Old Fashioned Caramel Cake
I am calling this dessert old fashioned caramel cake because it has a yummy caramel icing that reminds you of caramel candy. To make it even better, it’s hugging on a luscious yellow cake. I have to admit, this cake gave me a hard time because, it’s a caramel cake which means you have to make caramel! Problem was, I couldn’t find my candy thermometer so I think I overcooked my caramel a bit as it was really like caramel candy, thick and shiny and I couldn’t spread it. I put it in my Kitchenaid and whipped it about 20 minutes. I put it in a container and in the fridge overnight and the next day I put it in a pan over another pan of hot water. When it warmed and became pliable again, I added about 1/4 can of evaporated milk and about 2 c of confectioner’s sugar and let it cool. After it cooled, I iced my cake and it was so good! It really did remind me of old fashioned caramel cakes we use to have at church! I still am not 100% with this recipe because I want the icing to be a little more whipped but this will do just fine until I perfect it! Enjoy!
- 3¼ c cake flour
- ½ pkg instant vanilla pudding
- 3 tsp baking powder
- ½ tsp kosher salt
- 2½ c granulated sugar
- 4 large eggs
- 2 sticks unsalted butter
- 2 sticks salted butter
- 3¾ c granulated sugar
- 1½ pt evaporated milk
- Put 2 sticks of salted butter in a heavy bottom pot over medium high heat to melt. Add sugar to melted butter and stir while sugar melts. Cook until light brown. Add evaportated milk and reduce heat to medium low. Cook until smooth stirring occasionally until a candy thermometer registers 240 degrees (soft ball stage). Remove from heat and beat with a wooden spoon or mixer about 20 minutes until shiny.
- Heat oven to 350 degrees. Grease and flour 2 - 9" cake pans, set aside. Cream 2 sticks of unsalted butter together with 2½ c of granulated sugar till fluffy, then add vanilla. Add eggs, one at a time. Sift dry ingredients together and add to wet mixture in thirds. Mix until fully incorporated then pour cake mix into the two prepared cake pans, being careful to pour equal amounts in each pan. Bake at 350 degrees for 35-40 minutes or until you can insert a toothpick in the middle of the cake to the bottom and have it come out of the cake clean. Remove from oven when done and allow to cool in pan for 10 minutes. Remove from pans to rack and cool completely. Frost cake.