Homemade Chocolate Cake with English Caramel and Buttercream Frosting



My lovely birthday buddy MaryPat enjoying the cupcake

 This cake recipe was given to me by my mother-in-law Judy who was an amazing cook.  She made this recipe as cupcakes for special occasions. My father-in-law Jerry used to hang around and wait for the ones that she did not think were presentable for company.  He was only to eager to eat them.  I also believe once you see how simple and delicious this is you will not need to purchase another chocolate cake mix.


3/4 cup butter at room temperature
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
3/4 cup cocoa powder
1 1/4 teaspoon baking soda
1/2 salt
1 1/3 cups water


Heat oven to 350 degrees.


Cream butter and sugar until light and fluffy.  Add eggs and vanilla, beat for one minute on medium speed.  Combine flour, cocoa, baking soda and salt.  Add alternately with the water to the cream mixture while beating at low speed.  Pour batter into 2-8 inch cake pans that have been greased and floured.  Or pour into cupcake holder that have been placed in a muffin pan.


Bake 35 - 40 minutes for the cake and 20 - 25 minutes for cupcakes.  The cake is finished when it is poked with a toothpick and the toothpick comes out clean.


For the frosting try the below English Caramel which is absolutely delicious, or if you want something simpler, just make the Buttercream that follows.


English Caramel Frosting


2/3 cup butter
1 cup firmly packed brown sugar
1/2 cup milk


1 pound confectioner sugar
1 teaspoon vanilla


Melt butter in saucepan.  Add brown sugar and milk and heat to boiling, stirring constantly.  Boil gently for 5  minutes.  Cool for 10 minutes. Blend in confectioner sugar, stirring until smooth.  Add vanilla and stir until spreading consistency.


Buttercream Frosting


1/2 cup butter - softened
16 ounces confectioner sugar
4 - 6 tablespoons milk or half & half
1 1/2 teaspoons vanilla


In large bowl, with mixer at medium low speed beat butter, confectioner's sugar, 3 tablespoons milk and vanilla until smooth and blended.  Beat in additional milk, if needed to make frosting spreading consistency.  Increase mixture speed to medium high and beat until light and fluffy.