mama's caramel cake
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 dessert. Just to put a smile on everybody she would cook her famous mouth-watering caramel cake. Every time I prepare this cake, I get so many compliments. Everybody wants the recipe but it's my grandmother's recipe so we won't tell anybody.
Blue Ribbon Recipe
Rich and buttery, this cake is filled with luscious caramel flavor. Each layer of caramel complements the moist and fluffy cake. There is just enough smooth and creamy frosting to amply cover the cake. Delicious, this homemade cake is delicious for any event.
prep time
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 3 cups self-rising flour, sifted
- 1 cup milk
- 1 teaspoon pure vanilla extract
- FILLING
- 1/2 cup butter
- 1 cup packed light brown sugar
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- FROSTING
- 1/2 cup butter
- 1 cup packed dark brown sugar
- 1/3 cup heavy cream, or more if needed
- 16 ounces confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 cup chopped nuts, optional
How To Make mama's caramel cake
-
Step 1Preheat 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. -
Step 2Add eggs 1 at a time and beat well after each addition; add flour and milk alternately to the creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
-
Step 3Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above the counter and dropping it flat onto the 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.
-
Step 4FILLING: While the 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.
-
Step 5Remove the cake layers from the oven and allow the cake to remain in the pan as you prepare to stack and fill. Remove the first layer and invert onto the cake plate.
-
Step 6Pierce the cake layer with a toothpick over the entire surface. Spread 1/3 of the filling mixture on the cake layer. Top with the second layer then repeat the process; top with the last layer and repeat the process again. Cook notes: As you stack layers together, stick with toothpicks to prevent the cake from shifting.
-
Step 7FROSTING: Melt butter in a saucepan over medium heat. Stir in brown sugar and cream. Bring to a boil and transfer to a mixing bowl.
-
Step 8Add confectioners' 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 the frosting gets too thick.
-
Step 9Frost cake and sprinkle top with pecan or chopped nuts, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes