Caramel Cake

Reading the book The Help inspired me to make this cake. I love it! It so delicious. The cake is light but not too sweet and the caramel glaze is soo good. They are a great compliment. I ran out of buttermilk so I used sour cream. Either one works well.

Recipe: Caramel Cake

Summary: Adapted from Gourmet Magazine


  • 2 cups plus 2 tablespoons Cake Flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs, brought to room temperature
  • 1 cup buttermilk or sour cream
Caramel Glaze:
  • 1 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1 tbs light corn syrup
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees.
  2. Butter a 9″ round. cake pan, line with parchment paper, then butter parchment.
  3. Sift together flour, baking powder, baking soda, and salt.
  4. On medium speed beat butter and sugar until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. Add in sour cream (or buttermilk) and beat on low speed until just combined. Add flour mixture in 3 additions. Mixing after each addition until just combined.
  5. Spread batter evenly in cake pan. Gently bang the pan on the counter a few times to eliminate air bubbles.
  6. Bake until golden brown, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Invert onto a rack and discard parchment. Cool completely on rack (about an hour).
  1. Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a heavy saucepan over medium heat. Stirring with a wooden spoon until sugar has dissolved.
  2. Boil until the glaze reaches 210 to 212°F on a candy thermometer (about 12 to 14 minutes).
  3. Remove from heat and stir in vanilla.
  4. Set the rack with cake in a shallow baking pan or on a large piece of waxed paper. Pour hot glaze over top of cake, allowing it to run down the sides.
  5. Cool until glaze is set, about 30 minutes.
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