CARAMEL CAKE RECIPE

Caramel Cake Recipe image

Create a delicious cake from scratch with our Caramel Cake Recipe! Your baking skills will be the talk of the town with this splendid Caramel Cake Recipe.

Provided by My Food and Family

Categories Dairy

Time 2h35m

Yield 16 servings

Number Of Ingredients 11

Previous Next

Ingredients

2-2/3 cups plus 1 Tbsp. flour, divided
2 tsp. baking powder
1/2 tsp. salt
1-3/4 cups butter, softened, divided
4-1/4 cups sugar, divided
4 whole eggs
1 egg yolk
1 cup sour cream
1 Tbsp. vanilla, divided
1 can (12 oz.) evaporated milk
1/4 cup 2% milk

Steps:

Heat oven to 350°F.
Combine 2-2/3 cups flour, baking powder and salt. Beat 1 cup butter and 2 cups sugar in large bowl with mixer on high speed 5 min. or until light and fluffy. Add whole eggs, then egg yolk, 1 at a time, mixing on medium speed after each addition until well blended. Beat in flour mixture alternately with sour cream. Add 2 tsp. vanilla; mix well.
Pour into 2 greased and floured 9-inch round pans.
Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
Meanwhile, cook 1/3 cup of the remaining sugar in Dutch oven or large deep skillet on medium heat 3 min. or until sugar is completely melted and light golden brown in color, stirring constantly. (Note: Sugar may clump slightly.) Remove from heat.
Combine remaining sugar and flour in large saucepan. Stir in milks. Bring to boil, stirring constantly. Slowly add 1/4 cup milk mixture to caramelized sugar in pan, stirring constantly. Repeat to add remaining milk mixture, stirring constantly. Cook and stir on low heat 2 min.
Increase heat to medium. Continue cooking sugar syrup (without stirring) 10 to 12 min. or until mixture reaches soft ball stage (238°F) on candy thermometer. Remove from heat. Add butter; stir just until melted. Let stand 1 hour or until temperature drops to 110°F. (Do not stir caramel sauce during this standing time.)
Pour cooled caramel sauce into mixer bowl. Add remaining vanilla. Beat with mixer fitted with wire whisk attachment 18 to 22 min. or until of desired spreading consistency.
Stack cake layers on plate, filling and frosting with caramel mixture.

Nutrition Facts : Calories 540, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 130 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g