Skip to main content


EASY CARAMEL CAKE

Ingredients

Cake
  • 1/2 cup butter, room temperature
  • 1 cup light brown sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups all purpose flour
  • 3/4 cup milk
  • 2 cups caramel sauce, divided

Frosting
  • 8 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 1/2 teaspoons vanilla
  • 4 cups powdered sugar


Method

Cake
  1. Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine.
  3. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl to combine evenly.
  4. Spread the batter into the prepared pan and bake for 25-30 minutes until the center is set or a toothpick inserted comes out clean.
  5. Immediately poke holes into the top of the warm cake, about 1- inch apart. Pour 1 cup of the caramel on top of the cake and allow the cake to sit until it has cooled completely.

Frosting
  1. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until smooth. Turn mixer to low and add in the vanilla and powdered sugar until combined.
  2. Turn mixer back up to medium and mix for 1-2 minutes until smooth and creamy.
  3. When the cake is cooled spread the cream cheese frosting on top. Swirl the remaining caramel on top of the frosting.


Comments

  1. leo lynch2 September 2018 at 23:32

    Nice recipe. First time I am visiting your site. I found so many entertaining stuff in your blog, especially its discussion. From the tons of comments on your articles, I guess I am not the only one having all the leisure here! Keep up the excellent work. So I am regular user of this site. All the stories you shared here are interesting and excellent. It helps to boost the knowledge. Thank you so much and please keep sharing such informative post in future. Using online dissertation writing servicecan safe students time and help them with difficult papers. it is indeed useful for those students who have to work and study at the same time.

    ReplyDelete

Post a Comment

Popular posts from this blog

Honey Almond Granola Ingredients 3 cups of quick cooking oats 3/4 cup of sliced almonds 1/2 cup grated coconut 1/2 cup honey, local if at all possible 1/4 cup of coconut oil, melted 2 tablespoons of warm water 1 teaspoon of vanilla extract Method Preheat your oven to 325 °F (163 °C). Mix the dry ingredients in a large bowl. (Oats, almonds, and coconut) Make sure you have mixed it evenly and set it to the side. Using a smaller bowl, stir together the wet ingredients. (Honey, coconut oil, water, and vanilla extract) You will need to melt the coconut oil in the microwave for about 10 seconds. Make sure the ingredients are well combined. Pour the wet mixture slowly over the dry mixture. Stir thoroughly to ensure that the mixture is well combined. Spray nonstick cooking spray over your baking tray. This will make sure the granola won't stick. Line the baking tray with baking paper. Make sure the baking paper covers all of the inside of the t...
Post a Comment
Read more
Almond and Honey Brittle Ingredients 1/4 cup almond oil 4 cups sliced blanched almonds 2 cups sugar 1 cup honey 1/4 cup water Method Preheat the oven to 204C. Grease a baking sheet with the almond oil. Place the almonds on a separate baking sheet and toast them in the oven until light golden brown, about 5 minutes. Set aside. In a medium, very heavy-bottomed saucepan, combine the sugar, honey, and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes. It should register 310 degrees Fahrenheit on a candy thermometer; this is referred to as the “hard-crack” stage. Do not stir, but brush the sugar crystals off the inside of the pan with a wet pastry brush as necessary. Once the sugar begins to brown (to the color of a football), remove the pan from the heat (watch very carefully, as the sugar can burn quickly). Once the caramel is off the heat, add the almonds to the pot and stir quickly to i...
Post a Comment
Read more