Easy, Never Fail Caramel Cake
A classic caramel cake with moist layers and a rich, buttery flavor that pairs perfectly with coffee or tea, ideal for celebrations or casual gatherings.
Ingredients
Instructions
- Mix sugar, flour, shortening, salt, and baking powder until creamy in a large bowl.
- Cream the mixture for 2 minutes until smooth.
- Beat egg whites until frothy. Add baking powder and beat until stiff.
- Gently fold the whipped whites and vanilla into the creamed mixture.
- Pour the batter into greased and floured pans (makes 2 thick or 3 thin layers).
- Bake at 375°F for 25 to 30 minutes.
- Cool and enjoy the cake, which also makes good cupcakes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter in place of shortening. If you're out of egg whites, you can substitute 1/4 cup of egg substitute for each egg white. Ensure your ingredients are at room temperature for better mixing. If you want to enhance the cake's flavor, add a teaspoon of vanilla extract to the batter before folding in the egg whites.
Serving Suggestions
Serve the caramel cake plain or top it with a drizzle of caramel sauce for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. This cake also makes delightful cupcakes—perfect for parties or as a sweet treat alongside Fran'S Easy Broccoli Casserole for a balanced meal.
Storage & Reheating
Store leftover caramel cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap for up to 3 months. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Easy, Never Fail Caramel Cake contains roughly 176 calories, with 7g protein, 29g carbohydrates, and 0g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 whole eggs instead of just egg whites?
Yes, you can use whole eggs, but the texture will be denser. The whipped egg whites contribute to the cake's lightness. If you decide to use whole eggs, consider adjusting the baking time slightly.
What can I do if my cake sinks in the middle?
A sinking cake is often a result of underbaking or overmixing. Ensure your oven is properly calibrated and check for doneness with a toothpick. If the toothpick comes out clean, it’s done. Avoid overmixing the batter to keep the cake from collapsing.
Can I add flavors or mix-ins to the batter?
Absolutely! You can fold in chocolate chips, nuts, or even citrus zest for a flavor boost. Just be mindful of the additional weight, as it could affect the cake's rise. Keep it balanced to maintain the desired texture.
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).