Caramel Cake with Caramel Icing
If you are a fan of sweet indulgences, this Caramel Cake with Caramel Icing will quickly become a favorite in your baking repertoire. The cake is moist and rich with a deep caramel flavor, while the icing adds a luscious finish that elevates each bite. This delightful dessert is perfect for celebrations, gatherings, or even just a cozy night in with family. The warm aroma of caramel wafting through your kitchen is simply irresistible, inviting everyone to take a slice. With its soft texture and buttery richness, this recipe is sure to bring smiles all around.
Ingredients
- 1 cup salted butter (divided into 2 sticks): Adds creaminess and richness to the cake and icing.
- 1 cup water: Helps to create a moist cake texture.
- 2 cups brown sugar (divided into 3 and 1/2 cups for icing): Provides that essential caramel flavor and sweetness.
- 2 teaspoons vanilla extract (divided into 1 and 1/2 teaspoons for icing): Enhances the flavor profile of both the cake and icing.
- 2 cups flour (spooned and leveled): The base for the cake structure.
- 1/2 teaspoon salt (divided into 1/4 teaspoon for icing): Balances sweetness in both the cake and icing.
- 1 teaspoon baking soda: Acts as a leavening agent, helping the cake rise.
- 1/2 cup sour cream: Adds moisture and a hint of tanginess to the cake.
- 2 large eggs: Bind the ingredients and contribute to the cake’s structure.
- 1/2 cup plus 1/3 cup evaporated milk or heavy cream: Keeps the icing creamy and smooth.
Step-by-Step Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Line a half sheet pan (18×13 inch) with parchment paper or coat it well with nonstick spray.
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In a medium saucepan, melt 1 cup of salted butter and 1 cup of water over medium-high heat. Stir in 2 cups of brown sugar and bring to a rolling boil. Remove from heat and let it cool for a few minutes.
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Once cooled slightly, add 2 teaspoons of vanilla extract to the mixture and stir to combine.
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In a separate bowl, combine 2 cups of flour with 1 teaspoon of baking soda and 1/2 teaspoon salt.
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In a small bowl, whisk together 2 large eggs and 1/2 cup of sour cream, then add this mixture to the batter. Stir until fully combined.
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Pour the batter into the prepared pan and bake for about 17-20 minutes, or until a toothpick inserted in the center comes out clean.
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For the icing, melt 3/4 cup salted butter, 3 and 1/2 cups brown sugar, 1/2 cup plus 1/3 cup evaporated milk, and 1/4 teaspoon salt over medium heat. Stir while bringing to a boil until thickened, then remove from heat and mix in 1 and 1/2 teaspoons vanilla extract.
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Cool the icing by placing the saucepan in an ice bath while stirring. Once slightly thickened, pour it over the baked cake. Allow the icing to set before slicing and serving.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 slices
- Calories: Approximately 350 per slice
Tips, Storage & Variations
- Tips: Ensure the butter is softened to room temperature for smooth mixing and perfect texture.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness.
- Freezing: To freeze, wrap the cake slices in plastic wrap and foil, then place them in a freezer bag. They can last up to 2 months.
- Variations: Consider adding chopped nuts or a sprinkle of sea salt on top of the icing for added texture and flavor.
FAQ Section
1. Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a pinch of salt to maintain flavor.
2. What can I use instead of sour cream?
You can substitute sour cream with plain yogurt for a similar texture and taste.
3. How do I know when the cake is done?
Check for doneness using a toothpick; it should come out clean when inserted in the center.
4. Can I use regular milk instead of evaporated milk?
Yes, regular milk can be used, but the icing may be slightly less creamy.
5. How should I store any leftover icing?
Store leftover icing in an airtight container in the refrigerator for up to a week.
6. Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance and add the icing right before serving.
People Also Ask (PAA) Expansion
1. What is the best way to serve caramel cake?
Serve it at room temperature with a drizzle of extra caramel sauce if desired.
2. Can I make this cake in a different pan?
Yes, you can use round cake pans, but adjust the baking time accordingly.
3. What flavors pair well with caramel cake?
Chocolate or vanilla ice cream make great accompaniments.
4. Is caramel cake gluten-free?
This recipe is not gluten-free but can be adapted using gluten-free flour.
5. How can I tell if my caramel has reached the right consistency?
It should be thick but pourable, and coat the back of a spoon.
6. Can I add spices to the caramel cake?
Yes, adding cinnamon or nutmeg can enhance the flavor.
7. What occasions are best for serving caramel cake?
It is ideal for birthdays, holidays, or simply as a delightful dessert.
8. Can I use a store-bought caramel sauce instead of making my own?
Yes, if you’re short on time, store-bought caramel can work well.
In conclusion, this Caramel Cake with Caramel Icing is not just a dessert; it’s an experience that transports you to a cozy café with each bite. We hope you try this recipe and treat your loved ones to a slice of sweetness. Share your creations and enjoy the smiles that come from such a delightful treat!
Caramel Cake with Caramel Icing
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C). Line a half sheet pan (18×13 inch) with parchment paper or coat it well with nonstick spray.
- In a medium saucepan, melt 1 cup of salted butter and 1 cup of water over medium-high heat. Stir in 2 cups of brown sugar and bring to a rolling boil. Remove from heat and let it cool for a few minutes.
- Once cooled slightly, add 2 teaspoons of vanilla extract to the mixture and stir to combine.
- In a separate bowl, combine 2 cups of flour with 1 teaspoon of baking soda and 1/2 teaspoon salt.
- In a small bowl, whisk together 2 large eggs and 1/2 cup of sour cream, then add this mixture to the batter. Stir until fully combined.
- Pour the batter into the prepared pan and bake for about 17-20 minutes, or until a toothpick inserted in the center comes out clean.
- For the icing, melt 3/4 cup salted butter, 3 and 1/2 cups brown sugar, 1/2 cup plus 1/3 cup evaporated milk, and 1/4 teaspoon salt over medium heat.
- Stir while bringing to a boil until thickened, then remove from heat and mix in 1 and 1/2 teaspoons vanilla extract.
- Cool the icing by placing the saucepan in an ice bath while stirring. Once slightly thickened, pour it over the baked cake. Allow the icing to set before slicing and serving.