Caramel Cake Recipe

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Want a sticky story in your kitchen? Caramel cake is a perfect start! It's better to prepare the cake overnight before serving: the layers will get slightly soaked with caramel sauce which makes the taste unforgettable!

You may use caramel sauce of different colors to decorate the cake surface or to serve it with caramelized sugar, chocolate chips and hazelnuts.

However, a plain one is also a pure enjoyment!

By the way, do you know where caramel cake was invented?

Caramel cake slice with that special burnt sugar flavor

Preparing The Ingredients

Cake

1/2 cup sugar

2 cups flour

1 1/2 teaspoon baking soda

1/2 cup unsalted butter

1 cup buttermilk or yoghurt

2 eggs

Filling

2 cups caramel sauce

Making It Happen

Preheat oven to 350°F (175°C). Butter and slightly powder with flour two 8-inch baking pans.

Beat butter with an electric mixer, add gradually sugar and continue to beat until mixture is light and fluffy. Add the eggs one by one.

Then blend in the flour and baking soda. Mix until even.

Divide cake batter evenly between prepared pans. Bake about 25-35 minutes until cakes spring back when gently touched in the center.

Cool the layers in pans for 10 minutes. Invert them onto a wire rack and let cool to room temperature before frosting.

Cover the first layer with caramel sauce. Put the second layer and continue spreading the sticky caramel delight on it!

When ready put the cake into refrigerator and let cool for 4-5 hours.

Be careful when cutting the cake, it's really ready to get stuck to anything around! Place a piece on a plate and enjoy. By the way, it's perfect with coffee.

Caramel cake glazed with dark caramel sauce

Bon Appetite!

Caramel Cake Recipe F.A.Q.

Why is the caramel sauce color so dark in this recipe?

I used burnt brown sugar caramel for this recipe. I know it's a bit specific - for those who love burnt sugar taste, like me.

By the way, you may also put the caramel sauce into the batter instead of sugar and change the color of the cake to brown.

Caramel Cake Story

The Secret Of Long Lasting Hungarian Cakes

Caramel cake is a traditional Southern delight in the United States. Covered with deep brown thick caramel sauce it is completely irresistible for caramel lovers! Some say the cake originally came from Hungarian Dobos Torte, which has a pretty curious story by itself.

Jozsef C. Dobos was a 37 years old confectioner, already famous in Hungary, when he invented his sponge layer cake covered with caramel. At that time, in 1884, they didn’t have refrigerators and Jozsef was working on a technique, which would prevent his pastries from drying. After a number of experiments he discovered that cake layers covered with caramel last longer and stay fresh. So caramel cover was not only a tasteful addition to the cake, but a very functional part. Jozsef first introduced his cake in 1885 at the National General Exhibition in Budapest. The simple but delicious invention was highly appreciated by Franz Joseph I and Empress Elisabeth. However Jozsef preferred to keep the recipe secret. He cooked it while travelling around Europe for about 10 years. And only in 1906 he retired and gave the original recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.

However in US the first printed caramel cake recipe appeared 1883 in “The Dixie Cook-Book,” by Estelle Woods Wilcox, which undermines the theory of the cake being brought directly from Hungarian confectioner.

Taking a look at caramel history in US from a different angle, we will see that the cake might have even older roots in US. New England colonists were making travel-friendly hard candy from caramelized sugar and water in the 17th century. In the late 1700s, New Orleans natives introduced pralines, another confection made from the same ingredients used in soft caramels; caramelized sugar and milk.

Some believe that the soft, chewy caramel was made on accident during attempts to create the hard candy mentioned above. During the mid-1800s, an American cook added cream to plain sugar caramel. She then simmered the mixture to the firm-ball stage (245 degrees). Thus comes the creation of the now-familiar creamy version of caramel. It was at this time that the word “caramel” was attached to the American candy.

Whoever we have to thank for the magic invention, the cake remains one of the most beloved US and world cakes and caramel cake recipe takes its estimable place in Cake Addicted collection.

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