Never made this combo before but would love a tried & true, scratch, caramel cake (that I can make into books!)... TIA!
One of my favorite combos! I just used it for samples at a bridal show and it was a huge hit. My most popular. If you have a favorite white cake, just replace 1/2 of the white sugar with brown sugar and 1/2 of the liquid with caramel sauce (I make my own but I'm sure the jars would work, too). The white cake recipe I use is in an old cookbook so I don't have a copy and paste version, sorry. The chocolate buttercream I use is a variation of Martha Stewart's fudge frosting.
you dont find that it the cake becomes too sweet or sticky from subbing in caramel sauce?
AI have used caramel sauce in caramel cake. Caramel cake is actually one if my favorite flavors. Not the icing though. Too much. But, I have overdone it & ended up with a dense (in a bad way) rubbery sticky mess. Trial & error. Start with a buttery cake flavor to build on. I like Elcee's brown sugar swap, too.
Not if you just replace 1/2 the liquid. My white cake recipe calls for 1 cup of milk so I use 1/2 cup of caramel sauce and 1/2 cup of milk instead. Although, I should say that my own caramel sauce is not as thick and gooey as the kind in a jar so maybe that would need to be diluted? That's just a guess, I don't know for sure.
you can find this kind of cake from so may websites.