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The Best Caramel Cake

I made this yesterday and the Caramel frosting was much easier for the same result as the stove top method, so that was a win. The cake, however, was an epic fail! This post read like an advertisement for cake flour, which I am sure it was, even though it was not stated as a sponsored post. There was a link to purchase the cake flour along with just about everything else. The funny thing is, I am quite sure that the cake flour is precisely the problem with the cake. It cratered and had no structure what soever. I was making cup cakes instead of layer cake and they were terrible. I also made one layer with the leftover batter and it was no better than the cupcakes, so size of cooking vessel was not the problem. 

  • 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

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

  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. Visit The Best Caramel Cake @yourhomebasedmom.com for full instructions.

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