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Chardonnay Caramel Cake
September 2, 2016

Chardonnay Caramel Cake


It's cake o'clock! This heavenly concoction by Show Me the Yummy, a Chardonnay Caramel Cake, is full of fluffy clouds of whipped cream layered on top of a delicious vanilla cake. Then comes the best part...a stream of buttery caramel Chardonnay sauce cascades over the cake. It’s creamy, dreamy and a piece of cake to make! See the full recipe below:


Chardonnay Cake:

  • 1 (15.25 oz) box white cake mix
  • 1 cup Barefoot Chardonnay
  • 1 cup (2 sticks) unsalted butter, melted and cooled slightly
  • 4 large eggs, room temperature
  • Sparkling sugar - optional

Chardonnay Caramel:

  • 1 cup brown sugar, packed
  • 2 tablespoons unsalted butter
  • ¼ teaspoon salt
  • ½ tablespoon vanilla extract
  • ⅓ cup Barefoot Chardonnay

Whipped Cream:

  • ¼ cup + 2 tablespoons powdered sugar
  • 3 cups heavy whipping cream, cold


  • Sliced peaches
  • Blueberries
  • Sliced almonds

Chardonnay Cake:

  1. Preheat oven to 350 degrees F and spray 2 (9 in) round non stick cake pans with cooking spray.
  2. Place all ingredients into a large mixing bowl.
  3. Whisk until combined.
  4. Pour batter evenly into prepared pans.
  5. Optional - top with sparkling sugar (gives a nice crunchy texture).
  6. Bake for 18-24 minutes, or until an inserted toothpick comes out clean.
  7. Remove from oven and cool.

Chardonnay Caramel:

  1. Place all ingredients into a medium sized sauce pan over medium heat.
  2. Cook for 4-8 minutes, stirring gently with a spoon. The mixture will bubble and simmer.
  3. The mixture is ready when it's still runny, but will start to coat the back of a spoon.
  4. Remove from heat and cool for 2 minutes.
  5. Pour the sauce into a microwave safe jar and finish cooling at room temperature.
  6. Serve or store in the fridge until ready to use.
  7. Reheat in microwave after refrigeration.

Whipped Cream:

  1. Place ingredients into the bowl of your stand mixer.
  2. Beat on high until stiff peaks form.


  1. Lay the first layer of the cake on a cake stand (or plate).
  2. Top with half the whipped cream.
  3. Place on the second layer of the cake.
  4. Top with the rest of the whipped cream.
  5. Top with sliced peaches, blueberries, sliced almonds and drizzle with caramel sauce.
  6. Serve immediately.
  7. Store leftovers (if there are any!) in an airtight container in the fridge.


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