Caramel Butter Cake
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.
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
- Preheat oven to 170 degrees C. Grease and flour one 25cm ring tin.
- 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.
- 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.
- Bake for one hour. Let cake cool and top with caramel icing.
- 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)
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)
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)
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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