Sanders Caramel Cake
Indulge in the rich, nostalgic flavors of Sanders Caramel Cake, a classic layered dessert that pairs buttery, tender cake with an irresistible homemade caramel frosting. This show-stopping treat begins with moist, golden cake layers made from simple pantry staples like all-purpose flour, creamy whole milk, and vanilla extract. The real star, however, is the luscious caramel frosting, crafted with smooth evaporated milk, brown sugar, and a hint of corn syrup for that signature silky texture. Perfect for special occasions or family gatherings, this decadent caramel cake is a timeless recipe that will have everyone coming back for seconds. Whether you're a fan of Southern-inspired desserts or simply love the magic of homemade caramel, this cake is guaranteed to delight your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 1.5 cups brown sugar, packed
- 0.5 cups evaporated milk
- 2 tablespoons corn syrup
- 2 tablespoons butter
- 1 cup powdered sugar (for frosting)
- 2 tablespoons heavy cream (optional, for thinning frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually alternate adding the dry ingredient mixture and 1 cup of milk to the wet ingredients, beginning and ending with the dry mixture. Mix until just incorporated; do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the caramel frosting. In a medium saucepan, combine brown sugar, evaporated milk, and corn syrup.
Cook the caramel mixture over medium heat, stirring constantly, until it reaches a boil.
Remove the saucepan from heat and stir in 2 tablespoons of butter until melted and fully combined.
Gradually whisk in the powdered sugar until the frosting is smooth. If it is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached.
Once the cakes are fully cooled, place one layer on a serving plate or cake stand. Spread a layer of caramel frosting on top.
Place the second cake layer on top, then frost the top and sides of the cake with the remaining caramel frosting.
Let the cake set for at least 30 minutes before slicing to allow the frosting to firm up. Serve and enjoy!
Nutrition Facts
Calories |
7146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.9 g | 331% | |
| Saturated Fat | 152.5 g | 762% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1403 mg | 468% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 1160.7 g | 422% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 875.8 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 1159 mg | 89% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1937 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
