Caramel cake may be somewhat a misleading term because the cake itself does not contain any caramel or caramel. Traditional caramel cakes demand a fussy and dry boiled milk cake. For more caramel flavour, I prefer an updated yellow cake, which includes brown sugar. The yellowcake has more butter and the brown sugar is combined with a tighter crumb. The cake is moist. The most difficult part to make a caramel cake is to frost. Ensure success by a good thermometer and a certain amount of patience while waiting for cooking, then cooling and finally thickening.
Preparation time: 40 minutes
Cooking time: 37 minutes
Additional time needed: 1 hour and 5 minutes
3 cups white sugar
1 ½ cups butter
3 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups whole milk
1 teaspoon vanilla extract
1 (16 ounces) package brown sugar
1 cup butter
¼ teaspoon salt
⅔ cup evaporated milk
1 (16 ounces) package confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
1. Heat oven until 350 ° F. Prepares three 9-inch cake pans, grease, and flour.
2. Combine white cream sugar, 1 1/2 cups of butter, and a bowl of eggs. Beat well.
3. Mix flour, baking powder, and 1/4 of a salt teaspoon. Add milk alternately to the sugar mixture. Add the extract of vanilla. Beat to make ribbons when the batter falls from the beater or a whisk. Divide the batter between the prepared pans.
4. Bake in your preheated oven the mixture for about 30 minutes, until a toothpick in the middle gets clean. Cool layers on a rack at least 1 hour before icing.
5. Mix brown sugar, 1 c butter, and 1/4 tsp of salt in a medium heat pan. Stir in evaporated milk approximately 3 minutes or until brown sugar is dissolved. Stir until it boils gently and allow the bubble, stir constantly to avoid sticking for 4 minutes. Remove from heat for about five minutes and let it cool off.
6. In the bowl with the electric mixer, mix the confectioner’s sugar and vanilla extract until the caramelizing is done and the desired consistency becomes thick.
7. Spread the icing onto the cake layers. Spread it evenly from the layers stack, surface, and sides.
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