Sandra This Paula Deen Caramel Cake is a rich and moist recipe, which is made with brown sugar and butter. It’s the ultimate comfort food recipe, ready in about an hour and a half.
Paula Deen Caramel Cake Recipe Ingredients
For the Cake:
- 2 sticks Butter
- 2 cups granulated sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup milk
- 1 teaspoon vanilla extract
For the Filling:
- 2 sticks Butter
- 2 cups packed light brown sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Frosting:
- 1 stick Butter
- 1 cup packed dark brown sugar
- ⅓ cup heavy cream, plus more if needed
- 1 (16-oz) box Confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped nuts, optional
How To Make Paula Deen Caramel Cake
- Prep and Bake the Cakes: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans. In a large bowl, use an electric mixer to cream the butter and granulated sugar for 6 to 8 minutes until fluffy. Add the eggs one at a time, beating well after each. Alternately add the flour and milk, beginning and ending with flour. Stir in the vanilla.
- Level and Bake: Divide the batter equally among the prepared pans. Level the batter by holding each pan a few inches above the counter and dropping it flat several times. Bake for 25 minutes or until golden brown and a tester comes out clean.
- Make the Caramel Filling: While the cakes bake, combine 2 sticks of butter, the light brown sugar, and 1/4 cup of milk in a saucepan. Cook and stir over medium heat for 3 to 5 minutes. Remove from the heat and stir in 1 teaspoon of vanilla.
- Fill the Warm Cake Layers: As soon as the cakes come out of the oven, invert the first layer onto a cake plate. Use a toothpick to pierce the entire surface of the warm cake layer. Spread one-third of the hot filling mixture over the layer. Top with the second layer, pierce it, and spread with another third of the filling. Repeat with the final layer.
- Make the Caramel Frosting: To make the frosting, melt 1 stick of butter in a saucepan. Stir in the dark brown sugar and cream and bring the mixture to a boil. Transfer it to a mixing bowl. Add the confectioner’s sugar and 1 teaspoon of vanilla.
- Frost the Cake: Beat the frosting with a hand-held electric mixer until it reaches a smooth, spreading consistency. If it gets too thick, add a tablespoon of heavy cream. Frost the top and sides of the completely cooled cake. Press chopped nuts onto the top and sides, if desired.
Recipe Tips
- How to get flat, even cake layers? The recipe includes a great old-fashioned trick: after leveling the batter in the pans, drop each pan flat onto the counter several times. This releases air bubbles and helps the cakes bake up more evenly.
- How do I keep the filling from running everywhere? The key is to apply the thin, hot filling to the cake layers while they are still warm, right out of the oven. Piercing the cake surfaces with a toothpick helps the warm filling soak in, making the cake incredibly moist.
- Can I make this cake ahead of time? Yes. You can bake the cake layers a day in advance, let them cool completely, and wrap them well. The filling and frosting are best made right before you plan to assemble the cake.
- What if my frosting is too thick or thin? This type of cooked frosting can be tricky. As the recipe notes, if it gets too thick as it cools, you can beat in more heavy cream, just a small amount at a time. If it’s too thin, let it cool a bit longer or beat in a little more confectioner’s sugar.
What To Serve With Caramel Cake
This is an incredibly rich and sweet Southern-style layer cake. It stands as a showstopper on its own and needs no other accompaniment. It is perfectly paired with:
- A strong, hot cup of black coffee to cut the sweetness
- A cold glass of milk
How To Store Caramel Cake
- Room Temperature: Because the frosting is a cooked sugar frosting (not cream cheese-based), this cake can be stored in a cake carrier at room temperature for up to 3 days.
- Refrigerate: For longer storage, you can keep it in the refrigerator for up to a week. For the best flavor and texture, let it sit at room temperature for about 30 minutes before serving.
Caramel Cake Nutrition Facts
- Serving: 1 slice (1/16th of cake)
- Calories: 680 kcal
- Carbohydrates: 95g
- Protein: 6g
- Fat: 32g
- Saturated Fat: 20g
- Sugar: 75g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this a true “caramel” frosting?
This is a classic Southern-style “caramel” frosting. It’s made by cooking brown sugar and butter, which gives it a deep, rich, caramel-like flavor, but it is technically a cooked brown sugar buttercream, not a traditional caramel made from slowly caramelized white sugar.
Why does the recipe use self-rising flour?
Self-rising flour is a staple in Southern baking. It’s a convenient product that already has baking powder and salt mixed into it, which ensures a consistent result.
Can I use a different pan size?
Yes. You can make this as a two-layer 9-inch cake; the layers will be thicker and may require a few extra minutes of baking time. You can also bake it in a 9×13-inch sheet pan for about 30-35 minutes.
Try More Recipes:
- Paula Deen Eclair Cake Recipe
- Paula Deen Better Than Sex Cake Recipe
- Paula Deen Pineapple Upside Down Cupcakes Recipe
Paula Deen Caramel Cake Recipe
Description
A classic, decadent Southern three-layer butter cake with a unique cooked caramel filling that soaks into the layers and a rich, traditional caramel frosting.
Ingredients
Instructions
- Preheat oven to 350°F. Prepare three 9-inch cake pans. Cream the butter and sugar, then beat in the eggs. Alternately add the flour and milk, then stir in the vanilla.
- Divide the batter between the pans and bake for 25 minutes.
- While the cakes bake, make the filling by cooking the butter, brown sugar, and milk in a saucepan for 3-5 minutes. Stir in the vanilla off the heat.
- As soon as the cakes are done, invert the first layer, pierce it all over with a toothpick, and pour 1/3 of the hot filling over it. Repeat with the next two layers. Let the cake cool completely.
- Make the frosting by bringing the butter, brown sugar, and cream to a boil. Transfer to a mixing bowl and beat in the confectioner’s sugar and vanilla until it’s a spreadable consistency.
- Frost the cooled cake and top with nuts, if desired.
Notes
- The most important tip for this recipe is to apply the hot filling to the cake layers while they are still warm from the oven to allow it to soak in properly.
- You must let the filled cake cool completely before you attempt to frost it, or the frosting will melt and run off.
- For the best texture, use room temperature ingredients (butter, eggs, milk) for the cake batter.
- This cake uses self-rising flour, which already contains salt and leavening. Do not substitute with all-purpose flour without making adjustments.
Paula Deen Caramel Cake Recipe
