Prep time: 10 mins | Cook time: 25 mins | Serves: Makes an 8-inch round layer cake or a 9 x 13-inch sheet cake
I love the distinct old-fashioned flavour of this moist, rich, and luscious caramel cake. Incredibly easy and fast to whip up and great for entertaining. This is an impressive cake, very rich, and guarantee to satisfy your sweet tooth!
Ingredients
3 cups all-purpose flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs beaten
1 1/2 cups milk
1/2 cup melted shortening (I used canola oil)
1 teaspoon caramel extract
1 teaspoon vanilla extract
CARAMEL FROSTING:
1/2 cup butter (use real butter, not margarine)
1 cup dark brown sugar firmly packed
2 tablespoons light corn syrup
1/3 cup evaporated milk
1/2 teaspoon caramel extract
1 teaspoon vanilla extract
1 pound confectioner’s sugar
How to make Grandma Caramel Cake
Step 1: Prepare the oven. Preheat it to 350 degrees. And ready two 8-inch or a 9 x 13-inch sheet cake pan. Grease, flour, and set aside.
Step 2: After measuring the flour, sift, then measure again. Add the baking powder, salt, and sugar. Then, sift once again. Mix in the rest of the ingredients (do not use a mixer) using a wooden spoon or rubber spatula. You can add extra milk if the mixture turned out too thick.
Step 3: Into the prepared pans, pour the batter. Place in the preheated oven and bake for about 20 to 25 minutes until a toothpick inserted in the centre of the cake comes out clean. Make sure not to over bake the cake!
Step 4: Take the cakes out of the oven when done and allow them to cool in the pans for at least 10 minutes. Remove the cakes from the pans and let them cool completely. Or simply leave them in the pan if you use a sheet cake pan.
Step 5: To make the frosting, melt the butter in a pan. Once the butter has melted, add the brown sugar to the pan along with the milk, corn syrup, and flavourings. Cook over low to medium heat for approximately 2 minutes, stirring until the sugar has dissolved. Then, into a mixing bowl, transfer the mixture. Add the sugar and mix until the frosting reached your desired consistency. You can add a bit of extra milk if the frosting turned out too stiff.
Step 6: Once the cake has cooled, frost starting from the middle, top, then sides.
Ingredients
- 3 cups all-purpose flour, sifted
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs beaten
- 1 1/2 cups milk
- 1/2 cup melted shortening (I used canola oil)
- 1 teaspoon caramel extract
- 1 teaspoon vanilla extract
- CARAMEL FROSTING:
- 1/2 cup butter (use real butter, not margarine)
- 1 cup dark brown sugar firmly packed
- 2 tablespoons light corn syrup
- 1/3 cup evaporated milk
- 1/2 teaspoon caramel extract
- 1 teaspoon vanilla extract
- 1 pound confectioner's sugar
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. And ready two 8-inch or a 9 x 13-inch sheet cake pan. Grease, flour, and set aside.
Step 2: After measuring the flour, sift, then measure again. Add the baking powder, salt, and sugar. Then, sift once again. Mix in the rest of the ingredients (do not use a mixer) using a wooden spoon or rubber spatula. You can add extra milk if the mixture turned out too thick.
Step 3: Into the prepared pans, pour the batter. Place in the preheated oven and bake for about 20 to 25 minutes until a toothpick inserted in the centre of the cake comes out clean. Make sure not to over bake the cake!
Step 4: Take the cakes out of the oven when done and allow them to cool in the pans for at least 10 minutes. Remove the cakes from the pans and let them cool completely. Or simply leave them in the pan if you use a sheet cake pan.
Step 5: To make the frosting, melt the butter in a pan. Once the butter has melted, add the brown sugar to the pan along with the milk, corn syrup, and flavourings. Cook over low to medium heat for approximately 2 minutes, stirring until the sugar has dissolved. Then, into a mixing bowl, transfer the mixture. Add the sugar and mix until the frosting reached your desired consistency. You can add a bit of extra milk if the frosting turned out too stiff.
Step 6: Once the cake has cooled, frost starting from the middle, top, then sides.
