Caramel Cake with Caramel Frosting {A Scratch Recipe}
This moist, delicious Caramel Cake with Caramel Frosting is sure to please a crowd! The brown sugar gives it a wonderful flavor!
Servings: 15
Ingredients
- Preheat oven to 350 grease and flour three 8 x2 inch round pans
- 1 ½ sticks 12 T (170g) unsalted butter ...cut into ½ inch slices, softened slightly,
- 1 cup (200g) white granulated sugar
- 1 cup (217g) light brown sugar. (Dark brown is fine also.) (If not using a digital scale, make sure to pack the brown sugar into your measuring cup for most accurate measurement.)
- 3 large eggs, room temperature (If you are in a hurry, place the eggs in a bowl of warm water for 5 minutes.)
- 3 cups (342g) cake flour (If not using a digital scale, lightly spoon into measuring cups and level with knife for most accurate measurement.)
- 1 Tablespoon (12g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (242g) sour cream (We don't recommend reduced fat.)
- 2 teaspoons (8g) vanilla extract.
- ½ cup (121g milk) (We use whole or 2 percent milk.)
- ¼ cup (54g) vegetable oil (We use canola oil.)
For the Caramel Frosting
- 1 ½ sticks (170g) unsalted butter
- 1 ½ cups (326g) firmly backed light brown sugar (Dark brown is fine also!)
- 1 (18g) tablespoon light corn syrup
- ⅓ cup (72g) whipping cream (half and half or whole milk works also)
- 2 teaspoons (8g) vanilla extract
- ½ teaspoon (3g) salt
- 4 cups (460g) confectioners sugar (measure then sift)
Instructions
For the Caramel Cake Layers
- Preheat the oven to 350 degrees F. (For dark colored pans, heat to 325 F). Grease and flour three 8x2 inch round pans.
- In a separate bowl combine the cake flour, baking powder and salt. Whisk at least 30 seconds to blend. Set aside.
- In another bowl combine the sour cream, vanilla, oil, and milk. Stir and set aside.
- In the bowl of your mixer add the butter. Beat on low to medium speed until smooth.
- Slowly add the white and brown sugar beating on MEDIUM speed until the mixture has lightened in color and is fluffy- approximately 2 minutes (longer using a hand mixer).
- Next, add the eggs one at a time, mixing after each each addition until yolk is blended.
- With the mixer on low speed, add the dry ingredients alternately with the wet ingredients beginning and ending with the dry ingredients. Stop and scrape down the sides of bowl once or twice as need. After the last addition of dry ingredients, mix just until blended.
- Pour the cake batter into 3 prepared cake pans and bake for 25 to 30 minutes. The cakes are done when a toothpick inserted into the center pulls out clean or with just a few crumbs attached. The cake also springs back when lightly touched.
- Makes 8 cups of batter
For the Caramel Frosting
- In a rather deep saucepan, heat butter, brown sugar, and light corn syrup over medium heat, stirring constantly. Bring the mixture to a boil and continue cooking for 3 minutes, stirring constantly. Try to keep mixture off sides of pan.
- Add the cream and salt and continue stirring until it begins to boil. Remove from heat, add the vanilla, and cool for 15 minutes or so. Pour into the bowl of your mixer if it is metal or a heat proof bowl. You can also use a hand mixer. Pour carefully as this is very hot.
- Add the confectioners sugar to the hot mixture bit by bit, mixing at medium speed until smooth.
- The mixture will thicken as the powdered sugar is added. Add a small amount of very hot water (Tablespoon or teaspoon) as needed until the frosting reaches a good consistency for spreading.
Notes
You can use light brown or dark brown sugar for the cake and frosting in this recipe! Dark brown will give you a slightly deeper color and flavor. We enjoy them both!