Bobby’s Caramel Cake

Based on 18 reviews

Ingredients:

For the cake:
1-cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1-cup milk
1-teaspoon pure vanilla extract

For the filling:
1-cup (2 sticks) butter
2 cups packed light brown sugar
1/4-cup milk
1-teaspoon pure vanilla extract

For the frosting:
1/2-cup (1 stick) butter
1 cup packed dark brown sugar
1/3-cup heavy cream, or more if needed
1 (16-ounce) box confectioners’ sugar
1-teaspoon pure vanilla extract
1 cup chopped nuts, optional

Directions

For the cake:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.

For the filling:

While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

* Cook’s Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.

For the frosting:

Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners’ sugar and vanilla. Beat with a hand-held electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always “add to”, but you can’t take away. Frost cake and sprinkle top with chopped nuts, if desired.

Servings:
Prep Time:
Cook Time:
Difficulty: Moderate

Ratings for this Entry:

Submitted on April 4, 2010

I loved this after it had time to set up. Before that it seemed to sweet, but after, somehow it was just right.

Submitted on April 4, 2010

I've made this cake several times and, while the flavor is amazing, the cake always falls apart when I'm stacking and spreading the filling. The directions to not say to cook the cake before stacking and filling, but I wonder if this would help it keep its shape.

Submitted on January 1, 2010

Made this cake to bring to Mom and Dads, we all loved it. Made last Saturday and here it is Friday still fresh and excellent tasting. Brought some to bingo last night and mentioned Paula's recipe and the ladies laughed and said "Okay how many calories". Happy cooking all!!! Try this cake!

Submitted on January 1, 2010

Love it and so does everyone else. Going to try and mix it up this weekend - anyone else try doing this as cupcakes?

Submitted on January 1, 2010

I've made this cake 4-5 times already and everyone loves it! I did change it a bit- instead of the filling which is too sugary- I made more frosting and iced this like a three-layer cake. I also found that Domino's brownulated sugar melts better than regular brown sugar.

Submitted on November 11, 2009

Whoa! I made this cake for Thanksgiving and it is delicious! Its also great if you have leftovers to have with coffee in the morning. It reminds me quite a bit of kingcake from back home in Louisiana.

Submitted on November 11, 2009

I Love it I have made this cake 3 times the first time was little hard for me it seemed like a lot of work at first but boy it was worth every second! My friends and Family loved it and they beg me to make all the time now.

Submitted on September 9, 2009

This is the best caramel cake!!! I originally baked it for my husband on his birthday July 28th, he loved it,he said it was just the way his mother used to bake it. My kids were like we don't like caramel cake, but after they had the first slice, the cake was gone by the next evening. Today will be my third time baking the cake within 6 weeks.

Submitted on June 6, 2009

very good cake. for those who say to much sugar, go to light cooking web sites. paula, darling, don't change a thing.

Submitted on May 5, 2009

Have to give it a 3 because it is too sweet for me. The cake itself is fabulous. Great texture. I just made it and will have to let my guinea pigs (greedy friends) tell me how they like it. I know why they call her the "Butter Queen". The cake is very buttery and I love it. I will probably use the cake batter as the base for some of my other cakes. I plan to make it again but will have to reduce the amount of filling and frosting or reduce the sugar in them.

Submitted on May 5, 2009

The cake is delicious but the filling and frosting make it too sweet for me. I think it could be me. I just finished making it and will let my guinea pigs (friends) decide. The texture of the cake is wonderful. The cake tastes like butter. I see why they call her the "Butter Queen". I will have to use the cake portion as a base for some of my other cakes. I will make this one again but I will have to cut down on the amount of sugar.

Submitted on January 1, 2009

Heavenly Is the only word to describe this cake. I made this for a Christmas party and everyone loved it.

Submitted on December 12, 2008

I made this cake for our family Christmas party. Everyone loved this cake. They wanted the receipe. It was an easy cake to make and it tasted heavenly.

Submitted on December 12, 2008

I made this cake for our family Christmas party. It was so easy to make and it tasted heavenly. Everyone at the party went nuts over this cake.