Desserts
Old-Fashioned Caramel Layer Cake
Tender yellow cake layers draped in a hand-stirred burnt-sugar caramel icing that hardens just enough to crack under a fork.
Caramel cake is a labor of love passed down at holidays, the kind of dessert where everyone hovers near the stove waiting for the icing to turn that perfect amber. It takes patience to get the caramel right, but one bite of that deeply toasted sugar against soft cake makes it worth every stir.
Ingredients
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 3 cups packed light brown sugar
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
Instructions
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1
Prep pans and ovenPreheat the oven to 350°F and grease and flour two 9-inch round cake pans.
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2
Whisk dry ingredientsSift together the cake flour, baking powder, and salt in a bowl and set aside.
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3
Cream butter and sugarBeat the butter and granulated sugar together until light and fluffy, about 4 minutes, then add the eggs one at a time.
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4
Alternate wet and dryAdd the flour mixture and milk alternately in three additions, beginning and ending with flour, then stir in the vanilla.
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5
Bake the layersDivide the batter between the pans and bake 25-30 minutes, until golden and a toothpick comes out clean. Cool completely on wire racks.
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6
Cook the caramel baseCombine the brown sugar, heavy cream, and butter in a heavy saucepan and bring to a boil over medium heat, stirring constantly.
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7
Simmer to soft-ball stageContinue cooking and stirring for 8-10 minutes until the mixture reaches 235°F on a candy thermometer and deepens in color.
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8
Beat and frostRemove from heat, add the salt, and beat vigorously with a wooden spoon or mixer until the icing thickens and loses its shine, then spread quickly between and over the cooled layers before it sets.
Okra & Oak Tip
Have your cake layers completely cool and your icing bowl ready before the caramel finishes cooking, because it firms up fast once it starts to thicken.
Storage
Store the cake covered at room temperature for up to 4 days; the caramel icing may soften slightly in humidity, so keep it in a cool spot.
Frequently Asked Questions
Set the bowl over low heat for a few seconds or stir in a teaspoon of warm cream to loosen it enough to spread.
It helps for consistency, but you can also test by dropping a small spoonful into cold water; it should form a soft, pliable ball.
Nutrition
Per serving. Values are estimates.
560
Calories
5g
Protein
78g
Carbs
25g
Fat
