mama's caramel cake

★★★★★ 26
By Telisia Dodd
from Nacogdoches, TX

This is my grandmother's recipe. Sunday afternoon after a hard day of working in the cotton field picking cotton, my grandmother would cook a nice hot meal and for dessert. Just to put a smile on everybody she would cook her famous caramel cake, mouth-watering. Every time I prepare this cake, I get so many compliments and everybody wants the recipes but it's my grandmother's recipes so we won't tell anybody.

Blue Ribbon Recipe

This is the kind of cake that you want to serve to your most special guests. Krissi and I absolutely could not wait to try it. With each step, we just *had* to taste-test, and we had a ball trying all the yummy ingredients. This is an A+ choice for your next potluck - you will get rave reviews!

— The Test Kitchen @kitchencrew
★★★★★ 26
serves 12
cook time 1 Hr
method Bake

Ingredients For mama's caramel cake

  • 1 c
    butter, room temperature
  • 2 c
    granulated sugar
  • 4
    eggs
  • 3 c
    self-rising flour, sifted
  • 1 c
    milk
  • 1 tsp
    pure vanilla extract
  • FILLING
  • 1/2 c
    butter
  • 1 c
    packed light brown sugar
  • 1/4 c
    milk
  • 1 tsp
    pure vanilla extract
  • FROSTING
  • 1/2 c
    butter
  • 1 c
    packed dark brown sugar
  • 1/3 c
    heavy cream, or more if needed
  • 1 oz
    (16 ounce) box confectioner sugar
  • 1 tsp
    pure vanilla extract
  • 1 c
    chopped nuts, optional

How To Make mama's caramel cake

  • 1
    Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy, then add granulated sugar and continue to cream well for 6 to 8 minutes.
  • 2
    Add eggs 1 at a time and beat well after each addition; add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
  • 3
    Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
  • 4
    FILLING: While cake is baking combine butter, brown sugar and milk in a saucepan. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
  • 5
    Remove cake layers from oven and allow cake to remain in pan as you prepare to stack and fill. Remove first layer and invert onto cake plate.
  • 6
    Pierce cake layer with toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer then repeat process; top with last layer and repeat process again. Cook notes: As you stack layer together, stick with toothpicks to prevent cake from shifting.
  • 7
    FROSTING: Melt butter in a sucepan over medium heat and stir in brown sugar and cream; bring to a boil and transfer to mixing bowl.
  • 8
    Add confectioner's sugar and vanilla; beat until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Frost cake and sprinkle top with pecan or chopped nuts, if desired.

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