Cream Caramel Cake – a delicious recipe with margarine, sugar, eggs, flour, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Prepare 3 (9-inch) cake pans.
3
Cream margarine or butter until light.
4
Add sugar gradually until mixture is light and fluffy.
5
Add eggs, one at a time; beat well after each addition.
6
Sift flour, baking soda and salt together.
7
Add about 1/4 of the flour mixture, beating until thoroughly mixed.
8
Add 1/3 sour cream and combine thoroughly.
9
Repeat, alternating flour and sour cream.
10
Begin and end with flour.
11
Stir in flavoring.
12
Pour into prepared pans.
13
Place in preheated oven and bake for 25 to 35 minutes.
14
Test for doneness.
15
Remove onto cake racks when done. Cool 10 minutes and carefully remove from pans.
16
Frost with Caramel Frosting.
1958
kcal
Calories
67
g
Fat
305
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 sticks margarine or butter, 3 c. sugar, 6 eggs, 2 2/3 c. plain flour, and more.
Yes, Cream Caramel Cake 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.
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