Caramel Layer Cake
This cake is very moist with a delicate caramel flavor and filled and frosted with a rich buttery caramel frosting. Every bite is delicious with soft moist light cake and a rich caramel finish.
Caramel Layer Cake
This cake is very moist with a delicate caramel flavor and filled and frosted with a rich buttery caramel frosting. Every bite is delicious with soft moist light cake and a rich caramel finish.
Cooking Instructions
- 1
Make Cake
- 2
Preheat the oven to 350. Spray 3 - 8- inch cake pans with bakers spray
- 3
Combine and whisk in a bowl flour, baking powder and salt
- 4
In another large bowl beat butter and sugar until light and fluffy,
- 5
Add eggs one at a time and beat in. Beat in vanilla ad caramel sauce
- 6
Alternate flour mixture and milk mixing just until combined
- 7
Divide evenlybin preparedvpans Bake 20 to 25 minutes until a toothpick comes out just clean. Cool in pans 10 minutes then remove to racks to cool compleatly
- 8
Make Caramel Frosting
- 9
In a saucepan combine 1/2 cup of the cutter, brown sugar and cream, heat stirring at all times until smooth and comes to a simmer, being sure all the sugar dissolves. Remove from heat and pour into a large bowl to cool to room temperature
- 10
When cool beat In confectioners sugar slowly, then beat in the remaining `1/2 cup butter which should be room temperature and vanillauntil smooth and creamy
- 11
Frost Cake
- 12
Place i]one cake layer bottom up on serving plate
- 13
Frost with some frosting
- 14
Place second layer., bottom up, add frosting
- 15
Add third layer bottom up ad frost entire cake
- 16
- 17
Garnish with drizzles of caramel sauce. Refrigerate at least 2 hours before slicing
- 18
- 19
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