Description
Ingredients:
– 2 1/2 cups all-purpose flour
– 2 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup whole milk
For the caramel frosting:
– 1 cup unsalted butter
– 2 cups packed light brown sugar
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– 3 1/2 cups powdered sugar
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
6. Divide batter evenly between prepared pans and smooth the tops.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
9. For the caramel frosting, melt butter in a medium saucepan over medium heat.
10. Stir in brown sugar and heavy cream; bring to a boil, stirring constantly.
11. Boil for 1 minute, then remove from heat and stir in vanilla extract.
12. Let cool for 10 minutes, then gradually beat in powdered sugar until smooth and spreadable.
13. Frost the cooled cakes, spreading frosting between the layers and on top and sides.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 430 kcal | Servings: 12 servings
Tips:
Use room temperature ingredients for a smoother batter and even baking.
Allow the caramel frosting to cool slightly before adding powdered sugar to prevent a runny consistency.
Step-by-Step Guide
Begin by preheating your oven to 350°F (175°C) and preparing three 9-inch round cake pans with grease and flour. In a medium bowl, thoroughly whisk together the 2 1/2 cups of flour, baking powder, and salt. In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar for 3-4 minutes until pale and fluffy. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
With the mixer on low speed, add one-third of the dry flour mixture, followed by half of the milk. Repeat, ending with the final third of the flour. Mix only until the batter is just combined and no dry streaks remain. Divide the batter evenly among the three prepared pans, smoothing the tops. Bake on the center rack for 30-35 minutes. The cakes are done when they spring back to a light touch and a toothpick inserted into the center comes out clean.
For the frosting, melt 1 cup of butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a boil, stirring constantly, and let it boil for exactly 1 minute. Remove from heat, stir in the vanilla, and let it cool for 10 minutes. Gradually beat in the powdered sugar until the frosting is smooth, thick, and spreadable. Once the cake layers are completely cool, assemble by spreading frosting between each layer and over the entire cake.
Serving Suggestions
This rich caramel cake is a showstopper on its own. For an elegant presentation, garnish the top with a sprinkle of flaky sea salt or a drizzle of extra caramel sauce. Serve slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the sweetness. It pairs wonderfully with strong coffee, black tea, or a glass of cold milk.
How-to Summary
To make this classic caramel cake, prepare a simple vanilla batter by creaming butter and sugar, adding eggs and dry ingredients alternately with milk. Bake into three layers. For the frosting, cook butter, brown sugar, and cream into a caramel base, cool slightly, then whip with powdered sugar. Frost the completely cooled cake layers.
Frequently Asked Questions
Can I make this cake in a different pan size?
Yes, but adjustments are needed. For a 9×13-inch sheet cake, bake for 40-45 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes.
Why is my caramel frosting grainy?
Graininess usually occurs if the powdered sugar is added while the caramel is too hot, causing the sugar to melt unevenly. Ensure the mixture has cooled for the full 10 minutes.
How can I store this cake?
Store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let refrigerated slices come to room temperature before serving for best texture.
Can I use salted butter?
You can, but omit the added salt in the cake batter. The salted butter in the frosting will create a delicious salted caramel effect.
My layers didn’t rise evenly. What happened?
Uneven rising is often due to inaccurate oven temperature or improperly measured flour. Use an oven thermometer and spoon your flour into the measuring cup before leveling it off.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter and eggs won’t emulsify properly, leading to a dense cake. Ensure all dairy and eggs are at room temperature.
- Overmixing the batter: Once you add the flour, mix only until combined. Overmixing develops gluten, resulting in a tough, chewy crumb.
- Frosting a warm cake: Applying frosting to even slightly warm layers will cause it to melt and slide off. Patience is key—let the cakes cool completely.
- Rushing the caramel: Boiling the frosting base for more than 1 minute can make it too hard when cooled, while not boiling it enough can leave it too thin.
Conclusion
This classic caramel cake, with its tender, buttery layers and luscious homemade frosting, is a timeless dessert perfect for celebrations or a special treat. By following the detailed steps, avoiding common pitfalls, and using the provided tips, you can confidently create a stunning and delicious masterpiece. The balance of sweet caramel and rich cake is sure to impress anyone who tries a slice.