Description

This technically refined Caramel Cake features a dense, velvet-crumb sponge paired with a traditional cooked fudge frosting for a masterclass in texture and flavor. By mastering the precision of the creaming method and a timed caramel reduction, you can create a structurally perfect three-layer dessert that melts in the mouth.

Ingredients

1 cup unsalted butter (82% fat), softened
2 cups granulated white sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter (for frosting)
2 cups light brown sugar, packed
1/2 teaspoon salt (for frosting)
2/3 cup evaporated milk
2.5 cups confectioners sugar, sifted
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350 degrees F (175 degrees C) and grease and flour three 9-inch cake pans to ensure a clean release.
Cream 1 cup of butter and granulated sugar with an electric mixer on medium speed for at least 5 minutes until the mixture is light, fluffy, and increased in volume.
Incorporate the eggs one at a time into the creamed mixture, ensuring each egg is fully emulsified before adding the next.
Sift the flour, baking powder, and salt together; then add to the batter in three batches, alternating with the whole milk, mixing only until the ribbon stage is reached.
Divide the batter equally among the three pans by weight and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to rest in their pans for exactly 5 minutes before inverting them onto a wire rack to cool completely.
Prepare the frosting by combining brown sugar, 1/2 cup butter, and salt in a heavy-bottomed saucepan over medium heat until the sugar dissolves.
Add the evaporated milk to the saucepan, bring the mixture to a gentle boil, and maintain the boil for exactly 4 minutes to achieve the proper fudge consistency.
Remove the caramel from the heat, cool for 5 minutes, then beat in the sifted confectioners sugar and vanilla with an electric mixer until thickened and spreadable.

Notes

For a flawless finish, ensure your cake layers are completely cold before applying the frosting to prevent the caramel from melting and sliding. If you find the frosting becoming too firm in the bowl while working, a brief few seconds over a double boiler will help loosen the texture for easier spreading without compromising the crystalline structure.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American