Caramel Cake
From grandma_erma 15 years agoIngredients
- cake shopping list
- 1 c butter, room temperature shopping list
- 2 c granulated sugar shopping list
- 4 eggs shopping list
- 3 c self-rising flour, sifted shopping list
- 1 c milk shopping list
- 1 tsp pure vanilla extract shopping list
- ~ shopping list
- FILLING shopping list
- 1/2 c butter shopping list
- 1 c packed light brown sugar shopping list
- 1/4 c milk shopping list
- 1 tsp pure vanilla extract shopping list
- ~ shopping list
- frosting shopping list
- 1/2 c butter shopping list
- 1 c packed dark brown sugar shopping list
- 1/3 c heavy cream, or more if needed shopping list
- 1 oz (16 ounce) box confectioner sugar shopping list
- 1 tsp pure vanilla extract shopping list
- 1 c chopped nuts, optional shopping list
How to make it
- Preheat oven to 350 degrees F.
- Grease and flour 3 (9-inch) cake pans.
- Using an electric mixer, cream butter until fluffy, then add granulated sugar and continue to cream well for 6 to 8 minutes.
- Add eggs 1 at a time and beat well after each addition; add flour and milk alternately to creamed mixture, beginning and ending with flour.
- Add vanilla and continue to beat until just mixed.
- Divide batter equally among prepared pans.
- Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter.
- Do this several times to release air bubbles and assure you of a more level cake.
- Bake for 25 minutes or until golden brown.
- ~
- FILLING: While cake is baking combine butter, brown sugar and milk in a saucepan.
- Cook and stir over medium heat for 3 to 5 minutes.
- Remove from heat and stir in vanilla.
- ~
- Remove cake layers from oven and allow cake to remain in pan as you prepare to stack and fill.
- Remove first layer and invert onto cake plate.
- Pierce cake layer with toothpick over entire surface.
- Spread 1/3 of filling mixture on cake layer.
- Top with second layer then repeat process; top with last layer and repeat process again.
- ~
- Cook notes: As you stack layer together, stick with toothpicks to prevent cake from shifting.
- ~
- FROSTING: Melt butter in a saucepan over medium heat and stir in brown sugar and cream; bring to a boil and transfer to mixing bowl.
- Add confectioner's sugar and vanilla; beat until it reaches a spreading consistency.
- At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick.
- Frost cake and sprinkle top with pecan or chopped nuts, if desired.








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