Easy Caramel Cake Desserts, Cake toppings, Best cake recipes from www.pinterest.com
Description
This caramel cake recipe is a classic, moist, and rich dessert that everyone will love. It's made from scratch using simple ingredients that you probably already have in your pantry. This cake is perfect for any occasion, from birthdays to holidays, and it's sure to impress your guests.
Prep Time
The prep time for this caramel cake recipe is approximately 30-40 minutes, depending on your baking experience.
Cook Time
The cook time for this caramel cake recipe is approximately 25-30 minutes, and it yields 8-10 servings.
Ingredients
For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsalted butter, softened
3 large eggs, room temperature
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk, room temperature
1 teaspoon vanilla extract
For the Caramel Frosting:
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup whole milk
2 cups powdered sugar
1 teaspoon vanilla extract
Equipment
Two 9-inch cake pans
Mixing bowls
Electric mixer
Spatula
Saucepan
Method
1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans. 2. In a mixing bowl, cream together the butter and sugar until light and fluffy. 3. Add the eggs one at a time, beating well after each addition. 4. In a separate bowl, sift together the flour, baking powder, and salt. 5. Add the dry ingredients to the butter mixture alternating with the milk, beginning and ending with the dry ingredients. 6. Stir in the vanilla extract. 7. Divide the batter evenly between the prepared pans. 8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. 9. Remove the cakes from the oven and let them cool completely on a wire rack. For the Caramel Frosting: 1. In a saucepan, melt the butter over medium heat. 2. Add the brown sugar and milk, stirring constantly until the sugar is dissolved. 3. Bring the mixture to a boil and boil for 2 minutes. 4. Remove from heat and stir in the powdered sugar and vanilla extract. 5. Spread the caramel frosting between the cooled cake layers and on top of the cake.
Notes
- Make sure all ingredients are at room temperature before beginning the recipe. - Be careful not to overmix the batter, as this can result in a dense and tough cake. - The caramel frosting may be a bit runny when first made, but it will thicken as it cools.
Can I use salted butter instead of unsalted butter? You can, but the salt content in the cake may be affected. Can I use almond milk instead of whole milk? Yes, you can, but the texture and taste of the cake may be slightly different. Can I make the caramel frosting ahead of time? Yes, you can make the frosting ahead of time and store it in the refrigerator for up to 1 week.
Recipe Tips
- For a richer caramel flavor, you can substitute some of the granulated sugar in the cake recipe with brown sugar. - To make the cake more decadent, you can add chopped pecans or walnuts to the caramel frosting. - If you don't have two cake pans, you can bake one cake at a time and store the batter in the refrigerator until ready to use.
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