This classic Caramel Cake is a nostalgic favorite that delivers a moist, tender crumb paired with a luxurious, sticky-sweet topping. The cake itself is a simple butter-based batter, light and fluffy with a hint of vanilla. The real star, however, is the homemade caramel icing, created by browning sugar for a deep toffee flavor before blending it with a creamy milk mixture. It&# 226;ÂÂs the perfect dessert for family gatherings, holiday tables, or a cozy weekend treat. Easy to prepare with pantry staples, this cake offers a comforting, old-fashioned taste that brings warmth to any occasion.
Uncle Honey’S Caramel Cake
Description
This classic Caramel Cake is a nostalgic favorite that delivers a moist, tender crumb paired with a luxurious, sticky-sweet topping. The cake itself is a simple butter-based batter, light and fluffy with a hint of vanilla. The real star, however, is the homemade caramel icing, created by browning sugar for a deep toffee flavor before blending it with a creamy milk mixture. It's the perfect dessert for family gatherings, holiday tables, or a cozy weekend treat.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease and flour an oblong baking pan.
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Sift flour, baking powder, and salt together into a bowl. Sift again to ensure a light texture.
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In a large mixing bowl, cream the shortening and sugar together until light and fluffy.
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Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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Alternately add the flour mixture and milk to the shortening mixture, beginning and ending with the flour. Mix until just combined.
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Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake bakes, prepare the icing. In a large heavy saucepan, combine 2 1/2 cups of sugar, 1 cup of milk, and corn syrup.
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Place the saucepan over medium heat and bring to a boil, stirring occasionally to dissolve sugar.
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Meanwhile, in a heavy iron skillet, brown the remaining 1/2 cup of sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
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Carefully add 1/2 cup of milk to the browned sugar in the skillet. Stir well to combine (mixture will bubble vigorously).
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Pour the browned sugar mixture into the boiling milk and sugar mixture in the saucepan.
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Continue cooking the icing mixture, stirring constantly, until it reaches the soft-ball stage (234ðF (112ð (116ðC)C)-240ðF) or forms a soft ball when dropped into cold water.
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Remove the icing from heat. Beat in the butter until smooth and creamy.
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Stir the icing until it thickens slightly and is cool enough to spread but still pourable.
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Spread the warm caramel icing over the cooled cake using a wet knife to ensure a smooth finish.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 881.3kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 11.4g58%
- Cholesterol 93.8mg32%
- Sodium 97895.5mg4079%
- Total Carbohydrate 131.6g44%
- Dietary Fiber 2.8g12%
- Sugars 62.2g
- Protein 13.4g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Icing Consistency:
Safety Warning:
Storage:
Ingredient Substitutions:
