The best and most delicious moist caramel cake with delicious layers of cake and caramel cream.
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Ingredients
Cake:
- 3 cups white sugar
- 1 ½ cups butter
- 5 large eggs
- 3 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups whole milk
- 1 teaspoon vanilla extract
Icing:
- 1 (16 ounce) package brown sugar
- 1 cup butter
- ¼ teaspoon salt
- ⅔ cup evaporated milk
- 1 (16 ounce) package confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
Directions
step 1
Preheat the stove to 350 degrees F (175 degrees C). Oil and flour three 9-inch cake pans.
step 2
Make cake: Put white sugar and butter into a blending bowl. Beat with an electric blender on medium speed until light and feathery.
step 3
Combine flour, heating powder, and salt in a partitioned bowl. Include flour blend in bunches, rotating with drain, beating player briefly after each expansion. Include vanilla extricate; beat until hitter makes strips when falling from the mixers. Isolate player among the arranged cake pans.
step 4
Prepare within the preheated stove until a toothpick embedded within the center comes out clean, approximately 30 minutes. Run a table cut around the edges to release. Alter carefully onto a cooling rack. Let cool, approximately 30 minutes.
step 5
Make icing: Combine brown sugar, butter, and salt in a pan over medium warm. Blend until brown sugar is broken down, around 3 minutes. Include dissipated drain and proceed blending. Bring to a delicate bubble and let bubble for around 4 minutes, mixing continually to dodge staying. Evacuate from warm and permit to cool, approximately 5 minutes.
step 6
Blend confectioners’ sugar and vanilla extricate into brown sugar blend utilizing an electric blender until icing caramelizes and thickens to the required consistency.
step 7
Spread icing onto cooled cake layers. Stack layers; ice best and sides.
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