Caramel Cake

Krystal McDowell

By
@angelgirl94

This cake is an old family favorite. Mom and Grandma made it all the time.


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Comments:

Serves:

12

Prep:

25 Min

Cook:

40 Min

Ingredients

2 c
butter, softened, divided
1 2/3 c
sugar
3
eggs, room temperature
1/2 c
sour cream, room temperature
2 tsp
pure vanilla extract
3 c
cake flour, sifted
2 1/4 tsp
baking powder
1/2 tsp
salt
1 1/3 c
whole milk, room temperature
3 c
brown sugar
1 1/4 c
evaporated milk
1 pinch
salt

Directions Step-By-Step

1
In a large mixing bowl, beat sugar and 1 cup butter until light and fluffy.
2
Add eggs one at a time, beating well after each addition. Add sour cream, and vanilla. Mix well.
3
In a smaller bowl, combine flour, baking powder, and salt. Add to butter mixture alternating with milk, beginning and ending with flour mixture. Beat on low until just combined after each addition.
4
Pour batter evenly into three standard greased and floured 9 inch round cake pans or two deep 9 inch round cake pans(2 inches deep or more).
5
Bake at 350 degrees for 30-40 minutes or until inserted toothpick comes out clean.
6
Cool layers in pans for 10 minutes then turn out onto wire racks to cool completely.
7
Frosting: In a dutch oven or large saucepan over medium heat, combine remaining 1 cup of butter, brown sugar, evaporated milk, and salt. Mix well.
8
Cook for 10-12 minutes or until mixture reaches 235 degrees.
9
Cool slightly and beat with hand mixer until mixture reaches spreading consistency. Frosting will continue to thicken as it cools. If frosting becomes too thick, add a little milk. If frosting is too thin, continue beating.
10
Quickly spread between layers and on top and sides. Serve at room temperature.

About this Recipe

Course/Dish: Cakes