STEPHENSON'S CARAMEL CAKE FROM SCRATCH
Our family enjoys Caramel Cake for any occasion. The cake is so moist with unbelievably delicious frosting. The cake has a wonderful, great homemade texture and savoring flavor. The frosting is unmistakably a milky sweet caramel that has a soft texture that just melts in your mouth! You will want to scrape every morsel out of...
Provided by Kathi Graham
Categories Cakes
Time 1h15m
Number Of Ingredients 2
Steps:
- 1. Batter Instructions: 1. Grease 3, 9" cake pans, place wax paper circle on bottom of each, grease again then flour pans. 2. To soften butter add, 2 1/4 c regular sugar, 2 t vanilla, and 1 t salt. Mix with hand mixer. 3. Add 6 large eggs beating between each to sugar mixture. Continue mixing about 2 min. to dissolve sugar. 4. Add the (sifted, then measured) 3 c all purpose flour and 4 t baking power to sugar mixture (alternating 1/3 of flour, then 1/3 cream...ending with flour). 5. Mix gently with rubber spatula, do not overmix. 6. Use hand mixer for about 30-45 seconds, do not overmix. 7. Divide equally into the three prepared pans. 8. Bake 350 for about 30-35 min. Note doneness when inserted toothpick comes out clean.
- 2. Caramel Frosting Instructions: Prepare two pans: (1) to a medium sized, non-stick frying pan add 1⁄4 cup granulated sugar; (2) to a medium sized pot add 2 1⁄2 cups granulated sugar, 1 cup heavy whipping cream, and 2 T all purpose flour, mix 1. Place the pot and the pan on medium heat. 2. To frying pan allow the sugar to melt, and turn brown, do not stir but move around by tilting pan. 3. Stir ingredients in the pot as you watch the sugar mixture begin to melt in the pan. 4. As the sugar mixture becomes close to a caramel color, turn the mixture in the pot to a boil. 5. Once the pot mixture is boiling and the sugar in the pan is caramelized, add about a quarter cup of the cream mixture from the pot into the burnt sugar mixture pan, and stir to temper and combine with the burnt sugar. 6. Then, turn around and add the burnt sugar mixture from the pan back into the pot of the cream mixture, stir. (Remove the pan from the stove.) 7. Allow the combined mixtures, now in the pot, to boil for about 10- 15 minutes with minimal stiring. 8. Add in the 3⁄4 cup salted butter, and stir until melted. 9. Remove the pot from the heat, and add the vanilla extract. 10. Pour the caramel into a stand mixer bowl which can accommodate high heat. Mix for about 25 minutes on medium speed or until the frosting has cooled, but slightly warm. (Add milk to thin if you desire). 11. Pour about a quarter of the frosting onto each slightly warm cake, spread tops and sides. 12. Allow the unassembled, frosted cakes to completely cool on the cooling rack. 13. Once cooled, observe the thickness of the frosting of each layer, add more frosting on the bottom layers as needed, then assemble the three layers together. 14. Use the remaining frosting to frost the entire cake and close up the layer seams.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Darija Ikonomov
[email protected]This is the best caramel cake I've ever had! I can't wait to make it again.
Rabbi Chowdhury
[email protected]This cake is very rich. A small slice goes a long way.
Rj Gaming
[email protected]I'm not a fan of caramel, but I still enjoyed this cake. The cake itself is very moist and flavorful.
Arman Chwdhory
[email protected]This cake is a bit expensive to make. But it's worth the splurge for a special occasion.
Brian villa
[email protected]The frosting was too runny. I had to add more powdered sugar to thicken it up.
sk bro GAMING
[email protected]The cake was a bit dry. I think I overbaked it. Next time, I'll bake it for a few minutes less.
Kofi Serekyi
[email protected]This cake is a bit too sweet for my taste. I would reduce the amount of sugar in the frosting by half.
Raymond Mtsimba
[email protected]I made a few substitutions to the recipe, and the cake still turned out great. I used all-purpose flour instead of cake flour, and I used a store-bought caramel sauce instead of making my own.
Imranhkan Imranhkan
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The results are simply stunning.
Fru Clintine
[email protected]The caramel frosting is the star of the show. It's so rich and creamy, and it pairs perfectly with the moist cake.
Yahya Yishak
[email protected]I love that this cake can be made ahead of time. It's one less thing to worry about on the day of the party.
Imran ali Chohan
[email protected]This cake is perfect for any occasion. I made it for my daughter's birthday party, and it was a huge success.
Khatija Mehmood
[email protected]I'm not much of a baker, but this cake was surprisingly easy to make. And it turned out so delicious! I'll definitely be making it again.
MD Balalcox
[email protected]This cake is absolutely divine! The combination of the moist cake and the decadent caramel frosting is heavenly. I highly recommend it.
Akash Anukul
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The caramel frosting is to die for!
Sunday James
[email protected]This cake was a hit! It was moist and flavorful, with the perfect amount of sweetness. The caramel frosting was rich and creamy, and it complemented the cake perfectly. I will definitely be making this cake again.