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Southern Caramel Cake

Southern Caramel Cake



Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hrs 10 mins
Course: Dessert
Cuisine: Southern
Servings: 12
Calories: 509 kcal
Author: Christin Mahrlig

Southern Caramel Cake is a fabulously rich and decadent cake with tons of super sweet icing. This is a cake that will make any occasion memorable.

Ingredients
Cake

  • 3/4 cup butter (1 1/2 sticks)
  • 1 cup milk
  • 2 cups sifted all-purpose flour
  • 2 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract

Caramel Icing

  • One box light brown sugar (1-pound)
  • 1/2 cup butter
  • 7 tablespoons evaporated milk
  • 1 teaspoon vanilla extract


Instructions

  1. Make the cake. Preheat oven to 325 degrees. Grease and flour 2 9-inch cake pans.
  2. In a small saucepan, cook the butter and milk over low heat until the butter melts. Stir well and let cool to room temperature.
  3. In a medium bowl, combine the flour, baking powder, and salt.
  4. Using an electric mixer, beat eggs and sugar on high speed until light yellow and smooth.
  5. Stir the flour mixture into the egg mixture just until combined.
  6. Add the cooled milk mixture and vanilla and stir well.
  7. Divide the batter between the two pans and bake 25 to 30 minutes, or until cake springs back when touched lightly in the middle.
  8. Place pans on a wire rack and let cool 10 minutes. Remove cakes from pans and let cool completely on racks.
  9. Make icing. 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.
  10. Beat the icing with a wooden spoon for 2 to 3 minutes to thicken.
  11. Place bottom layer on a platter or cake stand. Working quickly before icing sets up, spread icing on top. Place second layer on top. Ice the top and sides. A knife dipped in hot water can help smooth the icing out.


Recipe Notes

  1. If icing becomes too hard while you are spreading it, place it over low heat and whisk in another tablespoon or two of evaporated milk until smooth.
  2. I actually made more icing than the recipe calls for. My cakes were a little sunken in the middle once they cooled and I didn't have a sharp enough serrated knife to even the top of the cake out. Because of this, a lot of my icing pooled in the middle and I needed more.
  3. If you think you need extra, add another 1 1/3 cups brown sugar, 4 tablespoons butter, and 3 1/2 tablespoons evaporated milk. Plus a little extra vanilla if you desire.


source :http://spicysouthernkitchen.com