Home Made Recipes

Caramel Cake II

Caramel Cake II


Unique recipe makes 2 layer 9 inch cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 three/four cups white sugar

  • 1/three cup scorching water

  • three cups sifted cake flour

  • three teaspoons baking powder

  • half teaspoon salt

  • three/four cup butter

  • three eggs

  • 1 teaspoon vanilla extract

  • 2/three cup milk

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Caramel Cake II


  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Line two 9 inch pans with parchment paper. Sift flour, baking powder, and salt collectively three occasions. Put aside.
  2. Make caramel syrup. In a heavy skillet, warmth 1/2 cup of the sugar, stirring continually as sugar melts. Proceed to prepare dinner and stir till melted sugar turns into darkish brown. take away from warmth. Add scorching water very slowly and stir till dissolved. Put aside to chill.
  3. In a big bowl, cream butter with remaining 1 1/four cups sugar till mild and fluffy. Add eggs separately, beating completely after every. Add vanilla and three tablespoons of the caramel syrup. Add flour combination and milk alternately and beat till clean.
  4. Pour batter into two 9 inch pans. Bake at 350 levels F (one hundred seventy five levels C) for 25 to half-hour, or till a toothpick inserted into cake comes out clear.


  • Energy
  • 185 kcal
  • 9%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Ldl cholesterol
  • forty two mg
  • 14%
  • Fats
  • 6.7 g
  • 10%
  • Fiber
  • zero.three g
  • 1%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 162 mg
  • 6%

* % Every day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by GINGER P

“This was in my mom’s recipe file from the 1940’s.”

Categories:   Yellow Cake

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