Caramel Cake
User Reviews
5
400 reviews
Excellent
Caramel Cake
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Caramel Cake consists of three soft, buttery layers made with all-purpose flour, sugar, eggs, and whole milk. It is frosted with a rich caramel icing made from light brown sugar, butter, milk, heavy cream, salt, and confectioners’ sugar. The icing has a smooth texture and a sweet, buttery caramel flavor. The cake layers are baked until springy and then stacked and frosted for a classic layered dessert.
Description
The cake uses a standard mix of flour, baking powder, salt, butter, sugar, eggs, vanilla, and milk to create moist and tender layers. The batter is divided evenly into three round pans and baked until the centers spring back when pressed lightly. After cooling, the layers are leveled if needed to allow even stacking.
The caramel icing is prepared separately by boiling a mixture of packed light brown sugar, butter, milk, and heavy cream with salt until bubbly and thickened. It is then cooled slightly before confectioners' sugar is incorporated to achieve a spreadable consistency. The assembled cake is coated with this icing which may require smoothing with a warm spatula and possibly chilling briefly to set properly.
This cake serves as a rich dessert suitable for celebrations or anytime a caramel-flavored treat is desired. Practical tips include using dark brown sugar for deeper color, ensuring even cake rise to prevent doming, and measuring flour by weight to avoid dense results.
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Ingredients
For the Cake:
- 3¼ cups all-purpose flour (390g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups butter softened (340g, unsalted
- 2½ cups granulated sugar (500g)
- 5 large egg
- 1 tablespoon vanilla extract
- 1 cup milk 240ml, whole
For the Caramel Icing:
- 3 cups light brown sugar 660g, packed
- 1½ cups butter 340g, unsalted
- ½ cup milk 120ml, whole
- ½ cup heavy cream (120ml)
- ¾ teaspoon salt
- 1½ cups confectioners’ sugar (180g)
Instructions
For the Cake:
- Preheat the oven to 350F. Grease and flour three 9-inch round cake pans.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating each one well before adding the next. Stop and scrape down the bowl occasionally during mixing. Beat in the vanilla.
- With the mixer on low, add a third of the flour mixture, followed by half of the milk. Repeat alternating with the remaining flour and milk until fully combined. Stop and scrape down the bowl a few times during mixing. Divide the batter among the prepared cake pans.
- Bake for 30 to 35 minutes or until the centers feel springy to the touch and the cakes start to pull away from the sides of the pans. Let cool in the pans for 20 minutes. Gently tap the pans around the sides and invert the cakes on a wire rack to cool completely.
For the Caramel Icing:
- While the cakes are cooling, combine brown sugar, butter, milk, cream, and salt in a medium saucepan. Place over medium heat and bring to a boil, stirring frequently.
- Once boiling, stir constantly until the mixture reaches 230F to 235F, 5 to 10 minutes. Transfer to a medium mixing bowl or the bowl of a stand mixer and let cool for 20 minutes or until starting to thicken (about 150F), stirring occasionally.
- Using a hand or stand mixer fitted with the whisk attachment, beat on medium-high for 10 minutes. Add the confectioners’ sugar and beat until thickened and spreadable but will still slowly pour. (It will continue to thicken as it cools.)
- Place one cake layer on a cake stand or serving plate. Pour enough icing over the top to cover it with a thin layer (about ½ cup) and spread the icing to the edge of the cake using an offset spatula. Smooth any drips off the side of the cake. Top with another layer and repeat with the icing.
- Place the remaining layer on top. Spread a very thin layer of icing on the outside of the cake to trap crumbs, then spread the remaining frosting all over the top and sides of the cake (See notes for tips about frosting the cake.) Refrigerate the cake for 30 minutes or until the icing is set. Store the cake covered at room temperature for up to 3 days.
Notes
- Using dark brown sugar produces a richer, darker caramel icing color.
- Use a deep saucepan for the caramel to accommodate bubbling and prevent overflow.
- If icing appears too runny, add more confectioners’ sugar; thin icing can be loosened with a little milk.
- Warm the spatula with hot water when frosting to smooth the icing which sets as it cools; a brief freezer chill can further firm the surface.
- Trim any domed cake tops with a serrated knife for even layering; cake strips can prevent doming during baking.
- Measure flour by weight or spoon it into measuring cups to avoid packing and dense cakes.
- Bring cold eggs, milk, and butter to room temperature before mixing to prevent overmixing and toughness.
- Cool cake layers completely before assembling; layers can be wrapped and refrigerated ahead of time.
- Tap cake pans gently before baking to release air bubbles and ensure even texture.
- Scrape pot sides while cooking caramel to prevent crystallization and graininess.
- Handle caramel carefully as it is very hot; use drops of icing on the cake stand to secure layers during assembly.
Nutrition Information
Show Details
Calories
1043kcal
(52%)
Carbohydrates
138g
(46%)
Protein
8g
(16%)
Fat
53g
(82%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
14g
(70%)
Trans Fat
2g
(100%)
Cholesterol
214mg
(71%)
Sodium
380mg
(16%)
Potassium
210mg
(4%)
Fiber
1g
(4%)
Sugar
112g
(224%)
Vitamin A
1726IU
(35%)
Vitamin C
0.1mg
(0%)
Calcium
160mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1043 kcal
% Daily Value*
| Calories | 1043kcal | 52% |
| Carbohydrates | 138g | 46% |
| Protein | 8g | 16% |
| Fat | 53g | 82% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 214mg | 71% |
| Sodium | 380mg | 16% |
| Potassium | 210mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 112g | 224% |
| Vitamin A | 1726IU | 35% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 160mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
400 reviews
Excellent
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