BY CARROLL PELLEGRINELLI, The Spruce
This recipe for Caramel Cake Frosted with Whipped Cream is a great dessert to take to a party - just don't be surprised if there isn't a bite left!
The caramel filling is sweet on its own so you may want a low sugar whipped cream. And if you want to make the layers ahead, go for it. Just leave the cakes in their pans and cover with plastic wrap.
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What You'll Need
For the Cake:
3 cups cake flour
2-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 pound (1 cup) room temperature butter
2 cups sugar
4 eggs
1-1/2 teaspoon vanilla extract
1 cup milk
For the Caramel Filling:
1/2 pound (1 cup) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon vanilla extract
For the Whipped Cream:
1 cup heavy cream
+ or - 1/4 cup* sugar
[post_ads]How to Make It
- Preheat oven to 350 degrees.
- Lightly grease bottom of 3-9 inch round cake pans. Line with parchment paper circles. Grease and flour parchment paper and rest of pan.
- In a small bowl, combine flour, baking soda ,and salt. Stir with a wire whisk. Set aside.
- Cream butter and sugar. Add eggs one at a time. Completely mixing after each egg. Mix in vanilla.
- Add flour mixture alternately with the milk. Divide batter between pans.
- Bake for 25 minutes or until tested done with a cake tester. Cool completely in pans on wire racks.
- The Filling: In a medium pan, melt the butter. Once melted, stir in the brown sugar and the milk. Heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
- The Whipped Cream: Whip the cream with the sugar.
- Putting it all Together: Place on cake layer on a serving plate. Spoon 1/3 of filling onto cake layer. Spread it around evenly and even allowing it to go down the sides. Add the next layer. Spoon 1/2 remaining filling on top. Spread as before. Add the last layer on top. Scrape remaining filling onto top of cake. Serve immediately or refrigerate.
