The Pioneer Woman Tasty Kitchen
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Sweet Caramel Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

This was one of the most luscious, sweet-tasting, creamy and moist cakes I have ever sunk my teeth into! Talk about mmm … mmm … mmm. It’s just an ordinary cake with holes filled with creamy caramel-ly goodness! And on top: a vanilla-flavored cream cheese frosting with what else? Caramel drizzled all over. Need I say more?

Ingredients

  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ cups Unsalted Butter, Softened
  • ½ cups Sugar
  • ½ cups Brown Sugar, Firmly Packed
  • 3 whole Eggs
  • 2 teaspoons Vanilla Extract
  • ¾ cups Half-and-half
  • 25 ounces, weight Caramel Topping (I Use 2-12.5 Oz Jars Of Ice Cream Topping), Divided
  • 8 ounces, weight Cream Cheese, Softened
  • ½ teaspoons Vanilla Extract
  • 1-½ cup Powdered Sugar

Preparation

Caramel Cake:

Preheat oven to 350 degrees. Lightly spray a 13×9″ cake pan with baking spray and dust with flour; set aside.

In a medium bowl, whisk together the flour, baking powder and salt; set aside.

In a large bowl, beat together butter and sugar at a high speed until light and fluffy (approximately 5 minutes). Add in the eggs one at a time, beating well after each addition. Add in vanilla, stirring to combine.

With mixer set at low speed, add in flour mixture in 3 batches, alternating with half-and-half, beating until smooth. Spread batter in prepared pan and bake for 25-30 minutes (or until toothpick inserted in center comes out clean).

Remove from oven and with a wooden spoon handle, poke holes throughout the warm cake. Pour 1 jar of the prepared caramel topping over the cake, allowing it to “fall” into the holes. Let the cake sit at room temperature, uncovered, for approximately 2 hours or until cake is cool and caramel is absorbed.

Cream Cheese Frosting:

In a large bowl, combine cream cheese and vanilla. Beat at medium-high speed until creamy (approximately 2 minutes). Add in powdered sugar, beating until smooth.

Spread over cooled cake and drizzle remaining jar of caramel on top. Drag a butter knife through the caramel topping to create desired design. Store tightly covered in the refrigerator for up to 5 days.

3 Comments

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The Sugar Tree on 4.9.2010

Made this last night to bring to work today. I’ve caught 3 different people getting a second piece! “The first piece was a small piece” is their justification!

FANTASTIC cake! Thank you for the recipe! It will definitely be a repeat dessert!

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queenili on 1.24.2010

I made this cake today !! I used a 10 inch round instead and set it atop my milk glass pedestal .. I cant WAIT to cut into it tonight after dinner !

LOVE the look of the cake .. a nice dark brown sugar cake … looks so tasty!

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lamb623 on 1.21.2010

Oh my I want this right now!! Can’t wait to try this!! Thank you!!

One Review

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Profile photo of The Sugar Tree

The Sugar Tree on 5.18.2010

Made this last night to bring to work today. I’ve caught 3 different people getting a second piece! “The first piece was a small piece” is their justification!

FANTASTIC cake! Thank you for the recipe! It will definitely be a repeat dessert!

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