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Caramel Cake

Enjoy this recipe from Best-Loved Baking Recipes.

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8 oz. sour cream
1/4 c. milk
2 c. butter, softened and divided
2 c. sugar
4 eggs
2 t. vanilla extract, divided
2-3/4 c. all-purpose flour
2 t. baking powder
1/2 t. salt
2 c. dark brown sugar, packed
1/4 c. plus 2 T. whipping cream
3-3/4 c. powdered sugar

Combine sour cream and milk, set aside. Beat one cup butter with an electric mixer at medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition until blended. Stir in one teaspoon vanilla. Combine flour, baking powder and salt; add to butter mixture alternately with sour cream mixture. beginning and ending with flour mixture. Beat at medium-low speed after each addition until blended. Pour batter into 2 greased and floured 9” round cake pans. Bake at 350 degrees for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and let cool one hour, or until completely cool. While cakes cool, melt remaining one cup butter in a saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and remaining one teaspoon vanilla; bring to a boil. Remove from heat, let cool one hour. Transfer frosting to a mixing bowl. Sift powdered sugar into frosting. Beat with an electric mixer at high speed until creamy and spreading consistency. Spread frosting between layers and on top and sides of cake. Serves 8

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