His Grandma’s Caramel Cake

My Grandma’s Caramel Cake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 12 servings

Ingredients

For the cake:

4 cups cake flour

2 tsp baking powder

2 tsp baking soda

3/4 tsp salt

1 cup unsalted butter

2 cups granulated sugar

2 tsp vanilla extract

4 eggs

2 cups buttermilk

For the icing:

3/4 cup granulated sugar (for browning)

3 3/4 cups granulated sugar

1 tbsp plus 1 1/2 teaspoons flour

3/4 tsp salt

1 1/2 cups evaporated milk

2 sticks + 1 tbsp butter

1 tbsp + 1 1/2 tsp vanilla extract

Instructions

For the cake:

1. Preheat oven to 350 degrees.

2. Butter two round 9×2 inch cake pans, line bottom with parchment paper and butter again.

3. Whisk flour baking powder, soda, and salt together and set aside.

4. In the bowl of an electric mixer, beat butter and sugar together until pale and fluffy.

5. Add vanilla extract and mix well.

6. Add eggs one at a time, incorporating each one before adding another.

7. With mixer on low speed, mix in buttermilk until just combined.

8. Add flour mixture in three parts, mixing after each addition until just combined.

9. Do not over mix!

10. Pour batter in pans and drop the pans on the counter couple of times to remove bubbles.

11. Bake 35 – 40 minutes, or until an inserted toothpick comes out clean.

12. Cool cakes in pan for 10 minutes.

13. Remove from the pans and cool completely on racks.

For the icing:

1. Put 3/4 of sugar into cast iron or other heavy skillet over medium heat.

2. Let sugar melt and turn into an amber color.

3. While the sugar is melting, put 3 3/4 cups sugar, butter, flour, salt, evaporated milk into large sauce pan and bring to a boil.

4. Add melted/browned sugar and continue boiling until temperature reaches “soft ball” stage or 232 degrees.

5. Remove from heat and begin whisking.

6. Add vanilla and continue whisking until icing has cooled to a spreadable but not runny consistency.

To assemble:

1. Place bottom layer on a cake plate. ‘

2. Spread icing on top of bottom layer.

3. Place top layer on top of the iced bottom layer.

4. Spread icing on top layer and sides of cake.

Bill Harris