Paula Deen Bobby’s Caramel Cake

Paula Deen Bobby's Caramel Cake is a moist three-layer Southern dessert with brown sugar filling, caramel frosting and buttery yellow cake that comes together in 50 minutes. It's an easy Southern caramel cake for a church supper, holiday table or Sunday dinner, and it's a great make-ahead dessert.

Pierce each warm layer with a toothpick and spoon the brown sugar filling over it while the cake is still in the pan. Skip that and the filling just sits on top instead of soaking in and turning the cake moist and caramel-rich.

Paula creams the butter and sugar for a full 6 to 8 minutes, which gives the layers a fine, tender crumb you won't get from a quick mix. She also drops each pan flat on the counter to level the batter, so the layers stack straight and the filling stays put.

Paula Deen Bobby's Caramel Cake

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

780

kcal

Three tender butter cake layers soak up a warm brown sugar filling, then get covered in a thick, spreadable caramel frosting. Each layer is pierced so the caramel sinks in, which keeps the whole cake moist and sticky-sweet.

Ingredients

• Cake:
  

• 2 sticks Butter
  

• 2 cups granulated sugar
  

• 4 eggs
  

• 3 cups sifted self rising flour
  

• 1 cup milk
  

• 1 teaspoon vanilla extract
  

• Filling:
  

• 2 sticks Butter
  

• 2 cups packed light brown sugar
  

• ¼ cup milk
  

• 1 teaspoon vanilla extract
  

• Frosting:
  

• 1 stick Butter
  

• 1 cup packed dark brown sugar
  

• ⅓ cup heavy cream, plus more if needed
  

• 1 (16-oz) box Confectioners' sugar
  

• 1 teaspoon vanilla extract
  

• 1 cup chopped nuts, optional
  

Directions

• Cream the batter: Preheat the oven to 350°F and grease and flour 3 (9-inch) cake pans. Cream 2 sticks butter until fluffy, then add 2 cups granulated sugar and beat for 6 to 8 minutes.
• Finish the batter: Add 4 eggs one at a time, beating well after each one. Then alternate 3 cups sifted self-rising flour and 1 cup milk, starting and ending with flour, and beat in 1 teaspoon vanilla extract until just mixed.
• Bake the layers: Divide the batter equally among the pans, then hold each pan 3 or 4 inches above the counter and drop it flat several times. That releases air bubbles and levels the layers, so bake for 25 minutes until golden brown.
• Cook the filling: While the cakes bake, combine 2 sticks butter, 2 cups packed light brown sugar and 1/4 cup milk in a saucepan. Cook and stir over medium heat for 3 to 5 minutes, then remove from the heat and stir in 1 teaspoon vanilla extract.
• Stack and fill: Leave the layers in their pans until you are ready to stack. Invert the first layer onto a cake plate and pierce it all over with a toothpick. Then spread 1/3 of the filling over it and repeat with the second and third layers.
• Make the frosting: Melt 1 stick butter in a saucepan over medium heat, then stir in 1 cup packed dark brown sugar and 1/3 cup heavy cream. Bring it to a boil and move it to a mixing bowl.
• Beat and frost: Add 1 box confectioners' sugar and 1 teaspoon vanilla extract, then beat with a hand-held mixer until it reaches a spreading consistency. If it gets too thick, add heavy cream a tablespoon at a time, then frost the cake and top with 1 cup chopped nuts if you like.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Fat Daddio's 9-inch round cake pans, set of 2, Cuisinart MultiClad Pro 3-quart saucepan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why do you pierce the cake layers with a toothpick?

The holes let the warm brown sugar filling sink into the cake instead of sliding off the top. That is what makes the layers moist and gives the cake its deep caramel flavor.

What if my caramel frosting gets too thick?

Stir in a tablespoon of heavy cream at a time until it spreads easily again. Add the cream in small amounts, because you can always thin it more but you can't take it back out.

How do I keep the layers from sliding when I stack them?

Paula sticks toothpicks through the stacked layers as she goes, which holds the cake in place while you fill and frost it. Just remember to pull them out before you slice.

Can I make caramel cake ahead of time?

The source doesn't give a make-ahead time, but the layers stay moist because the filling soaks right in. Keep the frosted cake covered at room temperature and slice it the day you serve it for the best texture.

Do I have to use self-rising flour?

The recipe is written for sifted self-rising flour, so it already has the leavening built in. If you only have all-purpose, add about 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup.