than a minute after I removed it from the heat). I beat it for about 3 minutes and then let it rest. It thickened considerably but not to the point where I could use it on my cake so I beat it for another three minutes and let it rest for about 2 more and by then it had started to get the hardened looking top - that was my signal. I briefly beat it one more time (like, 10 sec) and then spread it over the bottom layer and then the sides and top. I put in fridge to set, though it hardly needed it. It was a super cake, just what I was hoping for. Be warned: it's ridiculously sweet! Start with small pieces!


This cake turned out great. So far the best cake recipe on this site. To the others who rated this cake and it didn't turn out good, you have to follow the directions to the tee on the icing. Invest in a candy thermometer,if not the icing will not turned out right. The heating and cooling process is a must with candied cooking. Co-workers, family and church members loved it made 4 cakes in one week. Experimented with the icing alot, just with how much I whipped it after it cooled down, you can make it fluffy or more like a candied traditional caramel icing, I prefered the candied, that's more like a traditional caramel icing. It's a sweet cake, but caramel cake is sweet.There's nothing light about it.


This cake was delicious! However, because of what an earlier reviewer said, I increased the milk to about 3/4 cup and only cooked the cake for 20 minutes. Also, the "icing" never got thick enough to spread, so I poked holes in the cake and poured it on top. I topped it with macadamia nuts.