Check out my birthday cake! It may not appear very festive, but it definitely brightened the day because it’s a scratch caramel cake with caramel icing.
Quick vs. Not-So-Quick
Caramel cake a Southern classic, but I’d never heard of it until I was in my thirties and saw it in a Cake Mix Doctor book. The Cake Mix Doctor’s caramel icing recipe calls for confectioners’ sugar and brown sugar and sets up like a praline after you pour it over the cake. I liked it a lot, but soon learned that traditional Southern caramel icing was made with granulated and/or brown sugar and cooked over the stove using a candy thermometer. The version I’d been making was the quick and easy version, so I vowed to seek down something more authentic.
Caramel Icing with Egg
Yesterday I had some extra time for baking and decided to try a new yellow cake with caramel icing recipe. Since I didn’t have a grandma around for guidance, I just used a Southern Living recipe. The yellow cake was fantastic. As for the caramel icing, it was unusual in that it contained granulated sugar and an egg, whereas most of the other versions I saw called for brown sugar and evaporated milk. Maybe the egg is what made it easier to work with. It didn’t harden as fast as the confectioners’ sugar based icing and didn’t crack quite so much, either. We loved it, but now that I’ve studied up on caramel cake, I want to try some more recipes.
- 2 3/4 cups 12.4 ounces aerated and stirred all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks 8 ounces unsalted butter, room temperature
- 2 teaspoons vanilla
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup milk
- 1 cup room temperature sour cream
- 3 cups sugar divided
- 1/2 cup unsalted butter softened
- 1 large egg lightly beaten
- 3/4 cup whole milk room temp
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Spray two 9×2 -inch metal cake pans with flour-added baking spray or grease with shortening and dust with flour. Line pans with parchment circles if desired.
- Mix together the flour, baking powder and salt and set aside.
- In a stand mixer 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 and sour cream alternately. When flour is fully incorporated, divide evenly among the pans.
- Bake on center rack for about 35 minutes or until cakes spring back when touched and a pick inserted comes out clean.
- To make the frosting, put 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 smooth. Set aside.
- Sprinkle remaining 1/2 cup sugar in 3 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 F on a candy thermometer. Note: When you first put the butter mixture into the caramelized sugar, it will start to harden and clump. Just keep cooking and stirring and it will all melt together, but do keep the heat even. This process should take about 10 to 15 minutes.
- When mixture reaches 235F, remove from heat and let cool for about 5 minutes.
- Add the vanilla and beat frosting with a wooden spoon to almost spreading consistency or you can cheat a bit. Pour 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.