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Three tiers of golden caramel cake stacked with rich cooked frosting

Caramel Cake

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5 from 16 reviews

Description

This elegant three-layer Caramel Cake features a tender, fine-grained sponge paired with a traditional cooked caramel frosting. Its rich, fudgy texture and deep golden flavor offer a sophisticated take on a classic Southern dessert.

Ingredients

  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 3 cups all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 2 cups light brown sugar, packed (for frosting)
  • 1/2 cup unsalted butter (for frosting)
  • 1/2 cup evaporated milk (for frosting)
  • 2 cups confectioners’ sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1/4 teaspoon salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch cake pans, tapping out any excess.
  2. In a large mixing bowl, cream the granulated sugar and softened butter on medium speed for several minutes until the mixture is pale and aerated.
  3. Add the eggs one at a time, beating the batter thoroughly after each addition to ensure a stable emulsion.
  4. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
  5. Add the flour mixture to the butter mixture in three parts, alternating with the whole milk, beginning and ending with the flour to maintain a light crumb.
  6. Fold in the vanilla extract and beat briefly until the batter reaches the ribbon stage, then divide the batter equally among the three prepared pans.
  7. Bake in the center of the oven for approximately 30 minutes, or until a skewer inserted into the center comes out clean.
  8. Allow the cakes to cool in their pans for 5 minutes before inverting them onto wire racks to cool completely.
  9. To make the frosting, combine the brown sugar, butter, and salt in a heavy-bottomed saucepan over medium heat, stirring constantly until the sugar dissolves.
  10. Add the evaporated milk and bring to a gentle boil; let it bubble for 4 minutes while stirring continuously to prevent scorching.
  11. Remove the caramel from the heat and let it rest for 5 minutes before beating in the sifted confectioners’ sugar and vanilla with an electric mixer until thick and glossy.
  12. Assemble the cake by spreading a generous layer of frosting between each cake layer and then covering the top and sides, working quickly before the frosting sets.

Notes

To ensure the best texture for your frosting, use a heavy-bottomed saucepan to prevent scorching and always sift your confectioners’ sugar to avoid lumps. If the frosting sets too quickly during assembly, you can briefly place the bowl over a pot of simmering water to soften it back to a spreadable consistency.

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/caramel-cake/