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Caramel Cake

The secret to getting good caramel cakes is everything in them. And the frozen caramel on this cake is the best.

I love caramel cakes and spend years looking for the perfect recipe. When my husband was little, his favorite cake was white cake with caramel decoration. This caramel cake has a nice, light and smooth yellow cake base, but the decoration is the star of the show. Caramel cake is really all about freezing, but it definitely needs a good cake to make it shine.

I have experimented with many of the early cakes and finally, I found one that was supposed to be a cake. Light, smooth, soft, moist, and flavorful. And it makes a perfect base for this caramel cake.

caramel cream
Caramel freezing is made with butter, butter, and more butter. Just like frosting should be. In addition, dark brown sugar, evaporated milk, vanilla, and powdered sugar are needed. And unlike a lot of caramel freezing, this one doesn't need to be cooked for a long time. Just cook it in the microwave for a few minutes and then enter the mixer.

This recipe produces large amounts of frosting, so don't be stingy with that layer.


  • 1 cup of softened butter
  • 3¼ cup flour cake
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 2½ cups of sugar
  • 2 teaspoons of vanilla extract
  • 4 room temperature
  • 1¼ cup of milk. I use pure milk

Froze up

  • 1 cup of butter divided
  • 2 cups dark brown sugar
  • 1/2 cup of evaporated milk
  • 1 1/2 teaspoon vanilla
  • 6 cups of powdered sugar


  1. Preheat the oven to 350? F.
  2. Spray three generous 8-inch pans with cake spray and flour. Cut a circle of baking paper or wax paper to fit the baking sheet and place one on the bottom of each baking sheet.
  3. Mix cake flour, baking powder, and salt together; set aside.
  4. (If you use extra-fine baking flour, you don't need to filter the flour, if you don't add flour, baking powder, and salt through a sieve.)
  5. Beat butter and sugar in an electric mixer bowl until light and smooth.
  6. Add vanilla and eggs one at a time, shake after each addition.
  7. Add flour and milk mixture alternately in 3 batches, shake until smooth after each addition.
  8. Divide the dough between the pans that have been prepared.
  9. Bake until golden, 25-30 minutes.
  10. Let it cool on the rack for 10 minutes; turn the cake over the cooling rack; let it cool completely.
  11. Clean the crumbs from the sides and top of the cake.
  12. Place one layer of cake on a plate or cake holder.
  13. Add icing and apply to cover. Repeat with the remaining layers.
  14. Frost the whole cake with a generous icing coating.
Froze up
  1. Place 1/2 cup of butter, brown sugar, and evaporated milk in a microwave-safe bowl. Microwave for 1 minute, stir. Return to the microwave and cook over high heat for another 2-3 minutes or until the mixture is smooth and no longer gritty. It can also be done in a pan on the stove. Heat until the ingredients are mixed and no longer sandy.
  2. Cold mixture for 15 minutes.
  3. Place it in a mixer and add powdered sugar and stir it low until it is added.
  4. Switch to medium height and stir briefly.
  5. Add 1/2 cup of soft butter and vanilla and stir over medium heat for 3-4 minutes or until mild and smooth.
  6. Frosting must be good consistency to spread. Add more milk if it's too stiff or more sugar if it's too thin.
  7. Frozen Cake.
This recipe is inspired by yourhomebasedmom

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