Caramel Frosted Yellow Cake Recipe
Here is a yellow cake with caramel frosting recipe from scratch.
Makes (2) 9-inch round cakes
2 3/4 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
2 teaspoons pure vanilla extract
2 cups granulated sugar
4 large eggs
1/4 cup milk
1 cup room temperature sour cream
3 cups granulated sugar, divided
1/2 cup butter, at room temperature
1 large egg, lightly beaten
3/4 cup whole milk, at room temperature
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
Optional: *recipe not given but you can decorate the cake by piping on decorative creamy butter icing and garnish with creamy shavings.
Preheat oven to 3500F.
Grease and lightly flour, two, 2 deep, 9-inch round cakepans.
In a mixing bowl, mix together the flour, baking powder and salt
and set aside.
In a stand mixing bowl, beat the butter on medium high speed until light and creamy. Beat in the vanilla. Gradually add the sugar, scraping the sides of the bowl once or twice and beating for about 5 minutes or until light and creamy.
Add eggs one at a time and continue beating for another minute or two, scraping sides of bowl. Reduce speed to low and add the milk, then add flour mixture and sour cream alternately until fully incorporated. Divide evenly among the pans.
Place into the preheated oven and bake on center rack for about 35 minutes or until a toothpick nserted in the center comes out clean. Remove from oven and place onto racks.
Let cool for 10 minutes, then turn cakes out onto racks to cool completely before frosting.
Measure 2 1/2 cups of the sugar in a large mixing bowl. Add the butter and mash it around until mixture is grainy and moist, then add the egg, milk and salt and stir until relatively smooth. Set aside.
Sprinkle remaining 1/2 cup sugar in 3-4 quart heavy duty saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
Remove from heat and stir the butter mixture into hot caramelized sugar, then return to heat and cook over medium, stirring constantly, until mixture reaches 235 on a candy thermometer.
Note: The butter mixture will start to harden and clump when you first put the mixture into the caramelized sugar. Keep cooking and stirring until it all melts together, but do keep the heat even. This process should take about 10 to 15 minutes.
When mixture reaches 235, remove from heat and let cool for about 5 minutes.
Add the vanilla, then pour the mixture it into a mixing bowl and beat it with a handheld mixer until it starts to thicken. As soon as it’s thick enough to pour, but not too runny, spoon some over the first layer of cake. It should fan out a bit, but eventually set. Stack on the second layer of cake and pour some more caramel carefully over the top. Spread it around the sides the best you can.