Caramel Cake

Caramel Cake

This caramel cake recipe features layers of moist sponge cake filled and topped with a rich homemade caramel icing for an impressive holiday dessert.

Preparation Time
40 mins
Cooking Time
40 mins
Total Time
1 hr 20 mins
Calories
1019 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
Step 2
Make cake: Place white sugar and butter into a mixing bowl. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition.
Step 3
Combine flour, baking powder, and salt in a separate bowl. Add flour mixture in batches, alternating with milk, beating batter briefly after each addition. Add vanilla extract; beat until batter makes ribbons when falling from the beaters. Divide batter among the prepared cake pans.
Step 4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
Step 5
Make icing: Combine brown sugar, butter, and salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
Step 6
Spread icing onto cooled cake layers. Stack layers; ice top and sides.
Step 7
Mix confectioners' sugar and vanilla extract into brown sugar mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
Caramel Cake
Caramel Cake
Caramel Cake
Caramel Cake

Ingredients

  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 3 cups white sugar
  • 1 (16 ounce) package confectioners' sugar, sifted
  • 1 (16 ounce) package brown sugar
  • 5 large eggs
  • 2 teaspoons pure vanilla extract
  • 0.25 teaspoon salt
  • 0.5 teaspoon baking powder
  • 3.5 cups all-purpose flour
  • 1.5 cups butter
  • 0.66666668653488 cup evaporated milk
  • 1.25 cups whole milk

Categories

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