mama's caramel cake

★★★★★ 26 Reviews
Mstexas1 avatar
By Telisia Dodd
from Nacogdoches, TX

This is my Grandma mother recipes,sunday afternoon after a hard day of working in the cotten field picking cotton , my grandmother would cook a nice hot meal and for desert just to put a smile on everybody she would cook her famous caramel cake , mouth watering, everytime I prepare this cake, I get so many compliments and everybody wants the recipes but it my grandmother recipes so we want 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
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
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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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