FROSTED CARAMEL ICING CAKE
If you have a sweet tooth and love all things caramel, then a frosted caramel icing cake is the dessert for you. This decadent cake is made with layers of moist, fluffy cake that are sandwiched together with a rich caramel frosting, and topped with a generous layer of caramel sauce. The result is a dessert that is both indulgent and delicious.
One of the things that sets this cake apart is the caramel frosting. This frosting is made by caramelizing sugar and then whipping it together with butter and cream until it is light and fluffy. The result is a rich, buttery frosting with a subtle caramel flavor that pairs perfectly with the moist cake layers.
When making a frosted caramel icing cake, it’s important to use high-quality ingredients. Fresh, free-range eggs and real butter will give the cake a rich, buttery flavor that can’t be beat. Additionally, using a good quality caramel sauce will ensure that the cake has a deep, rich flavor that is not overly sweet.
To make the cake even more special, you can add some extra touches, such as toasted pecans or walnuts, which will add a nice crunch and texture to the cake. Alternatively, you can drizzle some extra caramel sauce over the top of the cake for a truly indulgent treat.
Whether you’re celebrating a special occasion or just want to indulge in something sweet, a frosted caramel icing cake is a dessert that is sure to please. With its rich, buttery flavor and indulgent caramel frosting, this cake is sure to become a favorite of anyone with a sweet tooth.
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- 2 Cups Brown Sugar
- 1/2 Cup Butter
- 1 teaspoon vanilla
- 2 Eggs
- 2 Cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon salt
- 1 Cup Buttermilk
- Caramel Icing:
- 1 1/2 cups Brown Sugar
- 1 Tablespoon flour
- 1/4 Cup butter (plus 2 tablespoons for later)
- 1/4 Cup Milk
- 1 teaspoon vanilla
- Recommended products:
- All-Clad 59916 Stainless Steel Dishwasher Safe Stockpot Cookware
- Premier Stainless Steel 6-Quart Stock Pot with Cover
1) Preheat oven to 350 degrees. Grease and flour or line with parchment two 9inch pans (or three 6 round).
2) Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.
3) In a separate bowl, sift together the flour, baking soda, baking powder and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand.
4) Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Cool the cake before frosting.
1) In a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don’t have one, just make sure you boil it for a good solid minute).
2) Take off the fire and add in the vanilla and the 2 Tablespoons butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake. Love the recipe? Share it with Your friends using the share buttons below! Thanks!