Total time: 1 hr 30 mins | Serves: 10-12
I am always obsessed with anything caramel. I like my drinks with caramel including my cakes. This Southern-Style Caramel Cake is another one of my favorite caramel cakes that I can easily and quickly make. And the icing is the game changer!
INGREDIENTS
Cake:
6 large eggs
2 1/2 c. sugar
1 1/2 c. whole milk
3 c. all-purpose flour
1 1/2 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 c. vegetable shortening
Icing:
1/2 c. (1 stick) unsalted butter
1 c. sugar
1 c. brown sugar
1 (14-ounce) can condensed milk
1/4 tsp sea salt
1 tsp vanilla extract
How to make Caramel Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready 2 round cake pans. Lightly grease and set aside.
Step 2: Place the flour, baking powder, and salt in a medium bowl. Mix well until combined.
Step 3: Beat the sugar and shortening in a large bowl o mixer for about 2 to 3 minutes or until smooth and fluffy. Add the eggs and vanilla extract. Stir well until blended, then whisk in the milk followed by the dry ingredients. Mix until just combined.
Step 4: Into the prepared baking rounds, pour the cake batter. Place in the preheated oven and bake for about 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. When done, take the cakes out of the oven and allow them to cool completely.
Step 5: In a large saucepan, whisk the brown sugar, sugar, butter, and condensed milk over medium-high heat, stirring constantly until the mixture has thickened. Bring to a boil. Once boiling, decrease the heat and whisk in the vanilla extract and sea salt. Continue to cook for another 5 to 7 minutes or until the mixture is thick.
Step 6: Take the pan off the heat and allow the mixture to slightly cool until warm and the mixture has thickened.
Step 7: Pour 2/3 to 3/4 cup of icing over the bottom cake layer. On top, place the second cake layer and pour the remaining frosting on top, allowing it to coat the sides of the cake.
Step 8: Slice the cake and serve. Enjoy!
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