Caramel Cake with Caramel Frosting {A Scratch Recipe}

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Caramel Cake with Caramel Frosting {A Scratch Recipe}

Caramel Cake with Caramel Frosting {A Scratch Recipe}: I am very excited to share this recipe with you today since CakebyCourtney.com has been missing a classic caramel cake recipe for a very long time. I’ve made other cakes using my caramel cake recipe, but I’ve always thought I could do better. Additionally, I noticed that some of you had trouble following that recipe, and I could not stand for that!

Rather, I made a whole new recipe for a traditional caramel cake and updated EVERYONE of my other recipes that call for layers of caramel cake. Having finished this dish and writing, I’ll be moving on to the updates.

 

Caramel Cake with Caramel Frosting {A Scratch Recipe}

 

Real Deal Southern Caramel Cake Recipe - Grandbaby Cakes

 

INGREDIENTS

 

FOR THE CAKE

  • 1 cup (226 g) unsalted butter at room temperature
  • 1 1/2 cups (300 g) granulated sugar

 

  • 4 large eggs at room temperature
  • 1 tsp (4.2 g) vanilla extract

 

  • 3 cups (360 g) all-purpose flour
  • 1 tbsp (10 g) baking powder

 

  • 1 tsp (5.6 g) salt
  • 1 1/4 cups (300 g) whole milk at room temperature
  • 13.4 can (380 g) dulce de leche THIS is the brand I use

FOR THE CARAMEL AND BUTTERCREAM

 

  • 1 cup (200 g) granulated sugar
  • 8 tbsp (113 g) water

 

  • 4 tsp (28 g) light corn syrup
  • 3/4 cup (173 g) heavy whipping cream at room temperature

 

  • 2 tsp (8.4 g) vanilla extract
  • 2 tsp (11.2 g) salt

 

  • 2 cups (452 g) unsalted butter, slightly cold
  • 6 cups (750 g) powdered sugar measured and then sifted

 

  • *This buttercream makes enough to fill and frost the cake. If you want to add any piping to the top of your cake, I recommend making an extra ¼ to ½ batch.

 

  • If you don’t want to make your own caramel for the buttercream, you can use dulce de lech

 

INSTRUCTIONS

 

FOR THE CAKE

 

  • Start the oven at 350 degrees Fahrenheit. Apply nonstick spray to three 8-inch cake pans (or four 6-inch pans), line the bottom with parchment paper, and reapply the spray. Put aside.

 

  • Mix the flour, baking powder, and salt together in a medium-sized mixing bowl. After combining with a whisk, set away.

 

  • Beat the butter and the sugar together in the bowl of a stand mixer that has been fitted with the paddle attachment. The mixture should become light and fluffy after three to five minutes of medium-high speed mixing.

 

  • One by one, add the eggs, scraping down the sides and bottom of the bowl to ensure that the eggs are thoroughly combined with the butter and sugar. Include the vanilla.

 

  • Put the dulce de leche in the mixer and run it on medium-high speed for a few minutes. The color of the combination will slightly lighten.

 

  • Start and finish with the dry mixture, then alternately add the milk and the dry components while running the mixer on low speed. Blend until barely mixed.

 

  • Fill your three 8-inch (or four 6-inch) pans with batter, and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few wet crumbs on it.

 

  • After letting the cakes cool in the pan on wire racks for ten to fifteen minutes, flip them over (TIP: coat the racks with nonstick spray) and let them cool down fully.

 

ALSO SEE

Homemade Peanut Butter Granola Bars Recipe

 

FOR THE CARAMEL & BUTTERCREAM

 

  • Mix sugar, water and corn syrup in a small saucepan.

 

  • Bring the water and sugar mixture to a boil over medium heat, but do not stir. (Stirring encourages crystallization.). Let the mixture cook until it caramelizes into a golden brown color (I like to let mine get nearly bronze). It happens quickly, so keep an eye on it.

 

  • Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.

 

  • Mix in salt and vanilla. Stir to combine.

 

  • Set the caramel sauce to the side and let it cool completely before making the frosting.

 

  • Once the caramel sauce is cooled completely, divide it in half and reserve one half of the caramel drizzle in the cake. Use the other half for the frosting (see below).

 

  • In a stand mixer fitted with the paddle attachment, combine the butter, powdered sugar and caramel together and beat until smooth. If the icing seems to stiff, add a bit of cream – just a little at a time until it reaches a smooth, spreadable consistency of your liking.

 

How to Decorate Your Cake

 

  • Simply flip your offset icing spatulas horizontally against the cake to create these indented stripes, and then spin the turn table while holding the spatula in place.

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