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Caramel Cake

Caramel Cake Recipe

Prep Time 40 minutes
Cook Time 40 minutes
additional 1 hour 10 minutes
Total Time 2 hours 30 minutes
Cuisine American

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.