Caramel Cake with Caramel Nut Frosting Recipe -
Caramel Cake with Caramel Nut Frosting Recipe

Caramel Cake with Caramel Nut Frosting

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"This recipe makes a three-layer cake with a caramel and nut frosting."

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Ingredients Edit and Save

Original recipe makes 3 layer 8 inch cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
  2. Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
  3. Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
  4. Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2004

For the cake, Try this trick my grandma used to do for a tender cake (I always use it) substitute 2 cups allpurpose flour and 1/2 cup cornstarch for all the flour. I used 4 more tablespoons of butter and thats it. I live in the Carribean so things like cake flour are hard to find for household use. This yields a softer and more tender crumb. If you want an orange or lemon flavored cake, substitute the water for orange juice or lemonade and add grated rind to the butter sugar mixture.

Most Helpful Critical Review
Nov 04, 2003

"soft balls" takes between 90 and 120 minutes to form. Be sure to plan for this time frame when cooking the cake.


21 Ratings

Jun 19, 2006

I was looking for a caramel cake recipe and had not tried one before. This cake turned out just as I was hoping. The cake was not too sweet to compliment the extremely rich, thick caramel frosting. Delicious!

Nov 04, 2003

This was a pretty good recipe. It was rather time consuming, but well worth it. I had to call around to find out what "soft ball stage" meant, but after that, it was all good.

Nov 14, 2002

With four eggs, I expected this cake to be a little more light and airy. I wasn't happy with my results, therefore I didn't even attempt the frosting.

Jul 12, 2003

This was soooo good! Undoubtedly the best cake I've ever made. Thanks!

Sep 24, 2004

I thought this was very yummy. It was well received at the party that I made it for. The cake was a little heavier than I expected, though. I have a candy thermometer that I use to help me with "soft ball" stage, and I used a small cup of ice water, too, which is how my fathe taught me. The reviewer who said that it takes 90 - 120 minutes to get to soft ball stage -- Hmmm... I just don't know what to think about that. My frosting was ready in under 30 minutes.

Jul 12, 2003

This was absolutely delicious!!! It was moist, the icing was superb. This was the first cake I ever cooked from scratch and I am proud to say my entire family enjoyed this delightful cake with the rest of our Thanksgiving dinner. GOOD JOB!


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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