This Old Fashioned Caramel Cake makes 1 9in round 2in layered cake.
Cake Ingredients:
1 C unsalted sweet cream butter, softened
2 C sugar
1 C light brown sugar
5 large eggs
3 C cake flour
1 ¼ C whole milk
¼ tsp kosher salt
1 tbsp baking powder
1 tsp pure vanilla extract
1 10in round cake board
Caramel Frosting:
1 C unsalted sweet cream butter, softened
2 ½ C light brown sugar
1 C evaporated milk
2 tsp pure vanilla extract
2 ½ C powdered sugar
Vanilla frosting:
½ C unsalted sweet cream butter, softened
2 C powdered sugar
1 tsp pure vanilla extract
3 tbsp heavy whipping cream
1 large piping bag with star tip
Directions:
Preheat oven to 350 degrees and spray 2 9in round cake pans with pam baking spray
Using a standing mixer, beat the butter, sugar, brown sugar, vanilla, and eggs until combined
and smooth
Using a large bowl, whisk the cake flour, salt and baking powder until combined
and
Beat the dry ingredients into the cake batter until combined and smooth
and
Divide the cake batter between the two cake pans and bake in the oven for 25-30 minutes or until a toothpick comes out clean
Allow to cool completely
Using a cake slicer, cut the domes off the cake layers to create a smooth even layer
Place the cake onto a wire rack with a cookie sheet underneath
Using a pot over medium heat, combine the butter, light brown sugar, and evaporated milk
Bring the mixture to a boil, stirring constantly until the sugar has fully dissolved
Remove from heat and mix in the vanilla and powdered sugar until combined and smooth
Continue to stir the frosting until it’s thick
Allow to cool for 30 minutes
Take one cake layer and spoon 1 ½ c of frosting onto the top and spread evenly
Place the second cake layer on top of the caramel frosting
Pour the remaining frosting over the cake and allow it to drip off the cake
Allow the caramel frosting to harden
Using a standing mixer, beat the butter, powdered sugar, vanilla and heavy whipping cream until
combined, smooth and stiff
Scoop the frosting into the piping bag and pipe dollops of frosting around the edge of the cake
FINALS:
Cut and enjoy.
Old Fashioned Caramel Cake
Ingredients
Cake Ingredients
- 1 C unsalted sweet cream butter, softened
- 2 C sugar
- 1 C light brown sugar
- 5 large eggs
- 3 C cake flour
- 1 ¼ C whole milk
- ¼ tsp kosher salt
- 1 tbsp baking powder
- 1 tsp pure vanilla extract
- 1 10in round cake board
Caramel Frosting
- 1 C unsalted sweet cream butter, softened
- 2 ½ C light brown sugar
- 1 C evaporated milk
- 2 tsp pure vanilla extract
- 2 ½ C powdered sugar
Vanilla frosting
- ½ C unsalted sweet cream butter, softened
- 2 C powdered sugar
- 1 tsp pure vanilla extract
- 3 tbsp heavy whipping cream
- 1 large piping bag with star tip
Instructions
- Preheat oven to 350 degrees and spray 2 9in round cake pans with pam baking spray
- Using a standing mixer, beat the butter, sugar, brown sugar, vanilla, and eggs until combinedand smooth
- Using a large bowl, whisk the cake flour, salt and baking powder until combined
- Beat the dry ingredients into the cake batter until combined and smooth
- Divide the cake batter between the two cake pans and bake in the oven for 25-30 minutes oruntil a toothpick comes out clean
- Allow to cool completely
- Using a cake slicer, cut the domes off the cake layers to create a smooth even layer
- Place the cake onto a wire rack with a cookie sheet underneath
- Using a pot over medium heat, combine the butter, light brown sugar, and evaporated milk
- Bring the mixture to a boil, stirring constantly until the sugar has fully dissolved
- Remove from heat and mix in the vanilla and powdered sugar until combined and smooth
- Continue to stir the frosting until it's thick
- Allow to cool for 30 minutes
- Take one cake layer and spoon 1 ½ c of frosting onto the top and spread evenly
- Place the second cake layer on top of the caramel frosting
- Pour the remaining frosting over the cake and allow it to drip off the cake
- Allow the caramel frosting to harden
- Using a standing mixer, beat the butter, powdered sugar, vanilla and heavy whipping cream until combined, smooth and stiff
- Scoop the frosting into the piping bag and pipe dollops of frosting around the edge of the cake
- Cut and enjoy.