Homemade Caramel Cake Recipe

The Kind yellow cake, thick crystal topping that marries caramel sugar and butter – it’s an easy cake to fall in love with.

The great caramel cakes are only a easy thing; The yellow cake should only carry caramel flavor and be soft and strong enough to support the frosting, and he is the true star of the show. The caramel cake topping is a true masterpiece – thick, whipped caramel will make you happily close your eyes with every bite. If caramel is your weakness, this recipe will teach you the step-by-step route to caramelizing.

+ Everything you need to know about the caramel cake :

The caramel cake in particular is the one I’ve been working on for seven years. Using a frosting technique you might call life changing (if you’re into that kind of exaggeration), you’ve transformed a near-impossible mock-up cake into something that could be easily made in a long afternoon. Rockstar baker, intrepid beginners looking for a project, and caramel enthusiasts – this is the cake for you. You will need a lot of butter, a lot of sugar, and a little patience for this cake, but every single bite is worth it!

The most challenging part about making a caramel cake is making the toppings. Ensure success by having a good dessert thermometer and some patience while you wait for the caramel to soften, cool down, and finally thicken.

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.


+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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