The best delicious Creamy Caramel Layer Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Creamy Caramel Layer Cake recipe today!
Hello my friends, this Creamy Caramel Layer Cake recipe will not disappoint, I promise! Made with simple ingredients, our Creamy Caramel Layer Cake is amazingly delicious, and addictive, everyone will be asking for more Creamy Caramel Layer Cake.
What Makes This Creamy Caramel Layer Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Creamy Caramel Layer Cake.
Ready to make this Creamy Caramel Layer Cake Recipe? Let’s do it!
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3/4 c Butter; softened 1 c Milk
2 c Sugar 1 ts Vanilla extract
3 c Flour, cake; sifted 5 Egg whites; at room temp.
2 ts Baking powder
———————–CREAMY CARAMEL FROSTING———————–
3 c Sugar 1/4 c Syrup, light corn
2 c Cream, whipping 1 tb Vanilla extract
1/4 c Butter
Cream butter; gradually add sugar, beating until light and fluffy.
Combine flour and baking powder; add to creamed mixture alternatley
with milk, beginning and ending with flour mixture. Stir in vanilla.
Mix well after each addition. Beat egg whites until stiff peaks
form; ford into creamed mixture.
Pour batter into 2 greased and floured 9″ round cakepans. Bake at 350
degrees for 25 to30 minutes or until a wooden pick inserted in center
comes out clean. Cool in pans 10 minutes; remove from pans, and let
cool completely.
Spread Creamy Caramel Frosting between layers and on top and sides of
cake.
Creamy Caramel Frosting: Combine all ingredients except vanilla in a
buttered heavy saucepan; cook over medium heat, stirring often, until
a candy thermometer reaches 240 degrees (soft ball stage). Let cool
slightly; add vanilla, and beat until spreading consistency. Yield:
enough for one 2-layer cake.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.
Yields
1 servings
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