Caramel Butter Cake

    (38)
    3 hours 25 minutes

    This is a very simple butter cake that goes perfectly with its caramel icing. An ideal cake to make when you want a snack without a whole lot of effort.


    38 people made this

    Ingredients
    Serves: 12 

    • 2 cups (440g) white sugar
    • 250g unsalted butter
    • 3 eggs
    • 1/4 teaspoon salt
    • 1/4 teaspoon bicarb soda
    • 2 teaspoons vanilla essence
    • 2 3/4 cups (320g) plain flour
    • 1 cup (250ml) buttermilk
    • 2 cups (375g) packed brown sugar
    • 125g butter
    • 1/2 cup (125ml) evaporated milk
    • 1 teaspoon vanilla essence

    Directions
    Preparation:25min  ›  Cook:1hour  ›  Extra time:2hours cooling  ›  Ready in:3hours25min 

    1. Preheat oven to 170 degrees C. Grease and flour one 25cm ring tin.
    2. Cream together the white sugar and 1 cup of the butter. Add the eggs one at time, beating mixture well after each. Mix the bicarb soda with the buttermilk. Add to butter mixture and beat.
    3. Sift flour three times before measuring. Add sifted flour and 1/4 teaspoon salt to the butter mixture. Stir in the 2 teaspoons vanilla. Pour batter into prepared pan.
    4. Bake for one hour. Let cake cool and top with caramel icing.
    5. To make caramel icing: In a saucepan over medium heat cook the brown sugar, remaining 125g butter and the evaporated milk. Stirring frequently bring mixture to a boil and let boil for 3 minutes. Remove from heat and stir in the 1 teaspoon vanilla, beat until thick. Pour over top of cooled bundt cake.

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    Reviews and Ratings
    Global Ratings:
    (38)

    Reviews in English (32)

    by
    21

    I got this recipe off this website about 6 years ago... could it be that long? I think it was. I never post reviews, but I think that this one deserves a rave review. As a cake decorator, I've made this cake countless times over the years. It is dense and rich. Used it in wedding cakes and it perfect for 3D cakes. It is delicious. I love the flavor. I usually make this cake without the frosting following the cake recipe exactly. Sometimes, I'll add different flavors: ground almond (about 1/2-3/4 cup) and almond extract instead of vanilla or lemon zest(about 3-4 lemons) with lemon extract. Tried adding cocoa one time and that didn't come out that great. It is delicious with a chocolate buttercream frosting. Give it a try...  -  13 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    10

    My brother absolutley loves this cake! Tried it with butter and margarine, butter tastes much better. Did not like the carmel topping.  -  24 Dec 2001  (Review from Allrecipes USA and Canada)

    by
    8

    This review is for the cake alone, as I made this into cupcakes and used a different frosting. I found the batter thick and luxurious. The cake was moist but not all that sweet, so it worked well with the buttercream frosting I topped it with.  -  11 Feb 2013  (Review from Allrecipes USA and Canada)

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