Ingredients for Old Fashioned Caramel Cake
- 1 cup (2 sticks) softened butter
- 2 cups granulated sugar
- 4 large eggs
- All Purpose Flour
- 2 teaspoons baking soda
- Cocoa
- 1 cup buttermilk
- Warm Water
- Vanilla Extract
- Evaporated Milk
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How to Make Old Fashioned Caramel Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk and ½ cup water, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the caramel frosting:
- In a medium saucepan, combine 2 cups granulated sugar, 1 cup (2 sticks) butter, and 1 cup evaporated milk.
- Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 2-3 minutes to dissolve sugar crystals.
- Uncover and cook, stirring constantly, until the mixture reaches the soft-ball stage (234°F on a candy thermometer).
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Let cool for 10 minutes, then beat with an electric mixer on medium speed for 8-10 minutes, or until smooth and spreadable. (Work quickly as it will set up fast!)
- Once cakes are completely cool, frost the top of one layer with a generous amount of caramel frosting. Top with the second cake layer and frost the entire cake.
- Garnish with pecan halves and grated chocolate, if desired.
Nutrition Information (Approximate per serving)
Sodium
219 g
Sugar
3252g
Fat
1256g
Carbs
378g
