Caramel Cake

Patsy Fowler


This is a great cake


☆☆☆☆☆ 0 votes

30 Min
50 Min
Convection Oven


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

How to Make Caramel Cake


  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.

Printable Recipe Card

About Caramel Cake

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

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