New This Month

Caramel Cake


This recipe for delicious caramel cake is courtesy of Dr. Maya Angelou and can be found in her cookbook, "Hallelujah."

  • Yield: Serves 8

Source: The Martha Stewart Show, November Fall 2007


  • Nonstick cooking spray with flour
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/4 cups sugar
  • 1/4 cup Caramel Syrup, plus more for serving
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • Caramel Frosting


  1. Preheat oven to 375 degrees. Spray two 8-inch round cake pans with cooking spray, line each with a parchment paper round, and spray again. Set pans aside.

  2. Beat butter in the bowl of an electric mixer fitted with the paddle attachment. Gradually add 1 cup sugar and continue to beat until mixture is light and fluffy. Beat in syrup.

  3. In a medium bowl, sift together flour, baking powder, and salt. Mix flour mixture into butter mixture, alternating with milk, beginning and ending with flour mixture.

  4. Beat eggs until foamy in another bowl of an electric mixer fitted with the whisk attachment. Add remaining 1/4 cup sugar and continue beating until thickened, about 5 minutes. Stir into cake batter until well combined.

  5. Divide cake batter evenly between prepared pans. Bake until cakes spring back when gently touched in the center, about 25 minutes. If cakes do not spring back, return to oven and continue cooking about 10 minutes more.

  6. Cool cake in pans for 10 minutes. Invert cakes onto a wire rack and remove parchment paper round. Let cakes cool to room temperature before frosting.

  7. Place four strips of parchment paper around perimeter of a serving plate or lazy susan. Place the first layer on the cake plate. Spread the top of the first layer with frosting. Top with the remaining layer, bottom-side up. Spread entire cake with frosting; remove parchment paper strips. Serve cake drizzled with any remaining caramel syrup.

Reviews Add a comment

  • cakengiftsindia
    11 MAY, 2017
    I would like to thankyou for given this beautiful recipe. It was fascinating!!!!! I fell very oblioged to you for given this too simple recipe. Some Super Delicious Cakes related to this also given on Sites :
  • rm-rm7
    15 MAR, 2017
    can these be made into cupcakes? :)
  • johnny yash
    19 JAN, 2014
    The recipe for the cake itself is fantastic thanks you ^^
  • Faith Lynn
    25 AUG, 2013
    The recipe for the cake itself is fantastic - but not too sure about the frosting and caramel sauce...
  • SousZQchef
    30 MAR, 2012
    I used all of the caramel syrup (3 cups) and only half a cup of sugar and although it made the batter more soupy but the cake turned out more caramely and moist in the end. I also frosted it with Martha Stewart Chocolate Ganache Frosting and sprinkle dit with salt for a counterpoint. It was AMAZING!
  • dude123
    25 OCT, 2011
    For me this cake was disgusting , it tasted like pure sugar eaten with a spoon. It's waaaaay too sweet , especially the caramel frosting , but if you still want to make this cake i suggest using half of the frosting or just as much as you need to cover the top and sides of cake. Don't get me wrong , I like sweet desserts like meringue , dulce de leche or pecan pie , but compared to this cake they are not sweet at all. It would be tasty if it doesn't have this overwhelming amount of sugar.
  • sweetthanz
    1 OCT, 2011
    I've made this cake twice and plan to make it again for a potluck and work. I had never tasted a caramel cake until making this one. Absolutely delicious. My family loves it. I've also tried several other recipes from Dr. Angelou's cookbook. Her stories are wonderful as well.
  • zara123
    7 JUL, 2011
    Love this cake! I make it with the syrup, or with out for an amazing yellow cake. For those who think its too sweet, just don't add the caramel syrup.
  • sarahk_211
    30 JUL, 2010
    It's not my favorite cake but it was still very tasty.
  • JFisch
    15 JUN, 2010
    I've made this cake numerous times - I highly recommend altering the syrup recipe. Instead of one cup of water, use a half cup. Wait until all the sugar has carmelized before adding the water. This will make it thicker. Also - the frosting recipe is not enough for a 3 layer cake - you might consider doubling it. And yes, this is a sweet cake.... as cakes are supposed to be sweet.