Recipe Menu
Picture of Caramel Cake
american lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 8244 kcal 412 %
  • Fat 415 g 639 %
  • Saturated 250 g 1252 %
  • Carbs 1098 g 366 %
  • Fiber 5 g 22 %
  • Protein 60 g 120 %
  • Cholesterol 1625 mg 542 %
  • Sodium 5017 mg 209 %
  • Calcium 1696 mg 170 %
  • Magnesium 161 mg 38 %
  • Potassium 1754 mg 37 %
  • Iron 31 mg 171 %
  • Zinc 6 mg 54 %
  • Phosphorus 1901 mg 272 %
  • Vitamin A 3597 µg 400 %
  • Vitamin C 1 mg 1 %
  • Thiamin (B1) 3 mg 258 %
  • Riboflavin (B2) 3 mg 223 %
  • Niacin (B3) 23 mg 143 %
  • Vitamin B6 1 mg 54 %
  • Folate equivalent (total) 1007 µg 252 %
  • Vitamin B12 3 µg 144 %
  • Vitamin D 6 µg 41 %
  • Vitamin E 13 mg 85 %
  • Vitamin K 36 µg 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Caramel Cake

Ingredients

  • For the cake:
  • Baking spray
  • 2 sticks (8 ounces) unsalted butter, cut into 16 pieces
  • 2 1/4 cups (about 11 1/4 ounces) cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1 cup milk, at room temperature
  • 1 3/4 cups (about 12 1/4 ounces) granulated sugar
  • 3 large eggs, at room temperature
  • For the caramel
  • 2 sticks (8 ounces) unsalted butter, cut into 16 pieces
  • 2 cups (about 1 pound) packed dark brown sugar
  • 1/2 cup sour cream
  • 2 tablespoons of white corn syrup
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla

Login or Join to leave a comment

Login Join

Discussion (0)