Caramel Cake
Indulge in the timeless allure of Caramel Cake, a symphony of sweet decadence where moist cake layers meet a luscious homemade caramel frosting. A guaranteed centerpiece for any celebration, this cake is a testament to the simple pleasures of classic baking.
Nutrition
-
Carbohydrate
155 g
-
Cholesterol
186 mg
-
Fiber
1 g
-
Protein
9 g
-
Saturated Fat
26 g
-
Sodium
455 mg
-
Sugar
126 g
-
Fat
43 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans. (Prep time: 10 minutes)
02 Step
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In a large mixing bowl, cream together the white sugar and softened butter until light and fluffy using an electric mixer on medium speed. (5 minutes)
03 Step
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Add the eggs, one at a time, mixing well after each addition to ensure a smooth batter. (3 minutes)
04 Step
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In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent. (2 minutes)
05 Step
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined, being careful not to overmix. (5 minutes)
06 Step
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Stir in the vanilla extract until incorporated. (1 minute)
07 Step
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Divide the batter evenly among the prepared cake pans. (2 minutes)
08 Step
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30 minutes. (Bake time: 30 minutes)
09 Step
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Let the cakes cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely. (Cooling time: 30 minutes)
10 Step
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While the cakes cool, prepare the frosting: In a saucepan, combine the brown sugar, butter, and salt over medium heat. (1 minute)
11 Step
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Stir constantly until the brown sugar is completely dissolved and the mixture is smooth. (3 minutes)
12 Step
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Add the evaporated milk and continue stirring, bringing the mixture to a gentle simmer. (2 minutes)
13 Step
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Allow the mixture to bubble gently for about 4 minutes, stirring constantly to prevent scorching. (4 minutes)
14 Step
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Remove from heat and let cool slightly for approximately 5 minutes. (Cooling time: 5 minutes)
15 Step
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In a large mixing bowl, gradually beat in the sifted confectioners' sugar and vanilla extract into the cooled caramel mixture using an electric mixer until the frosting is smooth, creamy, and reaches your desired consistency. (5 minutes)
16 Step
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Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate and spread with a generous layer of caramel frosting. Repeat with the remaining layers, and then frost the top and sides of the cake. (15 minutes)
For an extra layer of flavor, consider adding a pinch of sea salt to the caramel frosting to balance the sweetness.
Ensure the butter is properly softened for a smooth and creamy cake batter.
Sifting the confectioners' sugar will help prevent a grainy frosting.
Store leftover cake in an airtight container at room temperature for up to 3 days.
RECIPE REVIEWS
Avarage Rating:
4.7/ 5 ( 97 Ratings)
Total Reviews: (10)
Erika Pacocha
May 10, 2025Next time, I might try adding a layer of caramel sauce between the cake layers.
Marion Hansen
Jan 27, 2025I used salted butter by accident, but it turned out great anyway!
Sasha Hayesleannon
Dec 31, 2024I found the cake a little too sweet, but everyone else loved it.
Elwin Flatley
Dec 8, 2024The caramel frosting is absolutely divine!
Hertha Flatley
Nov 5, 2024The cake was moist and flavorful. I will definitely make this again.
Armando Runolfsson
Jun 2, 2024The directions were easy to follow, even for a beginner baker like me.
Karli Marquardt
May 26, 2024This recipe is a keeper! Thank you for sharing.
Sandrine Block
Apr 26, 2024My cake layers came out a bit dry. Any suggestions?
Colby Dach
Mar 17, 2024This cake was a huge hit at our family gathering!
Kendrick Hermiston
Jul 30, 2023I added a splash of bourbon to the frosting for a little extra kick – delicious!