Best Caramel Cake

We used to have an awesome shop here that made wonderful icing on their caramel cakes unfortunately they closed down. Haven't been able to find anybody's that tasted remotely like what I had. Until now!! I didn't even make the cake yet. Started with frosting to see what would happen,, Best frosting ever got it on the first try! Followed the exact recipe and came out well

Best Caramel Cake

  • 2 12-oz. cans evaporated milk
  • 1 tbsp. baking powder
  • 16 tbsp. unsalted butter, softened
  • 3¼ cups cake flour
  • 16 tbsp. salted butter
  • ½ tsp. salt
  • 6¼ cups sugar
  • 2 tsp. vanilla extract
  • 4 eggs
  • 1¼ cups milk


Heat oven to 350°. Making sure all ingredients are at room temperature, grease two 9" round cake pans with 1 tbsp. unsalted butter; dust with 1½ tbsp. flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 2½ cups sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans. 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.

To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7–8 minutes. Carefully stir in evaporated milk; 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 1½ hours. Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable, 20–25 minutes. (A dollop dropped on a plate should ooze only slightly.) Ice bottom layer of cake; top with second layer and ice the outside. Chill cake until set.

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