Caramel Cake

Step 1

Preheat your oven to 350°F (175°C) and grease and flour your chosen pan(s).

Step 2

Sift together flour, baking powder, and salt in a medium bowl.

Step 3

In a large bowl, cream room temperature butter and sugar until light and fluffy (3-5 minutes).

Step 4

Add eggs one at a time, mixing well after each, then stir in vanilla extract.

Step 5

Alternately add sifted dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients, mixing well but not overmixing.

Step 6

Pour the batter into the pan(s) and spread evenly.

Step 7

Bake until a toothpick comes out clean (40-45 minutes for a 13×9-inch pan, 30-35 minutes for 8-inch round pans).

Step 8

Let the cake(s) cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Step 9

In a medium-sized saucepan set over medium heat, melt the unsalted butter. Ensure it melts evenly and doesn’t burn.

Step 10

Once the butter is fully melted, stir in the packed dark brown sugar. Combine well until the sugar is well-incorporated into the melted butter.

Step 11

Increase the heat slightly and bring the butter and sugar mixture to a boil. Allow it to boil for approximately 1 minute, ensuring you stir frequently to prevent burning.

Step 12

After boiling for 1 minute, remove the saucepan from the heat. Add in the milk and whisk or beat the mixture until it's smooth and well-combined.

Step 13

Gradually add the powdered sugar to the saucepan, a cup at a time, beating continuously with an electric mixer. This helps to ensure a smooth consistency without lumps. Continue adding and beating until all the sugar is incorporated, and the frosting reaches a spreadable consistency.

Step 14

Work quickly to frost your cake, as this particular caramel frosting sets up and thickens rather rapidly. Ensure the cake is fully cooled before you begin frosting to prevent the frosting from melting or sliding off. I don't love using this frosting for layered cakes. I prefer it on cakes in a 9×13 inch pan.