This Caramel Cake recipe is positively heavenly! It is a Paula Deen recipe that I have seen her make many times. It’s been on my ‘to bake’ list for a long time. My Dad even asked me if I had seen it. His way of throwing me a hint.
My opportunity came with the holidays. Christmas dessert. One of many. If you can – make it a day or two before you want to serve it. The flavors intensify with time. But be warned. The smell of it is simply intoxicating. Hide it from your family if you want to save it for a special occasion. Hide it well. It’s completely irresistible!
Three – Layer Caramel Cake
For the cake:
1 cup (2 sticks) butter, at room temperature
1 and 1/2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
For the filling:
1 can Nestle Dulce de Leche
or Paula’s filling
1/2 cup butter
1 cup packed light Brown Sugar
1/4 cup Milk
1 teaspoon Vanilla Extract
For the cake:
1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
2. Using an electric mixer, cream butter until fluffy.
3. Add granulated sugar and continue to cream well for 6 to 8 minutes.
4. Add eggs 1 at a time, beating well after each addition.
5. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and all of the caramel syrup and continue to beat until just mixed.
6. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
7. Bake for 25 minutes or until golden brown.
For the frosting:
1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners’ sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional
1. Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl.
2. Add confectioners’ sugar and vanilla. Beat with a hand held electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always “add to”, but you can’t take away.
3. Use half of the Dulce de Leche or filling between each layer. Frost and top with nuts.
Moon the Kitchen Cat loved it, too!
Oh man I so love dulce de leche. nomNOM I'm gonna tear this recipe UP this weekend! Thanks for posting it!
Oh man I so love dulce de leche. nomNOM I'm gonna tear this recipe UP this weekend! Thanks for posting it!