Caramel cake

Caramel cake 2

Recipe by: dcarrier1021


  • Adjust
  • US
  • Metric
  • Cake:
  • 3 cups white-colored sugar
  • 1 1/2 cups butter
  • 5 eggs
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups dairy
  • 1 teaspoon vanilla flavoring
  • Icing:
  • 1 (16 ounce) package brown sugar
  • 1 cup butter
  • 1/4 teaspoon salt
  • 2/3 cup evaporated milk
  • 1 (16 ounce) package confectioners’ sugar, sifted
  • 2 teaspoons pure vanilla flavoring
  • Add all ingredients to list out
  • Add all ingredients to list out


2 h 22 m

  1. Preheat oven to 350 levels F (175 levels C). Grease and flour three 9-inch cake pans.
  2. Cream white-colored sugar, 1 1/2 cups butter, and eggs together inside a bowl. Beat well.
  3. Combine flour, baking powder, and 1/4 teaspoon salt. Increase the sugar mixture alternately with milk. Add vanilla flavoring. Beat until batter makes ribbons when falling in the whisk or beater. Divide batter one of the prepared cake pans.
  4. Bake within the preheated oven until a toothpick placed within the center arrives clean, about half an hour. Awesome layers on the rack before icing, a minimum of one hour.
  5. Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt inside a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Provide a light boil and let bubble for around 4 minutes, stirring constantly to prevent sticking. Remove from heat and permit to awesome, about a few minutes.
  6. Mix confectioners’ sugar and vanilla flavoring in to the butter-milk mixture utilizing an electric mixer until icing caramelizes and thickens towards the preferred consistency.
  7. Spread icing to the cooled cake layers. Stack layers ice top and sides.

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