Caramel Cake Recipe – An Easy And Simple Recipe!
Caramel cake flavors and textures are smooth and sumptuous. It is highly recommended to try out the caramel cake recipe once in your lifetime.
If you have decided to bake and eat the caramel cake as we have suggested, then you are on the right page because we have one of the best recipes for you. But before we begin with the recipe, let’s find out the origin of the caramel cake.
East And Yummy!
There is not much information available about its origin, but we have some knowledgeable facts for you. It is thought that caramel cake originated from Europe. An old-world tradition that crossed the Atlantic was the Doberge Torte.
Doberge Torte was the family of multilayered cakes and frosting.
This is usually founded in New Orleans but bakers of the South did not limit themselves to the Doberge cake alone.
To enhance its beauty and taste they applied a slew of single-layered cakes and a single-story caramel cake turned into many levels of creamy and buttery goodness by the beginning of the 20th century.
What Is The Taste Of The Caramel Cake?
The yellow butter cake is not sweet as the true star of the cake- caramel frosting is the sweetest and melts deliciously in the mouth.
The caramel is a combination of granulated sugar and evaporated milk, creating a luscious flavor.
Caramel Cake Recipe
Ingredients
- 8 ounces butter softened
- 3¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2½ cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1¼ cups milk
For the caramel frosting
- 2 1/2 plus 1/3 cups granulated sugar
- one tablespoon of all-purpose flour
- one cup of heavy cream
- 8 ounces unsalted butter
- one teaspoon of vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Take two round cake pans, sprinkle a little flour into each pan, and line the bottom of each pan with parchment paper.
- Add butter, granulated sugar, and brown sugar to the mixer jar.
- Set the mixer on medium speed and beat it for three minutes.
- Next, add the eggs and whisk until fully mixed and the mixture becomes pale yellow and creamy.
- Add flour, baking powder, and salt to the paste and incorporate it on low speed. Pour the milk and vanilla into the same jar and start the mixer on low speed for thirty seconds. Increase the speed for three minutes to mix the mixture perfectly.
- After the batter is ready, the next step is to pour and distribute it equally on the prepared pans. Bake the cake until it pulls away from the side, and the toothpick comes out clean when inserted in the center or slightly pressed on the top of the cake. If it springs back, your cake is baked.
- After letting the baked cake cool for ten to fifteen minutes, gently take them out of the flipped pans. They would fall right out of the pans if they have been baked thoroughly.
- Start preparing to frost while they cool for an hour.
For making the frosting
- place a wide, deep, and heavy-bottomed pot over the stove and add one-third cup of sugar.
- Keep the stove at medium-high heat and keep stirring until the sugar turns into a golden-brown liquid. After melting the sugar, remove it from the stove.
- The next step is to add the remaining sugar, flour, and cream until it becomes smooth.
- Again place the vessel on medium-high heat and stir it occasionally for 12 minutes. Add one stick of butter and vanilla and stir it occasionally until the frosting cools down. Until the frosting mixture cools, remove a thin even layer from the top of each cake to make them flat.
- Beat the cooled frosting mixture on high speed for about ten minutes until it starts getting thick. Add the remaining butter to the vessel and set the mixer at high speed for another five minutes until the icing becomes thick, spreadable paste.
- After the frosting is ready, pour and spread it on each cake layer. The point to keep in mind is to spread the frosting quickly on cake layers as it will begin to set as it cools.
Nutrition Facts
Serving Size461.7g
- % Daily Value *
- Total Fat
17.6g
28%
- Cholesterol 57.2mg 20%
- Sodium 297.8mg 13%
- Total Carbohydrate
74g
25%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How Can I Store The Caramel Cake?
If your stomach is full, and you can not eat the remaining caramel cake, don’t worry. You can keep it at room temperature for three to four days or you can also slice this and put them in the fridge.
If you want to bake the cake layer in advance, you can do that by wrapping them with a plastic cover and foil. Keep the cake layers in the fridge, and they would easily last up to three months.
How Long Does The Caramel Cake Recipe Last?
If you are worried that your leftover caramel cake may not last, then you would be glad to know that it can last up to 3 to 4 days at room temperature.
Also Read:- Chocolate Caramel Pie Recipe – It’s Damn Tasty!
