Wednesday, June 29, 2016

Carla Hall's Caramel Cake

It's summer ... let us eat cake, Sugar Babies! With barbecues and birthdays, there's enough people gathered to help eat one. The best Southern Caramel Cake recipe was featured on The Chew, an afternoon cooking show. It has far too many steps. I like simple, not complicated. But ... this is a high protein cake, and the extra steps ... the pre-soften this and pre-whipped that, make the cake light and fluffy, so unfortunately, we can't take any shortcuts. Think about the delicious results while taking out three 9 inch cake pans and two large mixing bowls.

Start by preheating the oven to 350ºF. Grease the three 9 inch cake pans, then line each pan with parchment paper and grease and flour the parchment. Set aside.

Caramel Cake



4 large eggs
4 large egg yolks
2/3 cup buttermilk
4 teaspoons vanilla
3 1/2 cups all purpose flour
2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 stick soften unsalted butter
2/3 cup canola oil
1 cup heavy cream (whipped to soft peaks)


1) In mixing bowl #1: Add the eggs, vanilla and 2 tablespoons of buttermilk and whisk to combine.

2) In mixing bow #2: Add the shifted flour, sugar, baking powder, and salt. Whisk to combine. Add the butter, canola oil, and remaining buttermilk and mix to combine. 

3) Add the egg mixture in three parts, stirring to combine. From here, you want to be careful not to over mix. If you over mix the batter, the protein will make the cake tough and gummy. Mix only enough to combine the wet and dry ingredients. Fold the whipped cream into the batter.

4) Pour the batter into the 3 prepared cake pans. Tap the pans on the counter to release any air bubbles. Place the pans in the oven and bake for 25-30 minutes until the top springs back and the sides pull away from the pan.

5) Remove the cakes from the oven, rest for 10 minutes before removing from the pans. Next let cool completely before frosting.

Caramel Icing



3 cups dark brown sugar
1 cup heavy cream
2 tablespoons butter
2 teaspoons salt
1/2 cup powdered sugar


1) In a medium saucepan, add the brown sugar and cream. Bring to a boil and remove from the heat. Stir in butter and salt. 

2) Remove from the heat, allow to cool completely. Transfer caramel mixture to the bowl of an electric mixer. Add the powdered sugar. With the whisk attachment, whisk until combined and smooth. Pour over each layer of the cake. Let the frosting drip over the sides to cover. Allow to harden.

Mmm, worth every calorie and special enough to serve as a birthday cake. Thank you Ms. Cara Hall! 
Type the word "cake" in the blog's search box (upper left side) to pull up other homemade cake recipes. Cakes made from scratch are the best!

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  1. Mmmm, That does look and sound yummy, Debra. I can't bear to think of the calories though! Very much for special occasions, and I think I'd like it for a birthday cake too.

    1. I agree, I can't imagine the calories. This is a special treat cake, then we must eat healthy the rest of the year.