Caramel Cake
Caramel Cake
A subtly sweet yellow pound cake frosted with thick, silky caramel sauce.
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1 hr 40 min
Prep Time
03 hrs 15 min
Total Time
16
servings Ingredients
Cake
1 12 cups sifted all-purpose flour
12 teaspoon baking powder
14 teaspoon salt
1 14 cups sugar
12 cup Land O Lakes® Extra Creamy Butter, softened
12 cup sour cream
2 teaspoons vanilla extract
Caramel Icing
1 12 cups sugar
12 cup Land O Lakes® Extra Creamy Butter
2 cups Land O Lakes® Heavy Whipping Cream, warmed
2 teaspoons vanilla extract
How to make
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STEP 1
Heat oven to 350°F. Grease and flour 8-inch square baking pan; set aside.
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STEP 2
Combine flour, baking powder and salt in bowl; set aside.
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STEP 3
Combine 1 1/4 cups sugar and 1/2 cup butter in another bowl; beat at medium speed until well mixed. Add eggs, 1 at a time, beating well after each addition. Add sour cream and 2 teaspoons vanilla; beat until well mixed. Add flour mixture; beat at low speed until well mixed.
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STEP 4
Spread batter into prepared pan. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes in pan; remove to cooling rack. Cool completely.
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STEP 5
Cut cake in half horizontally, creating 2 layers.
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STEP 6
Combine 1 1/2 cups sugar and 1/2 cup butter in 4-quart saucepan; cook over medium-high heat, stirring constantly, 15-17 minutes or until mixture is light golden brown. Remove from heat; slowly stir in warm whipping cream. Return to stovetop; cook over low heat, stirring occasionally, 1-1 1/2 hours or until candy thermometer reaches 230°F. Remove from heat; stir in 2 teaspoons vanilla. Beat with hand mixer until thick, glossy and spreadable, 3-5 minutes. (A dollop dropped on a plate should spread only slightly.)
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STEP 7
Place 1 cake layer onto cake plate. Pour 1 1/4 cup icing over cake. Place second cake layer on top. Pour and gently spread remaining icing over top and sides of cake.
Tip #1
Microwave whipping cream in 30-second increments until warm to touch.
Tip #2
For Caramel Icing, if using a gas range the cook time will be much shorter. Combine 1 1/2 cups sugar and 1/2 cup butter in 4-quart saucepan; cook over medium high-heat, stirring constantly, 7-10 minutes or until mixture is light golden brown. Remove from heat; slowly stir in warm whipping cream. Return to stovetop; cook over low heat, stirring occasionally 40-50 minutes or until candy thermometer reaches 230°F. Follow remaining directions as stated above.
420 Calories
25 Fat (g)
110 Cholesterol (mg)
150 Sodium (mg)
45 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
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