As I think of chocolate cake my heart pounds a little harder. The tender yellow cake, the soft, crystalline frosting that marries caramelized sugar and butter — falling in love with it is a simple dessert. The best caramel cakes are anything but simple; the yellow cake just has to hold the caramel flavor whisper and be both tender and strong enough to help the frosting, which is the show’s true star. The frosting on a caramel cake is a real beauty — a rich, whipped caramel that will pleasingly make you close your eyes with each bite. If caramel is your weak point, then this recipe will show you the way, step by step.
The most difficult part of making a caramel cake is frosting. Guarantee success with a decent thermometer of candy and a little patience when waiting for the caramel to melt, then cool, and slowly thicken.
(3) sticks butter
3 cups of sugar
3 1/2 cups all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1 1/4 cups whole milk
1 tsp vanilla
1. Preheat the oven at about 350 degrees. Mix the milk, sugar, and eggs and mix well. Combine dry ingredients in a separate dish.
2. Then add the dry ingredients to the milk and then add cinnamon. Break up the batter “ribbons” in a mixing cup or with a side mixing.
3. Pour the batter into 3×9-inch grease and floured cake pans. Cook for 30 minutes, and use a toothpick to check if it’s cooked.
4. The cake can be baked even in a 9×13 inch baking pan and cooked for about 45 minutes. Cool the cake before putting the icing.
1. You make a fairly ordinary yellow cake, with a caramel-like flavor you exchange some of the granulated sugar with brown sugar.
2. Make sure to cool the cakes and level them carefully before frosting.
3. The frosting needs a touch of candy-making know-how: you caramelize some sugar first and then transform the caramel into a fudge-like crystalline frosting.
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