THIS IS A KEEPER. Everyone LOVES Caramel Cake for the holidays

Flip it!

TOP Reviews:

I only made the icing and it was fabulous and so EASY! for a 3 layer cake you need to 1 1/2 the recipe. I did 1 cup butter to 1 cup brown sugar Or 1 1/2 cup butter to 1 1/2 cup brown sugar, And did not need all the box of Powered sugar for one recipe. only used about 3 cups, adding a little at a time til consistency I wanted. Perfect ! Great ! Thanks!!!!

I made this for a friend’s birthday celebration. I did split each layer (making it a 6 layer cake) and I made 1 1/2 recipe of the icing so I would have plenty. It was a HUGE success–everyone loved it! My only issue was getting the icing smooth, as it hardened up once it cooled and was rather difficult to deal with getting around the sides of the cake. I would make it again and perhaps not add quite as much confectioner’s sugar to the icing.

Five stars!! Very good recipe! The only change I made (just my preference) was to at a few tablespoons of cornstarch to the caramel sauce. I like mine to be a little thicker consistency. Well done!

I made this for a birthday cake and it was a hit for the birthday person and the others in the family. The icing was so thick that I could hardly spread it, but it was mmm mmm good. I found myself scraping the bowl I made the icing in to get all I could. Others who tried this said I could make this for them any time I wanted to.


3 sticks butter
3 cups sugar
5 eggs
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