This cake needs no introduction. It’s all in the title. However, I will say that I was pleasantly surprised with how this turned out; the sponge is moist and came out of the pan crack and crumble free, the frosting was so amazing that I found myself eating the extra right from the bowl, and who doesn’t love a creamy sepia-tone dessert after a long week? I cut the recipe in half and made a 2-layer, but the recipe below is a 4-layer. Enjoy!
Though I didn’t do it this time, you can garnish the cake with some coarse fleur de sel salt, or even a drizzle of ganache or caramel sauce.
Make the cake:
- 2 sticks of butter (8 oz, softened)
- 1 cup light brown sugar, packed
- 3 cups white sugar
- 6 eggs
- 4 cups flour
- 2 cups milk
- 2 tsp. baking soda
- 2 tbsp. apple cider vinegar
- Preheat the oven to 350, butter & flour 4 8-inch cake pans.
- In a kitchen-aid, beat the butter for about 1 minute, then add the white & brown sugar and beat until it’s fluffy. (Don’t use the whisk attachment!) Add the eggs 1 at a time, scraping the bowl occasionally. Then add the flour and milk.
- In another bowl stir the vinegar and baking soda, then add to the batter. Pour the batter into the prepared pans and bake for about 30 minutes.
Tip: Rotate the pans half-way through the baking time.
Make the fluffy caramel frosting:
- 1/2 cup brown sugar
- 2 1/2 sticks of butter, divided
- 2 bars of cream cheese (16 oz, softened)
- 2/3 heavy cream
- dash of salt
- 4 cups powdered sugar
- In a saucepan, whisk 1 stick butter and sugar on medium heat until combined and boiling. Let the mixture boil for a few seconds, then remove from heat and stir in the cream.
- In the kitchen aid, beat the rest of the butter until creamy and beat in the cream cheese. Add the salt, then scrape the bowl.
- Turn the mixer on slow and gradually pour in the cooled caramel. Once combined, add the powdered sugar.
- Frost the cake when all 4 rounds are cool. Level them by slicing off the rounded tops, and use an off-set spatula to cover each layer’s top before moving onto the next. Enjoy! <3, B
(This cake was inspired by Antique Caramel Cake from Baked Elements)