Paula Deen Caramel Cake

This delicious caramel cake, inspired by Paula Deen, is a show-stopping dessert perfect for any occasion. With its moist, buttery layers, rich caramel filling, and creamy frosting, it’s both indulgent and easy to make. Using simple, everyday ingredients, this cake is a sweet treat that’s sure to impress family and friends alike!

Recipe Ingredients:

Cake

• 2 sticks butter
• 2 cups granulated sugar
• 4 eggs
• 3 cups sifted self rising flour
• 1 cup milk
• 1 teaspoon vanilla extract

Filling

• 2 sticks butter
• 2 cups packed light brown sugar
• ¼ cup milk
• 1 teaspoon vanilla extract

Frosting

• 1 stick butter
• 1 cup packed dark brown sugar
• ⅓ cup heavy cream, plus more if needed
• 1 (16-oz) box confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup chopped nuts, optional

How To Make Caramel Cake?

1. Prepare the Cake: Preheat oven to 180°C / 350°F, and grease and flour three 23cm / 9-inch cake tins. Using an electric mixer, cream the butter until fluffy. Add the sugar and continue mixing for 6–8 minutes.
2. Mix the Batter: Add eggs one at a time, beating well after each addition. Alternately add the sifted flour and milk, beginning and ending with flour. Mix in vanilla extract.
3. Divide and Bake: Divide batter equally into the prepared tins. To level the batter, drop each tin flat onto the counter from about 10cm / 4 inches. Bake for 25 minutes or until golden and springy to the touch.
4. Make the Filling: While the cake bakes, combine butter, light brown sugar, and milk in a saucepan. Stir over medium heat for 3–5 minutes until smooth, then remove from heat and add vanilla extract.
5. Assemble the Cake: Allow the cake layers to cool in tins for 5–10 minutes, then remove them. Place the first layer on a plate and pierce it all over with a toothpick. Spread ⅓ of the filling over the top. Repeat with the second and third layers.
6. Prepare the Frosting: Melt butter in a saucepan, then stir in dark brown sugar and heavy cream. Bring to a boil, then transfer to a mixing bowl. Add confectioners’ sugar and vanilla extract, and beat until smooth and spreadable. If too thick, add more cream a tablespoon at a time.
7. Frost the Cake: Spread frosting over the top and sides of the assembled cake. Sprinkle with chopped nuts, if using.

Recipe Tips:

• Use Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature. This helps the batter mix smoothly and ensures a light, fluffy cake.
• Sift the Flour: Always sift the self-raising flour to remove any lumps and create a softer texture in the cake layers.
• Don’t Skip the Toothpick Poking: Poking the cake layers before spreading the filling helps the caramel soak into the cake, making it extra moist and flavorful.
• Adjust Frosting Consistency: If the frosting becomes too thick, add heavy cream one tablespoon at a time until it’s smooth and spreadable. This prevents cracks and makes frosting easier.
• Cool the Cake Completely: Ensure the cake layers are completely cool before frosting to avoid melting the frosting and ruining the texture.

How To Store Leftovers?

• Refrigerate: Let the leftover caramel cake cool to room temperature first. Then, store it in an airtight container or wrap it tightly with plastic wrap. Refrigerate for up to 5 days to keep it fresh and moist.
• Freeze: Allow the caramel cake to cool completely. Wrap each slice or layer tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. 

Nutrition Facts

• Calories: 401 kcal
• Total Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 107mg
• Sodium: 212mg
• Potassium: 139mg
• Total Carbohydrate: 50g
• Dietary Fiber: 0.3g
• Sugars: 37g
• Protein: 5.4g

Check out More Recipes:

• Paula Deen Blackberry Cobbler
• Paula Deen Strawberry Pretzel Salad
• Paula Deen German Chocolate Cake
• Paula Deen Chocolate Gooey Butter Cake
• Paula Deen Chocolate Cake