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Caramel Cake Frosted with Whipped Cream

User Rating 5 Star Rating (1 Review)

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Caramel Cake Photo (c) by Carroll Pellegrinelli

Caramel Cake

Caramel Cake Photo (c) by Carroll Pellegrinelli
I took this Caramel Cake Frosted with Whipped Cream to a luncheon. There wasn't a bite left.

Prep Time: 50 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 15 minutes

Yield: One Three Layer Cake

Ingredients:

  • The Cake:
  • 3 cups cake flour
  • 2-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 pound (1 cup) butter (at room temp)
  • 2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoon vanilla extract
  • 1 cup milk
  • The Caramel Filling:
  • 1/2 pound (1 cup) butter
  • 2 cups packed light brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • The Whipped Cream:
  • 1 cup heavy cream
  • + or - 1/4 cup* sugar

Preparation:

The Cake:
Preheat oven to 350 degrees. Lightly grease bottom of 3-9 inch round cake pans. Line with parchment paper circles. Grease and flour parchment paper and rest of pan. In a small bowl, combine flour, baking soda and salt. Stir with wire whisk. Set aside. Cream butter and sugar. Add eggs one at a time. Completely mixing after each egg. Mix in vanilla. Add flour mixture alternately with the milk. Divide batter between pans. Bake for 25 minutes or until tested done with cake tester. Cool completely** in pans on wire racks.

The Filling:
In a medium pan, melt the butter. Once melted stir in the brown sugar and the milk. Heat for 3 to 5 minutes. Remove from heat and stir-in vanilla.

The Whipped Cream:
Whip the cream with the sugar.

Putting it all Together:
Place on cake layer on a serving plate. Spoon 1/3 of filling onto cake layer. Spread it around evenly and even allowing it to go down the sides. Add the next layer. Spoon 1/2 remaining filling on top. Spread as before. Add the last layer on top. Scrape remaining filling onto top of cake. Allow cake to cool for 15 minutes then frost with whipped cream. Serve immediately or refrigerate.

Notes in the Margin:

* - The filling is very sweet, and so you may not want a very sweet whipped cream.
** - I made my cake layers a day ahead of time. I just covered the cakes, still in their pans, with plastic wrap.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Hello!!!!, Member LAIOICRIS

Hello, Carrol! I'm Gloria from Buenos Aires, Argentina. My english is horrible.... Thanks for all the fantastics recipes, you are the best, you are an excellent theacher! I can't to write more because my is horrible.....ajajajaja! Very much kisses for you!!!! Gloria

4 out of 4 people found this helpful.

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