If you love caramel cake, you’ll enjoy this decadent cake. Moist, lightly sweetened, light, and fluffy cake with caramel frosting. This cake is to die for!
6 large eggs
1 1/2 c. vegetable shortening
1 1/2 c. whole milk
2 1/2 c. sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla extract
3 c. All-purpose flour
1/2 c. (1 stick) unsalted butter
1 c. sugar
1 c. brown sugar
1/4 tsp sea salt
1 (14-ounce) can of condensed milk
1 tsp vanilla extract
How to make Caramel Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly grease 2 round cake pans.
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 or mixer for about 2 to 3 minutes or until smooth and fluffy. Add in the eggs and vanilla extract, beating until blended. Then, stir in the milk along with the dry ingredients. Mix until just combined.
Step 4: Into the prepared cake pans, pour the mixture. 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. Take the cakes out of the oven when done and allow them to cool fully.
Step 5: In a large saucepan, combine the brown sugar, sugar, butter, and condensed milk over medium-high heat, stirring until thickened. Bring the mixture 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 has thickened. Allow the mixture to slightly cool until warm and thickened. On the bottom cake layer, pour about 2/3-3/4 cup of icing.
Step 6: On top of the icing, place the second cake layer and top with the frosting, allowing it to coat the sides.
Step 7: Slice the cake and serve. Enjoy!
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