Yellow Cake With Caramel Icing
A moist, buttery yellow cake with rich caramel icing, perfect for celebrations or any special occasion, offering classic flavors loved by all ages.
Ingredients
Instructions
- Cream sugar, butter, and Crisco together.
- Add eggs one at a time, beating well after each addition.
- Alternately add sifted flour, baking powder, salt, sweet milk, and flavorings to the creamed mixture, beginning and ending with dry ingredients.
- Pour the batter into a greased tube pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes.
- Remove from oven and let the cake cool slightly before removing from the pan while still warm.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the egg whites until stiff peaks form before folding them into the batter. If you don't have sweet milk, you can substitute with regular milk mixed with a tablespoon of vinegar to mimic the tang. Consider adding a pinch of nutmeg for a warm spice note, which complements the flavors beautifully. This cake recipe is versatile and can be used as a base for other flavors, similar to Nana'S Pineapple Sheet Cake.
Serving Suggestions
This yellow cake pairs beautifully with caramel icing, making it a delightful dessert for any occasion. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It also makes a great accompaniment to coffee or tea, making it perfect for afternoon gatherings. You might also consider serving it alongside Quick Tomato Spice Cake for a unique dessert spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm them gently in an oven set to 300°F (150°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Cake With Caramel Icing contains roughly 829 calories, with 14g protein, 166g carbohydrates, and 14g fat. It is an excellent source of calcium (53% of the Daily Value), protein (28% of the Daily Value), and iron (25% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2732mg per serving (119% 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 margarine instead of butter in this recipe?
Yes, you can substitute margarine for butter, but the flavor and texture may differ slightly. Butter adds richness, while margarine can make the cake a bit more moist. Ensure to use a stick margarine for better results, as tub margarine may contain more water.
Can I freeze the yellow cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving, and feel free to reapply a fresh layer of caramel icing if desired.
What are some variations I can try with this cake?
You can experiment with different extracts, such as almond or coconut, to change the flavor profile. Adding chocolate chips or nuts can also add texture and richness. Alternatively, consider layering the cake with fresh fruit or using a different icing like cream cheese for a unique twist.
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).