Real Recipes From Real Home Cooks ®

aunt susan's caramel cream cake

(13 ratings)
Blue Ribbon Recipe by
Claudia McClaran
Lawton, OK

This is an old recipe from Aunt Susan's newspaper food column. My husband's grandmother made it for him often. It is his favorite cake. There is an uncooked, beaten egg yolk in the frosting. I don't know how the frosting would change if it were omitted. I have always used it and it has never caused a problem.

Blue Ribbon Recipe

More caramel in color than flavor, this terrifically fluffy cake is rich with the taste of coffee and cocoa. Whipped egg whites are the secret weapon to create a soft and moist cake. It's frosted in a homemade buttercream frosting that mimics the cocoa and coffee flavors from the cake. Each slice is absolutely divine.

— The Test Kitchen @kitchencrew
(13 ratings)
yield 10 serving(s)
prep time 2 Hr
cook time 25 Min
method Bake

Ingredients For aunt susan's caramel cream cake

  • 2 stick
    butter, room temperature
  • 2 1/2 c
    granulated sugar
  • 5 lg
    eggs, separated
  • 3 c
    cake flour
  • 1/2 tsp
  • 1 tsp
    cocoa, unsweetened
  • 1 tsp
    baking soda
  • 1 c
  • 5 Tbsp
    strong brewed coffee
  • 2 tsp
    vanilla extract
  • 2 tsp
    unsweetened cocoa
  • 2 lb
    confectioners' sugar, sifted
  • 2 stick
    butter, room temperature
  • 2 lg
    egg yolk, beaten
  • 6 Tbsp
    strong brewed coffee, cooled
  • 2 Tbsp
    vanilla extract

How To Make aunt susan's caramel cream cake

  • Cream butter and sugar.
    Preheat the oven to 375 degrees F. Using an electric mixer on medium-high speed, cream butter, and sugar until light and fluffy.
  • Add egg yolks.
    Add 4 beaten egg yolks and continue beating.
  • Sift flour, salt, and cocoa.
    Sift the flour, salt, and cocoa together.
  • Dissolve baking soda in buttermilk.
    Dissolve the baking soda in the buttermilk.
  • Alternate adding wet and dry ingredients to the creamed butter.
    Add dry ingredients alternately with buttermilk mixture to the creamed mixture. Begin and end with dry ingredients.
  • Blend in coffee and vanilla extract.
    Blend in coffee and vanilla extract.
  • Beat egg whites and fold into the batter.
    Beat 5 egg whites until stiff, but not dry. Fold into batter.
  • Pour into greased baking pans.
    Pour into three greased and floured 8-inch cake pans.
  • Bake and cool the cakes.
    Bake for 25 minutes then cool before frosting.
  • Sift confectioners' sugar and cocoa.
    For caramel cream icing, sift the cocoa and confectioners' sugar together.
  • Cream butter and confectioners' sugar.
    In a mixer, cream the butter and sugar/cocoa mixture.
  • Add egg yolks, coffee, and vanilla extract.
    Add egg yolks, coffee, and vanilla extract. Beat until soft and fluffy.
  • Frost the cake.
    Frost between the layers, on the sides, and on the top.

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