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Ingredients
| all-purpose flour (unsifted): 2 2/3 cups |
| baking powder: 2 tsp |
| salt: 1 tsp |
| unsalted butter: 1 cup (at room temperature) |
| granulated sugar: 2 cups |
| eggs: 4 (separated) |
| 2% milk: 1 cup |
| vanilla extract: 1 tsp |
| unsalted butter: 1/2 cup |
| dark brown sugar (packed): 1 1/2 cups (firmly packed) |
| 2% milk: 1/2 cup |
| powdered sugar (unsifted): 4 cups |
Caramel Cake With Caramel Frosting
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- Preheat oven 180°C (approx 350°F).
- Butter and flour three 9 inch square baking pans.
- Tap out any excess flour and set aside.
- In a medium bowl, combine the flour, baking powder, and salt, and mix well.
- In a large bowl, beat the butter and sugar together until light and fluffy, then beat in the egg yolks, one at a time.
- Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients.
- In another large now, beat the egg whites until stiff, glossy peaks form then gently fold them into the batter.
- Stir in the vanilla.
- Scrape the batter into the prepared pans and bake for 20 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean.
- Let cool completely in the pans.
- To make frosting.
- In a large, heavy saucepan, melt the butter over low heat.
- Add the brown sugar and milk and stirring; bring the mixture to a boil.
- Remove from the heat and let cool.
- Gradually stir in the caster sugar until well blended and very smooth.
- Run a knife around the edges of each cake layer and un-mould onto wire racks.
- Stack the layers on top of each other and spread the frosting over the top of each layer then all around the sides with a knife.