Salted Caramel Cake


Updated 12.21.2018.

Weeks ago my dad put in his ‘order’ for his birthday cake – Butter Cake with Caramel Icing. As I started in on the baking this morning, my dad asked if I was going to blog about the cake. Generally I do not re-post old posts, which I explained to my dad. I have to say that he looked a bit disappointed when I informed him that I already blogged about his birthday cake last March.

As a compromise, I decided to fiddle with the recipe a bit and come up with a new caramel cake for his recipe so that we could post a new blog complete with loads of pictures. He likes to share the pictures and my blog with his friends.

ingredients.

  • 2/3 c. butter, softened
  • 1 3/4 c. granulated sugar
  • 2 eggs
  • 1 1/2 tsp. pure double strength vanilla extract
  • 3/4 c. caramel sauce
  • 2 3/4 c. cake flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 c. milk

directions.

  1. Preheat oven to 350 degrees.
  2. Grease and flour two 8-inch baking pans and set aside.
  3. In a large mixing bowl, cream together the butter, sugar, eggs and vanilla until fluffy, about five minutes. Add caramel sauce and incorporate.
  4. In a separate bowl, combine the flour, baking powder and salt. On low speed, gradually add the dry ingredients, alternating with the milk, until well mixed.
  5. Pour into pans and bake at 350 degrees for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Turn out onto a wire rack and let cool completely before icing.
  6. Frost with Salted Caramel Frosting and garnish with additional salt.

Perhaps because this recipe was slightly experimental, it didn’t work out quite as well as I would have hoped.

I poured the batter into two cake pans (normally I would use three) and for that reason the cake took that much longer to bake. I kept opening the oven to see if the cake was done and the middle sunk in each pan.

I had planned on slicing both layers in half to make a four-layer cake but was unable to do so with the sunken middle. Instead, I made a two-layer cake with big gobs of frosting in the middle.

The second time I made this cake the middle sunk again even without me opening the oven to peek in on the cake.

In the words of dad: This cake is very rich!

Happy birthday, Dad!!!

Recipe rating: 

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