Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Caramel Cake 3.5 (238) 31 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 4, 2016 Print Rate It Share Share Tweet Pin Email Yield: 8 Serves This recipe for delicious caramel cake is courtesy of Dr. Maya Angelou and can be found in her cookbook, "Hallelujah." Ingredients Nonstick cooking spray with flour ½ cup (1 stick) unsalted butter 1 ¼ cups sugar ¼ cup Caramel Syrup, plus more for serving 2 cups sifted all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup milk 2 large eggs Caramel Frosting Directions 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. 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. 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. 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. 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. 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. 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. Rate it Print