by Austin Carter
New Recipe
- Prep Time: 30 minutes - Cook Time: 30 minutes - Cooling and Frosting: 1 hour 35 minutes - Total Time: 2 hours 35 minutes - Course: Dessert - Cuisine: American - Servings: 11 - Calories: 450 kcal
– Mixing Bowl – Whisk or Electric Hand Mixer – Measuring Spoons and Cups – Baking Pan – Oven – Oven Mitts – Cooling Rack – Cake Stand – Icing Knife
For the Cake: – 1 cup unsalted butter softened – 2 cups granulated sugar – 4 large eggs – 1 teaspoon vanilla extract – 3 cups all-purpose flour – 1 tablespoon baking powder – Pinch of salt – 1 ¼ cups whole milk – 1 cup caramel sauce plus extra for drizzling
For the Frosting: – 1 cup unsalted butter softened – 4 cups powdered sugar – ½ cup caramel sauce – Pinch of salt
1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. 2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs and vanilla, beating well. 3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk. Stir in 1 cup of caramel sauce.
4. Divide batter among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool completely on a rack. 5. For the frosting, beat butter, powdered sugar, and caramel sauce until smooth. Add a pinch of salt for balance. 6. Frost each cake layer generously, stacking them on top of each other.
7. Drizzle additional caramel sauce over the top for a decadent finish. 8. Slice and indulge in the rich, moist, and caramel-infused goodness of your homemade caramel cake!