Caramel Cake I Recipe

Name: Caramel Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 3/4 cups all-purpose flour; 1 cup packed brown sugar; 1/2 cup butter, softened; 2 eggs; 1/2 cup milk; 1/2 teaspoon salt; 1 3/4 teaspoons baking powder; 1 teaspoon vanilla extract; 2 cups packed brown sugar; 1 cup heavy whipping cream; 3 tablespoons butter; 1 teaspoon vanilla extract; 1/4 cup chopped pecans

Servings: persons

1 3/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 3/4 teaspoons baking powder
1 teaspoon vanilla extract
2 cups packed brown sugar
1 cup heavy whipping cream
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup chopped pecans

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1 cup packed brown sugar, 1/2 cup butter, softened, 2 eggs, and more.

Yes, Caramel Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Cake I

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