Indulge in the rich, sweet delight of Caramel Cake with Homemade Caramel Frosting. This decadent dessert is a perfect treat for special occasions, especially during the holiday season. The moist and fluffy layers of caramel-infused cake are paired with a luscious homemade caramel frosting, creating a symphony of flavors that will satisfy your sweet cravings. Whether you’re hosting a festive gathering or simply craving a slice of caramel heaven, this recipe is sure to impress. Follow these step-by-step instructions, and soon you’ll be savoring a homemade masterpiece that’s as beautiful as it is delicious.
Caramel Cake Ingredients:
| INGREDIENT |
QUANTITY |
| Butter |
3 sticks |
| Sugar |
3 cups |
| Eggs |
5 |
| All-purpose flour |
3 1/2 cups |
| Salt |
1/4 teaspoon |
| Baking powder |
1/2 teaspoon |
| Whole milk |
1 1/4 cups |
| Vanilla |
1 teaspoon |
Caramel Cake Instructions:
- Preheat your oven to 350 degrees.
- Cream the butter, sugar, and eggs together and beat well.
- In a separate bowl, combine dry ingredients.
- Add the dry ingredients alternately with the milk, and then add vanilla.
- Beat in a mixer bowl or with a hand mixer until the batter “ribbons.”
- Pour batter into three greased and floured 9-inch cake pans.
- Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes.
- Cool layers on a cake rack before icing.
Homemade Caramel Frosting Ingredients:
| INGREDIENT |
QUANTITY |
| Sugar |
1/3 cup |
| All-purpose flour |
1 tablespoon |
| Sugar |
2 1/2 cups |
| Milk |
1 cup |
| Butter |
3/4 cup |
| Vanilla extract |
1 teaspoon |
Homemade Caramel Frosting Instructions:
- Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat.
- Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan; add milk, and bring to a boil over medium-high heat, stirring constantly.
- Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.)
- Cover, and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238°F (soft-ball stage, about 10 minutes).
- Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110°F (about 1 hour)
- Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes).
