American Kitchen Classic Caramel Cake

Total Time
1hr 55mins
Prep 25 mins
Cook 1 hr 30 mins

This traditional butter cake has the audacity of having a caramel icing poured over it to create a wonderful taste sensation.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F.
  2. Butter and flour three 9″ cake pans, and set aside.
  3. Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside.
  4. In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
  5. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds.
  6. Divide batter among prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
  7. Bake cakes until a toothpick inserted in the middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
  8. When ready to frost - Whisk together 3 cups sugar, butter, milk, and egg in a 6-qt. copper saucepan or Dutch oven; set aside.
  9. Heat remaining sugar in a small skillet over high heat, and cook, swirling pan, until sugar melts into an amber caramel, about 2 minutes.
  10. Immediately pour caramel into milk mixture, and bring to a boil over medium-high heat; attach a candy thermometer to side of pan, and cook, stirring bottom constantly with a wooden spoon, until thermometer reads 232°, about 40 minutes.
  11. Remove from heat and immediately stir in vanilla and baking soda; let sit for 1 minute.
  12. Using a hand mixer, beat caramel mixture on medium-low speed until the consistency of loose pudding, about 1 minute.
  13. Immediately place one cake on a cake stand and pour over 1/2 cup caramel icing; top with second cake and pour over 1/2 cup icing. Top with third cake and pour remaining icing around the top edge of cake and then over the center. Quickly spread icing over sides of cake; let icing cool completely before serving. Store at room temperature.