Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A three layer caramel cake with thick golden frosting on a wooden table

Caramel Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Christine Feeney
  • Total Time: 1 hour 40 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This classic three-layer Caramel Cake features a soft, velvety crumb and a traditional cooked frosting that tastes like homemade fudge. It is a timeless farmhouse dessert that brings warmth and authentic sweetness to any special occasion.

Ingredients

  • 1 cup unsalted European-style butter, softened
  • 2 cups granulated sugar
  • 4 large farm-fresh eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract, divided
  • 2 cups packed brown sugar
  • 1/2 cup unsalted butter, for frosting
  • 1 pinch salt
  • 12 ounces evaporated milk
  • 2 cups confectioners’ sugar, sifted

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch cake pans.
  2. In a large mixing bowl, cream together the granulated sugar and 1 cup of butter until the mixture is light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition to ensure a smooth emulsion.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, alternating with the whole milk, starting and ending with the flour.
  6. Stir in 1 teaspoon of vanilla extract until the batter is glossy and smooth.
  7. Divide the batter evenly between the prepared pans and bake for 30 minutes, or until a skewer inserted in the center comes out clean.
  8. Cool the layers in the pans for 5 minutes before transferring to a wire rack to cool completely.
  9. For the frosting, combine brown sugar, 1/2 cup butter, and a pinch of salt in a sturdy saucepan over medium heat until dissolved.
  10. Stir in the evaporated milk and bring to a gentle boil for 4 minutes, stirring constantly.
  11. Remove from heat, let sit for 5 minutes, then beat in the confectioners’ sugar and the remaining vanilla until thick and glossy.
  12. Assemble the cake by spreading frosting between each cooled layer and over the top and sides with rustic strokes.

Notes

To ensure the best texture, use room-temperature ingredients so the batter emulsifies perfectly. If the cooked caramel frosting sets too quickly while you are icing the cake, you can whisk in a tiny amount of warm milk to restore its spreadable consistency.

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Tag us @changehere — we can't wait to see what you've made!

Find it online: https://cakepeak.com/caramel-cake/