Caramel Cake
January 16, 2017
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The secret to a good caramel cake is all in the frosting. The frosting for this one is amazing!
A caramel cake is really all about the frosting. It has the base of a nice, light, fluffy yellow or white cake but the frosting is the star of the show but it definitely needs a good cake to let it shine.
I basically eat cake so I can have frosting. It is my favorite part of the cake and this caramel cake had lots of frosting goodness. I used 3- 8 inch cake pans for this cake. After baking and cooling, be sure and brush off as much of the crumbs on the outside of the cake as possible, it makes frosting easier.
The frosting is made with butter, butter and more butter just the way frosting should be. It also uses dark brown sugar, evaporated milk, vanilla and powdered sugar. Unlike many caramel forstings this one doesn’t need to be cooked for long periods of time. It’s cooked in the microwave for a few minutes and then into the mixer.
Light, fluffy, tender, moist and flavorful. It is the perfect base for a great caramel cake.
