Caramel Dream Cake Recipes

CARAMEL APPLE DREAM CAKE

Steps:

• Preheat oven to 300°F (135°C). Grease and flour three 8-inch round cake pans, set aside.
• In a medium bowl, mix flour, apple pie spice, baking soda and salt, set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, sour cream and applesauce.
• Beat in the flour mixture alternately with the milk. Fold in the shredded apples.
• Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before frosting.
• Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and heavy cream. Whisk constantly until sugar is dissolved. Add salt.
• Allow to bubble for about 2 minutes, whisking constantly. Remove from heat immediately, stir in vanilla extract and allow to cool completely.
• Transfer the brown sugar mixture into the bowl of your stand mixer fitted with the whisk attachment. With the mixer on low, add 3 cups powdered sugar, beat until well combined.
• Slowly add 1/2 cup more powdered sugar at a time until you reach the desired consistency. If your frosting gets too thick, you can add an additonal tablespoon or two of heavy cream, if needed.
• Turn the mixer speed up to medium and continue mixing until creamy and combined, scraping the sides of the bowl as necessary.
• Frost cake and decorate as desired.

PUMPKIN CARAMEL DREAM CAKE

Steps:

• In a large bowl, combine the yellow cake mix powder and full can of pumpkin.
• Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc).
• Stir well until completely combined.
• Spread batter in a greased 9″ x 13″ cake pan.
• Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).
• Let this cool for 5 minutes.
• While your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel.
• Reserve about 1/4 cup of caramal sauce for topping.
• Again - if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!
• Using the back of a wooden spoon, poke holes in your cake.
• While your cake is still warm, pour condensed milk and caramel mixture all over the cake.
• Let it soak in and allow for cake to cool completely.
• When cake has completely cooled, spread the tub of Cool Whip over the cake.
• Top with Skor bits and caramel sauce.
• Chill in the fridge for 30 minutes to an hour, or overnight.

CARAMEL DREAM CAKE

Steps:

• Preheat oven to 350.
• Grease & flour bundt pan or tube pan.
• In a large mixing bowl, mix sour cream, Caramel Liqueur and eggs together until well mixed.
• Add the white cake mix and instant vanilla pudding mix and beat for 2 minutes on medium speed.
• Fold in 1 cup of the white chocolate chips.
• Pour batter into pan and bake for 55-60 minutes or until toothpick inserted in the center comes out clean.
• Cool in pan 15 minutes, then remove.
• Melt 1 cup of white chocolate chips (I do this carefully in the microwave).
• Add the confectioner's sugar and Caramel Liqueur, mix well with a fork.
• Drizzle the glaze on the cake.