Ingredients
For the cake:
- 1 cup (2 sticks) butter, at room temperature
- 2 cups granulated sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup milk
- 1 teaspoon pure vanilla extract
For the filling:
- 1 cup (2 sticks) butter
- 2 cups packed light brown sugar
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
For the frosting:
- 1/2 cup (1 stick) butter
- 1 cup packed dark brown sugar
- 1/3 cup heavy cream, or more if needed
- 1 (16-ounce) box confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 cup chopped nuts, optional
Directions
For the cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
For the filling:
While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
*Cook's Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.
For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.
Photo: Bobby's Caramel Cake Recipe















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By CurvyGurl
Cleveland, OH
on December 31, 2011
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Realloy good, but I didn't let the layers cook fully before spooning on the carmel filling making the whole think sink rather alarmingly in the middle. Next time I'll let the cake cool completely and use far less of the carmel sauce. Even as it is I had about a cup of the filling left over.
By savannahnewbie
on November 30, 2011
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Before making this cake, I read most of the reviews, I was surprised that there was a lot of cakes that didn't turn out quite right. I was nervous, but followed the directions to a T... and it was sooooo delicious. The cake is very sweet.. but as I have learned, the southerners do not do anything half way. My family ate about a 1/3 of the cake, husband took 1/3 to work and we froze the rest to enjoy another day... like I said, it's sweet. Next time, I will skip the icing and just drizzle the filling over every surface. But my cake wasn't dry, it was very moist and resembled a pound cake to me. I also didn't make the 3 layers, I only made 2 and discarded the extra... don't need to feed an army. Make sure you use sef-rising flour or like I did, substitue baking powder and all purpose flour.
By misslady326
INDIANAPOLIS
on November 29, 2011
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YES VERY TASTY AND SWEET BUT...... VERY MESSY! I PUT 1 AND A HALF TSP OF BAKING SODA AND POWDER IN IT. EASY TO MAKE ALSO. I WILL MAKE IT AGAIN BUT MAY TRY IT ON CHOCOLATE CAKE:
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