Caramel Cake
This is the cake that makes grown folks get quiet at the table. A tender, buttery yellow cake covered in honest-to-goodness cooked caramel frosting that's sweet, rich, and worth every bit of the patience it takes to make it right. This is special occasion cake, the kind you make when you want people to remember your table.
Cooking tutorial
Ingredients
- 3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup whole milk
- 4 large eggs, room temperature
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 3 cups granulated sugar (for the caramel frosting)
- 1 cup evaporated milk
- 1/2 cup (1 stick) unsalted butter
- 1 tsp vanilla extract
Instructions
- 1
Preheat your oven to 350°F and grease and flour three 9-inch round cake pans real good, then line the bottoms with parchment paper.
- 2
In a large bowl, cream together the softened butter and 2 1/2 cups sugar until it's light and fluffy, about 4 to 5 minutes with your mixer on medium-high.
- 3
Add the eggs one at a time, beating well after each one, then stir in 2 teaspoons vanilla extract.
- 4
In another bowl, whisk together the flour, baking powder, and salt.
- 5
Add the flour mixture to the butter mixture in three parts, alternating with the milk in two parts, starting and ending with the flour—mix just until combined each time, don't overbeat.
- 6
Divide the batter evenly among your three pans and bake for 25 to 30 minutes, until a toothpick comes out clean and the tops spring back when you touch them.
- 7
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before you frost them.
- 8
For the caramel frosting, put 3 cups sugar in a large, heavy-bottomed pot over medium heat and let it melt, stirring occasionally, until it turns a deep amber color—this takes about 10 to 15 minutes and you need to watch it close.
- 9
Carefully pour in the evaporated milk (it'll bubble up fierce, so step back), then add the butter and stir until everything melts together smooth.
- 10
Let it boil gently, stirring often, until it reaches soft ball stage (240°F on a candy thermometer), about 10 to 12 minutes.
- 11
Remove from heat, stir in 1 teaspoon vanilla, then beat with a wooden spoon until it thickens up enough to spread, about 5 to 7 minutes—it'll still be warm and pourable but thick.
- 12
Work quick now: place one cake layer on your serving plate, pour some frosting over the top and spread it to the edges, then repeat with the second and third layers, using the rest of the frosting to cover the top and sides.
- 13
Let the cake sit for at least an hour so the frosting can set up before you slice into it.
Pro Tips
- ★The caramel frosting waits for no one—once it starts to thicken, you need to get it on that cake fast before it hardens up in the pot. Have your cooled cake layers ready and waiting.
- ★If your frosting sets up too fast while you're spreading it, just set the pot over low heat for a few seconds and stir until it loosens up again.