Caramel Cake With Caramel Cream Cheese Frosting Recipe

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Caramel Cake With Caramel Cream Cheese Frosting
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  1. Caramel Cake With Caramel Cream Cheese Frosting
  2. Garnish: Pecan Praline
  4. Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
  5. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
  6. Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
  7. Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired.
  8. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  9. Caramel Cream Cheese Frosting
  10. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
  11. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
  12. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  13. Pecan Praline (topping)
  14. Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Rapidly spread mixture onto greased foil. Cool completely. Break into small pieces; store in an airtight container up to 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1750.83 Kcal (7330 kJ)
Calories from fat 913.23 Kcal
% Daily Value*
Total Fat 101.47g 156%
Cholesterol 280.33mg 93%
Sodium 1044.86mg 44%
Potassium 2076.84mg 44%
Total Carbs 202.7g 68%
Sugars 164.85g 659%
Dietary Fiber 1.36g 5%
Protein 16.95g 34%
Vitamin C 0.5mg 1%
Vitamin A 0.5mg 18%
Iron 1.8mg 10%
Calcium 301.7mg 30%
Amount Per 100 g
Calories 404.26 Kcal (1693 kJ)
Calories from fat 210.86 Kcal
% Daily Value*
Total Fat 23.43g 156%
Cholesterol 64.73mg 93%
Sodium 241.26mg 44%
Potassium 479.54mg 44%
Total Carbs 46.8g 68%
Sugars 38.06g 659%
Dietary Fiber 0.31g 5%
Protein 3.91g 34%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 18%
Iron 0.4mg 10%
Calcium 69.7mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.2
  • 50

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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