Homemade Caramel Cake Recipe

A delicious caramel cake whose bread isn’t too sweet, but the main star of this recipe is the caramel covered and filled with. It is necessary to know that it is not a quick recipe. It is easy, but it will take you at least 3 hours to prepare because our caramel will have to be prepared with much patience to have a spectacular dessert that will surely surprise everyone in the house.

Ingredients:

For the cake:

• 1/3 cup of vegetable oil
• 2 sticks of unsalted butter, at room temperature
• 3 cups of flour for sifted cake
• 2 1/2 cups of sugar
• 6 large eggs, plus 2 egg yolks, at room temperature
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of sour cream
• 2 tablespoons vanilla extract

For the caramel icing:

• 1 1/2 sticks of butter
• 2 cans of evaporated milk
• 2 cup of granulated sugar
• 2 teaspoons of pure vanilla extract

Instructions

For the cake:

1. We preheat our oven to 180 degrees centigrade.
2. In a large bowl with the help of our mixer and for about 5-6 minutes we beat the butter, oil and sugar at high speed until it is completely incorporated and a light and fluffy mixture is left.
3. Go down at medium speed and mix the eggs and egg yolks one by one until they are well incorporated.
4. Add the vanilla extract and mix.
5. Sift the cake flour, baking powder and salt into a medium bowl.
6. With the mixer on slow speed, add the flour mixture and then the sour cream little by little, alternating until you have finished beating them all.
7. Once we have a homogeneous consistency we will stop beating to avoid over mixing.
8. Grease with butter or spray and flour three 20-centimeter molds.
9. Pour the mixture into the three molds evenly.
10. Bake for 25 to 30 minutes or until completely cooked. We will know when we put a toothpick in the center of the cake and it comes out clean.
11. Remove the moulds from the oven and let it cool down for about 10 minutes. We remove the cakes from the molds and wait until it is completely cooled.

For the caramel icing:

1. Add the butter, evaporated milk, and sugar in a saucepan over medium heat until everything has melted.
2. Leave over medium heat and stir until it has thickened and the caramel has darkened to a beautiful golden color.
3. Ensure the caramel color is like the one in the picture below before removing it from the heat.
4. Remove from the heat and add the vanilla extract.
5. Let it cool down for about 15-20 minutes before decorating your cake.

Enjoy!!

EASY CARAMEL APPLES

Do you love caramel apples but hate trying to eat them?

Try it this way! Hollow out your apples, (you can balance the apple halves in a muffin pan) fill will melted caramel, let the caramel harden and cut into slices!

EASY CARAMEL APPLES

I was thinking about this when making caramel apples the other day and thought I would share with everyone here. :) NOTE: You can also substitute the caramel for peanut butter instead for a healthier version for the kidlets.

• Time 2h15m
• Number Of Ingredients 2

Ingredients

• Granny smith apples
• Caramel

Instructions

1. Cut your apples in half. Remove stems.
2. Hollow out each half by coring and shaving away some of the inner apple. (I use a muffin tin to help balance.)
3. Fill with warmed caramel. (You can use homemade or you can use store-bought and microwave it in 15 second intervals until warmed.)
4. Let the caramel cool and harden. Once completely cooled, cut apples into slice and serve.

ENJOY!!

This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !

These three-ingredient turtles are probably the easiest and cutest dessert you’ll ever make.

If you’re not experienced turtles, their pecans with caramel poured on top and chocolate on top. To make the candies seem like turtles, in the end, you require 5 pecan halves. So, in a nutshell, lovely and delectable.

What’s more, the nicest thing about these turtle candies is that they’re gluten-free. They’re prepared in a microwave oven. Microwave, to be precise. There’s no need for an oven. On the burner, there’s no beautiful caramel sauce. Although, if you’re feeling that way, you could go that path. I did, however, have caramel chunks on hand, which worked well in my microwave. So we’re talking dessert in under ten minutes. That’s something I’m all about.

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

HOMEMADE TURTLE CANDY WITH PECANS AND CARAMEL

Ingredients:

• 12 ounces soft caramels (homemade or store-bought)

• 6 ounces pecans (halves, toasted)

• 8 ounces chocolate (semi-sweet, chips are fine)

DIRECTIONS

1. Gather the ingredients.
2. Prepare a cookie sheet by covering it with aluminum foil or parchment, and spraying the foil or parchment with nonstick cooking spray.
3. Arrange the pecans in clusters of 4 with each pecan pointing in a different direction (like turtle legs). Alternately, you can just drop them in small clusters on the baking sheet.
4. Unwrap the caramels if wrapped and place them in a microwave-safe bowl. If they are very stiff, add a spoonful of water so the final product will be softer. Microwave them until melted, stirring after every 30 seconds.
5. Allow the caramel to cool slightly, so it’s not piping-hot, then use a spoon or a small candy scoop to drop a spoonful of caramel each pecan cluster. They are meant to be a rustic candy, so don’t worry about keeping the turtles round or about having some of the pecans poking through.

Enjoy!!

 

Caramel Pecan Pound Cake

Delicious! Kick your usual pound cake up a notch with pecans and brown sugar baked in and topped with caramel ice cream topping. Caramel Pecan Pound Cake combines the rich flavors of caramelly goodness with crunchy pecans, thus combining two of the best desserts in the world together into one mega delicious dessert.

INGREDIENTS

• 3 sticks 340g butter, room temperature

• 2 cups 400g granulated sugar

• 6 eggs room temperature

• 3 cups 300g cake flour

• 1 cup 250ml heavy whipping cream

• 1/2 tsp. Korintje cinnamon

• 2 inch piece of vanilla bean

• 1 cup 130g chopped pecans, toasted

Filling

• 1/4 cup 55g brown sugar

• 1 T. 15g Korintje cinnamon

Icing

• 3/4 cup 85g powdered sugar

• 1 T. 14g butter

• 1 inch piece of vanilla bean

• 4 T. 60ml heavy whipping cream

Glaze

• 3 T. 45g butter, unsalted

• 3/4 cup 165g brown sugar

• 3/4 cup 180ml heavy whipping cream

• 2 inch piece of vanilla bean

• Pinch of salt

• 1 cup 130g chopped pecans, toasted

INSTRUCTIONS

1. Preheat oven to 325 degrees. Spray a bundt pan with Pam baking spray.
2. Cream 3 sticks of room temperature softened butter in your mixing bowl and begin adding the sugar in a gradual stream until the entire mixture becomes creamy.
3. Then add 6 room temperature eggs one at a time just until the yellow disappears.
4. Add 3 cups of sifted cake flour and 1 cup of heavy whipping cream alternatively starting and ending with the flour. Add vanilla seeds scraped from a 2 inch piece of vanilla bean along with 1/2 tsp. of Korintje cinnamon.
5. Then fold in 1 cup of toasted, chopped pecans. For the filling, mix 1/4 c. brown sugar and 1 T. Korintje cinnamon.
6. Pour half of the batter into prepared bundt pan and layer filling mixture on top of the batter. Pour remaining batter over the filling.
7. Bake in 325 degree oven for 1 hour and 15 minutes or until inserted toothpick come out clean. Cool in the pan for 15 minutes on wire rack then remove from the pan immediately to continue cooling.
8. While your cake is baking, make the icing and the glaze. For the icing, melt 1 T. butter and add 3/4 c. of powdered sugar, the vanilla seeds scraped from a 1 inch piece of vanilla bean and 4 T. of whipping cream.
9. Add more whipping cream if necessary to get that pourable consistency.
10. For the glaze, melt 3 T. of unsalted butter, add 3/4 c. brown sugar, 3/4 c. heavy whipping cream, vanilla seeds scraped from a 2 inch piece of vanilla bean, and a pinch of salt .
11. Bring to a boil while constantly stirring until it thickens for several minutes.
12. Remove from the heat and add 1 c. of toasted, chopped pecans.
13. Once the cake has cooled completely, pour the icing over it and then finish it with the caramel pecan glaze. Say Grace and enjoy!!

Butterscotch Cake with Caramel Icing

 

I found this Butterscotch cake is a collection of my Great-Grandmother’s old recipe cards. I love to try out these vintage recipes because they are often for goodies that nobody seems to make anymore. I have never heard of Butterscotch cake, so I thought I’d try it out. Pairing it with the caramel icing (a separate recipe found among the old cards) was my idea – I have no idea which frosting she would have put with this cake. I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake.

Caramel Icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback. It actually tastes more like penuche or praline candy than the gooey caramel we think of nowadays. It dries and sets into a coating that is very different from other types of frosting – not fluffy or creamy, but almost like a thin layer of brown sugar fudge on a cake!

Butterscotch Cake with Caramel Icing

Ingredients

• 2 Cups Brown Sugar
• 1/2 Cup Butter
• 1 teaspoon vanilla
• 2 Eggs
• 2 Cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon salt
• 1 Cup Buttermilk

Directions :

1. Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans.
2. Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.
3. In a separate bowl, sift together the flour, baking soda, baking powder and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand.
4. Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
5. Cool before frosting.

Caramel Icing:

• 1 1/2 cups Brown Sugar
• 1 Tablespoon flour
• 1/4 cup butter (plus 2 tablespoons for later)
• 1/4 Cup Milk
• 1 teaspoon vanilla

1. In a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don’t have one, just make sure you boil it for a good solid minute).
2. Take off the fire and add in the vanilla and the 2 Tablespoons butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.

This Butterscotch cake is one of the best cakes I’ve ever eaten! The dreamy brown butter frosting is the perfect addition to the rich butterscotch cake. The whole cake is covered with a salted caramel drizzle. You can’t deny the salted caramel and butterscotch flavors in this perfect fall inspired cake Caramel Icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.

Caramel Frosting

 

Caramel Frosting

What You’ll Need :

• One cup brown sugar
• One half cup butter
• One quarter cup milk
• confectioners’ sugar, as needed

How to Make It :

1. Cook sugar and butter for two minutes.
2. Stir in One quarter cup milk.
3. Bring to a boil; cool.
4. Stir in 10x (confectioner’s) sugar, until thick enough to spread.
5. Makes enough for 2 large cake layers.

ENJOY!!

Butterscotch Cake with Caramel Icing

 This Salted Caramel Butterscotch cake is one of the best cakes I’ve ever eaten!

Butterscotch Cake with Caramel Icing

I found this Butterscotch cake is a collection of my Great-Grandmother’s old recipe cards. I love to try out these vintage recipes because they are often for goodies that nobody seems to make anymore. I have never heard of Butterscotch cake, so I thought I’d try it out. Pairing it with the caramel icing (a separate recipe found among the old cards) was my idea – I have no idea which frosting she would have put with this cake. I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake.

Caramel Icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback. It actually tastes more like penuche or praline candy than the gooey caramel we think of nowadays. It dries and sets into a coating that is very different from other types of frosting – not fluffy or creamy, but almost like a thin layer of brown sugar fudge on a cake!

This Butterscotch cake is one of the best cakes I’ve ever eaten! The dreamy brown butter frosting is the perfect addition to the rich butterscotch cake. The whole cake is covered with a salted caramel drizzle. You can’t deny the salted caramel and butterscotch flavors in this perfect fall inspired cake Caramel Icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.

To Make this Recipe You’Il Need the following ingredients:

Ingredients:

• 2 Cups Brown Sugar
• 1/2 Cup Butter
• 1 teaspoon vanilla
• 2 Eggs
• 2 Cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon salt
• 1 Cup Buttermilk

How to make it:

1. Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans.
2. Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.
3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand.
4. Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
5. Cool before frosting.

Caramel Icing:

• 1 1/2 cups Brown Sugar
• 1 Tablespoon flour
• 1/4 cup butter (plus 2 tablespoons for later)
• 1/4 Cup Milk
• 1 teaspoon vanilla

Steps:

1. In a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don’t have one, just make sure you boil it for a good solid minute).
2. Take off the fire and add in the vanilla and the 2 Tablespoons butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.

TURTLE CARAMEL CAKE

 

HOW TO MAKE CHOCOLATE TURTLE CAKE?

Both your favorite gooey chocolate turtle flavors in cake shape! For all the Chocolate Caramel lovers out there, this chocolate turtle cake is the ultimate decadent layer cake.

Looking for the best exclusive cake this year to prepare for a special occasion? Enable me to introduce you to this turtle sheet cake with chocolate. A gooey chocolate turtle brings all of the beloved ingredients from this decadent chocolate recipe and reimagines them into a layer cake. With an insanely fine salted caramel pecan filling and creamy chocolate buttercream, the product is a decadent chocolate caramel cake.

If you have never seen a chocolate turtle, I would like to give you my sincerest condolences first. They are one of my favorite fancy chocolates to pick at a seasonal gift or chocolate store. With pecans, caramel, and chocolate, chocolate turtles are made. They’re sweet and salty, decadent, and quick to inhale. Plus, they have the right amount of caramel crunch from the nuts and gooey-ness, which allows for the best mix of texture.

THESE ARE ALL THE INGREDIENTS THAT YOU’LL NEED TO MAKE THIS HEAVENLY CAKE:

Ingredients

• 3 eggs, or what your cake mix called for.2 Cups.Of pecans.
• 1+1/3 Cups.Of water, or what your cake mix called for.
• 1 Cup.Of chocolate chips.
• 3/4 Cup.Of melted butter.
• 1/2 Cup.Of evaporated milk.
• 1 bag.Of caramels, use the 14-ounce size.
• 1/3 Cup.Of oil, or what your cake mix called for.
• 1 large box. Of German chocolate cake mix, use the 18-ounces size.

INSTRUCTIONS:

1. As instructed in the box, I prepared the cake mix in a large mixing bowl.
2. On a 13.9-inch plate, I poured and spread 1/2 of the batter.
3. After that, I baked it for around 15 minutes at 350 degrees Fahrenheit.
4. Then, I removed it from the pan and allowed it to cool totally.
5. While the cake cooling, I combined the caramels with the milk and melted butter in a double boiler and whisk continuously until melted, blending well to all ingredients incorporated
6. Over the cooled cake, I poured the melted caramel mixture, and I spread it with a spatula.
7. On top of the melted caramel, I sprinkled the chopped pecans and chocolate chips.
8. And to finish, I layered it on top of the leftover batter and baked for an extra 20 minutes.

ENJOY IT!

IF YOU TRY THIS CAKE RECIPE, REMEMBER TO SHARE WITH US THE RESULTS IN THE COMMENTS SECTION!! I REALLY LOVE TO READ WHAT YOU THINK ABOUT MY RECIPES!!

Chocolate Caramel and Pecan Turtle Clusters

 

Chocolate Caramel and Pecan Turtle Clusters

These caramel and chocolate turtles are topped with a delicious dessert that is perfect for gifting.

A big hit !! Even my daughter who has never made turtles before made a few batches and she loved em 😍😍😍. These CHOCOLATE PECAN TURTLE CLUSTERS is perfect for holidays.

 

Ingredients :

• 1/2 1/2 pallets (about 7 1/2 cups)

• 8 tablespoons of unsalted butter, chopped, plus more frying pans

• 2 cups light corn syrup

• 1/2 cup whole milk

• 2 cups sugar

• A pinch of baking soda

• 1 ounce (twelve) milk can be steamed

• 1 pound semisweet chocolate

Directione :

1. Preheat oven to 350 degrees. Toast the nuts on the baking tray for 10 minutes. Remove from oven. Generous butter 5 bread pans. Organize 5 pecan halves into a snowflake-shaped block, and overlap the nuts in the center. Repeat with the remaining nuts, spacing groups 2 inches apart.

2. In a heavy skillet, combine the corn syrup, whole milk, and sugar. Place over medium heat. Cooking, stirring from time to time with a wooden spoon, until the syrup mixture comes to a boil, about 6 minutes. Stir in baking soda. Candy thermometer clip to stir; Add the butter, stirring constantly, until it melts, while keeping the mixture at a full boil. Slowly pour into the evaporated milk and cook over low heat, stirring constantly, until the temperature reaches 240 degrees (soft ball stage), about 45 minutes. If the pollen begins to flow, turn down the heat for a few minutes; Return to the boil.

3. Remove caramel from heat. transmit to a medium mineral bowl. Cool to 200 degrees. The caramel will have the consistency of thick honey.

4. Using a spatula, polish 12 teaspoon of caramel over every group. Allow the caramel to harden. If the caramel becomes too tough, put a pot over low heat. Stir continuously for several minutes until it has returned to the proper consistency.

5. To decorate the chocolate, cover the heating pad with a kitchen towel, and set the pad to the lowest setting. Line 2 baking dishs with paper, and set apart. employ a severe knife, shave  chocolate.

6. In a cup bowl, heat 2 – 3 of  chocolate in  microwave at 30 percent energy about one min . Stir the chocolate, and keep heating 30 percent in 10-second intervals until the instant thermometer records a reading of 120 degrees. Remove from microwave.

7. Add the remaining chocolate shaved with the rubber spoon. Stir constantly, bring the chocolate up, and drop to a bowl until the temperature reaches 86 degrees and 89 degrees. To determine if it has been polished, spray a thin line onto a stainless steel surface. The chocolate should dry to a matte color in about 5 minutes. Place the pot on a covered heating pad. Stir from time to time to keep the temperature between 86 degrees and 89 degrees, adjust the setting if necessary.

8. Scoop out 1 tablespoon of sticky chocolate over each group. Set aside in a cool place for hardening.

 

ENJOY !