Recipes · Tried It Tuesday · Yummy

Tried it Tuesday: Caramel Cake with Caramel Frosting (with a Side of Chocolate Cake)

Charming Friends, my family had the most marvelous Easter meal. And the best part is that I did not have to cook it. We attended Easter Vigil Mass Saturday night, and Sunday we got up and went hiking.

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After our hike we ate at a funky little restaurant called Low Gap Cafe.  It was delicious.

When we got home we had cake!  Not just any cake mind you, but caramel cake with caramel frosting.  I got the recipe from The Southern Epicurean.

I chose this cake for our Easter celebration for two reasons.  One reason is that my family loves cake.  Not just the taste of cake.  We love the idea of cake.  Brownies, cookies, and pies are all delicious.  But cake represents celebration and festivity in a way that no other dessert does.  Cake is the food of weddings and birthdays and baby showers.  Cake is associated with joy. It is lovely to see a cake gracing the center of any table… at least in theory this is true.  In reality my cakes often look like this.

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Fortunately (and this is the second reason I baked this cake) it didn’t matter.  This cake is delicious.  In fact it is so full of butter and sugar and luscious goodness, that if it weren’t Easter or someone’s birthday, it might be a sin to eat it.  Here’s the recipe.

Caramel Cake

  • 2 sticks butter
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla
  • 8 oz. sour cream, full fat
  •  2 -2/3 cup flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt

Mix all the dry ingredients (except sugar).  Cream together butter, sugar, and vanilla.  Add one egg at a time.  Finally add sour cream.  Add it all together and pour in to two (or three) prepared round cake pans.  Bake a 350 for 30 minutes.

Carmel Frosting

  • 2 sticks butter
  • 2 cups light brown sugar
  • 1/2 cup evaporated milk (I used 1/4 cup half and half and 1/4 cup 2% milk)
  • 1 teaspoon vanilla
  • 4 cups confectioner’s sugar

If you are keeping track. That’s a total of 4 (FOUR) sticks of butter.  But I took it to the next level.  In this recipe, she only uses one of her round cakes and freezes the other. Since I was using both, I decided to double to frosting recipe.  I soon realized that I had way more frosting than I needed.  But I didn’t panic, Charming Friends.  No, not I. I simply made a second cake.  Chocolate!   I’m sorry I forgot to take any pictures.  I don’t even remember which recipe I used.  But frankly, the cake was just a vehicle for the frosting.  And the chocolate and carmel combo was almost as good as the carmel on carmel.

And the best part of all!  This carmel cake is one of those cakes that gets better after a few days. By Tuesday, the frosting had really soaked into the cake making it even more moist and delicious than it was on day one.

I highly recommend this cake, Charming Friends, for your next special occasion.

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Linked at

Mostly Homemade Mondays

4 thoughts on “Tried it Tuesday: Caramel Cake with Caramel Frosting (with a Side of Chocolate Cake)

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