Caramel Cake

Patsy Fowler

By
@hellchell1

This is a great cake


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Serves:

6

Prep:

30 Min

Cook:

50 Min

Method:

Convection Oven

Ingredients

16 Tbsp
butter, unsalted, softened
3-1/4 c
cake flour
1 Tbsp
baking powder
1/2 tsp
salt
6-1/4 c
sugar
2 tsp
vanilla extract
4 small
eggs
1-1/4 c
milk
6 Tbsp
salted butter
2 can(s)
(12 0z) evaporated milk

Directions Step-By-Step

1
Heat oven to 350. Making sure all ingredients are at room temperature, grease two 9 inch round cake pans with 1 tablespoon unsalted butter, dust with 1-1/2 tablespoons flour, tap out excess and sit aside.
2
Sift flour, baking powder and salt together, set aside.
3
Beat remaining unsalted butter and 2-1/2 cups sugar in a bowl with an electric mixer until fluffy.
4
Add vanilla and eggs one at a time, beating after each addition.
5
Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans.
6
Bake until golden, 30-35 minutes. Let cool on a rack for 10 minutes, remove cakes, let cool completely. Slice tops off cakes to level them.
7
To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light golden 7-8 minutes.
8
Carefully stir in evaporated mil, reduce heat to medium low cook stirring constantly, until smooth, 8-10 minutes. Cook stirring occasionally until icing registers 240 on a candy thermometer about 1-1/2 hours.
9
Remove from heat, beat with a wooden spoon until thick, glossy and spreadable, 20-25 minutes. (A dollop on a plate should ooze only slightly.)
10
Ice bottom layer of cake, top with second layer and ice the outside. Chill cake until set.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American