Caramel Cake Frosted with Whipped Cream


This recipe for Caramel Cake Frosted with Whipped Cream is a great dessert to take to a party - just don't be surprised if there isn't a bite left!

The caramel filling is sweet on its own so you may want a low sugar whipped cream. And if you want to make the layers ahead, go for it. Just leave the cakes in their pans and cover with plastic wrap.

What You'll Need

For the Cake:
3 cups cake flour
2-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 pound (1 cup) room temperature butter
2 cups sugar
4 eggs
1-1/2 teaspoon vanilla extract
1 cup milk
For the Caramel Filling:
1/2 pound (1 cup) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon vanilla extract​
For the Whipped Cream:
1 cup heavy cream
+ or - 1/4 cup* sugar

[post_ads]How to Make It

  1. Preheat oven to 350 degrees.
  2. Lightly grease bottom of 3-9 inch round cake pans. Line with parchment paper circles. Grease and flour parchment paper and rest of pan.
  3. In a small bowl, combine flour, baking soda ,and salt. Stir with a wire whisk. Set aside.
  4. Cream butter and sugar. Add eggs one at a time. Completely mixing after each egg. Mix in vanilla.
  5. Add flour mixture alternately with the milk. Divide batter between pans.
  6. Bake for 25 minutes or until tested done with ​a cake tester. Cool completely in pans on wire racks.
  7. The Filling: In a medium pan, melt the butter. Once melted, stir in the brown sugar and the milk. Heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
  8. The Whipped Cream: Whip the cream with the sugar.
  9. Putting it all Together: Place on cake layer on a serving plate. Spoon 1/3 of filling onto cake layer. Spread it around evenly and even allowing it to go down the sides. Add the next layer. Spoon 1/2 remaining filling on top. Spread as before. Add the last layer on top. Scrape remaining filling onto top of cake. Serve immediately or refrigerate.

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Made with in NYC by Julius Choudhury

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Cake Magazine: Caramel Cake Frosted with Whipped Cream
Caramel Cake Frosted with Whipped Cream
Cake Magazine
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