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Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Stop the machine and scrape down the sides of the. Once cake is cooled completely frost with Caramel Icing. You can have Caramel Cake using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Caramel Cake
- Prepare 3/4 cup of butter (1 1/2 sticks) 1 cup milk 2 cups sifted.
- It’s of all purpose flour.
- You need 2 cups of sifted all-purpose flour 2 3/4 teaspoons baking powder.
- Prepare 1/2 teaspoon of salt 4 eggs 2 cups sugar.
- You need 1 tsp of vanilla extract.
- Prepare of Caramel Icing One box light brown sugar (1-pound) 1/2 cup butter.
- You need 7 tablespoons of evaporated milk 1 teaspoon vanilla extract.
You just can't beat the combination of a light and fluffy vanilla butter cake that's smothered in a rich, sweet, made-from-scratch caramel icing. The classic caramel cake recipe has a moist yet slightly dense (but still light) yellow butter cake that isn't too sweet because the caramel icing is the true star of the party. Easy Caramel Cake This cake begins with a butter golden cake mix. I use Duncan Hines for this recipe.
Caramel Cake step by step
- 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..
In a large bowl, mix the cake mix, sour cream, vegetable oil, sugar, water, eggs, and vanilla on low until blended. Using electric mixer, cream butter until fluffy. 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.
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