Diana's Desserts - www.dianasdesserts.com
See more recipes in Cakes and Tortes

Aunt Lily's Caramel Layer Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 11)
[Read reviews] [Post a review]
Servings: 8-10
This is my husband Kenny's favorite cake. He loves the taste of caramel, and he really likes the combination of caramel with the pecan halves as a garnish to top the cake off....Diana, Diana's Desserts

For The Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups granulated sugar
1/2 cup (4 ounces/1 stick/113g) butter or stick margarine, softened
2 large eggs
1 large egg white
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 teaspoons vanilla extract

For The Caramel Frosting:
1 cup dark brown sugar, firmly packed
1/2 cup evaporated milk
2 1/2 tablespoons (1.25 oz/35g) butter or stick margarine
2 teaspoons light-colored corn syrup
Dash of salt
2 cups confectioners' sugar
2 1/2 teaspoons vanilla extract

Garnish: (optional)
Pecan Halves

You Will Need For Baking:
Two 9-inch round cake pans
Waxed paper or parchment paper

To Prepare the Cake:
Coat two (9-inch/23cm) round cake pans with cooking spray; line bottoms with wax paper or parchment paper. Coat paper with cooking spray; dust with the 1 tablespoon flour.

Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.

Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees F (180 C) for 30 minutes* (see note), or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper or parchment paper; cool completely on wire rack.

*Note: If using non-stick or dark colored cake pans, bake at 325 degrees F (160 C), and bake for 25-27 minutes.

To Prepare the Caramel Frosting:
Combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat. Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools).

Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake, and garnish top of cake with pecan halves (optional). Store cake loosely covered in refrigerator.

Makes 8-10 servings.

Photograph taken by Diana Baker Woodall© 2002

Source: DianasDesserts.com
Date: October 26, 2002


Reviewer: Sanaz
It's great but I had to cook caramel by myself. There is no brown sugar.

Reviewer: Kerry Alli

Reviewer: nicole
This cake is simply delicious. Everyone loved it and it looked great!! Thanks for the lovely recipe.

Reviewer: Carrie P.
It was okay. Just kidding! It was supercalafrajalisticexpialidocios!!!!!!!!!!!!!!!!

Reviewer: Alla Tsipenyuk
The cake came out perfect - very professional looking. I was so impressed with myself. Thanks, Diana, for a great recipe. And it tasted great. All three of my men - my husband, my son and my dog Sparky really liked it.

I baked this cake today for Eid party and it was a hit. Everyone loved the caramel frosting and were asking me for the recipe. Thanks for the recipe.

Reviewer: ed curran

Reviewer: Anita
I made this cake for my birthday last year and took it to work, it was one of the best cakes I have ever made!!!!!! I have gotten so many requests to make this cake for special occasions. I am even making it for a wedding in September. Thank you for such a great recipe!

Reviewer: TONY LOVAN

Reviewer: Candy
The cake turned out perfectly (flat and easy to ice) and the frosting was easy and fun to use. Tasted great too!

Reviewer: Zeph
An amazing cake. I was impressed and so was everyone else. I was even asked for the recipe! I'll have to link this :) The frosting was amazing and the cake was just too good. The first time a non-chocolate cake was such a success! Thank you so very much for the recipe :)


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)

More Recipes in this Section

A Sophisticated Strawberry Shortcake Angel Food Cake Apple and Pecan Nut Cake Apple Cake Apple Maple Upside-Down Cake Apple-Cinnamon Cake Applesauce Cake with Hot Milk Frosting Applesauce Layer Cake Aunt Lily's Caramel Layer Cake Banana Cake Banana Cake with Brown Sugar Frosting Banana Torte Basic Genoise (Sponge Cake) Bee Sting Cake Black Forest Cake Bordeaux Cake with Cherry Preserves Boston Cream Pie Brownie Cake Cafe' Mocha Layer Cake Carrot Cake Charlotte Russe with Strawberries Chocolate Almond Cake Chocolate Almond Mary Ann Cake Chocolate and Pear Brownie Cake Chocolate Angel Food Cake Chocolate Buttermilk Sheet Cake Chocolate Chip Almond Cake Chocolate Chip Banana Bundt Cake Chocolate Chip Zucchini Cake Chocolate De'Light Cake With Chocolate Ganache Chocolate Fudge Cake Chocolate Hazelnut Torte with Chocolate Ganache Chocolate Layer Cake with Chocolate Frosting Chocolate Lemon Cake Chocolate Marble Cake Chocolate Mousse Torte with Saffron Cream Chocolate Orange Cake Chocolate Pecan Layer Cake Chocolate Raspberry Cake Chocolate Souffle Cake with Orange Caramel Sauce Chocolate Victoria Sponge Cake Chocolate-Banana Layer Cake Chocolate-Orange Bundt Cake Classic Butter Cake Classic French Genoise Cake Classic Orange Chiffon Cake Classic Pineapple Upside-Down Cake Classic Sponge Cake Classic White Cake Classic Yellow Cake Cocoa Chiffon Cake with Vanilla Glaze Coconut-Pineapple Cake Cola Zucchini Cake Country Apple Cake with Caramel Sauce Courting Cake Easy Almond Cake Five Flavors Cake Fresh Strawberry Layer Cake Fresh Strawberry Torte with Rum Custard Frosted Banana Cake Gâteau de Pistache de Chocolat avec le Vin Rouge Gâteau d'huile d'olive German Chocolate Cake Ginger Cake
Ginger Cake Golden Cake with Boiled Chocolate Icing Guava Chiffon Cake Holiday Ginger Pumpkin Torte Hummingbird Cake Lemon Layer Cake Lemon Lime Mousse Cake Lemon Meringue Cake Lemon Pistachio Bundt Cake with Glaze Lemon Poppy Seed Cake Lemonade Layer Cake Light Chocolate Zucchini Cake Lucy's Luscious Lemon and Key Lime Cake Magic Swirl Cake Maple Cake with Brown Sugar Buttercream Maple Pecan Cake with Blueberries Marble Gugelhupf Cake (Marmorgugelhupf) Mint Devil's Food Cake Mississippi Mud Cake Mocha Layer Cake with Chocolate-Rum Filling Mocha Spice Cake Molten Chocolate Cakes Opera Torte Orange Carrot Cake Pan di Spagna-Italian Sponge Cake Peach Cream Cake Peachy Carrot Cake with Cream Cheese Frosting Pineapple Carrot Cake with Cream Cheese Frosting Pineapple Chiffon Cake Plum Cake Raspberry Charlotte Russe Red Velvet Cake Red Velvet Cake with Chocolate Frosting Red Waldorf Cake Rich Chocolate Bundt Cake Rum Soaked Fudge Cake Sachertorte Sherry Wine Cake Simple Flourless Chocolate Cake Simple Syrup (for Genoise Cake) Simple Syrup II Sour Cream Pumpkin Bundt Cake Sponge Cake St. Louis Gooey Butter Cake Strawberry Cake Superb Strawberry Cream Torte Strawberry Layer Cake Strawberry Log Cake Strawberry Shortcake Layer Cake Strawberry Shortcake Ring Strawberry Torte Sunny Chiffon Cake with Lemon Glaze Sweet & Tangy Lemon Layer Cake The Best Chocolate Cake Three Layer Carrot Cake with Cream Cheese Frosting Torta con Cioccolata e Ricotta Tres Leches Cake with Mango Garnish Upside-Down Pear Honey Spice Cake Vanilla Sunshine Cake Velvet Chocolate Cake Warm Chocolate Cake White Chocolate Lemon Torte White Chocolate Pecan Cake White Sheet Cake White Texas Sheet Cake