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Before you jump to Caramel Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is now a lot more popular than before and rightfully so. Poor diet is one factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. Although we’re incessantly being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, just making some minor changes can positively impact everyday eating habits.
Initially, you must be extremely careful when food shopping that you don’t unthinkingly put things in your cart that you don’t wish to eat. For instance, most likely you have never checked the box of your favorite cereal to find out its sugar content. A good healthy option can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy every day. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a regular part of your new healthy eating regimen.
Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to caramel cake recipe. To make caramel cake you only need 7 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Caramel Cake:
- You need 3/4 cup butter (1 1/2 sticks) 1 cup milk 2 cups sifted
- Provide all purpose flour
- Use 2 cups sifted all-purpose flour 2 3/4 teaspoons baking powder
- Get 1/2 teaspoon salt 4 eggs 2 cups sugar
- Get 1 tsp vanilla extract
- Get Caramel Icing One box light brown sugar (1-pound) 1/2 cup butter
- Use 7 tablespoons evaporated milk 1 teaspoon vanilla extract
Instructions to make Caramel Cake:
- Preheat oven to 325 degrees. Grease and flour 2 9-inch cake pans. (I always use a small amount of softened unsalted butter followed by a dusting of flour). In a small saucepan, cook the butter and milk over low heat until the butter melts. Stir well and let cool to room temperature. In a medium bowl, combine the flour, baking powder, and salt. Using an electric mixer, beat eggs and sugar on high speed until light yellow and smooth.
- Stir the flour mixture into the egg mixture just until combined. Add the cooled milk mixture and vanilla and stir well. Divide the batter between the two pans and bake 25 to 30 minutes, or until cake springs back when touched lightly in the middle. Place pans on a wire rack and let cool 10 minutes.
- Icing: (I like a decent amount of icing, so I double the recipe). In a medium saucepan with a heavy bottom, combine the brown sugar, butter, evaporated milk, and vanilla extract. Bring to boil over medium-high heat. Stir well and turn heat down so mixture boils gently. Cook for 7 minutes. Let cool for 5 minutes. Beat the icing by hand 2 to 3 minutes to thicken. Place bottom layer on a platter or cake stand. Dpread icing on top of bottom layer. Place second layer on top. Ice the top and sides.
- The consistency will be slightly wet until it sets, so work quickly.
Remove first layer and invert onto cake plate. "Caramel cake" can be a bit of a misnomer, as the cake itself contains no caramel or caramel flavoring. Traditional caramel cakes call for a boiled milk cake, which is fussy and prone to dryness. I prefer an updated yellow cake which includes brown sugar for more caramel flavor. Southern Caramel Cake is one of those desserts that is a true labor of love. So rich and decadent, it's a cake that surely takes any special occasion to a whole new level and is by far one of my family's favorite cakes.
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