Caramel Cake Recipe

Caramel Cake Recipes

Ingredients :

Caramel Syrup

1 cup

3/4 cup

Cake

185g

1/2 cup

3

1 tsp

3 cups

3/4 cup

 

Frosting

125g

500g

1.5 tsp

 

sugar

boiling water

 

butter, softened

brown sugar

eggs, separated

vanilla essence

self-raising flour, sifted

milk

pecan halves and chopped pecans to decorate

 

unsalted butter, softened

icing sugar, sifted

vanilla essence

Method :
  1. Preheat oven to 180C.

  2. Grease a 23cm spring form tin, line base with paper and grease paper.

  3. Make the syrup first: heat sugar in a heavy pan over very low heat, stirring until melted and a rich caramel color.

  4. Remove from heat and cool to room temperature.

  5. Add boiling water, and heat gently over medium heat until caramelized sugar melts in the water.

  6. Remove from heat and cool before using.

  7. TO prepare cake: cream butter and sugar until light and fluffy.

  8. Beat in egg yolks and vanilla, beating until combined.

  9. Gradually beat in 1/2 cup syrup.

  10. Stir in flour alternately with milk.

  11. Beat egg whites until stiff, and fold lightly through mixture.

  12. Pour mixture into prepared tins and bake for 35 minutes until cooked.

  13. Turn onto a cake rack.

  14. Remove paper.

  15. To make frosting: cream butter and icing sugar until light and fluffy.

  16. Gradually beat in 1/4 cup caramel syrup and then vanilla, beating well.

  17. When cakes are quite cold, join together with half the frosting, and ice all over with remaining frosting.

  18. Decorate with pecan halves and chopped pecans.

Makes 1 cake

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