Caramel Cake

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!Image




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
  1. Preheat the oven to 350, butter & flour 4 8-inch cake pans.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. Turn the mixer on slow and gradually pour in the cooled caramel. Once combined, add the powdered sugar.
  4. 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)

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