Caramel Cake Recipe
Description
Ingredients
CAKE INGREDIENTS
- 1 Yellow Cake Mix
- 1/3 cup all-purpose flour
- 3 large eggs
- 1/2 cup butter, melted
- 1 cup buttermilk (see buttermilk substitution here)
- 2 teaspoons pure vanilla extract
CARAMEL GLAZE INGREDIENTS
- 1/2 cup butter, melted
- 1 cup packed light brown sugar
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
CARAMEL FROSTING INGREDIENTS
- 1 cup butter
- 1 cup packed dark brown sugar
- 1/3 cup heavy cream, or more if needed
- 16 oz. confectioners’ sugar (~ 4 cups)
Instructions
Cake Instructions
- Preheat the oven to 350° F.
- Spray two 8-inch cake pans with cake release spray or homemade goop.
- Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl.
- Mix on medium speed for at least 3 full minutes, until the batter is well blended and smooth.
- Divide the batter evenly between the two pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
- Bake the cakes for 25-30 minutes… until golden brown, and they spring back when pressed. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
- Remove from the pans and allow them to cool completely, 30 minutes more.
Carame Filling Instructions:
- While the cake is baking, add the butter, brown sugar, and milk in a small saucepan.
- Heat until the butter melts and the sugar dissolves, about 3-5 minutes over medium heat.
- Remove from heat and stir in the vanilla extract. Use immediately.
Frosting Instructions
- Melt the butter in a saucepan over medium heat and add in the brown sugar and cream.
- Heat until it boils, then remove it from the heat and transfer to a mixing bowl.
- Slowly add in the confectioners sugar while mixing.
- Add the vanilla.
- Continue mixing until the frosting reaches the desired consistency (**and is completely cooled if you plan to use it in a piping bag).
- Place the cake over a pan or larger plate to catch the frosting as it runs off.
- You may need to add small amounts of cream to get the right texture for pouring.
- Pour over the cake. **SEE NOTE BELOW
Assemble the Cake:
- Place one layer of torted cake on your cake plate, uncut side up.
- Spread one-fourth of the caramel filling evenly over it and allow it to soak up into the cake (you may want to poke holes in it with a toothpick or fork. Note: if you put the filling on the cut side and try to spread, it may tear up the cake.
- Repeat for all layers.
- Once all 4 layers are stacked, make and pour the warm frosting over the outside of the cake.
- To decorate, you will need to let the frosting cool for much longer and possibly whip it to a consistency that can be piped. **SEE NOTE BELOW
Notes
** PLEASE NOTE – If you want pourable frosting, you can stop mixing/beating it pretty early-on and pour it over the cake (be sure to have something under it to catch the dripping frosting pool. However, if you want more of a “decorating” consistency, you will need to mix this frosting for a long time – maybe as long as 30 minutes, until it’s completely cooled and thickened. I mixed mine for probably 20 minutes or more (in my Kitchenaid) before it was cool/thick enough to use in a piping bag and to smooth like buttercream. You could possibly also cover it in plastic wrap (with the plastic wrap on the surface of the frosting to prevent a skin) and let it cool on it’s own for an hour or so, then whip it up and use it to decorate.
Find it online: https://rosebakes.com/caramel-cake-recipe/
