Recipe
How to prepare caramel cake
Cooking Method
Baking
Ingredients
10 ounce (283 grams) unsalted butter
2 cups (400 grams) granulated sugar
6 large eggs
½ cup milk
½ cup sour cream
2 1/2 cups ) cake flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon vanilla extract
Caramel Frosting
1- 1/2 stick of butter
2 cups granulated sugar
1 ½ can 12 oz. evaporated milk (531 ml)
1 teaspoon vanilla
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Method
Pre-heat the oven to 160°C/325°F. Grease a 3-inch x 9-inch pan generously with cooking spray and set aside.
Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white - about 4 to 5 minutes. Add sour cream and mix for another minute.
Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift the flour, salt, and baking powder into the batter, and then add milk and vanilla extract.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Pour batter into the greased cake pans into three equal parts. Tap pans on a work surface to eliminate any large air bubbles.
Bake at 325 F until a tester inserted into the center comes out clean - about 30-35 minutes. Transfer to a wire rack.
Caramel Frosting
Add butter, evaporated milk, and sugar to a 3 quart or larger saucepan. (It’s imperative that you use a bigger saucepan for this. The caramel might spill over if using anything smaller than 3 quarts.)
Cook over medium heat until everything has melted together.
Bring to a boil then reduce heat so the caramel mixture boils gently. Cook uncovered while stirring periodically for about 1 -1 1/2 hours – or until sauce thickens and you’ve reached the desired color.
Remove from heat and add vanilla extract. Let it cool about 30-40 mins before glazing
Glaze cake; top the bottom, second and exterior layer with caramel. Let it cool completely cake until set.