It’s quick and easy, and it doesn’t take too long for us to figure out how to make our frosting!
This caramel cake is easy to recognize if you are from the south, or grew up there. If you take it home, you will be smitten. This southern-style caramel recipe uses a fluffy, light yellow cake. Although it tastes great, the main goal is to get the caramel icing in your mouth as fast as possible. We’re sorry if the caramel icing does not make it to the cake. It is difficult to resist sneaking a little bit in, even if it doesn’t make it onto the cake.
Servings: 10-12 peoples
Total Time: 1 hour, 30 minutes
INGREDIENTS
Cake:
2 ½ cups sugar
1 ½ cups vegetable shortening
1 ½ cups whole milk
6 large eggs
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 ½ teaspoons baking flour
¼ teaspoon salt
Icing:
1 cup brown sugar
1 cup sugar
½ cup (1 stick), unsalted butter
1 (14 oz.) 1 (14 oz.)
1 teaspoon vanilla extract
¼ teaspoon sea salt
PREPARATION
Preheat oven to 350o F. Lightly greases two round cake pans depending on the desired thickness.
Mix flour, baking powder, and salt in a large bowl.
Beat sugar and shortening in a large bowl until they are smooth and fluffy.
Mix in vanilla extract and eggs until well combined. Next, add milk and dry ingredients. Be careful not to overmix
Place cakes in greased baking pans and bake.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in the oven.
Combine brown sugar, butter, and condensed milk. Heat in a large saucepan on medium heat. Stir constantly until thickened.
Bring to a boil. Then reduce heat and stir in vanilla extra, sea salt, and milk. Cook on medium heat for 5-10 minutes or until thickened. Allow to cool down until the cake is warm and thickened. Then, assemble the bottom layer of the cake and drizzle ⅔-3/4 cups of icing on top.
Add the second layer of cake to the top. Pour frosting on top and let it sit for a while. If you are using three layers of icing, split the frosting accordingly.
Slice, serve, and enjoy.
Ingredients
- Cake:
- 2 ½ cups sugar
- 1 ½ cups vegetable shortening
- 1 ½ cups whole milk
- 6 large eggs
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking flour
- ¼ teaspoon salt
- Icing:
- 1 cup brown sugar
- 1 cup sugar
- ½ cup (1 stick), unsalted butter
- 1 (14 oz.) 1 (14 oz.)
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
Preheat oven to 350o F. Lightly greases two round cake pans depending on the desired thickness.
Mix flour, baking powder, and salt in a large bowl.
Beat sugar and shortening in a large bowl until they are smooth and fluffy.
Mix in vanilla extract and eggs until well combined. Next, add milk and dry ingredients. Be careful not to overmix
Place cakes in greased baking pans and bake.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in the oven.
Combine brown sugar, butter, and condensed milk. Heat in a large saucepan on medium heat. Stir constantly until thickened.
Bring to a boil. Then reduce heat and stir in vanilla extra, sea salt, and milk. Cook on medium heat for 5-10 minutes or until thickened. Allow to cool down until the cake is warm and thickened. Then, assemble the bottom layer of the cake and drizzle ⅔-3/4 cups of icing on top.
Add the second layer of cake to the top. Pour frosting on top and let it sit for a while. If you are using three layers of icing, split the frosting accordingly.
Slice, serve, and enjoy.
Notes
Servings: 10-12 peoples Total Time: 1 hour, 30 minutes
