Caramel Cake

Five layers of Caramel Cake separated by a velvety caramel icing come together in a luscious creation that is designed for those with a serious sweet tooth.

Caramel Cake
Makes 1 (8-inch) cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 2 cups firmly packed light brown sugar
  • 4 large eggs
  • ¾ cup vegetable oil
  • ½ cup buttermilk
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • Caramel Frosting (recipe follows)
  • ½ cup caramel sauce
  1. Preheat oven to 350˚. Spray 5 (8-inch) round cake pans with baking spray with flour.
  2. In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
  3. In a separate medium bowl, beat brown sugar and eggs with a mixer at medium-high speed until smooth, about 4 minutes.
  4. In a small bowl, whisk together oil, buttermilk, sour cream, and vanilla extract. Alternately add flour mixture and oil mixture to brown sugar mixture, beating until just combined.
  5. Divide batter evenly among pans. Bake until cakes are golden and spring back when touched, 14 to 18 minutes. Let cool in pans for 10 minutes. Transfer to wire racks to let cool completely.
  6. Wrap each cake layer tightly in plastic wrap, and freeze until firm, about 4 hours.
  7. Transfer cakes to baking sheets. Using a pastry bag fitted with a large round tip, pipe
  8. Caramel Frosting over the top of each layer. Freeze until frosting is firm, about 1 hour.
  9. Stack layers, and allow cake to return to room temperature; drizzle caramel sauce over top of cake, allowing it to drip down the sides, before serving.

Caramel Frosting
  • 1 cup unsalted butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 cup caramel sauce
  • 1 teaspoon salt
  1. In a large bowl, beat butter and cream cheese with a mixer at medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, and continue beating until mixture is light and fluffy, about 3 minutes. Pour in caramel sauce and salt, and beat until just combined.

For more seasonal additions to a Thanksgiving feast, see the Fall Baking 2017 issue of Victoria Classics

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