Caramel Cake

Dessert

Ingredients

Cake:
2 1/2 cup cake flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 eggs

2 cups sugar

3/4 cup melted butter

1 cup buttermilk

1 cup milk

1 teaspoon vanilla extract

Butter 2 9-inch layer cake pans and line the bottom with wax or parchment paper.

Caramel Frosting:

4 cups firmly packed brown sugar

2 cups whipping cream

1/2 cup unsalted butter

2 tsp vanilla extract

Instructions

Cake:

Preheat oven to 350 degrees F.

Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment and flour pans, shaking out the excess.

Sift together flour, baking soda, baking powder, and salt.

In a mixer with a whip attachment, beat eggs and sugar until thick and lemon-colored. Beat in the melted butter. Alternately add dry ingredients with buttermilk, milk and vanilla scraping the bowl once or twice to form a thin batter. Divide between prepared cake pans.

Bake until a toothpick inserted in the center of a cake comes out clean, about 40 to 45 minutes. Cool in pan for 15 minutes. Invert onto cooling racks, peel off paper and cool completely.

Once the cakes have cooled completely, use a sharp knife to cut each layer in half, leaving you with 4 thin layers of cake.

Caramel Frosting:

Combine the brown sugar and milk in a heavy duty 3-4 quart saucepot. Bring to a boil and cook until the mixture reaches softball stage ( 234-238 degrees on a candy thermometer), stir frequently during this stage to prevent burning. Remove from the heat, and using an electric mixer, blend in the butter and vanilla. Continue beating until the icing becomes thick enough to spread, this process takes about 10-15 minutes, so be patient. Should the frosting become too thick to spread, beat in a few drops of very hot water. Spread a little less than one quarter of the frosting over the top of one cake layer. Place the next layer atop the iced layer, and repeat the icing process until all layers have been iced. Spread remaining icing around the sides of the cake.

The cake is best when served at room temperature, but if it is not being served soon after making, refrigerate it until one hour before serving.

Yield: 10-14 servings

Recent Recipes

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

RobertStJohn.com