Caramel cake takes a while to prepare compared to simple ones like vanilla or chocolate, but the effort is well worth it. The flavour is delectable as well!
Ingredients
1 1⁄2 cups all-purpose flour
1⁄2 cup milk
350 ml evaporated milk
1 tbsp baking powder
1⁄2 tsp salt
1 1⁄2 tbsp vanilla extract
3 cups sugar
2 eggs
6 tbsp unsalted butter, softened
6 tbsp unsalted butter, softened
3 tbsp salted butter
Method
- Heat oven to 180°C for around 10 minutes.
- Making sure all ingredients are at room temperature, grease a 9″ round cake pan with 1 tsp unsalted butter then dust with 1 tbsp flour. Gently tap out the excess and set aside.
- In a large bowl sift flour, baking powder, and salt together. Set aside.
- Beat the remaining unsalted butter and 1 1⁄2 cups sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, mixing thoroughly after each addition.
- To this mixture, add flour and milk alternately. After each addition beat the mixture until smooth . Scoop the batter into the pan and bake until golden, 30–35 minutes.
- Let cool on a rack for 10 minutes before removing the caramel cake from the pan.
For The Icing:
- Melt the remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown for around 7–8 minutes.
- Reduce heat to medium-low and carefully stir in the evaporated milk. Cook while stirring constantly until smooth for 10 minutes. Continue stirring occasionally, until icing registers 115° C on a candy thermometer.
- Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable. Ice the bottom layer of the cake; top with second layer and ice the outside. Chill cake in the fridge until well set.
- Your caramel cake is now ready for you to enjoy!
