Caramel Cake – Icing Update!


Oh the JOY of an old-fashioned Caramel Cake! I’ve made a lot of caramel cakes since my original post back in 2008. I don’t have any updates to the cake, but a couple to the icing, so that’s why I’m posting today. I basically wanted to bring this recipe “forward” on the blog, so here it is! This is a recipe I found in a “Georgia Farmer’s Market Bulletin” paper over 40 years ago. This icing takes the cake!

CAKE  [Makes 3 layers]
· 2 sticks of butter (room temperature)
· 3 cups of sugar 
· 5 eggs (room temperature)
· 2 1/3 cups White Lily all-purpose flour, sifted
· 1 tsp salt 
· ¼ tsp baking soda 
· 1 c sour cream 
· 1 T. vanilla extract
1. Preheat oven to 350° & grease/flour 3 nine-inch round cake pans.
2. Cream butter & sugar until fluffy, 2-3 minutes.
3. Add eggs one at a time, then blend after each egg is added. 
4. Sift flour, then whisk in salt and baking soda.
5. Alternately add flour mixture and sour cream to the batter, ending with flour. Mix after each addition.
6. Stir in the vanilla extract.
7. Pour the batter into prepared pans and bake 25-28 minutes. The batter is thick.  Put an even amount of batter into each cake pan. Don’t overbake!

Now let the cake layers cool in pans for a few minutes; then turn out onto cake racks to cool completely. Do not attempt to ice until they are completely cool. Completely cool. Completely all the way cool!

2 sticks of butter (I use salted butter)
2 cups packed dark brown sugar 
1 cup of evaporated milk (may use heavy cream)
1 tsp. vanilla flavoring
4 cups powdered sugar

1. In large heavy saucepan (I like to use a non-stick pan), melt the 2 sticks of butter over medium heat.
2. Add the 2 cups of dark brown sugar and bring to a boil. Then reduce heat and simmer the butter and sugar together for 2 minutes longer, stirring constantly.
3. Add 1 cup of evaporated milk to your butter/sugar mixture, Now bring to a slight boil again, constantly stirring. After blended, remove from heat.
4. After removing pan from heat, stir in the vanilla.
5. Pour hot icing into a large mixing bowl and set aside just 2-3 minutes to cool down a bit.
6. Now add the 4 cups of powdered sugar.
7. Using a handheld electric mixer, beat in the powdered sugar until the icing is smooth and fluffy.

Timing is everything! The caramel icing will get stiffer as it cools, so ice your cake when the icing texture is just right, nice and creamy. If the icing gets too thick, splash in a bit more cream and stir again. If your icing is too thin, add a bit more powdered sugar. You’ll get the feel for the perfect texture and get the timing down with practice. I speak from experience.

Update: Put a dab of icing on the cake platter of your choice and put the first layer there to help secure it while you add the frosting. Add a good dollop of the caramel icing and spread around. Do the same for the second and third layers. I would approximate I use about 1/2 cup of icing for each layer. This recipe makes a lot of icing and I use every bit.

This is a good tip: I take a tall glass of warm water and dip my icing spatula in to smooth the icing around the sides of the cake. You can do this several times. Then I take a wet paper towel and clean up any drips of icing that may have fallen on the cake platter. Presentation is important, but once someone eats a piece of t his cake, presentation won’t matter as much. Seriously.

I hope your family and friends enjoy this delicious timeless caramel cake recipe!

Gran Jan


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