Don’t let the simple look of this cake fool you! Old Fashioned Caramel Snack Cake is rich, tender and soft. Made with a homemade caramel sauce that flavors the cake and topped with a sweet, creamy icing for an incredibly delicious snack any time of the day!
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This Old Fashioned Caramel Snack Cake is simple to make and only requires one pan, unlike a layer cake. It’s a bit lighter than a traditional caramel cake without sacrificing all the flavor. The key is the caramel sauce. It’s beat into the cake batter, which when baked, has all the rich, butter flavor of caramel with the texture of pound cake.
Oh my goodness! If that’s not enough, the Burnt Sugar Icing takes this cake to a new level. It’s velvety and sweet, putting just the right finishing touch on a cake destined to become a family favorite.
Ingredients For Old Fashioned Caramel Snack Cake
- All-purpose Flour
- Baking Powder
- Kosher Salt
- Vanilla Extract
- Whole Milk
- Unsalted Butter
- Sugar
- Eggs
- Confectioners’ Sugar
How To Make Caramel Syrup
- To a saucepan, add sugar and water. Dissolve the sugar over medium-low heat, stirring on and off, until melted and color turns “tea” brown.
- Very carefully, add the boiling water, pouring it down the side of the pan. The syrup will foam up.
- Continue to cook and stir until the caramel is thinned and develops a golden color. Set aside.
Helpful Tips
- Make the Caramel Syrup and let it cool before you make the cake and icing. I’ve made mine a day ahead and stored it in a mason jar until I was ready to bake my cake.
- Cook the caramel syrup until it is the color of tea – a rich golden brown.
- Do not shortcut the whipping time in the cake-making instructions. The butter must be whipped until light and fluffy, which will give the cake an incredible texture when baked.
- Prep the baking pan with cooking spray and flour, or line it with parchment paper.
- The cake will be cooked completely when a toothpick inserted in the middle comes out clean or with slightly moist crumbs.
- Cool the cake completely on a wire rack! If you don’t, the icing will melt.
Equipment Needed For This Recipe
- Hand or Stand Mixer
- Measuring Cups And Spoons
- 9×13 inch Baking Pan
Ideas For Serving Snack Cake With Caramel Frosting
- As a snack or dessert – this cake is perfect for an afternoon snack or a sweet treat after dinner. It’s so good with a cup of coffee or tea.
- At a potluck or party – cut into squares, caramel cake is sure to be a hit at any gathering.
- For breakfast – this cake is so moist and flavorful that it can even be enjoyed for breakfast! I love serving it with a side of fruit and yogurt.
How To Store And Save
Store the cake in an airtight container or cover with plastic wrap or foil, at room temperature for 3 days.
More Easy To Make Sweets
- Easy Pineapple Upside Down Cake
- Apple Cinnamon Pull Apart Bread
- Sweet Potato Pie
- Cinnamon Sugar Dessert Pizza
- Homemade Apple Crostata
Don't let the simple look of this cake fool you! Old Fashioned Caramel Snack Cake is rich, tender and soft. Made with a homemade caramel sauce that flavors the cake and topped with burnt sugar icing for an incredibly delicious snack, anytime of the day!
Equipment
Ingredients
Caramel Syrup
- 1 cup sugar
- ½ cup water
- ½ cup boiling water
Cake
- 3 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup unsalted butter – room temperature (2 sticks)
- 1 ¾ cup sugar
- 4 large eggs
- ½ cup caramel syrup
Caramel Sugar Icing
- 3 ¾ cups confectioners sugar – sifted
- ¾ cup caramel syrup
- ¼ cup unsalted butter – room temperature
- ½ teaspoon vanilla extract
- 3-4 tablespoons milk or half & half
Instructions
Caramel Syrup
- To a sauce pan, add sugar and water. Dissolve sugar over medium low heat, stirring on and off until melted and color turns "tea" brown. Very carefully, add the boiling water, pouring it down the side of the pan. Syrup will foam up. Continue to cook, stirring until caramel is thinned and develops a golden caramel color. Set aside.
Cake
- Heat oven to 350 degrees. Butter and flour a 9×13 inch pan. Set aside
- Sift together flour, baking powder and salt. Add vanilla to milk and stir to blend.
- To the bowl of a stand mixer or using a hand mixer, add butter and beat on low until soft. Continuing to beat with speed increased for 1 to 2 minutes until butter is light and fluffy. Slowly add in sugar and continue to beat for 7 minutes. Add in eggs, 1 at a time, beating well. Pour in ½ cup of caramel syrup and beat. Add in ⅓ of flour mixture then ½ of milk. Mix well, then add ⅓ of flour, remaining milk and mix. Add in last ⅓ of flour and beat until incorporated.
- Pour batter into prepared pan. Tap pan on counter to remove any air bubbles. Bake for 20 to 25 minutes until cake is golden brown and sides start to pull away from pan. Cool on a rack for 20 minutes. Top with Burnt Sugar Icing.
Caramel Sugar Icing
- In a bowl of a stand mixer or using a hand mixer, mix together confectioners sugar, caramel syrup, butter and vanilla. Beat for 2 minutes. Scrap down sides of bowl. Add in 2 tablespoons of milk and continue beating until icing is smooth, about the consistency of peanut butter. If too thick add more milk, too thin, add more sugar.
Video
Notes
- Make the Caramel Syrup and let it cool before you make the cake and icing. I’ve made mine a day ahead and stored it in a mason jar until I was ready to bake my cake.
- Cook the caramel syrup until it is the color of tea – a rich golden brown.
- Do not shortcut the whipping time in the cake-making instructions. The butter must be whipped until light and fluffy, which will give the cake an incredible texture when baked.
- Prep the baking pan with cooking spray and flour, or line it with parchment paper.
- The cake will be cooked completely when a toothpick inserted in the middle comes out clean.
- Cool the cake completely on a wire rack! If you don’t, the icing will melt.
- Store the cake in an airtight container or cover with plastic wrap or foil, at room temperature for 3 days.
Nutrition
Calories: 697kcal · Carbohydrates: 122g · Protein: 7g · Fat: 22g · Saturated Fat: 13g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Trans Fat: 1g · Cholesterol: 116mg · Sodium: 321mg · Potassium: 116mg · Fiber: 1g · Sugar: 97g · Vitamin A: 741IU · Vitamin C: 0.1mg · Calcium: 121mg · Iron: 2mg
Did you make this?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!
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