Rich Caramel Cake
Rich Caramel Cake layers a moist, buttery yellow cake with a cooked caramel frosting that sets to a smooth, fudge-like finish — a classic of Southern baking. The frosting requires careful attention on the stovetop to reach the right consistency. Budget about an hour and a half from start to finish.
Equipment
- Electric Mixer
- 9-inch round cake pans
- Saucepan
- Cooling Rack
- Spatula
Ingredients
For the Cake:
- 3 cups all-purpose flour preferably unbleached
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract pure
- 1 cup whole milk at room temperature
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups light brown sugar packed
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with an electric mixer until creamy and smooth. Gradually add sugar, continuing to mix until the texture is light and fluffy.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternate Flour and Milk: Gradually add the dry ingredients in thirds, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a cooling rack.
- Prepare the Caramel Frosting: In a saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring constantly. Bring to a gentle boil and cook for 2 minutes. Remove from heat and stir in the vanilla and salt.
- Frost the Cake: Allow the frosting to cool slightly until it reaches a spreadable consistency. Spread the frosting between the layers, and on the top and sides of the cooled cake.
Notes
- For a deeper caramel flavor, consider browning the butter before making the frosting.
- You can substitute the heavy cream with coconut cream for a slightly coconutty twist.
Nutrition
Calories: 1087kcalCarbohydrates: 142gProtein: 10gFat: 55gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 235mgSodium: 451mgPotassium: 234mgFiber: 1gSugar: 106gVitamin A: 1822IUVitamin C: 0.1mgCalcium: 217mgIron: 3mg
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