ACan anyone help me? I want to change my vanilla recipe to a caramel cake. Can I add caramel in and just reduce the sugar? Do I need to take out some of the milk of I do this?

Here is my vanilla recipe.

Ingredients 1½ Cups Unsalted Butter, softened 2 Cups Sugar 5 Eggs 1 Tsp. Salt 2¾ Cups All-Purpose Flour 1 Tsp. Baking Soda 1 Tbsp. Baking Powder 1 Tbsp. Vanilla, Butter Nut Extract 1¼ Cups Whole Milk Instructions Preheat oven to 350. Prepare 2- 8 or 9 cake pans with wax paper sprayed with baking spray. In a stand mixer beat butter and sugar on medium speed until light and fluffy, about 10 min. In the meantime in a small bowl sift together all dry ingredients. Add in extract and eggs, 1 at a time and beat after each egg. Beat until fluffy about 8 min. Now alternately add flour and milk to butter mixture. Once it is all incorporated beat on high speed for 30 seconds. Remove from mixer and do a quick stir with a spoon. Evenly divide batter between to 2 pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with just a couple crumbs

Yeah.  I would reduce the sugar and leave out a little milk.  I know I have seen a recipe for caramel cake that had you add some cooled, homemade caramel syrup to the batter.  I would drizzle some thinned caramel syrup over the layers too so it was really prevalent. 

I would take out 1/2 c of sugar and 1/4 - 1/2 c of the liquid and add 1/2 a cup of caramel syrup mixed with the rest of the milk.  If that's not enough caramel flavor then drizzle the layers.

Martha Stewart has a recipe available online for caramel cake.  I haven't tried it, but it looks like a basic yellow cake with caramel syrup added.  Here are her amounts

• 1/2 cup (1 stick) unsalted butter
• 1 1/4 cups sugar
• 1/4 cup Caramel Syrup, plus more for serving
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs

Yes!  That was the one I saw too.  Couldn't remember where though. 

in my mother's tattered first edition betty crocker picture book cookbook--over 60 years old--

with the classic red & white scrolly cover

there's a "burnt sugar cake" and a "new caramel cake"

if you would like either i'd be glad to paraphrase the directions and write out one or the other recipe

burnt sugar has 3 eggs, new caramel has 2 eggs--that's the basic difference--same yield

cool old recipe with scratch icing too

but if your newly tweaked recipe is working for you--no worries

pg 130 &131 if you already have a copy

AThanks guys I will try the tweaked recipe tonight. I like the texture of my recipe and I'm comfortable with it So I would prefer to be able to just change it a little to suit my needs rather than having multitudes of different recipes. Make sense?

AHow about using brown sugar instead of white sugar in your recipe, that may help to give it a more caramel flavor.

Looks like I may be late to the party on this one but I make my White Caramel Cake by starting with my White Cake recipe and replacing half the sugar with brown sugar, and 1/2 the liquid with caramel sauce.