Sanders Caramel Cake

Sanders Caramel Cake


For the icing:

For the cake:


  1. Preheat the oven with a rack in the middle position to 350 degrees F.
  2. In a double boiler over low heat, heat the caramels and the hot water. Stir until smooth.
  3. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar on low speed. Increase speed to medium, and slowly add the caramel mixture. Mix until thoroughly combined. Transfer to a medium bowl, and set aside. Clean mixer bowl and paddle.
  4. Butter an 8-inch square cake pan, and line with with parchment paper. Butter the parchment paper. Set aside.
  5. In a medium bowl, combine the cake flour, baking powder, baking soda and salt.
  6. Refit the paddle attachment in the stand mixer. Beat the butter and sugar on medium speed until fluffy. Beat in vanilla until well combined. Add eggs 1 at a time, beating well after each egg. Reduce the speed to low. Beat in buttermilk until just combined. Add flour in 3 batches. Allow each batch to combine before adding the next.
  7. Spread the batter evenly into the cake pan. Bake until golden or until a cake tester inserted into the center comes out clean, about 35 minutes.
  8. Allow the cake to cool in its pan for 10 minutes, then run an offset spatula around the edge of the pan. Invert the cake onto a cooling rack. Discard parchment, then allow to cool completely, about 1 hour.
  9. Pour the prepared caramel sauce over the entire cake, and serve.