Christmas Recipes | Caramel Cake Recipe

Caramel Cake Recipe

1 cup sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 eggs
2-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract
Caramel Frosting
pecan halves
powdered sugar

Combine sour cream and milk; set mixture aside. Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9-inch round cake pans, bake at 350 degrees F. for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. Garnish with pecan halves and sprinkle with powdered sugar.

Caramel Icing:
3 cups sugar
1 tbsp all-purpose flour
1 cup milk
3/4 cup butter or margarine
1 teaspoon vanilla extract

Sprinkle 1/3 cup sugar in a shallow, heavy 3-1/2 quart Dutch oven; place over medium heat. Cook, stirring constantly, until sugar melts (sugar will clump) and syrup is light golden brown. Remove from heat.

Combine remaining 2-1/2 cups sugar and flour in a large saucepan, stirring well; add milk and bring to a boil, stirring constantly.

Gradually pour one-fourth of hot mixture into caramelized sugar, stirring constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth).

Return to heat. Cover and cook over low heat 2 minutes. Uncover and cook, without stirring, over medium heat until a candy thermometer registers 238º. Add butter, stirring to blend. Remove from heat and cool, without stirring until temperature drops to 110º (about 1 hr.). Add vanilla and beat mixture with a wooden spoon or at medium speed of an electric mixer until frosting reaches spreading consistency.

Tip: If frosting becomes too hard before spreading on cake, add a little warm water.


		Christmas in the City
Caramel Cake Recipe 1 cup sour cream 1/4 cup milk 1 cup butter, softened 2 cups sugar 4 eggs 2-3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon rum extract Caramel Frosting pecan halves powdered sugar Combine sour cream and milk; set mixture aside. Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9-inch round cake pans, bake at 350 degrees F. for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. Garnish with pecan halves and sprinkle with powdered sugar. Caramel Icing: 3 cups sugar 1 tbsp all-purpose flour 1 cup milk 3/4 cup butter or margarine 1 teaspoon vanilla extract Sprinkle 1/3 cup sugar in a shallow, heavy 3-1/2 quart Dutch oven; place over medium heat. Cook, stirring constantly, until sugar melts (sugar will clump) and syrup is light golden brown. Remove from heat. Combine remaining 2-1/2 cups sugar and flour in a large saucepan, stirring well; add milk and bring to a boil, stirring constantly. Gradually pour one-fourth of hot mixture into caramelized sugar, stirring constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth). Return to heat. Cover and cook over low heat 2 minutes. Uncover and cook, without stirring, over medium heat until a candy thermometer registers 238º. Add butter, stirring to blend. Remove from heat and cool, without stirring until temperature drops to 110º (about 1 hr.). Add vanilla and beat mixture with a wooden spoon or at medium speed of an electric mixer until frosting reaches spreading consistency. Tip: If frosting becomes too hard before spreading on cake, add a little warm water.

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