Best 7 32k Caramel Cake Recipes

32K CARAMEL CAKE

Steps:

• Preheat the oven to 350 degres F.
• Spray two 8" round pans throughly with cooking spray.
• Sift the flour, baking powder and salt together and set aside.
• Melt the 3/4 cup butter and 10 caramels, until liquid and integrated.
• I usually do this in the microwave but it can be done stovetop.
• Do not burn.
• Mix the brown sugar and the caramel butter mixture with an electric mixer until well integrated.
• Add the eggs one at a time and beat well, until smooth and lighter in colour.
• Mix in the flour mixture until blended and then beat at high speed for three or four minutes until batter is smooth and light in colour.
• Mix in the carrots and pecans until well blended and spread evenly between the two cake pans.
• Bake for about 30 minutes until browned and just pulling away from the sides of the pan.
• Cool cakes on racks.
• Melt 1/4 cup butter, 3 tablespoons brown sugar and 15 caramels until smooth (about 2 minutes in microwave, don't forget to stir!) Mix the melted caramels with the icing sugar and 3 tablespoons milk with an electric mixer until smooth.
• If required add an extra tablespoon milk to reach a good consistency for the icing.
• Spread icing on top of one cake layer, top with the other layer and cover sides and top evenly with the remaining icing.
• Melt the butterscotch and chocolate chips together (about 1 minute in microwave) stir well until smooth (heat longer if required).
• Spread a thin layer of chocolate mixture over the top of the cake (if desired let a bit drip down the sides as decoration).

SANDERS CARAMEL CAKE!

Steps:

• Preheat oven to 350°F with rack in middle.
• Start with the icing: place the caramels and water in a double boiler. Heat and stir until smooth and creamy. Cool.
• Place butter in a mixing bowl, add sugar and mix at a low speed to a smooth paste. Mix at a medium speed while adding the caramel mixture. Set aside.
• Make the cake: butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
• Sift together flour, baking powder, baking soda, and salt.
• Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
• Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

BANANA CARAMEL CAKE

Steps:

• Butter and flour a tube pan or a bundt pan that can hold 12 cups.
• Preheat the oven to 350 degrees F.
• Sift together the dry ingredients (flour, cinnamon, nutmeg, cloves, salt and baking soda).
• In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
• Scrape down the sides of the bowl to ensure that the sugar has been incorporated.
• Add the vanilla extract and mix for another 30 seconds.
• With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
• Once the dry ingredients have been added, remove the bowl from the stand mixer and add the chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don't over mix.
• Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it's done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, bake the cake for another 5 to 10 minutes. In my oven, this cake took 55 minutes.
• About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn't burn. Let it boil for about 5 minutes and then turn off the heat.
• Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink inches If the caramel pools in spots, poke more holes to allow it to sink inches.
• Let the cake cool in the pan on a wire rack. Once it's cool, loosen the cake from the sides of the pan and then unmold it onto a plate.

BANANA & RUM CARAMEL CAKE

Steps:

• Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
• In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
• Caramel:.
• Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
• Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
• Decorate:.
• Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.

DELICIOUS CARAMEL LAYER CAKE

Steps:

• Coat two 9-inch round cake pans with cooking spray, line bottoms with parchment paper. Coat paper with cooking spray and dust with flour.
• Beat sugar and 1/2 cup butter at medium speed until well-blended (about 5 minutes).
• Add eggs and egg white, 1 at a time, beating well after each addition.
• Combine flour, baking powder, and salt together in a seperate bowl and mix.
• Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
• Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350°F for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack and remove from pans. Carefully peel off parchment paper and cool completely on wire rack.
• Frosting:.
• Combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly.
• Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat.
• Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools.
• Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer, frost top and sides.

CARAMEL CAKE

Steps:

• For cake: Preheat oven to 350*.
• Grease and flour two 9-inch layer pans.
• Combine sour cream and milk in small bowl; set aside.
• Beat butter until creamy; gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture.
• Stir in vanilla (and rum extract).
• Pour batter into prepared pans.
• Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.
• Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.
• For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter.
• Set aside.
• Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
• Remove from heat.
• Stir butter mixture into hot caramelized sugar.
• (The sugar mixture will tend to clump, but will become smooth after further cooking.) Cook entire mixture over medium heat, stirring constantly, until candy thermometer registers 235* (about 15-20 minutes).
• Cool mixture for 5 minutes.
• Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).
• Immediately spread between layers and on top and sides of cake.

CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
• Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
• Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
• Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
• Spread icing onto the cooled cake layers. Stack layers; ice top and sides.