The best and most delicious moist caramel cake with delicious layers of cake and caramel cream.
- 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
- 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
Preheat the stove to 350 degrees F (175 degrees C). Oil and flour three 9-inch cake pans.
Make cake: Put white sugar and butter into a blending bowl. Beat with an electric blender on medium speed until light and feathery.
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.
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.
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.
Blend confectioners’ sugar and vanilla extricate into brown sugar blend utilizing an electric blender until icing caramelizes and thickens to the required consistency.
Spread icing onto cooled cake layers. Stack layers; ice best and sides.
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