Caramel Cakes

These pretty Caramel Cakes, glazed with caramel and garnished with sugar leaves, seem to announce the arrival of fall.

Caramel Cakes
Yield: 12 individual cakes • Preparation: 1 hour • Bake: 23 to 25 minutes • Cool: 30 minutes
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  1. 1½ cups all-purpose flour
  2. ¼ teaspoon salt
  3. ⅛ teaspoon baking soda
  4. 1¼ cups sugar
  5. ½ cup salted butter, softened
  6. ¼ cup firmly packed light brown sugar
  7. 1½ teaspoons vanilla, butter, and nut flavoring, such as McCormick’s
  8. 3 large eggs
  9. ½ cup whole buttermilk
  10. 1 recipe Caramel Glaze (recipe follows)
  11. Garnish: Caramel Sugar Leaves (recipe follows)
  1. Preheat oven to 325°.
  2. Spray a 12-well mini fluted cupcake pan* with nonstick baking spray with flour. Set aside.
  3. In a medium bowl, combine flour, salt, and baking soda, whisking well. Set aside.
  4. In a mixing bowl, combine sugar, butter, brown sugar, and flavoring. Beat at high speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
  5. Add flour mixture to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture.
  6. Using a ¼-cup levered scoop, divide batter evenly among wells of prepared pan. Tap pan firmly on countertop to level batter and reduce air bubbles.
  7. Bake until a wooden pick inserted in the centers comes out clean, 23 to 25 minutes. Let cool in pan for 10 minutes.
  8. Using a serrated bread knife, cut tops of cakes level while still in pan. Invert cakes onto a wire rack so fluted sides are up.
  9. Pour Caramel Glaze over cakes, and let dry completely.
  10. Store at room temperature in an airtight container until ready to serve.
  11. Garnish with Caramel Sugar Leaves, if desired.
  1. *We used a USA Pan 12-well mini fluted cupcake pan.
  2. • Cakes can be made a week in advance and frozen in an airtight container. Let thaw completely before glazing.
TeaTime Magazine
Caramel Glaze
Yield: 2 cups • Preparation: 10 minutes
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  1. 1 cup salted butter
  2. 1 cup firmly packed light brown sugar
  3. ⅓ cup plus 2 tablespoons whole milk
  4. 1½ cups sifted confectioners’ sugar
  5. 1 teaspoon vanilla extract
  1. In a medium saucepan, melt butter over low heat. Add brown sugar and milk, stirring to combine. Increase heat to medium-high, and bring mixture to a boil, stirring constantly. Boil for exactly 2 minutes, continuing to stir constantly. Remove from heat.
  2. Add confectioners’ sugar and vanilla extract to butter mixture, whisking until incorporated. Add more milk, if necessary, to achieve a pourable consistency. (Icing should be thin enough to pour over cakes but thick enough to cover.)
  3. Use immediately.
TeaTime Magazine
Caramel Sugar Leaves
Yield: 12 leaves • Preparation: 15 minutes • Cook: 5 to 8 minutes
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  1. 1 cup sugar
  2. ¼ cup water
  1. In a heavy-duty medium saucepan, combine sugar and water,
  2. stirring to dissolve sugar. Bring to a boil over medium-high heat, reducing to medium-low if mixture starts to burn. Cook, brushing down sides of pan with a pastry brush dipped in water as necessary to prevent sugar crystallization. Shake or swirl sugar mixture to even out color and prevent sugar from burning in spots. Cook until sugar turns a medium amber color, 5 to 8 minutes. (Once the mixture begins to color, it will darken very quickly.) Remove from heat.
  3. Working very quickly, spoon hot sugar mixture into wells of 2 (8-well) silicone leaf molds*. Let cool completely.
  4. Push candies out of molds. Candies should be made the same day as needed, as they tend to become sticky if held to the next day.
  1. *We used 2 Sunny Side Up Bakery Leaves Flexible Chocolate Molds, which are available at Hobby Lobby,
TeaTime Magazine
 From TeaTime September/October 2014


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