Caramel Cake with Caramel Frosting

Photo: Zuccero Dolce

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

 

Ingredients

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

Instructions

1. For the full recipe go here: Caramel Cake with Caramel Frosting.

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Happy baking!