10/13/2024
Southern Burned Caramel Cake
Ingredients:
Cake:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
Burned Caramel Frosting:
2 cups granulated sugar
1 cup unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract
Directions:
Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare the Burned Caramel Frosting:
In a large, heavy saucepan over medium heat, melt the sugar, stirring constantly until it becomes a deep amber color.
Carefully add the butter and stir until melted.
Slowly add the heavy cream, stirring constantly. Be careful, as the mixture will bubble up.
Continue to stir until the caramel is smooth and thickened.
Remove from heat and stir in the vanilla extract.
Allow the caramel to cool slightly before using.
Assemble the Cake:
Place one cake layer on a serving plate and spread with a generous amount of caramel frosting.
Repeat with the second layer.
Place the third layer on top and spread the remaining frosting over the top and sides of the cake.
Allow the frosting to set before serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Kcal: 600 kcal per slice | Servings: 12 servings
