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Caramel Cake with Caramel Nut Frosting



  • 1/2 cup butter
  • 1 1/4 cups granulated sugar
  • 4 eggs
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract


  • 3 cups granulated sugar
  • 1 (12 fluid ounce) can evaporated milk
  • 1 pinch salt
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts


  1. Heat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
  2. Cake: Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
  3. Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each.
  4. Add flour mixture alternately with milk.
  5. Add 1 teaspoon vanilla extract and beat until smooth.
  6. Divide batter into three 8-inch pans.
  7. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a wooden pick inserted into cake comes out clean.
  8. Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking.
  9. Remove from heat and cool for 5 minutes.
  10. Add 1/2 cup butter, 1 teaspoon vanilla extract and nuts.
  11. Beat until spreading consistency.

Yield: 3 layer 8-inch cake

Posted by Marla at Recipe Goldmine 12/19/2001, 9:29 am.

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