This is my first attempt at a traditional caramel cake and I will just start by saying - it's a work in progress.
I did not grow up eating caramel cake so I had to do some research on the cake before I started baking. (Not the fun kind of research where I get to EAT caramel cake either, just the drooling in front of the computer screen kind of research.)
Maybe I can hire Courtney to make authentic homemade icing for me. Until then, I will use this expedited process for making my caramel cake icing.
16 Tablespoons butter, softened
3¼ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
2½ cups sugar
2 teaspoons vanilla extract
1¼ cups milk
Let cool on a rack for 10 minutes; invert cakes onto a cooling rack; let cool completely. Slice domed tops off cakes to level them, if needed.
8 Tablespoons butter, melted
8 Tablespoons butter, softened
2 cups dark brown sugar
½-¾ cups evaporated milk
2 teaspoons vanilla
5-6 cups powdered sugar
Add the 4 ounces of softened butter and mix on medium-high for 3-4 minutes or until light and very fluffy. Icing should be a nice spreadable consistency. If it’s too thin, add a bit more powdered sugar, if too thick, add more evaporated milk – just a little at a time to thin.
Add third layer and repeat with ½ cup icing.
Top with final cake layer. Frost entire cake with a very thin layer of icing. This is the crumb coat. The crumbs will be trapped and will keep your final icing layer crumb free. Let cake sit until crumb coat is dry.
My icing didn't at all look like I had planned. It hardened up really quickly and before I could really get it nice and smooth. It tasted a whole lot better than it looked though.
If you have made a caramel cake - using the 2+ hour icing recipe - shoot me a comment. I would love to know how it turned out.
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