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Caramel Cake with Caramel Frosting

Caramel Cake with Caramel Frosting

Photo: Zuccero Dolce

If you enjoy a blow-your-socks-off caramel cake, or if you’re looking for something non-chocolate to satisfy a sweet craving, you’ll love this.

It doesn’t get much more caramel-ly than this. An utterly delicious caramel cake with caramel syrup is layered with sweet caramel frosting and finished with a rich chocolate ganache.

The darker you make the chocolate ganache, the more of a balance it will be for the sweetness of the caramel cake and caramel frosting. It may sound counter-intuitive but it really works.

Oh – and you can always stick with a two layer cake instead of four, if you want to use a little less frosting and reduce the sweetness a touch.

This fabulous Caramel Cake with Caramel Frosting is brought to you by Zuccero Dolce.

Caramel Cake with Caramel Frosting
For the Caramel Syrup:
  • 1 cup sugar
  • 1 cup boiling water
For the Caramel Cake:
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 cup (2 sticks) butter
  • 1¾ cups sugar
  • 4 eggs
  • ½ cup Caramel Syrup
For the Caramel Frosting:
  • 3¾ cups confectioners sugar
  • ½ cup Caramel Syrup
  • ¼ cup (½ stick) butter
  • ½ tsp vanilla extract
  • 3 – 4 tablespoons milk
For the Chocolate Glaze:
  • 4 ounces semisweet or bittersweet chocolate, coarsely chopped
  • ½ tablespoon light corn syrup (for shine)
  • ½ cup heavy cream
  1. For the full recipe go here: Caramel Cake with Caramel Frosting.

Or if caramel is your weakness, perhaps I can tempt you further with this amazing Snickers Cake recipe? It’s one of our most popular cakes and I think you can see why can’t you…

Happy baking!

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