A vanilla tender butter coating pastry is enveloped with simple no candy thermometer needed icing Caramel! This Caramel cake is an historical sweet and simple cake recipe that I think you'll love. 

Oooh, you'll love this caramelized cake. With a gentle coating, vanilla butter desserts perfectly complement the wealthy, decadent caramelized frosting.


I'm normally greater of a person's chocolate cake myself, however this recipe has made converting from me. Even Zach desired a 2d slice, and he slightly had a sweet enamel at all. it's sweet, however no longer too candy as you may anticipate. while the icing have to have been exquisite rich, by some means it regarded no longer too bearable so while coupled with the cake, the precise balance i was hoping to accomplish once I began developing this recipe.

The actual cake layer that I used for this caramel cake recipe became absolutely adapted from my favored vanilla cake, simplest made with a opposite creaming technique. permit's talk a piece about that, if you've by no means used this approach before.

Reverse creaming definitely manner that it isn't always the conventional approach of our creaming butter and sugar and other moist substances in one bowl and our dried elements and another and then combining those  hearts, of route, so we aren't over-combined.



  • 3 cups all-purpose flour 375g (may substitute 3 ⅓ cups cake flour - 375g)
  • 1 1/2 cups granulated sugar (300g)
  • 1/2 cup light brown sugar firmly packed (100g)
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • 3/4 cup unsalted butter, softened to room temperature cut into Tablespoon-sized pieces (170g)
  • 1/4 cup canola oil may substitute vegetable oil or other neutral oil (60ml)
  • 1 1/4 cup whole milk room temperature preferred (295ml)
  • 3 large eggs room temperature preferred
  • 1 Tablespoon vanilla extract


  • 2 cups brown sugar² firmly packed (400g)
  • 1 cup unsalted butter cut into pieces (226g)
  • 1/4 teaspoon salt
  • 1/3 cup whole milk (80ml)
  • 1/3 cup heavy cream (80ml)
  • 2 cups powdered sugar (250g)
  • 1 teaspoon vanilla extract
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Recommended Equipment

  • 8" cake pans
  • Stand Mixer
  • Mixing bowls


  1. Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8” round baking pans¹. Set aside.
  2. In the bowl of a stand mixer (or in a large bowl, using an electric mixer), stir together flour, sugars, baking powder, and salt until well-combined.
  3. With mixer on low speed, add butter, one tablespoon at a time, until mixture resembles sandy coarse crumbs.
  4. Stir in oil until well-combined.
  5. In a separate bowl, whisk together milk, eggs, and vanilla extract.
  6. With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, pause to scrape down the sides and bottom of the bowl, then gradually increase speed to high and beat for 30 seconds.
  7. Divide batter evenly into prepared pans and bake on 350F (175C) for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Allow cakes to cool for 15 minutes and then invert onto cooling rack to cool completely.
  9. Prepare caramel icing:


  1. Combine brown sugar, butter, salt, milk, and heavy cream in a medium-sized saucepan over medium-heat. Stir frequently until brown sugar is dissolved and mixture comes to a boil.
  2. Once boiling, cook for 5 minutes, stirring constantly.
  3. Remove from heat and pour into a large heat-proof bowl or the bowl of a stand mixer. Let sit for 5-10 minutes before proceeding.
  4. Add powdered sugar and vanilla extract and stir with stand mixer or an electric mixer until combined. Increase speed to high and stir until caramel mixture is almost completely cooled and icing reaches a spreadable consistency.
  5. Spread over cake. If icing is dripping off of cake (especially when icing the sides), let it cool a bit longer before proceeding.
  6. Allow icing to solidify completely before slicing cake and serving. Enjoy!

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