Description
Moist, delicious layer cake with caramel icing.
Ingredients
- 3 cups white sugar
- 1 ½ cups butter
- 5 eggs
- 3 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups whole milk
- 1 teaspoon vanilla extract
- 1 (16 ounce) package brown sugar
- 1 cup butter
- ¼ teaspoon salt
- ⅔ cup evaporated milk
- 1 (16 ounce) package confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Make cake: Place white sugar and butter into a mixing bowl. Beat with an electric mixer on medium speed until light and fluffy. Add eggs
- one at a time
- mixing well after each addition.
- Combine flour
- baking powder
- and salt in a separate bowl. Add flour mixture in batches
- alternating with milk
- beating batter briefly after each addition. Add vanilla extract; beat until batter makes ribbons when falling from the beaters. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean
- about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool
- about 30 minutes.
- Make icing: Combine brown sugar
- butter
- and salt in a saucepan over medium heat. Stir until brown sugar is dissolved
- about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes
- stirring constantly to avoid sticking. Remove from heat and allow to cool
- about 5 minutes.
- Mix confectioners’ sugar and vanilla extract into brown sugar mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
- Spread icing onto cooled cake layers. Stack layers; ice top and sides.
Prep Time: 40 mins
Cook Time: 37 mins
Total Time: 2 hrs 22 mins
Servings: 12