Moist, delicious layer cake with caramel icing.

dcarrier1021
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.

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  • Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.

  • Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.

  • Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.

  • Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.

  • Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

Nutrition Facts

1019 calories; 42.7 g total fat; 186 mg cholesterol; 455 mg sodium. 154.5 g carbohydrates; 8.6 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2019
I made this cake last week with a few adjustments and it turned out amazing. Instead of regular flour I used cake flour. And I used a tsp almond extract and a tsp vanilla extract just to give it a different taste. I also add a half of box of pudding to keep the cake moist since I read one person review about their cake being dry. The caramel icing turned out perfect. I didn’t change anything in the icing. I will say when I make it again I will wait until my cakes are cooling before I make the icing. I didn’t get any pictures the cake was literally devoured the same day. I plan on making it again later today. I will take pictures of the next one!!! Read More
(55)

Most helpful critical review

Rating: 1 stars
08/06/2019
I made this recipe and my "cake" was basically corn bread wth the consistency of cake Read More
47 Ratings
  • 5 star values: 31
  • 4 star values: 15
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/25/2019
I made this cake last week with a few adjustments and it turned out amazing. Instead of regular flour I used cake flour. And I used a tsp almond extract and a tsp vanilla extract just to give it a different taste. I also add a half of box of pudding to keep the cake moist since I read one person review about their cake being dry. The caramel icing turned out perfect. I didn’t change anything in the icing. I will say when I make it again I will wait until my cakes are cooling before I make the icing. I didn’t get any pictures the cake was literally devoured the same day. I plan on making it again later today. I will take pictures of the next one!!! Read More
(55)
Rating: 5 stars
01/25/2019
I made this cake last week with a few adjustments and it turned out amazing. Instead of regular flour I used cake flour. And I used a tsp almond extract and a tsp vanilla extract just to give it a different taste. I also add a half of box of pudding to keep the cake moist since I read one person review about their cake being dry. The caramel icing turned out perfect. I didn’t change anything in the icing. I will say when I make it again I will wait until my cakes are cooling before I make the icing. I didn’t get any pictures the cake was literally devoured the same day. I plan on making it again later today. I will take pictures of the next one!!! Read More
(55)
Rating: 5 stars
02/01/2018
I made this for a friend's birthday celebration. I did split each layer (making it a 6 layer cake) and I made 1 1/2 recipe of the icing so I would have plenty. It was a HUGE success--everyone loved it! My only issue was getting the icing smooth as it hardened up once it cooled and was rather difficult to deal with getting around the sides of the cake. I would make it again and perhaps not add quite as much confectioner's sugar to the icing. Read More
(13)
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Rating: 5 stars
08/16/2018
I only made the icing and it was fabulous and so EASY! for a 3 layer cake you need to 1 1/2 the recipe. I did 1 cup butter to 1 cup brown sugar Or 1 1/2 cup butter to 1 1/2 cup brown sugar And did not need all the box of Powered sugar for one recipe. only used about 3 cups adding a little at a time til consistency I wanted. Perfect! Great! Thanks!!!! Read More
(7)
Rating: 4 stars
11/02/2018
The cake was difficult to make. I followed the recipe exactly and my first batch had the consistentlcy of corn bread after cooling. Made it again and cooked it less and it was really dense. Never could get the batter to the ribbon stage despite adding more milk. I altered the icing a bit due to other reviews and it was absolutely amazing!!!! Best caramel icing I ever ate and not grainy at all. More like caramel fudge. I used 3 cups brown sugar 2 cups butter 1/4. 1/8 tsp salt 12 oz evaporated milk 1 pkg confections sugar sifted and 3 tsp vanilla extract. Started frosting the cake about 5 minutes after finishing mixing because even though it s still warm it stiffens quickly. Had plenty of icing to do the whole cake and poured the rest into a little pan to set for fudge!! One more thing don t get disheartened if your cakes sink a tad when they cool because that s makes them easier to ice. The little divot holds the icing while it sets. If I make this again and they come out domed I will cut the tops flat to make them easier to ice. Otherwise the icing will run off before setting. Read More
(6)
Rating: 5 stars
11/23/2018
My family loved this cake and they are very picky about what they eat definitely just added this to my year round cake list love it eating a piece as I type awesome didn't change anything Read More
(5)
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Rating: 5 stars
12/21/2018
In my family there was a competition every Christmas to see who made the best caramel cake. Some would add walnuts pecans or drizzles of chocolate. Even change color of the cake using food coloring! My grandmother always won! This recipe reminds me so much of our days baking together. Delicious! Read More
(3)
Rating: 5 stars
04/15/2019
Perfect. Took it to a party where a store-bought birthday cake was served and mine was wiped out. I sliced each cake layer in half so I had a 6 layer cake. It takes a full batch and a half of frosting to cover 6 layers. Some people said the frosting sets up too quickly and becomes difficult to spread. Near the end I popped mine in the microwave for 8-10 seconds and it was like new again. This recipe is a keeper. Read More
(2)
Rating: 4 stars
11/29/2018
Made recipe exactly as listed but icing kept growing and growing. I had 2 cups leftover after icing entire 3 layer cake....very strange. Recipe should also warn icing works better when slightly cooled in fridge so layers don't slide all over. Cake is absolutely delicious and I would make again! Read More
(2)
Rating: 4 stars
02/10/2019
Cake itself was not as moist as I like I ll stick to my basic cake recipe. Overall a yummy dessert though Read More
(1)
Rating: 1 stars
08/06/2019
I made this recipe and my "cake" was basically corn bread wth the consistency of cake Read More