Caramel Cake With Cream Cheese Frosting Recipe

March 24, 2023 Post a Comment

sunday sweets maplewalnut cake with brownsugar frosting from sundaysweets.blogspot.com

Ingredients

For the Caramel Cake:

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

1/2 cup caramel ice cream topping

For the Cream Cheese Frosting:

1 (8-ounce) package cream cheese, softened

1/2 cup (1 stick) butter, softened

2 teaspoons vanilla extract

4 cups confectioners' sugar

Instructions

For the Caramel Cake:

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.

3. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until combined. Beat in vanilla.

4. Reduce mixer speed to low. Add half of the flour mixture, then all of the buttermilk, then the remaining flour mixture, mixing until just combined after each addition. Beat in caramel until just combined.

5. Divide batter between prepared pans. Bake in preheated oven 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool in pans on a wire rack 10 minutes.

6. Run a knife around the edge of the pans and invert cakes onto the rack to cool completely.

For the Cream Cheese Frosting:

1. In a large bowl, beat cream cheese, butter and vanilla with an electric mixer on medium speed until light and fluffy.

2. Gradually add confectioners' sugar, beating until smooth.

3. Place one of the cooled cake layers onto a serving plate. Spread with half of the frosting. Place remaining cake layer onto the frosted layer. Spread remaining frosting over the top and sides of the cake.

Nutrition

Calories: 717 kcal

Carbohydrates: 103 g

Protein: 8 g

Fat: 33 g

Saturated Fat: 20 g

Cholesterol: 145 mg

Sodium: 575 mg

Potassium: 148 mg

Fiber: 1 g

Sugar: 78 g

Vitamin A: 1120 IU

Calcium: 103 mg

Iron: 2 mg

Tips

This caramel cake is best served the same day it is made. If you want to make the cake ahead, store it in an airtight container in the refrigerator for up to three days. Allow the cake to come to room temperature before serving.

If you don’t have buttermilk, you can make your own. Measure 1 cup of regular milk and add 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for 5 minutes before using.

For an extra special touch, try drizzling some extra caramel ice cream topping over the top of the cake.

This cake is so moist and delicious, you won’t need to top it with any extra caramel. But if you want to, feel free to drizzle a little extra over the top.

This cake is perfect for a special occasion or just a regular day when you’re craving something sweet. The caramel flavor is subtle but still adds a nice touch. And the cream cheese frosting pairs perfectly with the cake.

Conclusion

This Caramel Cake with Cream Cheese Frosting is sure to be a hit. It’s moist, flavorful, and topped with a delicious cream cheese frosting. The caramel flavor is subtle but still adds a nice touch. This cake is perfect for a special occasion or just a regular day when you’re craving something sweet. It’s sure to be a crowd pleaser, so give it a try and let us know what you think!