CARAMEL CAKE I
If you want a cake that tastes like caramel, try this cake recipe with a caramel icing.
Provided by Jenn Hall
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
- Sift the flour before measuring then resift with the 1 cup of the packed brown sugar.
- Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (Use the whisk attachment for best results.) Spread batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a cake tester comes out clean. Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. Once cake is cooled completely frost with Caramel Icing.
- To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. Cover and cook for 3 minutes. Uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees F (113 to 115 degrees C). Stir in the remaining butter with a wooden spoon. Remove the icing from the heat and let cool to 110 degrees F (55 degrees C). Add the remaining 1 teaspoon vanilla. Beat the icing until it is thick and creamy. If it becomes heavy, thin it out with cream until the right consistency appears. Spread over the top of the cooled cake and top with chopped pecans.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 34.8 g, Cholesterol 43.5 mg, Fat 10.4 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 141.1 mg, Sugar 27.1 g
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
CARAMEL CAKE (SALTED CARAMEL CAKE)
This Caramel Cake recipe is perfect for that die hard caramel fan in your life. Homemade caramel sauce is used in the cake layers, frosting, and the drip!
Provided by Olivia
Categories Dessert
Time 4h35m
Number Of Ingredients 19
Steps:
- Place sugar and water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.
- Cook until desired color of caramel is reached (amber) and immediately remove from heat. Very slowly pour in (room temperature) heavy cream while whisking quickly. The mixture will bubble up (a lot) and boil. Add (room temperature) butter, return to heat, and bring back to a boil. Simmer for 2 minutes whisking constantly.
- If you want to make this a salted caramel, add your salt at this point. Whisk it in (start with less than you think you'll need), dip a spoon into the caramel, let it cool, taste it, add more salt as needed.
- Remove from heat and let cool to room temperature (about 2 hours). Transfer to a container and place in fridge to thicken.*
- Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer combine butter and sugar. Beat on med-high until pale and fluffy (2-3 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla and caramel and mix until incorporated.
- Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Spread batter evenly into prepared pans and bake for 35-40 mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
- Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins)
- Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
- Add cooled caramel and whip until smooth.*** Add additional salt if desired if making a salted caramel buttercream.
- Trim cake layers slightly. Place one layer of cake on a cake stand or serving plate. Top with 1-2 Tbsp cooled caramel. Spread evenly pressing into the cake layers so the cake absorbs the sauce. Top with 2/3 cup of frosting, spread evenly. Repeat with remaining layers.
- Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
- Frost and smooth the outside of the cake, generously frosting the sides specifically. Smooth with an icing smoother. Use a cake comb on the sides of the cake. Repeat, scraping off more frosting each time, until smooth.
- Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down.****
- Fill in the top of the cake with more caramel and spread evenly with an offset spatula. Pipe rosette dollops using a 1M tip with remainder of frosting.
Nutrition Facts : Calories 944 kcal, Carbohydrate 91 g, Protein 7 g, Fat 62 g, SaturatedFat 39 g, Cholesterol 222 mg, Sodium 222 mg, Sugar 72 g, ServingSize 1 serving
SOUTHERN CARAMEL CAKE
This cake is a labor of love... but well worth it! A moist yellow cake iced in a sweet (homemade!) caramel frosting is an indulgent treat you'll love.
Provided by I Heart Recipes
Categories Dessert / Treat
Time 50m
Number Of Ingredients 13
Steps:
- Sift the cake mix, and place it into a large bowl.
- In a small bowl, beat the eggs by hand for 2 MINUTES.
- Add the beaten eggs along with the cake mix, then add in the vegetable oil, buttermilk, vanilla extract and rum extract.
- Mix until the batter is smooth, but DO NOT OVER MIX.
- Grease and flour two 9 inch cake pans.
- Pour the cake batter into each pan, about 3/4 full.
- Bake each cake for 20-25 minutes, or until done.
- Carefully remove the cake out of the pan, and let them cool on a cooling rack.
EASY CARAMEL CAKE
This easy caramel cake starts with a box of white cake mix and jarred caramel sauce but no one would know it! This quick caramel cake turns out so moist and flavorful and the caramel icing is dreamy! Learn our cake mix hacks for how to make a box cake taste homemade.
Provided by Beth
Categories Dessert
Time 1h45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350º F.
- In a large mixing bowl combine the cake mix, sugar, flour, and salt. Add in the eggs, milk, buttermilk, and sour cream, beat with an electric mixer until combined, about 1 minute. Add 1/4 cup of the caramel sauce, mix into the batter.
- Spray a 9x13 inch pan with non-stick cooking spray. Pour the batter into the pan. Drizzle the remaining 1/4 cup caramel on top of the batter and use a knife to swirl the caramel into the batter.
- Bake for 36-39 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely before adding frosting.
- In a small-medium sized pot over medium heat on the stove, melt the butter and brown sugar. Stir frequently until melted. Allow the mixture to come to a simmer.
- Once simmering, add in the heavy cream, stir and allow the mixture to return to a simmer.
- Once it simmers again, remove it from the heat and immediately whisk in the powdered sugar, one cup at a time. It's okay if there are a few powered sugar lumps.
- Immediately pour the caramel icing over the cooled cake (the icing will set quickly so be sure to move fast) and spread into a even layer. Allow the icing to set and cool before serving.
Nutrition Facts : Calories 386 kcal, Carbohydrate 60 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 73 mg, Sodium 326 mg, Fiber 1 g, Sugar 41 g, UnsaturatedFat 5 g, ServingSize 1 serving
GOLDEN CARAMEL CAKE
Want to hook up with a recipe that's got homemade taste and can be made with a beginner's skill? Then this is for you! This easy, moist yellow cake is covered with a rich, satin caramel frosting. The flavor goes for miles!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h58m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round pans, or spray with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly, then on medium speed 2 minutes. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
- Bake and cool as directed on cake mix box.
- To make icing, in heavy 2-quart saucepan, heat butter over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, reserved cake batter and evaporated milk. Cook over medium heat, stirring constantly with whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly. Fill layers and frost cake with icing. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 21 g, TransFat 0 g
CARAMEL CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
- Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
- Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
- Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
- Spread icing onto the cooled cake layers. Stack layers; ice top and sides.
Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g
GOLDEN CARAMEL CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with gold foil cupcake liners.
- In a large mixing bowl, combine the cake mix, butter, milk, and eggs. Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside.
- Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter. Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes. Remove the cupcakes from the oven and cool in the tins for 5 minutes. Transfer the cupcakes to a cooling rack to cool completely.
- Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form. Add the dulce de leche and beat until well incorporated and soft peaks form. Frost each cupcake with the caramel frosting, and sprinkle with gold dragees. Arrange the cupcakes on a serving tray and serve.
CARAMEL CAKE
Provided by Matt Lee
Categories Cake Dessert Bake Birthday Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves: 12
Number Of Ingredients 19
Steps:
- 1 Make the cake: Preheat the oven to 350°F. Grease and flour two round 9 by 2-inch cake pans. Pour about a tablespoon of flour into each of the pans and roll it around, tapping as you go, until the sides and bottom are covered completely with a thin layer of flour. Tip the pans, and tap out excess flour.
- 2 In a large mixing bowl, mix thoroughly with a whisk the flour, baking powder, salt, and baking soda.
- 3 In a separate large bowl, beat the butter with an electric mixer until creamy, about 30 seconds. Add the sugar in 1/2-cup measures, beating about 15 seconds after each addition and scraping down the sides of the bowl if necessary, until the mixture has lightened in color and become fluffy, about 2 minutes. Add the eggs and egg yolks, one at a time, and the vanilla, beating for 15 seconds after each addition.
- 4 Add the flour mixture to the butter mixture in thirds, alternating with additions of the milk. To avoid overmixing the batter, mix gently with a wooden spoon or rubber spatula after each addition, until the ingredient is just incorporated. Beat until all the ingredients have been incorporated, and then just a few strokes beyond. Divide the batter between the cake pans and spread the tops evenly.
- 5 Bake until a cake tester or toothpick emerges clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes, then slide a thin paring knife around the edge of the pans, and invert the cakes. Turn each cake again so its rounded top is facing up, and cool the cakes completely on the rack.
- 6 Make the icing: Pour the milk and 3 cups of the sugar into a large, deep, heavy-bottomed pot over medium-high heat, mixing with a whisk. Add the butter and the salt, whisking occasionally until the butter melts. When mixture just simmers, cut the heat, but keep over the warm burner.
- 7 Pour the remaining 1 cup sugar into a saucepan. Cook the sugar over medium-high heat until it becomes a syrup, stirring every so often with a wooden spoon as it begins to brown, until the sugar syrup is evenly amber colored, 5 to 8 minutes. Pour the syrup into the warm milk mixture, being very careful, as the caramel will bubble and sputter when it hits the hot milk. Turn the heat beneath the pot to high and, whisking gently until all the syrup has completely dissolved into the roiling milk mixture, continue to cook to the soft-ball stage, about 238°F; this may take 8 to 12 minutes.
- 8 Cut the heat beneath the caramel and gently whisk in the vanilla and the baking soda. Dip a spoon into the caramel, and let it cool to taste it. Season the caramel to taste with salt, and pour it into the bowl of a standing mixer (or use an electric hand-mixer and a large bowl). Beat on low speed as it cools, 15 to 20 minutes depending on the temperature of your kitchen, until the icing is creamy and thick (between 100°F and 105°F). Remove the bowl from the mixer stand and let cool 5 to 10 minutes more, until the icing is between 95°F and 98°F-it should fall off your spatula in a ribbon that remains discernible on the surface of the icing for 10 seconds.
- 9 Set the first cake layer on a rack set over a sheet plan lined with waxed paper. Have an electric hand-mixer and the hot water nearby to blend a teaspoon or two into the icing if it becomes too thick to spread. Pour enough of the icing over the cake to cover the top in a layer about 1/4 inch thick (if it drips over the edge in places, that's fine; this is an early test of whether it's going to set in place or not). Top the first cake with the second cake layer and pour the rest of the icing in stages over the top of the cake, letting it run down the sides and using an icing spatula to guide the icing around the cake as it drips, until the entire cake is covered, for a traditional, classic look. (If you prefer the dramatic look of cake layers peeking out from behind a curtain of icing drips, by all means choose that route!) If you need to reuse any icing that overflows into the pan, simply move the cake on its rack temporarily, scrape up the icing from the waxed paper with a spatula and return it to the bowl, replace the rack over the pan, and continue to ice the cake.
- 10 Once the icing has set, using two spatulas carefully transfer the cake from the rack to a cake stand and let stand at room temperature beneath a cake dome until ready to serve. Only refrigerate if you plan to store the cake for more than 2 days.
RUM CARAMEL CAKE (CAKE MIX)
Make and share this Rum Caramel Cake (Cake Mix) recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- For cake:
- Preheat oven to 350°F.
- Spray 3 (8inch) round cake pans with non-stick spray; set aside.
- In a large bowl, beat cake mix, rum, water, eggs and oil on low speed with an electric mixer for 30 seconds.
- Scrape down sides of bowl and beat for 2 minutes on medium speed.
- Divide batter evenly between 3 prepared pans.
- Bake in oven for 18-20 minutes or until tester comes away clean.
- Cool completely before icing.
- For icing:
- Melt butter with brown sugar in medium saucepan over medium-low heat.
- Bring to a boil, stirring constantly.
- Add milk and bring to a hard boil, stirring constantly until sugar is completely dissolved.
- Remove from heat and stir in vanilla extract.
- Let cool to room temperatureand transfer to a medium bowl.
- Use an electric mixer on medium speed to beat in powdered sugar until smooth.
- Spread icing on top of each cake round.
- Stack and ice the sides and top of the cake.
Nutrition Facts : Calories 487.8, Fat 20.2, SaturatedFat 6.9, Cholesterol 74.8, Sodium 312.1, Carbohydrate 71.8, Fiber 0.5, Sugar 56, Protein 3.7
CARAMEL CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
- Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the Quick Caramel Frosting.
- Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
- Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
- Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
- Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
EGGLESS CARAMEL CAKE RECIPE | EGG FREE CARAMEL CAKE
Eggless Caramel cake recipe is an easy recipe of cake using caramel sauce.
Provided by blessmyfoodbypayal
Categories Cake
Time 50m
Number Of Ingredients 10
Steps:
- Take a bowl, add curd, sugar, oil and milk. Make sure curd and milk should be at room temperature.
- Whisk it to mix everything well. Not necessary that sugar should be dissolved.
- Now add caramel sauce and whisk very well so that it emerges finely.
- Place a sieve on the bowl and sift all purpose flour, baking powder, baking soda & salt in it.
- Add butterscotch essence. In case of non availability, you can add vanilla essence.
- Mix it. Make sure it should be lump free. And also don't overdo.
- Transfer the batter to the greased oil tin and tap it so that air releases, if any.
- Bake in a preheated oven @180°C for 40 - 45 minutes.Then check it by inserting tooth pick , if it comes out clean your cake is properly baked.
- Take it out of oven and let it cool on cooling rack.
- Invert and enjoy by cutting into slices.
CARAMEL CAKE (ADAPTED FROM THE CAKE MIX DOCTOR) RECIPE - (4.4/5)
Provided by GwennW
Number Of Ingredients 12
Steps:
- Place rack in middle of the oven. Preheat to 350 degrees F. Spray 2 round cake pans with the bakers' cooking spray. Set aside. Place cake mix, milk, melted butter, eggs, and vanilla in large mixing bowl. Using an electric mixer, blend for a minute or so. Then blend on medium for another minute, until it is well blended. Divide the batter into the two pans, smoothing over with a rubber spatula. Bake the cakes until they are golden brown and bounce back when lightly pushed with finger, about 27-28 minutes. Remove pans from the oven and let cool on wire racks for 10 minutes. Then invert each onto the rack and turn right side up on wire rack to cool completely. About 30 minutes. Directions for Quick Caramel Frosting: Place butter and brown sugar into a medium sized saucepan. Cook over medium heat until the mixture combines and begins to bubble, about 2 minutes. Add milk and stir. Bringing back to a barely bubbly boil. Then remove from heat. Add confectioner's sugar and vanilla. Stir vigorously with wooden spoon until smooth. Frost your cake immediately while icing is still warm. It will harden. If it does harden while you are still trying to ice your cake just place the pan back onto low heat and stir until it softens up.
More about "caramel cake from box mix food"
HOW TO MAKE THE BEST CARAMEL CAKE - KITCHN
From thekitchn.com
Estimated Reading Time 8 mins
- Heat the oven and prepare the cake pans: Arrange a rack in the middle of the oven and heat to 350°F. Coat 2 (9-inch) round cake pans with butter or cooking spray. Sprinkle a little flour into each pan, tilt and shake to distribute evenly, then tap out the excess over the sink. You can also line the bottom of each pan with parchment paper for extra insurance, if you'd like.
- Cream the butter and sugars: Place the butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add the eggs: Add the eggs and beat until fully incorporated and the mixture looks creamy and very pale yellow.
- Add the dry ingredients, followed by the milk and vanilla: Beat in the flour, baking powder, and salt on low speed. Add the milk and vanilla and beat on low speed for 30 seconds. Increase the speed to high and beat for 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
CARAMEL CAKE RECIPE BEGINS WITH A CAKE MIX - AN ALLI EVENT
From anallievent.com
4.4/5 (29)Total Time 30 minsCategory DessertCalories 618 per serving
- In a large bowl, mix the cake mix, sour cream, vegetable oil, 1/4 cup sugar, water and eggs together on low with an electric mixer until incorporated. Turn the mixer to medium speed and beat for two minutes.
CHOCOLATE CARAMEL POKE CAKE RECIPE - 4 INGREDIENTS | LIVE ...
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EASY CARAMEL PECAN CAKE - LIFE TASTES GOOD
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Servings 1Estimated Reading Time 5 mins
CARAMEL POKE CAKE – RECIPE FROM YUMMIEST FOOD COOKBOOK
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CARAMEL APPLE POKE CAKE (EASY CAKE BOX RECIPE)
From domesticsuperhero.com
5/5 (17)Category Dessert
- Prepare box cake according to directions. In a small bowl, place apples and add flour and cinnamon, toss to coat. Fold apples into the batter. Pour into 9x13 baking dish. Bake and cool completely.
- Prepare stabilized whipped cream: In a small bowl, add 2 TBS warm water, and add your gelatin, mixing to combine. Let sit for 3-5 minutes, or until set. Using a stand or hand mixer, pour in heavy cream and powdered sugar. Beat for 30 seconds on medium speed. Cook gelatin in microwave for 30 seconds, stir, and then 30 additional seconds, stir. Gelatin should be liquid, if not, cook until it's liquid. Turn stand mixer onto high speed, and slowly stream the gelatin into the bowl with the cream. Turn all the way onto high and beat until stiff peaks form. Set aside.
- Use the end of a wooden spoon to poke holes all over your cooled spice cake. Drizzle 1/2 cup caramel syrup over the poked holes.
- Spread the whipped cream over the top of the cake, then top with remaining caramel syrup. Add chopped nuts to the top, then refrigerate at least 2 hours.
CARAMEL CHOCOLATE TURTLE DUMP CAKE - TOGETHER AS FAMILY
From togetherasfamily.com
4.6/5 (20)Total Time 37 minsCategory DessertCalories 453 per serving
- In a large mixing bowl, add the instant chocolate pudding mix (the dry powder from the box) and the whole milk. Stir with a whisk until pudding dissolved and it's thicker. About 1-2 minutes.
- Add the dry cake mix (DO NOT prepare the cake mix before, just add the dry cake mix), caramel sauce, and 1 cup of the dark chocolate chips. Stir together until combined.
- Evenly spread into the prepared baking dish. Sprinkle the chopped pecans on top and then the remaining dark chocolate chips.
BOX MIX TURTLE CAKE - PLOWING THROUGH LIFE
From plowingthroughlife.com
Reviews 3Category DessertCuisine AmericanTotal Time 40 mins
- While baking melt caramels, butter and evaporated milk in a medium saucepan stirring constantly.
HOW TO MAKE A CAKE ROLL WITH BOX CAKE MIX - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (1)Calories 524 per servingCategory Dessert
- Add caramels and heavy whipping cream to a large, microwave safe bowl. Heat about 2 minutes (up to 2 1/2) on HIGH, stirring every 30 seconds, until the caramels dissolve into the cream. Stir until smooth. Chill in refrigerator until completely cooled, about 2-3 hours.
- Preheat oven to 350°. Line a jelly roll (15x10x1-inch) pan with foil and spray with baking spray that has flour in it.
- Beat eggs in a large bowl on high speed for about 5 minutes, or until they are thick and lemon colored. Add cake mix, water, and oil. Beat on low speed for 30 seconds and then medium speed for 1 minute, scraping the sides of the bowl occasionally. Pour into pan.
- Bake 11-14 minutes, or until cake springs back when lightly touched. Do not overbake - mine cooked in about 11 minutes. Remove from oven and run a knife around the edges of the pan if the foil did not cover the whole thing to make sure the cake does not stick.
CARAMEL GLAZED SPICE CAKE - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
4.4/5 (44)Estimated Reading Time 3 mins
- In a large mixing bowl, stir dry cake mix together with spice, just to combine. Add ingredients called for on box, along with one extra egg and using a mixer, beat on low for 1 minute to combine. Turn speed up to medium and mix for 2 more minutes.
- In a medium saucepan, combine brown sugar, cream and butter, stirring over low heat until butter is melted. Turn heat to medium and bring to a boil while continuing to stir. Once boiling, boil for 3 minutes then remove from heat and add in powdered sugar and vanilla. Stir until smooth then pour/drizzle over top of cake. Let glaze cool for 30 minutes to set.
CARAMEL CAKE (SEMI-HOMEMADE) - CLEVERLY SIMPLE
From cleverlysimple.com
Cuisine AmericanTotal Time 50 minsCategory CakeCalories 316 per serving
- Cream together the softened cream cheese and brown sugar. Fold in the whipped topping. Spread over cooled cake.
CHOCOLATE CARAMEL CAKE | AMAZING BOX MIX RECIPE | THE OVEN ...
From theovenlight.net
5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr
- Mix cake according to directions on the box. Pour half of the batter into a greased 9x13 inch dish. Bake for 15-20 minutes until just barely set.
- While cake is baking, place caramels, milk and butter in a saucepan on medium heat. Heat until fully melted, stirring often to keep from scorching.
- Remove cake from oven and pour caramel mix on top of cake while still hot. Pour remaining cake batter on top of caramel mix. Evenly sprinkle chocolate chips and pecans on top of cake.
CARAMEL CHOCOLATE CAKE POPS RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
Reviews 7Calories 190 per servingCategory Dessert
- Prepare chocolate cake according to instructions using the above measurements. Link to video recipe above! Prepare the cake in a 13x9 pan, cool completely and then cut into cubes. Cake can be prepared ahead of time, just keep it covered so it doesn't dry out.
- Prepare the salted caramel frosting according to instructions using the above measurements. Link to video recipe above!
- Combine the chocolate cake cubes and salted caramel frosting in a large mixing bowl. Using a large spatula, mix the two together until a thick and moist paste forms. If your mixture is too dry, add a tablespoon of heavy cream. Use a medium-sized scoop to measure out balls of cake pop mixture onto a non- stick baking sheet (or line the sheet with parchment paper). Place the unformed scoops into the freezer for 5 to 10 minutes. The mixture will be easier to shape once it's slightly set.
- Remove from freezer and roll the mixture into uniform balls. I like to roll mine twice, setting them into the freezer for another 10 minutes, then re-rolling them. Once you have the shape you like, melt 1/4 cup white chocolate in a small bowl. Dip the end of each cake pop stick into the chocolate, then insert one into each ball. Place the pop back onto the baking sheet, then into the freezer again. Allow the cake pops to set for 30 minutes to an hour, until the sticks are firmly in place.
CARAMEL CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 2 hrs
- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.
- Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
REAL DEAL SOUTHERN CARAMEL CAKE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
4.2/5 Total Time 30 minsCategory DessertCalories 862 per serving
- Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
CARAMEL CHOCOLATE CAKE MIX COOKIES {EXTRA EASY!} - THE ...
From centslessdeals.com
5/5 (1)Total Time 30 minsCategory Cookies, DessertCalories 148 per serving
BETTER THAN ANYTHING CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Reviews 2Category DessertCuisine AmericanTotal Time 45 mins
- Bake the cake according to the package directions in a 9x13 cake pan. Remove from the oven and let cool for 10 minutes.
- In a medium sized bowl combine caramel sauce and sweetened condensed milk. Poke the cake with holes using the end of a wooden spoon. Pour the caramel mixture evenly over the cake. Let the cake completely cool for about an hour.
- Spread the cool whip topping on top of the cooled cake and sprinkle with toffee bits. Refrigerate for an hour and serve. Store in the refrigerator.
SNICKERS POKE CAKE - (FROM A BOX CAKE MIX!) ALL THINGS MAMMA
From allthingsmamma.com
Cuisine AmericanCategory Dessert
- As soon as the cake comes out of the oven, begin poking holes into the cake using the end of a wooden spoon.
CHOCOLATE CUPCAKES (CAKE MIX) WITH SALTED CARAMEL FROSTING ...
From sallysbakingaddiction.com
5/5 (3)Category CupcakesServings 20Total Time 3 hrs
- Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for exactly 2 minutes. Remove from heat and allow to cool. Beat in confectioners’ sugar 1 cup at a time, until you reach desired consistency.
- Using a stand or hand held electric mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes. Scoop the batter evenly into cupcake liners. I got 20 cupcakes using 1/4 cup measuring cup to spoon into the liners.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and let cool. Once fully cooled, frost cupcakes with salted caramel frosting and garnish with a pretzel twist.
CHOCOLATE CARAMEL POKE CAKE - CHOCOLATE CARAMEL CAKE RECIPE
From dessertsonadime.com
5/5 (1)Total Time 8 hrs 45 minsServings 12Calories 336 per serving
- Make cake mix according to package directions and bake in a well-greased 9x13 pan according to package.
- When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
- Pour the sweetened condensed milk and 3/4 of the caramel sauce over the top of the cake and allow it to seep into the holes that were poked into the cake.
CHOCOLATE-CARAMEL ANGEL FOOD CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Calories 241 per servingServings 12
- Place chocolate in a microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted, stirring every 10 seconds. Drizzle chocolate over cake. Combine brown sugar and next 3 ingredients (through salt) in a small, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Reduce heat, and cook 4 minutes (do not stir). Remove from heat; quickly drizzle caramel over cake. Top with pecans.
HEATH BAR CHOCOLATE CARAMEL CAKE - THE DASHLEY'S KITCHEN
From thedashleyskitchen.com
5/5 (5)Total Time 5 minsCategory DessertCalories 295 per serving
CARAMEL CAKE - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
5/5 (3)Total Time 40 minsServings 10Calories 180 per serving
CAKE MIX CHOCOLATE CARAMEL BARS - SWEET GIRL TREATS
From sweetgirltreatsmn.com
Cuisine AmericanTotal Time 40 minsCategory Dessert
EASY CARAMEL APPLE CAKE RECIPE - FOOD.COM
From food.com
Servings 16-20Total Time 35 minsCategory BreadsCalories 52 per serving
BOBBY'S CARAMEL CAKE | PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
Servings 8Total Time 25 minsEstimated Reading Time 2 mins
RECIPE FOR CARAMEL APPLE DUMP CAKE - POWERED BY MOM
From powered-by-mom.com
Reviews 3Category Desserts And TreatsServings 10Total Time 50 mins
CARAMEL NUT SPICE CAKE | FOODTALK
From foodtalkdaily.com
Servings 12Total Time 53 mins
CARAMEL CAKE RECIPE - CAKECENTRAL.COM
From cakecentral.com
Estimated Reading Time 2 mins
CARAMEL WITH CARAMEL FROSTING BUNDT CAKE RECIPE | MIX AND ...
From mixandmatchmama.com
Estimated Reading Time 1 min
BOURBON CAKE USING CAKE MIX | BEST BOURBON BUNDT CAKE RECIPE
From cupcakesandcutlery.com
5/5 (1)Total Time 1 hr 20 minsCategory DessertCalories 457 per serving
CAKE MIX | DUNCAN HINES
From duncanhines.com
NEW RECIPE: BOXED BAKING: UPGRADE YOUR BROWNIE MIX - CAKE ...
From cakebaking.net
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