I have always wanted to make a caramel cake so I thought I would start old school and try out this recipe from a “recipe book for housewives” that I had gathering dust in the back of the shelf. I thought the recipe looked a little brief and then realised it was missing the flour & baking powder so luckily I was able to find a few similar recipes online so I could make it work! Only a minor detail I guess!? Hopefully no one has tried to make it without – would be a very flat cake indeed! And as with a lot of old recipes it always assumes you know a lot about baking and gives the briefest of instructions so I have fleshed it out a little here just in case!
There are so many more decadent versions out there – so I will get there eventually but thought going with my theme of simple this week then this is perfect for me! I was also really excited to make a proper caramel icing – it could not have been easier and was the perfect flavour to go with the cake and fun to make! I am going to have to find more recipes so I can make this icing again, I wonder what it would be like on a chocolate cake??
The original cake calls for half the cake batter to be plain and the other half to have a small amount of cocoa in it – and it made it look quite neat when cut and gave it a marbled effect. It’s not the worlds prettiest cake but if you or someone you love likes caramel then they will LOVE the flavours here. As with all good Just a Mum recipes it includes just basic ingredients so you will be whipping this up in no time!
I am so delighted with this recipe – especially the icing – I think it will inspire future recipes so watch this space! Do you have a favourite caramel recipe you would love to share or Caramel Cake that you just love – then let me know in the comments below – it is lovely to share recipes!
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Thanks so much for stopping by – Happy Baking!
I love your recipes but something has changed with whoever does the ads on your site. With this recipe an ad takes up 2/3rds of a phone screen, which means I can only read 4 lines of text at a time, and there doesn’t seem to be a way to minimise the ad.
I am sorry to hear that, the ads are they same, perhaps chat with me via email or my social media with screenshots of what you are seeing.
Rosenne Thomson says
Ive made this Carmal cake years ago and loved it , Made today in my new mixer and the batter curdled What have I done wrong , No cold eggs or butter . I added xtra flour and it came ok better than it was , never has happened to me before ,
That is so strange, hmm, as you say it is often cold ingredients such as eggs or milk which causes the fat to separate. I am glad it worked out ok though!
I made this today and it is delicious! I’ll definitely be making it again!
I made in normal round cake tin. Took 5mins longer 🙂
Great! Hope you enjoyed it ?
could you make in a normal cake tin I dont have a ring tin
Yes definitely, will make a great normal cake, but perhaps a little smaller so adjust times down a little & test early. 🙂
Ihjaz Ahmad says
Oh my goodness, Caramel Cake looks delicious! I’m definitely making this! thanks for sharing!
Lucy @ Bake Play Smile says
How cool! I love that the original recipe was missing flour!!! Hehe just a minor ingredient right!! Yes you’re so right – older recipe books have such limited instructions! Love the sounds of your swirled caramel cake. Thanks for linking up with Fabulous Foodie Fridays – have a great weekend. xx
Oh this looks so yummy, caramel is my favorite!
PAT HART says
I love your recipes and blog The caramel cake is one I have made for years My mum gave me the recipe. I have just had a failure though with your lemon coconut slice. I cut down on the sugar but otherwise made it as directed. It tasted ok but was very flat and rubbery as if it needed baking powder. Do you think I should have added BP when I halved the sugar? It’s the first failure in a year of following your blog and trying your recipes.
Hi Pat, I think that when halving the sugar it changed the chemical make up of the recipe a bit too much – I understand you can often reduce sugar by 1/3rd in many recipes, perhaps half was too big a reduction. When whisking in the sugar it “fluffs” up and the sugar and butter helps to add moisture and tenderness to the brownie. I think with this type of recipe you could try to add perhaps 1/2tsp of baking powder but I am not enough of an expert baker to know for sure,, some say an extra egg yolk but again I am a bit much of a stick to the recipe baker to be clever enough to play with ingredients!! ha ha The sugar adds so much moisture and texture in the Lemon Coconut Slice as it is brownie like. I have spent lots of time on Google this morning looking into it but no definite answer sorry! I know it does seem like a lot of sugar – 2 cups – so I will keep an eye out for a lemon slice with reduced sugar and have some sugar free recipes coming up as well. Thanks for letting me know 🙂 Anna