Caramel Cake
User Reviews
5
Caramel Cake
Description
The Caramel Cake consists of a classic batter balanced with both granulated and light brown sugar mixed through flour, softened butter, avocado oil, milk, eggs, baking powder, salt, and vanilla. The cake bakes in two 8-inch pans until a toothpick emerges mostly clean, resulting in two moist round layers. The icing is prepared after the cake cools and combines brown sugar, butter, salt, milk, cream, powdered sugar, and vanilla to produce a smooth, velvety caramel frosting.
The baking process produces a soft crumb with a subtle buttery flavor that is enhanced by the caramel frosting’s rich sweetness and silky texture. The frosting is spread between and atop the cooled cake layers, contributing both taste and moisture.
This cake can be served as a dessert or special occasion treat, pairing well with coffee or tea. The recipe allows slight variation in pan size and baking times to adapt for different baking setups.
Using a mix of light and dark brown sugar in the frosting is optional but can deepen flavor. Cake layers are best inverted and cooled on racks to preserve texture before frosting.
Ingredients
CAKE
- 3 cups all-purpose flour (may substitute 3 ⅓ cups or 375g cake flour)
- 1 ½ cups granulated sugar
- ½ cup light brown sugar firmly packed
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- ¾ cup butter cut into Tablespoon-sized pieces, unsalted, softened to room temperature
- ¼ cup avocado oil may substitute vegetable oil or other neutral oil, or vegetable oil or canola oil
- 1 ¼ cup milk room temperature preferred, whole
- 3 large egg room temperature preferred
- 1 Tablespoon vanilla extract
CARAMEL ICING
- 2 cups brown sugar firmly packed
- 1 cup butter cut into pieces, unsalted
- ¼ teaspoon salt
- ⅓ cup milk whole
- ⅓ cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
CAKE
- Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8” round baking pans¹. Set aside.
- In the bowl of a stand mixer (or in a large bowl, using an electric mixer), stir together flour, sugars, baking powder, and salt until well-combined.
- With mixer on low speed, add butter, one tablespoon at a time, until mixture resembles sandy coarse crumbs.
- Stir in oil until well-combined.
- In a separate bowl, whisk together milk, eggs, and vanilla extract.
- With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, pause to scrape down the sides and bottom of the bowl, then gradually increase speed to high and beat for 30 seconds.
- Divide batter evenly into prepared pans and bake on 350F (175C) for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool for 15 minutes and then invert onto cooling rack to cool completely.
- Prepare caramel icing:
CARAMEL ICING
- Combine brown sugar, butter, salt, milk, and heavy cream in a medium-sized saucepan over medium-heat. Stir frequently until brown sugar is dissolved and mixture comes to a boil.
- Once boiling, cook for 5 minutes, stirring constantly.
- Remove from heat and pour into a large heat-proof bowl or the bowl of a stand mixer. Let sit for 5-10 minutes before proceeding.
- Add powdered sugar and vanilla extract and stir with stand mixer or an electric mixer until combined. Increase speed to high and stir until caramel mixture is almost completely cooled and icing reaches a spreadable consistency.
- Spread over cake. If icing is dripping off of cake (especially when icing the sides), let it cool a bit longer before proceeding.
- Allow icing to solidify completely before slicing cake and serving. Enjoy!
Notes
- Two 9" pans can be used, but reduce baking time to 28-30 minutes to avoid overbaking.
- For richer caramel flavor, use half light brown and half dark brown sugar in the icing.
- Ensure cakes are completely cooled before applying caramel icing to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 804 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 804kcal | 40% |
| Carbohydrates | 116g | 39% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 124mg | 41% |
| Sodium | 245mg | 10% |
| Potassium | 266mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 91g | 182% |
| Vitamin A | 1036IU | 21% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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