Caramel Cake with Cream Cheese Frosting Recipe (2024)

I turned this into a cupcake recipe. I didn't make the filling. The cupcakes baked for about 15 minutes. They were very delicious but my only critique is that they tasted like plain vanilla cupcakes. I made the frosting too and it didn't taste very caramely either. But they were still good!

I had to see for myself if what others said was true. I'm an experienced home baker who has made lots of caramel. Believe me, the filling is a disaster. The cake is delicious- I like the course, dense texture. Anyone who found it dry hasn't checked their oven temperature with an oven thermometer-- most are off by a lot and that will ruin a cake. Also check for doneness at least 5 minutes before the stated time or as soon as you can smell it baking. Increase bake time by 1-2 minutes at a time until your skewer/cake tester comes out with a few moist crumbs attached. The cake recipe is wonderful, but skip the filling, and frost as you like. Fluffy chocolate was my choice.

I dont know if i should call this a review of the cake, or a review of the frosting. the cake recipe seemed to have too much sugar and butter and eggs and some reviewers said it was too dry. since i wanted this for a new years bash, i played it safe. so i used the cake recipe from Cooking Light's Strawberry Jam Crumb Cake (without the jam and without the crumb topping) http://www.myrecipes.com/recipe/strawberry-jam-crumb-cake-10000001185378/ this is actually my go to basic white cake recipe; it always turns out soft and moist an excellent. I doubled the ingredients, divided the batter into half, and used the two cakes with the Caramel Cream Cheese Frosting, which was a complete winner.I skipped the pralines and topped it with fresh sliced strawberrys instead. Uhm, with so many changes, i shouldnt be calling it a review of the recipe, i guess :) but it was a hit with the guests and family.

Just made today, so haven't tasted yet, but already know I won't make again, it was too much work and had the following problems: 1) I followed the carmel filling recipe exactly and it burned. I tried to salvage but it tasted burnt, so I scrapped that layer (it also ruined by pan). Not sure what went wrong. 2) The pecan pralines did not turn out the way they appear in the picture. They just have a hard coating, which where hard to break apart because they were sharp. Didn't use. Would love to hear any thoughts on what may have gone wrong and why. Thanks!

A lot of effort went into making this cake but it was worth it. A few comments: - The cakes came out a bit dry. Perhaps a slightly shorter baking time would've been better. - There is so much sugar in this recipe, so I made the following cuts: only used 1 1/4 cups white sugar in the cake, only made half the caramel filling, only made half the cream cheese frosting and probably only used 1/4 cup powdered sugar. I made all of the pecan praline, but it turned out to be too much. I suggest making only half of that as well.

So much work goes into this cake, and I also found it to be very, disappointingly dry. The icing was delicious, but next time I'm tempted to buy a box mix and just do the caramel topping and icing on that, instead. Followed directions exactly, but drydrydry.

Awesome! Tons of work went into this cake, but it was probably the best cake I have ever made! Dense cake w/ sweet frosting! Amazing!

After reading the reviews I thought it would come out either horrible or amazing, but it didn't really come out either. It was....okay. First of all, the frosting came out very good; my sisters thought it was amazing. Some people were complaining on the reviews that the cake was dry and dense, I think that this cake is just one of those cakes that are very heavy and isn't really moist or dry, and it's in the middle. The caramel filling in the middle was...kind of weird. I'm pretty sure that I followed it right. It tasted pretty good when I first made it but on the cake it was really sugary, hard and overwhelming. It just tasted like sugar with a little butter in it. I think this recipe really depends on personal taste, but overall I thought that the frosting is really yummy and worth to make again on some cupcakes or a different cake, the filling I would either tell you to cut the recipe in half or get rid of it all together, the cake part I would not make again. So the cake wasn't inedible but like my sister said it's not something I should make again but if it's there she'll eat it. Since this recipe depends on personal taste I would really suggest on making it before you take it somewhere for a potluck or something because its not one of those solid recipes. WARNING: Beware, this recipe has a ton of sugar in it!

I am writing in response to Melinda's review.....Not too long ago I made another type of cake that had cream cheese icing....to my dismay the icing slid off the cake, just as you stated...I too, put it in the freezer to no avail...after studying what possibly could have been wrong, I discovered that I had used fat free or lite cream cheese...the icing will not form up if you use the low calorie cream cheese...I didn't know this until someone told me!! Hope this helps!

After reading the other reviews, I was sure this recipe was reliable enough to take to a potluck dinner party. Unfortunately, I was so disappointed! First of all, even though I followed the instructions and cooking time meticulously, the cake itself was - incredibly - dry! How a cake made with this many eggs can turn out dry still baffles me. Secondly, the caramel was very tricky to work with. I couldn't get it to stay on the cake - it kept sliding off and pooling around the sides. (I even tried freezing it with a cardboard collar, to no avail.) This in turn caused the icing not to stick. All in all, it was a total disaster.

My finacee says, "absolutley the best cake I have ever eaten!" I cheated and used a butter recipe golden cake mix, but added 1/2 C brown suger to it. It was sitll amazing. Truly worthy of the most special occasion.

The cake was not that good. I followed the instructions exactly and it came out dry, heavy and too dense. The caramel filling, however, was delicious! I have used the filling for other cakes and it is a great, versatile filling that also works well as an icing!

The cake and frosting were fabulous. The nuts on the top were to die for. My only complaint about this cake was that I also had a lot of problem cutting through the caramel layer of the cake. I don't know if I did something wrong or it is supposed to be that way. It tasted fabulous and everyone at work raved about it but unless I can figure out the problem with the caramel layer I will have to come up with some other filling or none at all.

This was the best cake receipe I have ever tried. I mean taste because the work is there but the outcome is stupendeous. I have added this to my repetrio

The frosting is the best recipe I've ever used. The cake recipe was very tasty, but seemed dense. I am thinking it could have been the size of the eggs. This recipe is not very forgiving, but if you get it right it will be a sure hit!

I could not cut through the caramel filling please tell what i did wrong???

This cake is beautiful and absolutely worth the extra work. It is a great alternative to your typical cakes. The taste is so outrageously rich, I LOVE the caramel filling.

I put off making this because it looked so daunting BUT it was more than worth it! I took it to a friend's birthday party and everyone absolutely loved it! Don't let the amount of instruction scare you it is well worth the effort.

this was the most delicious cake, easy to make and a big hit with the birthday girl who wanted caramel but no chocolate! I will definitely make it again. Definitely a grown-up birthday cake. Cream cheese icing is always a hit. Thank you.

I just made this cake for my family thinking I may like to take to a holiday gathering if we liked it. It is wonderful! I didn't mind the extra work for the result I got.

It was a lot of work. Lots of sugar and making caramel. Duh! That's what name says. I sampleled everthing while making it and OD'ed on sugar. I just had a piece and it was YUMMY!

This is such a wonderful holiday cake! I made it last year and everyone loved it. The two layers were really high, so this year, I'm going to make three layers and double up on the caramel filling. What's a few more calories!!