Classic Caramel Cake Recipe

Ingredients

• 3 cups white sugar
• 1.5 cups butter
• 5 large eggs
• 3.5 cups all-purpose flour
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• 1.25 cups whole milk
• 1 teaspoon vanilla extract
• 1 (16 ounce) package brown sugar
• 1 cup butter
• 0.25 teaspoon salt
• 0.67 cup evaporated milk
• 1 (16 ounce) package confectioners' sugar, sifted
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Gather all ingredients for the caramel cake.
2. In a mixing bowl, cream together white sugar and butter with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time, ensuring each is well incorporated.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined. Stir in vanilla extract until the batter is smooth and forms ribbons.
4. Divide the cake batter evenly among the prepared cake pans.
5. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans on a wire rack for 5 minutes before inverting onto a cooling rack to cool completely, about 30 minutes.
6. For the caramel frosting, combine brown sugar, butter, and salt in a saucepan over medium heat. Stir continuously until the brown sugar is fully dissolved, approximately 3 minutes.
7. Stir in the evaporated milk and continue stirring. Bring the mixture to a gentle boil, allowing it to bubble for about 4 minutes, stirring constantly to prevent scorching. Remove from heat and let cool for about 5 minutes.
8. Using an electric mixer, gradually incorporate confectioners' sugar and vanilla extract into the warm brown sugar mixture. Mix until the frosting reaches a smooth, caramelized, and thick consistency.
9. Evenly spread the caramel frosting between the cooled cake layers. Stack the layers on top of each other, then frost the top and sides of the cake.

Nutrition

• Calories: 1019 kcal
• Fat Content: 43 g
• Fiber Content: 1 g
• Sugar Content: 126 g
• Sodium Content: 455 mg
• Protein Content: 9 g
• Cholesterol Content: 186 mg
• Carbohydrate Content: 155 g
• Saturated Fat Content: 26 g
• Unsaturated Fat Content: 0 g