Caramel Cake

“Caramel cake” may be a bit misleading as there is no caramel or caramel flavoring in the cake itself. Traditional caramel cakes need a boiled cake of milk, which is fussy and vulnerable to dryness. When I speak about caramel cake, my heart beats a little faster. The tender cake, the thick, delicious icing that marries sugar and butter, falling in love with this cake is pretty easy. Try this recipe for Caramel Cake, and enjoy it with your loved ones.

Ingredients:

For the Cake:

3 cups white sugar

1 ½ cups butter

(5) large eggs

3 ½ cups all-purpose flour

½ tsp baking powder

¼ tsp salt

(1 ¼) cups whole milk

1 tsp vanilla extract

For the Icing:

1 (16 oz) package brown sugar

1 cup butter

¼ tsp salt

⅔ cup evaporated milk

1 (16 oz) package confectioners’ sugar, sifted

2 tsp pure vanilla extract

Directions:

Preheat oven 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.

Add and cream white sugar, 1 ½ cups butter, and eggs together in a bowl. Beat well.

Combine flour, baking powder, and ¼ tsp of salt. Add it to the sugar mixture alternately with milk. Add vanilla extract. Then beat until the batter makes ribbons when falling from the whisk or beater, divide batter among the prepared cake pans.

Bake it for 30 minutes until a toothpick inserted in the center comes out clean in the preheated oven. Let the layers cool for an hour on a rack before you put the icing on.

Combine brown sugar, a cup of butter, and ¼ tsp of salt in a saucepan over medium heat. Stir until brown sugar dissolves for 3 minutes. Add evaporated milk and continue stirring. Let it boil, and let bubble for 4 minutes prevent sticking by continuously stirring. Remove from heat and allow to cool for 5 minutes.

Add and mix confectioners’ sugar and vanilla extract into the buttermilk mixture until icing caramelizes and thickens to the desired consistency using an electric mixer.

Then spread icing onto the cooled cake layers. Stack layers, ice top and sides.

Nutrition Facts:

Per Serving: 1019.4 calories; fat 42.7g 66% DV; cholesterol 185.8mg 62% DV; sodium 455.4mg 18% DV; protein 8.6g 17% DV; carbohydrates 154.5g 50% DV.

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