Description
Originating from the Southern parts of the United States, the Caramel Cake has become a beloved treat for dessert lovers worldwide. Its distinctive caramel frosting, combined with moist layers of vanilla cake, offers an exquisite dance of flavors and textures. Whether it’s a birthday, anniversary, or just a Tuesday night, every occasion becomes special with a slice of this caramel delight.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 1 cup whole milk
For the Caramel Frosting:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup whole milk
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Cake Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Dry Ingredients: In a medium-sized bowl, whisk together flour, baking powder, and salt.
- Butter & Sugar: In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.
- Eggs & Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
- Alternate Additions: Gradually mix in the dry ingredients alternately with milk, beginning and ending with the flour mixture.
- Baking: Pour the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool in pans for about 10 minutes before transferring to a wire rack to cool completely.
- Caramel Frosting: In a saucepan, melt butter over medium heat. Stir in brown sugar and bring to a boil. Reduce heat and simmer for 2 minutes, stirring constantly. Stir in milk and return to a boil. Remove from heat and transfer to a mixing bowl. Let it cool for a few minutes. Slowly whisk in powdered sugar and vanilla until smooth and glossy.
- Frosting the Cake: Once the cakes are completely cooled, place one cake on a plate and generously spread frosting on top. Place the second cake on top and press down lightly. Frost the top and sides of the entire cake.
FAQ
Q: Can I use salted butter for the frosting?
A: Yes, you can! If you use salted butter, simply omit the added salt in the recipe.
Q: Why is my caramel frosting grainy?
A: The sugar might not have dissolved completely. Always ensure you’re stirring constantly while simmering the brown sugar mixture.
Q: How should I store the caramel cake?
A: It’s best stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it.
Q: Can I make this into cupcakes?
A: Absolutely! This recipe will yield about 24 cupcakes. Adjust baking time to 18-20 minutes.