Caramel Butter Cake

Caramel Butter Cake Recipe

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Gail Welch


Found this recipe in one of my mom's old cookbooks.


★★★★★ 3 votes



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  • 2 c
  • 1 c
    butter, no substitutions
  • 4 large
  • 2 1/2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
  • 1 c
  • 1 tsp

  • 1 c
    granulated sugar
  • 1/2 c
  • 1/2 tsp
    vanilla extract
  • 1/2 c
    brown sugar, firmly packed
  • 1/2 c
  • 1/2 tsp

How to Make Caramel Butter Cake


  1. CAKE: Cream sugar and butter thoroughly. Add eggs, one at a time beating well after each addition.
  2. Sift flour with baking powder and salt. Add dry ingredients to batter alternately with milk.
  3. Add vanilla.
  4. Bake in 3 greased, flour dusted (8 or 9-inch) layer cake tins for about 25 minutes at 350 degrees. For thicker layers, bake in 2 cake tins.
  5. CARAMEL ICING: Combine sugars, buttermilk and butter; cook until soft ball forms in cold water. Remove from heat; add vanilla and soda. Beat until creamy enough to spread. Do not overbeat. The secret of the icing is in the buttermilk.

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About Caramel Butter Cake

Course/Dish: Cakes
Hashtags: #butter, #caramel

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