Oh my gosh, if you're in a sweet mood, you've GOT to try this Pumpkin…
Oh, and please forgive my not-so-great photo, we ate the non-shown half of the cake before we realized that ‘oh, I need to photograph this really quick’. My bad!
Caramel Cream Cake
2 1/2 cups Flour
1/2 cup Sugar
6 tbsp. Brown Sugar, packed
1 cup (2 sticks) Butter, melted
3 cups Heavy Whipping Cream
3 cups Caramel Sauce
Preheat oven to 350 Degrees. Spray two 9×9 inch round cake pans, or line with parchment paper. Set aside.
With your mixer set on medium-high, beat the Eggs, Sugar, and Brown Sugar for about 10 minutes, or until it’s very thick and pale. It should have increased in volume at least 2-3 times.
Add the Flour and fold in just until combined. Do the same with the melted Butter. Pour half the batter in one pan, the rest in the second.
Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool to room temperature.
With your mixer on medium-high speed again, beat the Heavy Whipping Cream until soft peaks form, about 5-10 minutes.
Take the first cake and spread 1/2 of the cream over it, drizzle with 1/3 of the Caramel Sauce. Place the second layer on top, spread the remaining cream on top and drizzle with the rest of the caramel sauce.
Slice and enjoy!!!
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