Caramel Cake with Caramel Nut Frosting

Caramel Cake with Caramel Nut Frosting

20

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

servings 264 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

20
  1. 21 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 fros...

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

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.

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.

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

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...

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 ...

This was hard not to say that it would not been good if I wasn't a beginner. I had to throw it away once it was dome baking. I really don't know where in the process I messed up. This is Not ...