Cooking Pasta

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.  This caramel cake has the base of a nice, light, fluffy yellow cake, but the frosting is the star of the show.   A caramel cake is really all about the frosting, but it definitely needs a good cake to let it shine.

I’ve experimented with lots of from scratch cakes and I’ve finally found one that is everything a cake should be.  Light, fluffy, tender, moist and flavorful.  And it make the perfect base for this caramel cake.

Bob Red Mill Super Fine Cake Flour is what gives the cake it’s amazing texture.  Because cake flour has less protein than all purpose flour, it helps give the cake a lighter and more airy texture.  It does make a difference and it’s worth the effort to buy and use cake flour.

For this cake, I used 3- 8 inch cake pans. After baking and cooling, be sure and brush off as much of the crumbs on the outside of the cake as possible.  It makes frosting easier.

I love using this cake turn table to frost my cakes because it makes it so easy to turn the cake as you frost it.  And the non slip mat keeps the cake in place.  I also use a cardboard round underneath the cake so it is easy to remove from the turntable and place on my serving plate.  And for frosting a cake, an offset spatula is a must.

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. .....................................................

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