Moist caramel cake with delicious layers of cake and caramel icing.
Ingredients
- white sugar: 3 cups
- butter: 1.5 cups
- eggs: 5 piece
- all-purpose flour: 3.5 cups
- baking powder: 0.5 tsp
- salt: 0.25 tsp
- whole milk: 1.25 cups
- vanilla extract: 1 tsp
- brown sugar: 1 pack (16 ounce pack)
- butter: 1 cup
- salt: 0.25 tsp
- evaporated milk: 0.66667 cup
- confectioners' sugar, sifted: 1 pack (16 ounce pack)
- pure vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
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Make cake: Place white sugar and butter into a mixing bowl. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition.
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Combine flour, baking powder, and salt in a separate bowl. Add flour mixture in batches, alternating with milk, beating batter briefly after each addition. Add vanilla extract; beat until batter makes ribbons when falling from the beaters. Divide batter among the prepared cake pans.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
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Make icing: Combine brown sugar, butter, and salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
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Mix confectioners' sugar and vanilla extract into brown sugar mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
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Spread icing onto cooled cake layers. Stack layers; ice top and sides.
