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Caramel-Cream Cheese Filling

Caramel is a natural partner for apple or chocolate cakes and is also delicious with most any butter cake. The caramel-cream cheese filling can be seen second from the top on the right.

  • yield: Makes 4 cups




  • 4 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups cream cheese, at room temperature, cut into small pieces

Cook's Note

These amounts are for a standard two-layer 4-inch-tall tier, with a 1⁄4-inch-thick coating of filling between the layers: 6-inch: 1⁄2 cup to fill; 8-inch: 1 cup to fill; 10-inch: 2 1⁄2 cups to fill; 12-inch: 3 1⁄4 cups to fill. (Note: Many cake makers will split the two cake layers in half horizontally and spread filling between all four resulting layers; if this is your plan, triple the filling amount.)


  1. Step 1

    Put sugar and 2/3 cup water in a heavy medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until mixture turns medium amber. Remove from heat.

  2. Step 2

    Whisk in butter and cream cheese. Let mixture cool, stirring occasionally. Transfer to an airtight container. Refrigerate overnight; beat until thick enough to hold a ribbon on the surface before using.

Martha Stewart Weddings, Spring 2006