Butter-Caramel Cake
A rich and moist butter-caramel cake featuring a tender crumb and a sweet caramel flavor, perfect for celebrations or special occasions with family and friends.
Ingredients
Instructions
- Cream together shortening and sugar.
- Add eggs one at a time, beating after each addition.
- Alternately add milk and sifted dry ingredients to the creamed mixture, beginning and ending with dry ingredients.
- Add vanilla extract and mix well.
- Pour batter into four 8-inch layer pans or three 9-inch layer pans.
- Bake at 325°F (163°C) for 15 to 20 minutes or until done.
Tips & Substitutions
For a lighter texture, try substituting half the Crisco with unsalted butter. If you don’t have self-rising flour, you can make your own by mixing all-purpose flour with baking powder and salt. Additionally, ensure all ingredients are at room temperature for better emulsification. If you like a twist, consider adding some finely chopped nuts or chocolate chips to the batter.
Serving Suggestions
This Butter-Caramel Cake is delightful on its own but can be enhanced with a drizzle of caramel sauce or a light dusting of powdered sugar. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. It pairs beautifully with Cherry Pinwheels for a lovely dessert spread at gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Butter-Caramel Cake contains roughly 1064 calories, with 7g protein, 105g carbohydrates, and 7g fat. It is an excellent source of vitamin C (59% of the Daily Value), calcium (44% of the Daily Value), and iron (29% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2160mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with an equal amount of unsalted butter or margarine for a richer flavor. Keep in mind that the texture may vary slightly, so ensure to cream it well with the sugar for optimal results.
How can I tell when the cake is done baking?
To test if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out with wet batter, continue baking for a few more minutes and check again.
Can I freeze this cake?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).