EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
CARAMEL CAKE
This recipe for delicious caramel cake is courtesy of Dr. Maya Angelou and can be found in her cookbook, "Hallelujah."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Spray two 8-inch round cake pans with cooking spray, line each with a parchment paper round, and spray again. Set pans aside.
- Beat butter in the bowl of an electric mixer fitted with the paddle attachment. Gradually add 1 cup sugar and continue to beat until mixture is light and fluffy. Beat in syrup.
- In a medium bowl, sift together flour, baking powder, and salt. Mix flour mixture into butter mixture, alternating with milk, beginning and ending with flour mixture.
- Beat eggs until foamy in another bowl of an electric mixer fitted with the whisk attachment. Add remaining 1/4 cup sugar and continue beating until thickened, about 5 minutes. Stir into cake batter until well combined.
- Divide cake batter evenly between prepared pans. Bake until cakes spring back when gently touched in the center, about 25 minutes. If cakes do not spring back, return to oven and continue cooking about 10 minutes more.
- Cool cake in pans for 10 minutes. Invert cakes onto a wire rack and remove parchment paper round. Let cakes cool to room temperature before frosting.
- Place four strips of parchment paper around perimeter of a serving plate or lazy susan. Place the first layer on the cake plate. Spread the top of the first layer with frosting. Top with the remaining layer, bottom-side up. Spread entire cake with frosting; remove parchment paper strips. Serve cake drizzled with any remaining caramel syrup.
BETTER THAN SEX CAKE II
Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!
Provided by ANGELADY41
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 5
Steps:
- Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
- In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
- Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
Nutrition Facts : Calories 193.3 calories, Carbohydrate 29.3 g, Cholesterol 9.7 mg, Fat 7.6 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 211 mg, Sugar 18.9 g
CARAMEL NOUGAT CAKE II
Layer cake make with candy bars, frosted and drizzled with melted caramel. M-m-mmmm!
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
- Sift cake flour and combine with baking powder, and salt. Set mixture aside.
- With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
- Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 35.5 g, Cholesterol 2.1 mg, Fat 10.2 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 78.5 mg, Sugar 23 g
CARAMEL APPLE CAKE II
Another version of the woman's day cake, even easier than the first with a little more flavor. Try varying the pudding for different combinations!
Provided by kwlabear
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Spray 12 cup bundt pan with cooking spray.
- Beat cake mix, dry pudding mix, water, eggs and oil on low speed, then beat 2 minutes on high.
- Gently stir in apples, and pour into pan. Make sure apples are tart for better flavor!
- Bake 50 minutes, then cool 20 minutes. Remove from pan and cool completely on wire rack.
- Heat Caramel topping in microwave for 1 minute, pour on top of cake. I use Smuckers Milky Way Topping.
Nutrition Facts : Calories 273.6, Fat 9.5, SaturatedFat 1.6, Cholesterol 53.7, Sodium 339.6, Carbohydrate 45.2, Fiber 1.5, Sugar 16.7, Protein 3.4
CARAMEL CAKE
Provided by Kim Severson
Categories dessert
Time 1h30m
Yield One layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
- Sift flour, then sift again with baking powder and salt. In a mixer, cream together butter and sugar until fluffy, about three minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
- With the mixer on low, alternately add flour and milk, then increase speed to medium. Beat until smooth, about four or five minutes, scraping down sides of bowl.
- Fill each pan about three-quarters full with batter. Bake 20 to 25 minutes or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm.
- When layers go into oven, start to make icing. Put a half-cup sugar in a large cast-iron pan and set over medium-high heat, stirring until sugar melts and begins to turn dark brown. Be careful not to let it burn. Remove pan from heat.
- Add butter, cream, remaining sugar and salt. Over medium-high heat, bring to a boil and cook for three minutes, stirring, until it reaches about 240 degrees on a candy thermometer.
- Remove from heat and add vanilla and baking soda. Using an electric hand mixer, beat until the icing is spreadable and fluffy. Frost tops of each layer immediately, stack and then frost sides of cake.
CARAMEL CAKE
This is out of Southern Living's Top 10 Cake Recipes. A unique, interesting, and satisfying cake. Try it some time!
Provided by Cooking to Perfecti
Categories Dessert
Time 1h35m
Yield 1 two layer cake, 12-14 serving(s)
Number Of Ingredients 15
Steps:
- For cake: Preheat oven to 350*.
- Grease and flour two 9-inch layer pans.
- Combine sour cream and milk in small bowl; set aside.
- Beat butter until creamy; gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture.
- Stir in vanilla (and rum extract).
- Pour batter into prepared pans.
- Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.
- Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.
- For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter.
- Set aside.
- Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
- Remove from heat.
- Stir butter mixture into hot caramelized sugar.
- (The sugar mixture will tend to clump, but will become smooth after further cooking.) Cook entire mixture over medium heat, stirring constantly, until candy thermometer registers 235* (about 15-20 minutes).
- Cool mixture for 5 minutes.
- Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).
- Immediately spread between layers and on top and sides of cake.
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