Southern Caramel Cake
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hrs 10 mins
Course: Dessert
Cuisine: Southern
Servings: 12
Calories: 509 kcal
Author: Christin Mahrlig
Southern Caramel Cake is a fabulously rich and decadent cake with tons of super sweet icing. This is a cake that will make any occasion memorable.
Ingredients
Cake
Caramel Icing
Instructions
Recipe Notes
source :http://spicysouthernkitchen.com
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hrs 10 mins
Course: Dessert
Cuisine: Southern
Servings: 12
Calories: 509 kcal
Author: Christin Mahrlig
Southern Caramel Cake is a fabulously rich and decadent cake with tons of super sweet icing. This is a cake that will make any occasion memorable.
Ingredients
Cake
- 3/4 cup butter (1 1/2 sticks)
- 1 cup milk
- 2 cups sifted all-purpose flour
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
Caramel Icing
- One box light brown sugar (1-pound)
- 1/2 cup butter
- 7 tablespoons evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Make the cake. Preheat oven to 325 degrees. Grease and flour 2 9-inch cake pans.
- In a small saucepan, cook the butter and milk over low heat until the butter melts. Stir well and let cool to room temperature.
- In a medium bowl, combine the flour, baking powder, and salt.
- Using an electric mixer, beat eggs and sugar on high speed until light yellow and smooth.
- Stir the flour mixture into the egg mixture just until combined.
- Add the cooled milk mixture and vanilla and stir well.
- Divide the batter between the two pans and bake 25 to 30 minutes, or until cake springs back when touched lightly in the middle.
- Place pans on a wire rack and let cool 10 minutes. Remove cakes from pans and let cool completely on racks.
- Make icing. In a medium saucepan with a heavy bottom, combine the brown sugar, butter, evaporated milk, and vanilla extract. Bring to boil over medium-high heat. Stir well and turn heat down so mixture boils gently. Cook for 7 minutes. Let cool for 5 minutes.
- Beat the icing with a wooden spoon for 2 to 3 minutes to thicken.
- Place bottom layer on a platter or cake stand. Working quickly before icing sets up, spread icing on top. Place second layer on top. Ice the top and sides. A knife dipped in hot water can help smooth the icing out.
Recipe Notes
- If icing becomes too hard while you are spreading it, place it over low heat and whisk in another tablespoon or two of evaporated milk until smooth.
- I actually made more icing than the recipe calls for. My cakes were a little sunken in the middle once they cooled and I didn't have a sharp enough serrated knife to even the top of the cake out. Because of this, a lot of my icing pooled in the middle and I needed more.
- If you think you need extra, add another 1 1/3 cups brown sugar, 4 tablespoons butter, and 3 1/2 tablespoons evaporated milk. Plus a little extra vanilla if you desire.
source :http://spicysouthernkitchen.com