You’re baking a pretty regular yellow cake, and you’re replacing some of the granulated sugar with brown sugar for a caramel-like sweetness.
Make sure the cake is cooled and flat before making the icing.
Frosting requires a little experience making candy: first you caramelize some sugar and then turn the caramel into frosted frosting that looks like fudge.
* INGREDIENTS :
+For the caramel cake layers:
° Cooking spray or butter
° 1 stick (8 tablespoons) unsalted butter, at room temperature
° 1 cup granulated sugar
° 1/2 cup packed lighting brown/sugar
° 3 eggs
° 2 1/4 cups e flour, + for dusting
° 3 1/2 teaspoons baking powder
° 1 teaspoon salt
° 1 1/4 cups whole milk
° 1 teaspoon vanilla extract
+For the caramel frosting:
° 2 1/2 plus 1/3 cups granulated sugar
° 1 tablespoon all-purpose flour
° 1 cup heavy cream
° 2 stiicks (8 ounces) un-salted butter, split
° 1 tsp vanilla extract
* Instructions :
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