Carmel Cake

Caramel Cake

Serves 8

2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk

Caramel Glaze
1 cup cream
1/2 cup packed brown sugar
1 tablespoons corn syrup
1 teaspoon vanilla
Pinch of salt


Caramel Cake
Caramel Glaze


Preheat oven to 350° F. 

Prepare 8” square pan with parchment paper.
 

In a medium sized bowl combine flour, baking powder, baking soda and salt. 


Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan. Bake 35-40 minutes or until nicely brown and tester comes out clean.

Make glaze. Bring cream, brown sugar, corn syrup and pinch of salt to a boil over medium heat. Stir until sugar has dissolved. Boil until glaze registers 210° F on candy thermometer, about 10-12 minutes. Stir in vanilla and pour on top of cake.

Cool and serve with ice cream, whipping cream and/or seasonal berries.

Keep leftover cake in the refrigerator and return to room temperature before serving.


Caramel Cake
Caramel Cake



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