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Thanks, Grams! This recipe is my Grandma’s favourite cake to bake. She taught me how to make this Caramel Cake, and I’ve been baking it ever since! Oh, man, you have got to try this recipe, I’m telling you! Have a great day, friends. Enjoy!


3 cups all-purpose flour, sifted

4 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

2 large eggs beaten

1 1/2 cups milk

1/2 cup melted shortening (i used canola oil)

1 teaspoon caramel extract

1 teaspoon vanilla extract


1/2 cup butter (use real butter, not margarine)

1 cup dark brown sugar firmly packed

2 tablespoons light corn syrup

1/3 cup evaporated milk

1/2 teaspoon caramel extract

1 teaspoon vanilla extract

1 pound confectioner’s sugar


Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray and sprinkle flour in a 9×13-inch cake pan.

In a mixing bowl, add sifted flour, salt, sugar, and baking powder. Whisk until well combined.

Add the rest of the ingredients and stir until just mixed. Add more milk if needed.

Transfer the batter into the prepared pan and spread it evenly.

Place it inside the preheated oven and bake for about 25 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow it to cool at room temperature.

Place a pan on the stove and turn the heat to low.

Add butter and allow it to melt.

Add milk, brown sugar, corn syrup, and flavourings. Stir until well mixed. Cook for a few minutes. Make sure to stir continuously until the sugar is dissolved.

Remove from the heat and add sugar. Stir until well mixed. Add more milk if the texture of the frosting is too stiff.

Spread the frosting on top of the cooled cake. Allow it to sit for a few more minutes at room temperature.

Serve and enjoy!

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