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Caramel Cake with Caramel Cream Cheese Frosting

Source of Recipe


Cottage Living



List of Ingredients



• 3½ cups sifted cake flour
  
• 2 tsp baking powder
  
• ¼ tsp salt
  
• 1¾ cups granulated sugar
  
• 1¾ cups light brown sugar, divided
  
• 1¼ cups butter, softened (divided)
  
• 6 eggs
  
• 1 tsp vanilla extract
  
• 1 cup milk
  
• ½ cup evaporated milk
  
• Caramel Cream Cheese Frosting (recipe follows)
  






Instructions



1. Preheat oven to 350° F. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or waxed paper.
   
   
2. Combine flour, baking powder and salt in a bowl; set aside. Place 1¾ cups granulated sugar, ¼ cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles.
   
   
3. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and cool completely on wire rack. Place one layer on a cake plate.
   
   
4. Combine 1½ cups brown sugar, evaporated milk, and ¼ cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238° F. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
   
   
5. Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving.
   
   Makes 1 (9-inch) two-layer cake.
   
   ............
   
   CARAMEL CREAM CHEESE FROSTING
   
   • ¼ cup light brown sugar
   • 10 Tbsp butter, divided
   • 1/3 cup heavy whipping cream
   • 8 ounces cream cheese, softened
   • ½ tsp vanilla extract
   • Dash of salt
   • 1¾ cups powdered sugar
   
   Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
   
   Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.