Delicious Caramel Cake

Caramel cake is a classic Southern dessert known for its rich, sweet flavor and moist texture. It typically consists of the following components:

Layers:

• Yellow Cake: A traditional yellow cake serves as the base. It is usually made with ingredients like butter, sugar, eggs, flour, baking powder, and vanilla extract.

Frosting:

• Caramel Frosting: This is the star of the cake. The frosting is made by cooking sugar until it caramelizes, then adding ingredients like butter, cream, and vanilla to create a smooth, caramel-flavored topping. The frosting can be applied between the cake layers and on the outside.

Assembly:

1. Baking the Cake: The yellow cake layers are baked and cooled.
2. Making the Frosting: The caramel frosting is prepared, usually requiring careful attention to prevent burning.
3. Frosting the Cake: The cake layers are stacked with caramel frosting in between, and then the entire cake is coated with the frosting.

Here’s a recipe for a classic Caramel Cake:

Ingredients

For the Yellow Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk, at room temperature

For the Caramel Frosting:

• 1 cup unsalted butter
• 2 cups packed light brown sugar
• 1/2 cup whole milk
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract

Instructions

For the Yellow Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the Caramel Frosting:

1. Melt Butter and Brown Sugar: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and bring to a boil, stirring constantly. Continue to boil for 2 minutes.
2. Add Milk: Carefully add the milk and return to a boil. Remove from heat and let cool for 10 minutes.
3. Add Powdered Sugar and Vanilla: Gradually beat in the powdered sugar until the frosting is smooth and spreadable. Stir in the vanilla extract.

Assembly:

1. Layer the Cake: Place one cake layer on a serving plate. Spread a layer of caramel frosting over the top. Place the second cake layer on top.
2. Frost the Cake: Spread the remaining caramel frosting over the top and sides of the cake. If the frosting becomes too thick, you can add a little milk to thin it out.
3. Serve: Allow the cake to set for at least 30 minutes before serving to let the frosting firm up.

Caramel cake is cherished for its combination of buttery cake and rich caramel, making it a favorite for special occasions and gatherings.