The Best Caramel Cake Recipe

I love caramel cake and spent years on a quest for the perfect recipe.  When my husband was a child, his favorite cake was a white cake with caramel frosting.  Although I’m pretty sure his mom just used a white cake mix and topped it with homemade caramel frosting.

Servings: 12 servings

Ingredients
1 cup butter softened
3¼ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
2½ cups sugar
2 teaspoons vanilla extract
4 eggs room temperature
1¼ cups milk I used whole milk

Frosting
1 cup butter divided
2 cups dark brown sugar
1/2 cup evaporated milk
1 1/2 tsp vanilla
6 cups powdered sugar

Instructions

1. Preheat oven to 350˚F.
2. Spray three 8-inch pans generously with baking spray and flour. Cut circles of parchment paper or wax paper to fit pans and place one in the bottom of each pan.
3. Combine cake flour, baking powder, and salt together; set aside.
4. (If you are using the extra fine cake flour you won’t need to sift the flour, if not put the flour, baking powder and salt through a sifter.)
5. Beat butter and sugar in the bowl of an electric mixer until light and fluffy.
6. Add vanilla and then eggs one at a time, beating after each addition.
7. Add flour mixture and milk alternately in 3 batches, beating until smooth after each addition.
8. Divide batter between prepared pans.
9. Bake until golden, 25-30 minutes.
10. Let cool on a rack for 10 minutes; invert cakes onto a cooling rack; let cool completely.
11. Visit The Best Caramel Cake @ yourhomebasedmom.com for full instructions.

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