The Best Caramel Cake
I made this yesterday and the Caramel frosting was much easier for the same result as the stove top method, so that was a win. The cake, however, was an epic fail! This post read like an advertisement for cake flour, which I am sure it was, even though it was not stated as a sponsored post. There was a link to purchase the cake flour along with just about everything else. The funny thing is, I am quite sure that the cake flour is precisely the problem with the cake. It cratered and had no structure what soever. I was making cup cakes instead of layer cake and they were terrible. I also made one layer with the leftover batter and it was no better than the cupcakes, so size of cooking vessel was not the problem.
Ingredients
- 1 cup butter softened
- 3¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2½ cups sugar
- 2 teaspoons vanilla extract
- 4 eggs room temperature
- 1¼ cups milk I used whole milk
Frosting
- 1 cup butter divided
- 2 cups dark brown sugar
- 1/2 cup evaporated milk
- 1 1/2 tsp vanilla
- 6 cups powdered sugar
Instructions
- Preheat oven to 350˚F.
- Spray three 8-inch pans generously with baking spray and flour. Cut circles of parchment paper or wax paper to fit pans and place one in the bottom of each pan.
- Combine cake flour, baking powder, and salt together; set aside.
- Visit The Best Caramel Cake @yourhomebasedmom.com for full instructions.
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