Old Fashioned Caramel Cake Recipe
How to Make a Delightfully Sweet Caramel Cake
Caramel cake is an absolute classic! It's fairly simple to make and 100% delicious.
If you're like me, a fan of caramel but can't stand how it gets stuck in your teeth, caramel cake is the way to go. It's perfect for any occasion from an anniversary party to an after Christmas dinner dessert.
Your family will thank you every time you make this mouthwatering cake.
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Caramel Cake Ingredients
Everything you need to make a fantastic caramel cake
3 1/2 cups sifted plain flour (all-purpose flour)
2 teaspoons baking powder
225g softened butter (1 cup or 2-sticks butter)
2 cups sugar
6 large eggs - at room temperature
1 cup milk - at room temperature
1 teaspoon vanilla extract
Caramel Frosting Ingredients
2 1/2 cups sugar
3/4 cup milk
110g butter ( 1/2 cup or 1-stick butter)
1 teaspoon vanilla extract
Icing Sugar - Powdered Sugar - if needed
Making The Caramel Cake
Start by preheating the oven to 325 degrees F. Butter two 9-inch layer cake pans and line the bottoms with parchment or waxed paper. Butter the waxed paper.
To make the cake, sift the flour with the baking powder together in a medium mixing bowl and set aside.
In a large mixing bowl, cream the butter until fluffy, then gradually add the sugar, beating until creamy.
Add the eggs, one at a time, and beat in thoroughly.
Add the flour mixture alternately with the milk, beginning and ending with the dry ingredients.
Stir well after each addition, but do not overmix.
Stir in the vanilla extract.
Turn the batter into the prepared pans.
Bake until the tops of the layers spring back when lightly touched and a wooden skewer inserted in the centers comes out clean, about 35 minutes.
When the cake is done, cool 10 minutes in the pans, then turn out onto wire racks to cool completely before frosting.
Making the Frosting
Place 1/2 cup of the sugar in a heavy or cast iron skillet set over medium-high heat and cook, stirring constantly, until caramelised.
In a large saucepan, combine the remaining 2 cups of sugar with the milk and bring to a boil.
Add the caramelised sugar to the boiling milk mixture and cook, stirring constantly, to a soft-ball stage when added to cold water or to between 234 to 240 degrees F on a candy thermometer.
Remove saucepan from the heat, add the butter and vanilla, and beat at high speed until thick enough to hold to the cake when spread.
If the frosting gets too thick, beat in a few drops of hot water. If it gets too thin, beat in a little powdered sugar.
Now ice the cake. You can dip the knife or spatula in warm water to make spreading the icing easier.
Need a thermometer?
This one's a classic
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This really clever little thermometer has a clip which you hang on the side of a pan. The thermometer itself is protected by its metal frame so you never have to worry about the bulb resting on the bottom of the pan
Ships from and sold by Amazon.com.
More helpful cake making products - Eveything you need to make caramel cake
These pans are perfect for your caramel (or any other) cake you love to make.
Sifting the flour makes the cake fluffier.
Caramel Cake Making Video - See how to make caramel cake
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