| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 cakes |
Ingredients
- Butter, for greasing the pots
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 cup sugar
- 3 large eggs
- 1 cup buttermilk
- 1 cup sugar
- 1/2 cup buttermilk
- 4 tablespoons (1/2 stick) butter
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Ice cream, for serving, optional
Instructions
- For the cake: Preheat the oven to 300 degrees F and butter four 15-ounce cast-iron melting pots (or a 9-by-13-inch pan if using instead).
- Sift together the flour, baking soda, allspice, cinnamon and nutmeg in a bowl. In a separate bowl, mix together the oil, sugar and eggs. Combine the wet and dry ingredients in one bowl and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
- Pour into the prepared pots (or 9-by-13-inch pan if using) and put them on a baking sheet. Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes; do not over bake. (If using a 9-by-13-inch pan, bake for 25 to 30 minutes.)
- For the icing: While the cake is baking, make the icing. Combine the sugar, buttermilk, butter, corn syrup, baking soda, vanilla and salt in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat without stirring. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
- Remove the cakes from the oven. While they are very warm, pour the icing evenly over the tops. Work fast, as it will quickly start to soak into the cakes. Serve with ice cream if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 668 |
| Total Fat | 39 g |
| Saturated Fat | 8 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 1 g |
| Sugar | 56 g |
| Protein | 7 g |
| Cholesterol | 96 mg |
| Sodium | 438 mg |
Reviews
Great recipe!!! I loved the way it came out. I used this recipe in cupcake form and it came out great. I was able to make 12 cupcakes with this recipe!
This was awesome!!! The cake was pleasantly moist and very tasty. I omitted the nutmeg. The caramel sauce was very good, one of the best I’ve ever made. I’d like to see this episode again, because I think that rather than add the baking powder in the mix, you should add it only after its ‘done’ and off the heat. Next time I will do that as I didn’t like the way it kept bubbling up in the pot. I used 5” diameter cast iron skillets and it made 6 cakes.
Loved this, although cake taste more pumpkin spice. I don’t mind that at all. But definitely has a more fall flavor. Pleasantly surprised my first effort with making Caramel came out so well. Only thing is not sure if frosting is suppose to thicken once on cake?
Has anyone tried to make cupcakes with these? Wondered if it would work?
Very tasty cakes. Not too sweet. They were enjoyed by all. The next time I’ll cook the caramel longer as it wasn’t thick enough ( I was nervous ) but I’ll get it right next time. There will be a next time. Fun cooking with you!!
AMAZING! Made 4 on the pots, purchased on Amazon. Delish! My boyfriend’s nephew ate TWO,with ice cream. He wants for his birthday! LOL Thx, Ree!!
So easy and so delicious!!
OMG – this caramel sauce MUST be in every kitchen across the country! The best on anything! Thank you, thank you, thank you Ree!
Made this cake today & added blackberries to the batter. Thought the spice in the cake would work well with blackberries. The cup of oil made for a really, really oil mess & we put the entire cake down the disposal.
This dessert wad delicious! So easy ! Definitely making this for holidays, events, parties, etc!
I made it in the pan, not in the individual ones.