How To Make Carmel Cake? - Coffee House and Pastries

Instructions

Chill the bowl and beaters in the freezer at least 15 minutes before whipping the heavy cream.

To a microwave safe bowl add the bag of Hershey’s Salted Caramel Chips (or your caramel chips of choice) and 1/2 cup heavy cream.

Microwave 20 seconds and stir, another 20 seconds, stir and a final 10 seconds and stir until the chips are completely melted. Be careful not to over microwave the chips.

How to make a caramel cake?

1 Melt the sugar Pour the water into a 3-quart (or larger) heavy-bottomed saucepan. 2 Add the cream Remove the pan from the heat and quickly (but carefully) add the heavy cream, salt and vanilla extract (if using). 3 Store the caramel

How to make a superhero caramel cake?

Give our Southern caramel cake recipe a try for your next holiday or special event and you’ll be hailed superhero hostess. Preheat oven to 350°. Combine sour cream and milk. Set aside. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until well after each addition.

How much icing sugar do I need for a caramel cake?

For the icing 200g softened salted butter 400g icing sugar(golden icing sugar if you can find it – it adds a golden colour and caramel flavour) 70g caramel sauce,dulce de leche or caramel spread, plus 3 tbsp to serve

How do you make deep caramel with caster sugar?

Oil a baking sheet and palette knife. Place caster sugar in a dry frying pan. Heat over a high heat to dissolve the sugar. Try not to stir the sugar – just tilt the pan carefully to move it around. Allow the mixture to dissolve completely and turn to a deep caramel, swirling the pan as you go.

Is condensed milk the same as caramel?

To get true caramel, you need to use granulated sugar and slowly cook it down, adding only water. If you think about it from a different perspective, condensed milk does not become caramel. Instead, condensed milk becomes dulce de leche. Dulce de leche is caramelized milk, which is different from caramel.

What is caramel icing made of?

To make the Caramel base for The Best Caramel Buttercream Frosting you will need Brown Sugar, Milk and Butter. In heavy saucepan, combine the brown sugar, butter and milk. Cook and stir over a low heat until the brown sugar is dissolved and the butter is melted.

Can you freeze caramel cake?

“Caramel cake” can be a bit of a misnomer, as the cake itself contains no caramel or caramel flavoring. Pro tip: You can bake the cakes several days in advance, cool them, and wrap them tightly in plastic wrap. The cakes freeze well for up to three months.

What gives caramel its flavor?

Caramel is a candy created when sugar is heated to 340 degrees Fahrenheit (170 degrees Celsius). As sugar is heated slowly to this temperature, the molecules break down and form new compounds that have a deep, rich flavor and dark golden brown color.

Does caramel have milk in it?

Caramel is blissful for dipping apples, drizzling over desserts, and swirling into ice cream. But most brands of caramel sauce contain dairy, usually in the form of butter, condensed milk, or cream. Fortunately, there has been a mini boom in dairy-free caramel sauce!

Can evaporated milk turn into caramel?

If you can boil butter, brown sugar and a smidgen of water then stir in evaporated milk and vanilla, than you can make this caramel in 5 minutes! SO EASY!

How do you make a Carnation Caramel set?

13. How do I make the Carnation Caramel more firm? We’ve designed the caramel to be spoonable from the tin – so all you need to do is gently spread it into your pie shell, tart case etc. If you beat the caramel it will become softer and will not re-set to a firm texture.

How long should I boil a tin of condensed milk?

Bring to the boil. Carefully place the can in the saucepan, ensuring there’s enough water to completely cover the can at all times, topping up water frequently throughout the cooking process. Simmer, uncovered for 3 hours. Ensure the can is completely covered with water at all times during cooking.

Does powdered sugar caramelize?

Only refined granulated sugar can be successfully caramelized; brown sugar and powdered sugar contain impurities that inhibit caramelization. Do not use raw cane sugar.

Do they sell caramel icing?

Pillsbury Creamy Supreme Caramel Frosting, 16 oz – Kroger.

How do you thicken caramel cake icing?

The quickest method to thicken a caramel sauce is by simmering it on the stove, so the sauce cooks down. You can also create a thicker caramel sauce by changing the quantity of sugar or milk in the recipe or through substituting cream for the milk.

Why is my caramel icing gritty?

Grainy caramel is caused by crystallization, which is easy to avoid (and can also be fixed). Caramel becomes grainy when the sugars crystallize, a process that happens when the melted sugar splashes up onto the cold sides of the pan. It loses its moisture and turns back into a sugar crystal.

Why is my caramel icing runny?

The caramel sauce is pretty thin and will make the frosting thinner than usual. Adding cream will cause it to be too runny. Adjust the salt level to suit your taste. Mix in a little at a time until it’s perfect for you!

Does caramel cake need to be refrigerated?

10 Once the icing has set, using two spatulas carefully transfer the cake from the rack to a cake stand and let stand at room temperature beneath a cake dome until ready to serve. Only refrigerate if you plan to store the cake for more than 2 days.

How do you make a homemade caramel cake?

Preheat your oven to 350 degrees F.

In a medium saucepan,melt 1 cup butter and 1 cup water over medium high heat.

Let it cool for a couple minutes,then add 2 teaspoons vanilla.

Add 2 cups flour to the pot,but don’t mix yet.

Use a whisk to stir the flour mixture in.

In a small bowl,whisk together the eggs and sour cream.

How to make the best caramel cake?

Preheat the oven to 350º F. Grease and flour three 9-inch cake pans.

In a large bowl,mix the cake mix,sour cream,vegetable oil,1/4 cup sugar,water and eggs together on low with an electric mixer until incorporated.

Pour mixture evenly into the three cake pans.

Bake for 25-30 minutes. Cool completely and frost with caramel icing.

What is the best homemade cake?

Cake flour is a light, delicate, finely milled flour. It has a lower protein content (8%) than its all-purpose cousin (11%), which means any batter you make with it won’t develop very much gluten, and your finished product will be lighter and softer, with a finer crumb.

How to make beautiful homemade cake?

Classic fruit cake made with soaked unsweetened dried fruit.

If you recognize today’s dessert,you deserve a pat on the back!

As hard as it is to believe,I first shared this fruit cake recipe back in 2013.

Caramel Mousse Filling for Cakes & Cupcakes

For those who enjoy caramel, this simple and delectable Caramel Mousse Filling for cakes and cupcakes will be a hit with your guests.
With its delicate caramel taste and rich smoothness, we recently used it as a filling and topping for our handcrafted Classic Chocolate Cake, which turned out beautifully!
It has quickly become a new favorite filling choice, and one that has been long overdue.

How do you make Caramel Mousse Filling?

This tasty filling is much simpler to make than you would imagine!
We got things started by whipping up some cream!
Now that the whipped cream is done, we can go on to the decadent caramel sauce.
The most important ingredients are heavy cream and caramel chips!

In this particular instance, we used salted caramel chips (which were delicious), but normal caramel chips would certainly be suitable.Following that, we mixed the caramel chips and cream in a microwave-safe bowl and cooked it in small increments in the microwave until it was completely melted.Deliciousness!Here’s our freshly melted caramel, ready to serve…After that, I wanted to let the mixture cool.

You want it to cool to a consistency that is still soft enough to be mixed into our whipped cream, but not so hot that it melts the whipped cream completely.A simple solution is to just pour the dish of caramel into a larger basin of ice and serve immediately.Refrigeration might be an option as well, but keep a watch on it to ensure it doesn’t become too cold.Ready!We gradually mixed in the caramel into the whipped cream until it was light, delicious, and well blended with the other ingredients!

Simply said, that’s the whole story!Spread this delicious caramel mousse between the layers of your favorite chocolate or caramel cakes…or even between the layers of your favorite spice cakes or pumpkin cakes!

There are a plethora of cake recipes that would be very delicious when filled with caramel mousse.As a dessert for this article, we picked our luxurious traditional chocolate cake, which we made from scratch and then coated with ganache frosting- it was delicious!The combination of caramel and chocolate is the most delicious possible.

Decorating the cake with Ganache and Caramel Mousse

After icing the cake with chocolate ganache (a 2:1 ratio of semi-sweet chocolate to cream), we topped it with caramel mousse stars that were piped onto the top of the cake.
However, while it holds up wonderfully to piping, it’s perhaps a little too soft for spreading over the entire cake surface.
A different experiment will be conducted at a later date;0).
— Despite this, it would be delicious on cupcakes!

We hope you will give this delicious caramel filling a try!It has quickly become one of our new favorite dishes!

How to Make Ganache Frosting

To decorate the 8-inch cake depicted above, we made ganache frosting by combining equal parts chocolate and heavy cream in a 2:1 ratio.
Specifically, we used 20 oz Ghirardelli Semi-Sweet Mini Chips with 10 oz heavy cream in this recipe.
When it came time to prepare the ganache, we placed the chocolate and cream in a microwave-safe bowl and heated for one minute, stirring constantly, heating for another 30 seconds, stirring constantly, until it came together with no unmelted chunks.
(Continue to heat in tiny increments, stirring occasionally, until the mixture is ready.) As the ganache cools, it becomes thicker.

Then we just frosted and smoothed the surface with a bench scraper to finish it off.If you want to smooth down the ganache even more, you may refrigerate it until hard and then glide over it with a warm metal bench scraper (or spatula).

Love Caramel Recipes? Here are a few other Caramel Cakes for you to Try!

If you enjoy caramel sweets, you won’t want to miss out on these delicious caramel cake and frosting recipes. Caramel Cream Cheese Frosting is a delicious addition to any dessert.

Caramel Vanilla Latte Cake

Caramel Cake Recipe from Scratch

Caramel Apple Spice Cake

Chocolate Turtle Cake

Other Favorite Cake Fillings

You may want to keep these additional popular cake fillings in mind for your future cakes and cupcakes! Whipped Cream with a Sweetener

Whipped Cream Cheese Filling

Chocolate Cream Filling- “Mock Mousse”

Coconut Filling

Lemon Whipped Cream Filling

Strawberry Whipped Cream Cheese Filling

If you make this Caramel Mousse Filling recipe, we would appreciate it if you could leave a comment or upload a photo to the comments section below. Thank you for taking the time to visit!

My Cake School Online Cake Videos, Cake Recipes, and More!

In our Cake Recipes Section, you’ll find a comprehensive collection of our most popular cake and frosting recipes!
Those looking for free cake tutorials need go no further than our Free Cake Tutorials Section.
It’s worth considering joining My Cake School if you’re interested in having complete access to every cake video instruction we’ve ever created.
We provide a plethora of cake decorating instructions for people of all skill levels.

We’d be delighted to have you as a guest!You can get all of the information you need here: Information about how to become a member of MyCakeSchool.com

Ingredients

1-and-a-quarter cups (282g) heavy cream, beaten until firm peaks form
(or your favorite caramel chips) 1 ten-ounce (283-gram) bag Hershey’s Salted Caramel chips (or your favorite caramel chips)
For melting the caramel chips, combine 1/2 cup (115g) heavy cream with the following ingredients:

Instructions

Before beating the heavy cream, place the bowl and beaters in the freezer for at least 15 minutes to let them to cool. 1 1/4 cups heavy cream should be whipped until stiff peaks form (when you pull the beaters out of the bowl the peaks will hold firm and not curl over). While making the caramel, cover the bowl and chill the whipped cream until needed.
Add the bag of Hershey’s Salted Caramel Chips (or your favorite caramel chips) and 1/2 cup heavy cream to a microwave-safe dish and microwave on high for 30 seconds.
Microwave for 20 seconds, stir, microwave for another 20 seconds, stir, then microwave for a final 10 seconds, stirring, until the chips are fully melted.
Take cautious not to overheat the chips in the microwave.
It is necessary to allow the caramel to cool fully before incorporating it into the whipped cream.
If it is applied while the whipped cream is still warm, it will cause the whipped cream to deflate.
To expedite the chilling process, pour the bowl containing the caramel into a bigger basin containing ice to speed up the process.
This should take around 10 minutes to cool it down.
While the caramel is cooling, it is important to stir it constantly.
When the caramel has been folded into the whipped cream, it is ready to be used.

Caramel Cake Recipe

Advertisement You’d believe us if we told you that the preparation time for this cake is only 15 minutes.
Though the irresistible Caramel Frosting will not be included, the fluffy layers ready to be devoured will be included without hesitation.
This old-fashioned caramel cake, according to the reviews, has the consistency of pound cake.
Does this sound a little opulent?

Just wait until the frosting is completely covered with icing.If you’re wondering how to create caramel cake, this simple caramel cake recipe is a terrific place to begin your exploration.You’ll be well on your way to creating a show-stopping Southern caramel cake with only a few ingredients and a couple of decent pans.One of the most common mistakes people make when making a layer cake is not leaving enough time for the cake to cool completely before applying the frosting on top.Even a small amount of residual heat can allow that delectable icing to slide right off, transforming your masterpiece into an epic disaster in no time.

To be on the safe side, we recommend one hour and ten minutes of cooling time.Pour a slice of our Southern caramel cake into the middle of your next holiday or special occasion, and you’ll be recognized as a ″superhero hostess.″

Ingredients

Recipe includes: 225g melted salted butter, with a little more for the tins
125g golden caster sugar
100g light brown soft sugar
1 teaspoon vanilla extract
4 big eggs
225g self rising flour
2 tbsp milk
toffee, chocolate or caramel bits for decorating

For the icing

2 tablespoons melted butter
400 grams icing sugar (golden icing sugar if you can get it
it gives the cake a golden color and caramel flavor)
70 grams caramel sauce, dulce de leche, or caramel spread plus 3 tablespoons to serve
200 grams softened salted butter

Method

STEP 1: Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan/gas mark 1). 4. Butter and line the bottoms of two 20cm springform pans with baking paper
STEP 2Using an electric whisk, whip the butter and both sugars in a large mixing basin for a few minutes, or until the mixture is lighter in color and fluffy. Add the vanilla and the eggs one at a time, beating in between each egg with a tablespoon of flour each time you add an egg. Combine the remaining flour and milk in a separate bowl. Make a half-batch of batter and divide it between the cake pans. Bake for 25-30 minutes, or until they are brown and spring back when touched, and a spear inserted into the center comes out clean. Allow to cool in the pans for a few minutes before turning out and allowing to cool entirely on a wire rack
STEP 3In the meantime, prepare the frosting by combining the butter and icing sugar in a large mixing basin and whisking for a few minutes, until light and fluffy. Whisk in the caramel for a few seconds, adding 1 tbsp hot water if necessary to loosen the mixture. If you don’t wait until the sponges are entirely cool before you put them together, the icing will melt.
In a large mixing bowl, whisk together half of the icing with a fork until smooth. Spoon the remaining icing over the top, smoothing it evenly with a knife or the back of a spoon. Keep it in a cool area until you’re ready to use it. Add the 3 tablespoons additional sauce (warm it briefly in the microwave if it’s too stiff) and sprinkle over the toffee, chocolate, or caramel bits just before serving (some will drop down the edges if you prefer). Optional extras include edible glitter, birthday candles, or sparklers.

RECIPE TIPS

TRY CHOCOLATE

Instead of extra caramel, chocolate enthusiasts can use 3 tablespoons cocoa in the cake mixture and drizzle melted and cooled chocolate over the top of the cake. According to who you are cooking it for, you may also decorate the top with chopped nuts, sprinkles, or edible flowers.

Goes well with

Recipe adapted from the June 2019 issue of Good Food magazine.

Caramel Cake

Rating: 5 out of 5 stars 01/25/2019 I made this cake last week, with a few little tweaks, and it turned out really delicious.
Instead of normal flour, I used cake flour to make this recipe.
In addition, I added a teaspoon of almond extract and a teaspoon of vanilla extract to give it a little distinct flavor.
In addition, I add half a box of pudding to keep the cake moist, after reading a review where someone complained about their cake being dry.

The caramel frosting turned out to be absolutely excellent.I didn’t make any modifications to the frosting.The frosting will be made after the cakes have finished cooling, as I learned the hard way the first time around.It’s a shame I didn’t capture any shots because the cake was basically consumed the following day.I’m planning on preparing it again later in the day today.

Hopefully, I will be able to photograph the next one!Rating: 5 out of 5 stars 01/31/2018 My friend’s birthday was coming up, so I made this for her.I did divide each layer (making it a six-layer cake), and I doubled the frosting recipe to ensure that I had enough to cover the entire cake.It was a resounding success, with everyone praising it!My one difficulty was getting the frosting to be smooth since it solidified as it set and was challenging to work with when it came to spreading it around the sides of the cake to be smooth.

I would make it again, however I would reduce the amount of confectioner’s sugar used in the frosting somewhat.Rating: 5 out of 5 stars 08/16/2018I only did the frosting, but it was delicious and really simple!To make a three-layer cake, you must reduce the recipe by half.

I used 1 cup butter to 1 cup brown sugar for my recipe.Alternatively, 1 1/2 cup butter to 1 1/2 cup brown sugar, and I didn’t use the entire box of Powered sugar for this particular recipe.I only used approximately 3 cups of water, adding a bit at a time until the consistency I desired was reached.Perfect!

Great!
Thanks!
Rating: 4 out of 5 stars 11/02/2018It was challenging to put together the cake.
I followed the instructions perfectly, and my first batch of corn bread had the consistency of corn bread after it had been allowed to cool.
I made it again, this time with shorter cooking time, and it turned out to be really dense.
Despite adding extra milk, I was unable to get the ribbon stage with the batter.

Upon reading previous reviews, I made some changes to the frosting and it turned out just delicious!
The caramel frosting is the best I’ve ever had, and it’s not gritty at all.
Caramel fudge is a better description.
I used 3 cups brown sugar, 2 cups butter, 1/4 teaspoon salt, 12 ounces evaporated milk, 1 package confectioners’ sugar sifted, and 3 teaspoons vanilla extract to make this recipe.

I started frosting the cake about 5 minutes after I finished making it because, even though it was still warm, the frosting stiffens rapidly after it cools.
I had enough frosting to cover the entire cake, so I put the remainder into a small pan to solidify before making fudge.
One more thing: don’t be discouraged if your cakes dip a little bit as they cool; this will only make them simpler to ice later in the process.
The frosting is held in place by the little divot as it hardens.
The tops of the cupcakes will be cut flat if I make them again and they come out domed, which will make them simpler to icing.
Otherwise, the icing will run off before it has a chance to solidify.

Rating: 5 out of 5 stars 11/22/2018My family loved this cake, and they are extremely particular about what they eat.I have now put it to my year-round cake list, and I am currently having a slice as I type this.I made no changes to the recipe.Rating: 5 out of 5 stars 12/21/2018Every Christmas, my family would have a competition to see who could make the finest caramel cake.I won every time.Some people like to top theirs with walnuts, pecans, or chocolate drizzles.

Food coloring can also be used to modify the color of the cake!My grandma was always the victor!This recipe brings back so many memories of our baking adventures together.

Delicious!Rating: 5 out of 5 stars 04/15/2019 Perfect.Take it to a gathering where a store-bought birthday cake is offered, and yours will be gone in no time at all.In order to make a six-layer cake, I divided each cake layer in half.A full batch and a half of frosting is required to cover six layers of cake.Some individuals have complained that the frosting hardens too rapidly and becomes difficult to work with.

My microwave worked perfectly for me at the end, and it was as good as new once again.This is a keeper of a recipe.Rating: 5 out of 5 stars 07/04/2019 This is a cake that I’ve made multiple times.Once, it was made as a triple layer cake, although it was more commonly made as a bundt cake.

I make it with frosting on certain days and without on others, depending on my mood.
It’s always juicy and flavorful, and it never disappoints.
Rating: 4 out of 5 stars 11/29/2018 I followed the recipe to the letter, but the frosting just kept expanding and increasing.
After frosting the entire three-layer cake, I had 2 cups left over.
It’s a peculiar situation.

It should also be noted in the recipe that icing works better when it has been slightly chilled in the refrigerator to prevent layers from sliding all over the place.
The cake was very excellent, and I would definitely make it again.
Rating: 5 out of 5 stars 10/28/2018Delicious!
I think I made the frosting a little too thick, but no one seemed to mind.
The cake was originally prepared for a birthday in August, and now my daughter wants one for her birthday this week!
Rating: 4 out of 5 stars This cake was extremely sugary, and the frosting alone may have caused diabetes in some people!

There are a total of 7 cups of sugar in the recipe (3 white, 2 brown and 2 powdered).
In addition, it calls for 5 sticks of butter.
It tastes excellent, and the frosting is very delicious, but I’ll have to experiment with the recipe to see if I can get away with using less sugar.
Rating: 5 out of 5 stars 11/16/2019 I used my own cake recipe, but the caramel icing recipe earned a perfect five-star rating from me!
I’m a pastry chef by training, and one of the frostings that I despise the most is caramel.
This dish was quite simple to prepare.

I followed the instructions to the letter.Out of curiosity, I measured the temperature of the combination while it was boiling and found that it only reached 226 degrees.Despite this, the frosting continued to whip to the right consistency even after it had been allowed to cool significantly.

Rating: 4 out of 5 stars 02/10/2019 The cake itself was not as moist as I would have liked, so I will stick to my simple cake recipe in the future.Overall, though, it was a delicious dessert.Rating: 5 out of 5 stars 08/17/2019 Perfect, I like this cake since it reminded me of my childhood when I would visit my grandmother and she would always bring cake.Rating: 4 out of 5 stars 06/11/2019 The cake and flavor were fantastic!Rating: 1 out of 5 stars 08/07/2020 It didn’t sit well with me at all.Actually, my husband and I sampled a slice of the cake and promptly threw it away.

The frosting, in particular, is far too sugary.I’m never going to use brown sugar in frosting again, blah blah blah Rating: 4 out of 5 stars 01/02/2020 I didn’t make any modifications to this recipe because it was virtually perfect as is.I plan to make this cake again and to continue with the recipe, but I will reduce the amount of sugar in the cake batter by around 1/2 cup.My only complaint was that the cake was a little overly sugary.Rating: 5 out of 5 stars 04/26/2019I did make a few minor adjustments to the recipe, both for the cake and the icing.

Every time I made it, though, it was a resounding success.2 thumbs up for this!Rating: 5 out of 5 stars 07/29/2019It turned out just beautiful!I actually turned it into cupcakes so that it would be simpler to distribute at my place of employment.Rating: 5 out of 5 stars 08/26/2019 I followed the recipe exactly as written and it turned out beautifully.

It is now my go-to Caramel Cake recipe.Rating: 4 out of 5 stars 08/27/2019 The dessert was very delicious!The icing took a little longer than I had anticipated, but it finished out beautifully.For the sake of balancing out the sweetness, I added some salted, buttered, and sautéed walnuts to the cake batter and on top of the cake.Wow, that was really nice!Rating: 5 out of 5 stars 12/25/2017 Five out of five stars!

This is a fantastic dish!
The only modification I made was to add a few teaspoons of cornstarch to the caramel sauce (purely out of personal choice).
I prefer a little thicker consistency for my ice cream.
You did a fantastic job!
Rating: 5 out of 5 stars I prepare this caramel cake for my family every Thanksgiving and Christmas, and it’s a hit with everyone.

Rating: 4 out of 5 stars 09/04/2020I really like the cake.It was a touch dry, so the next time I make it, I’ll add more pudding to it.Rating: 3 out of 5 stars 05/07/2020It’s a little too sweet for my liking.

Rating: 4 out of 5 stars 05/20/2019 It is a simple recipe to follow, but it will take some time.The cake was delicious, although it was a little too sugary for my taste.If I were to make it again, I would certainly reduce the confectioners sugar in the frosting by at least 1/2 cup.

It solidified in a short period of time, making it difficult to ice the cake in time.Rating: 2 out of 5 stars 11/24/2019I will not be able to make it this time.It was too much effort for a cake that was far too sugary.

Rating: 5 out of 5 stars 02/17/2019 Yes, it was amazing, and I will cook it again without hesitation.
Rating: 4 out of 5 stars 07/14/2019 I made both the cake and the frosting for this dish, and it is a fantastic recipe in general.
However, you will need 1.5 times the ingredients for the icing in order to cover the entire cake as well as enough to fit in between each layer of the cake and icing.

Apart from that, this cake was really stunning to look at and delicious to eat.Rating: 5 out of 5 stars 11/29/2018 I baked this cake for the first time ever, and it turned out to be really moist and tasty.All of my coworkers and family members adored it.Rating: 5 out of 5 stars 12/04/2019 I used duck eggs because I had them on hand and formed four thin layers of the egg mixture.It didn’t last for very long.I was pleasantly surprised to see that the caramel had no graininess at all.

Rating: 4 out of 5 stars 08/07/2019 It’s absolutely delicious!
Rating: 5 out of 5 stars I prepared this cake for Thanksgiving, and my husband (who does not like cake) devoured four portions of it!
The cake is so wonderful that I sent it home with a to-go plate and had a phone call the next night – not a text, just a phone call – to tell me how much they enjoyed it.
Rating: 4 out of 5 stars This was a birthday cake that I prepared, and it was a hit with both the birthday person and the other members of the family.
Even though the frosting was so thick that I couldn’t easily spread it, it was really delicious.

I found myself scraping the sides of the bowl I used to make the frosting in order to obtain as much as I could.Others who tried it said it was delicious and that I may prepare it for them whenever I wanted.Rating: 5 out of 5 stars No modifications will be made on October 22nd, 2019.Rating: 5 out of 5 stars 10/28/2018 Delicious!I think I made the frosting a little too thick, but no one seemed to mind.

The cake was originally prepared for a birthday in August, and now my daughter wants one for her birthday this week!Rating: 5 out of 5 stars 12/27/2019 Prior to this, it had been more than four years since I had made anything from scratch.It was a huge success, and the flavor was fantastic!

Rating: 5 out of 5 stars 04/23/2020 This was one of the most delicious cakes I’ve ever baked.
I baked three distinct cakes, one for each of my parents’ birthdays, and one for us to keep at home.
Everyone in the family who has tried it has asked for the recipe!

I increased the amount of vanilla extract I used in both the batter and the frosting.I increased the amount of evaporated milk in the frosting by a small amount.Despite the fact that the frosting hardens rapidly, it is delicious!Definitely worth a shot!Rating: 5 out of 5 stars 02/25/2019 I prepared it with all-purpose flour and vanilla pudding mix, and it turned out great.In addition, I created frosting when the cake had completely cooled.

Rating: 5 out of 5 stars 09/04/2020I’m not a baker, but I found this recipe to be simple and excellent despite my lack of experience.
This cake was made twice.
The first time was during the COVID quarantine, and the second time was for my mother-in-birthday law’s recently.
I’m looking forward to making it again.
The cake does not last more than two days.
Rating: 5 out of 5 stars 09/28/2019 It was a very moist cake.

Rating: 4 out of 5 stars 02/05/2020 My Carmel was a beige hue, which I liked.Good, but not in the Carmel shade, sadly.Rating: 4 out of 5 stars 02/12/2019This was a solid, but not outstanding, performance!I really liked the frosting.

Rating: 5 out of 5 stars 03/01/2020 It’s to die for!
Perfect for bringing to events when you want to bring something unique!
I prepared this recipe three weeks ago, but I only used two layers of the cake and put the third layer in the freezer to use later.
It’s extremely sinful and decadent, and I love it!

The cake has a moist texture.
Because it is quite rich, cut it into little pieces.
I had absolutely no problem following the recipe.
I will say that you should frost the cake while the icing is still a little warm, since after it cools, it becomes hard and difficult to work with.

I took the third layer out of the freezer tonight (three weeks later), prepared some more frosting, and it turned out perfectly!
Rating: 3 out of 5 stars 12/29/2019 I followed the directions to the letter and baked the cake.
The cake was more like a pound cake in texture.
Despite the fact that the cake was delicious, it was not what I had expected from a caramel cake.
The caramel turned out to be alright.

However, I will make some modifications to the recipe in the future to make the cake and caramel even more buttery in flavor.Rating: 4 out of 5 stars 01.08.2020I created this as a bundt cake because that’s all I had on hand.Because I didn’t reduce the cooking temperature quickly enough, the exterior of the chicken was a touch overcooked.The caramel frosting came out a little thicker than I had hoped, but I can see how this recipe would work perfectly as a tiered cake in the future.Although it tasted nice, I felt that the cake could have used a bit more vanilla flavoring.

Rating: 5 out of 5 stars 02/10/2019There will be no changes, and I will repeat the process.Rating: 5 out of 5 stars 02/26/2019 I made this cake as a tribute to my husband’s aunt, who was the inspiration for it.I tried my hand at this recipe for a church dinner and it was a huge hit!This is something I will definitely make again and again.

Rating: 5 out of 5 stars 05/31/2020 Everyone enjoyed it, and I am confident that I will make it again.Rating: 4 out of 5 stars 02/09/2020 This is a fairly delicious cake, in my opinion!When I was creating it, I took a lot of the comments from the other reviewers into consideration.I lowered the amount of sugar in the cake itself to 1 1/2 cups, used 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, substituted sour cream for the milk, and added 2 teaspoons vanilla and 1 teaspoon almond extract to make it taste even better.

However, even with the addition of leavening, the cake did not come out as light and fluffy as I’d hoped, so I was disappointed.Could it be that separating the eggs and beating the egg whites before folding them into the batter would be beneficial?Despite this, the caramel frosting is the real show-stopper in this recipe.And it was a complete success in my case!

I doubled the recipe and ended up with enough to fill, crumb coat, and then frost the entire cake.
Rather than using evaporated milk, I substituted 1 cup heavy cream for the evaporated milk, added 1/2 teaspoon salt and 1 tablespoon vanilla extract, and reduced the amount of powdered sugar to 2 1/2 cups.
It was necessary to allow the caramel to cool completely before whipping it in order to achieve the proper frosting consistency, but it was worth it to avoid an overly sweet frosting.

The icing has the same same flavor as a Werther’s Original candy bar, and it is really delicious!The cake itself was delicious, but I would use a different yellow cake recipe next time (purely out of personal choice), and I would use the same frosting recipe that I used this time.Thank you for sharing the recipe with us!Rating: 5 out of 5 stars 04/11/2019 This is a fantastic recipe.Perfect results were achieved with the frosting.Rating: 5 out of 5 stars 11/29/2019 The first time I cooked it and brought it to my family’s Thanksgiving meal, they were so excited about it that they began fighting over the last few crumbs on the dish.

It was a big hit with us.
This is a recipe that I will use over and over again.
Rating: 5 out of 5 stars 04/14/2019 I incorporated pudding into my recipe.
Rating: 5 out of 5 stars 02/27/2019 The cake was quite moist, and the frosting was delicious.

This cake was gobbled by my son.Rating: 5 out of 5 stars 01/25/2020 I wouldn’t alter anything about my life!It was fantastic!The cake was light and fluffy, and the caramel sauce was delectable.

The cake took closer to 35-40 minutes to bake instead of the advertised 30.Rating: 4 out of 5 stars 10/27/2019 This cake has an excessive amount of sugar.It’s too sweet to devour all at once.Once you get through the sweetness of the cake itself, you’ll find yourself in the sweetness of the frosting.

I’d certainly reduce the amount of sugar in the cake or experiment with a different cake.I even skipped part of the confectioners’ sugar, and my teeth were already hurting from the taste of it, haha.This would make an excellent cake basis for a strawberry shortcake-type dessert, complete with whip cream and fresh strawberries, but not for this Caramel Cake recipe.The cake was delicious, almost cornbread-like in texture.

The caramel was delicious, but it was far too sugary.Rating: 4 out of 5 stars 01/02/2020 Despite the fact that the cake was excellent (and the guests raved!), I had difficulty with the frosting (there was JUST enough).Crumb coating the cake was a bad idea because the now-cooler icing lifted the crumb coat and covered it in even more crumb.It has a nice flavor.

The cake is a little dense in the middle.Rating: 5 out of 5 stars 07/18/2019 I used half of the white sugar and half of the brown sugar.It tasted similar to fudge, however there are around 24 serves because it is SO rich in chocolate.In a good way, this book is thick.Rating: 4 out of 5 stars 07/15/2019 This cake was made for a friend’s birthday, and I thought it was quite tasty and simple to put together.I believe that the amount of sugar in both the cake and the icing may be lowered.

I followed the recipe exactly, but I also added 1/2 teaspoon of almond essence.For the icing, I used around 12 oz of confectioner’s sugar and a pinch of salt to bring the sweetness of the cake into harmony.Also, I believe it would be better to make this in two layers, and perhaps increase the baking powder to 1 teaspoon instead.Rating: 4 out of 5 stars 10/29/2019 When the cake was baking, it smelled absolutely delicious.

My husband absolutely adores the frosting, and I plan to double the recipe the next time I make it.

How to Make a Caramel Cake

Article to be downloaded article to be downloaded Caramel cake is a classic treat that may be seen on many Southern dessert tables.
There are two layers of cake, each of which is covered with handmade caramel frosting.
Despite the fact that it is not generally ornamented, it just takes one mouthful to understand why the recipe has been passed down through generations.
The rich, caramel frosting hardens a little as it cools, resulting in a perfectly sweet mouthful of caramel paired with a fluffy yellow cake.

Enjoy your caramel layer cake with a glass of cold milk and the comments that come your way!

Ingredients

For the cake, you’ll need 1 cup (227 g) of softened butter
2 1/2 cups (300 g) of sifted all-purpose flour, plus a little more for the pans
and 1 cup (227 g) of sugar.
Baking powder, salt, baking soda, 2 cups (400 g) white sugar, 3 big eggs, 2 large egg yolks, 2 teaspoons (9.9 mL) vanilla extract, 3 1/4 cup (180 mL) whole milk, and a pinch of baking soda are all needed to make this cake come together.

In a mixing bowl, combine 2 1/2 cups (300 g) + 1/3 cup (67 g) white sugar
1 tablespoon (12 g) all-purpose flour
1 cup (240 mL) heavy cream
1 cup (227 g) softened butter at room temperature, divided
1 teaspoon (4.9 mL) vanilla extract
whisk until smooth and creamy.

This recipe makes a double-layer 9-inch (23-cm) cake.

1 Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and oil two round cake pans.
Prepare a couple of 9-inch-by-2-inch (22.9-by-5.1-inch) round cake pans by spraying the insides with nonstick baking spray.
To make it even simpler to remove the cakes from the pan, sprinkle a tablespoon of flour around the bottom of the pan and shake it so it coats the bottom and sides of the pan completely.
After that, tap out any extra flour from the pans and leave them aside.

Alternatively, you can cut a piece of parchment paper to suit the bottoms of the baking pans.This makes it quite simple to remove the cakes from their pans, since you can just peel away the parchment paper.

2 In a large mixing basin, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, combine 2 1/2 cups (300 g) of sifted all-purpose flour with 2 teaspoons (8 g) baking powder, 2 teaspoons (11 g) salt, and 1/4 teaspoon (1 g) baking soda.
Mix well.
Whisk the dry ingredients for approximately 30 seconds to ensure that all of the leaveners are thoroughly incorporated.

To be safe, always check the expiration dates on your baking powder and baking soda before using them.If they’re over their expiration date, your cake will not rise!

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3 For 3 minutes, cream together softened butter and sugar. In a large mixing basin, combine 1 cup (227 g) softened butter with 2 cups (400 g) white sugar until well combined. Reduce the speed of a hand or stand mixer to low and beat the butter and sugar together until they are well mixed. Then increase the speed to medium-high and continue to beat the mixture until it is light and fluffy in appearance. Allow it to sit for at least a few minutes before turning off the mixer. While you’re pounding the butter mixture, take a break and scrape down the sides of the bowl a few times.
Is it important to you that your cake has a subtle caramel flavor? As an alternative to utilizing 2 cups (400 g) of white sugar, 1 1/2 cups (300 g) of white sugar and 1/2 cup (100 g) of packed brown sugar can be used.

4 In a separate bowl, whisk together the eggs and yolks, one at a time, along with the vanilla essence.
Reduce the speed of the mixer to low and add 1 egg.
Allow it to beat for around 15 seconds before adding the remaining 2 eggs and 2 yolks, one at a time, until well combined.
After that, add 2 teaspoons (9.9 mL) of vanilla essence and combine thoroughly.

The cake’s brilliant golden hue is due to the use of additional egg yolks.

5 Alternately stir in the dry ingredients and whole milk until the batter is smooth.
Transfer the mixture to a wooden spoon or a spatula and whisk in about one-third of the dry ingredients.
Once they’ve been well combined, add roughly half of a cup (180 mL) of whole milk at a time.
Don’t be concerned about being extremely accurate; you can do this by eyeballing it.

Then, alternately combine the balance of the dry ingredients with the rest of the milk, until the batter is smooth.As soon as the dry ingredients have been completely absorbed, stop stirring.If you overmix the mixture, your cake will be thick and difficult to cut into.This is also the reason why you should mix in the dry ingredients by hand rather than using an electric mixer.

6Pour the batter into the two circular pans and spread evenly. Make an effort to spoon the equal quantity of batter into each of the cake pans that you have prepared. You may either eyeball it or place your pans on a kitchen scale so that you can see exactly how much batter you’re pouring into each one of them. Use an offset spatula or the back of a spoon to spread the tops so they’re all the same height
7 The cakes should be baked for about 30 minutes, or until they are golden brown. Place the cake pans in the preheated oven and set a timer for 30 minutes to bake the cakes. If done correctly, the edges should come away from the pan’s sides and develop a light golden hue. In order to determine whether your cakes are done, gently insert a skewer or cake tester into the middle of the cake and check to see whether it comes out completely clean. The cakes should be placed back in the oven and checked again in a few minutes if there is any batter left on the wooden skewer.

8 Remove the cakes from the oven and allow them to cool fully.
When removing the pans from the oven and placing them on a wire rack, use oven gloves to protect your hands.
Allow the cakes to cool in their pans for 10 minutes before serving.
Once the cakes have finished cooling in their pans, run a small knife along their edges and flip them out onto a wire rack to complete cooling.

It’s critical to allow the cakes to cool fully before icing them so that the caramel frosting doesn’t seep into the cake when you apply it.

1 Cook 1/3 cup (67 g) of the sugar for 3 minutes on medium heat, stirring constantly.
Make no mistake: making caramel is not difficult!
Start by putting a heavy-bottomed saucepan on the burner and adding 1/3 cup (67 g) of sugar to the pot.
Turn the heat up to medium-high and continually swirl the sugar until it melts and gets a rich brown color, about 10 minutes.

After then, switch off the stove.Do you have clumpy sugar?Don’t be concerned!At first, the sugar clumps, but as the clumps dissolve, the sugar syrup develops a deep brown color as it cooks.

2 In a separate bowl, whisk together the flour, cream, and the rest of the sugar. Combine the remaining 2 1/2 cups (300 g) sugar, 1 tablespoon (12 g) all-purpose flour, and 1 cup (240 mL) heavy cream in a mixing bowl until well combined. To completely dissolve the flour, whisk vigorously. To make this recipe, you may use either heavy cream or whipping cream
you could even use the same quantity of evaporated milk instead of the cream if you don’t have any on hand.

3 Heat the syrup over medium-high heat until it reaches 238 degrees Fahrenheit (114 degrees Celsius).
Remove the candy thermometer from the edge of the pot and return the burner to medium-high heat.
Cook the syrup for approximately 10 to 12 minutes, or until it reaches 238 degrees Fahrenheit (114 degrees Celsius).
Although you do not need to stir continually, it is important to stir the syrup every few minutes to ensure that it cooks evenly.

Things You’ll Need

Round cake pans, 9 in. x 2 in. (22.9 cm x 5.1 cm)
Measuring cups and spoons
Mixing bowls
Hand or stand mixer
Spatula
Whisk
Wire racks
Oven mitt
Skewer or cake tester
Large heavy-bottomed pot
Spoon
Candy thermometer
Serrated knife
Cake stand or serving dish

About This Article

Thank you to all writers for contributing to this page, which has been read 8,774 times so far.

Turning Condensed Milk into Caramel: A Complete How-to Guide

Many of us have vivid childhood memories that center on the flavor of caramel or other sweet treats.Getting a piece of caramel from my grandma, who usually had a few bits of caramel stashed in her coat pocket, was a memorable experience for me.My mother also used to make caramel apples for Halloween every year, which I remember fondly.

Cooking a can of sweetened condensed milk until the sugar inside begins to turn brown is a simple way to produce caramel.
With the addition of heat, the sugar begins to caramelize.
Because sweetened condensed milk has more sugar than ordinary milk, it is the appropriate component for making caramel because it contains more sugar than regular milk.
Sweetened condensed milk does not generate the classic caramels that my grandfather and mother made, but the caramel that it produces when baked is far better.

I make luxurious coffee, tea, pies, and cakes by heating condensed milk in a double boiler.You’ll be able to replicate my results once I’ve shared my strategies with you.

How Does Condensed Milk Become Caramel?

According to general rule, condensed milk becomes caramel by being cooked to a temperature where the sugar in it becomes brown in color.Because sweetened condensed milk has more sugar than ordinary milk, it is the appropriate component for caramelizing because it contains less fat.However, despite the fact that dulce de leche and caramel are not the same thing, dulce de leche is usually referred to as caramel, and I regularly replace dulce de leche for caramel in my recipes.

You have the ability to do the same.

How Are Caramel and Dulce de Leche Different?

In order to make dulce de leche, you must heat the milk and sugar together.I make dulce de leche for my sweet dishes by heating sweetened condensed milk until it reaches the appropriate consistency.One of my favorite aspects of creating dulce de leche is being able to transform a pantry staple into rich, luscious caramelized milk.

The fact that it’s so simple to prepare also makes it one of my favorite culinary techniques.
To make genuine caramel, you must start with granulated sugar and simmer it down gently, adding only water along the way.
When you look at it from a different perspective, condensed milk does not turn into caramel.
Condensed milk, on the other hand, is transformed into dulce de leche.

Candy de leche is caramelized milk, which is not the same as regular caramel.In addition to this, I just published an essay titled ″How to Boil a Can of Condensed Milk the Proper Way.″ This article provides a step-by-step description for properly boiling a can of food.You may read more about it in this article!

What Is Condensed Milk?

Condensed milk is milk that has had the water removed from it, making it more concentrated. The sugar is added to the extract during the extraction process in order to improve the flavor, making it a fantastic ingredient for baking and cooking. When milk is canned, around 60% of the total water content is removed from the milk, resulting in condensed milk. Condensed milk has long been a mainstay in bakers’ kitchens, and it continues to remain so. A number of sweet dishes and delights are made using the product, including: dulce de leche, pound cakes, key lime pie, sweet coffee beverages, and Tres Leches cake.

The use of heated sweetened condensed milk in my recipes is one of the ways I attempt to introduce the flavor of caramel into my dishes.This simple way of preparing caramelized milk helps me to reminisce about my youth while creating more sophisticated versions of my caramel-inspired meals.As an aside, you might be interested in learning how to make fudge without condensed milk (see below).

If you’re interested in learning more about what you need to know when making fudge without condensed milk, I just published an essay on the subject, which you can read here!

What Are the Differences Between Condensed Milk, Sweetened Condensed Milk and Evaporated Milk?

Condensed milk and sweetened condensed milk are two different products that are interchangeable.The term ″unsweetened condensed milk″ will not be seen on any cans of milk, and any can of milk that is labeled ″condensed milk″ will include some form of sugar.Dried milk is a canned milk product made from cow’s milk that does not contain any added sweeteners.

Evaporated milk is similar to condensed milk in that 60 percent of the water has been removed from the milk.
Through the use of heat, both evaporated milk and condensed milk are homogenized and sterilized, respectively.
Due to the lack of sugar in evaporated milk, however, it may have a higher concentration of preservatives to ensure that the product remains shelf-stable.
Typically, it is packaged in a can and has a shelf life of around two years if properly preserved and kept unopened.

The addition of sugar to condensed milk aids in the prevention of bacterial development.In savory recipes, such as sauces and breading, I frequently use evaporated milk as a base.Condensed milk, on the other hand, is the product I reach for when I want to prepare a stunning dessert for guests and family.

Is It Safe to Boil a Can of Condensed Milk?

In general, boiling a can of condensed milk is safe, but only if you follow the instructions carefully. Boiling a can of condensed milk is as simple as placing the can in a saucepan with plenty of water. Following all of the safety precautions can help to avoid the condensed milk can from bursting in your hands. The following are the procedures that must be followed in order to properly boil condensed milk: Fill the can with hot water until it is completely submerged.
Always remove the label off the can before using it.
Cans with solid lids should be used instead of those with pop-off lids.
Make a half-turn with tongs halfway through the can.
Make certain that the can is completely immersed in water throughout the whole boiling process. You will need to boil the can for three hours in order to obtain the proper caramel result, which means you will need to continually add water in order to keep the can immersed.
Always allow the can to cool completely before opening it.

WARNING!The only way to successfully boil a can of condensed milk is to keep an eye on the water level at all times and allow the can to cool completely before opening it!.It is possible that the can will explode if this is not done, resulting in bodily damage.

I’ve tried the stovetop boiling approach several times and have never had an accident as a result of it.
Providing you adhere to the directions and constantly keep the can submerged in boiling water, this method of making dulce de leche should be a safe and convenient method for you, as well.
If you do not want to risk an accident by boiling cans of condensed milk, there are various methods of heating condensed milk and producing caramelized milk that you can use instead.
* By the way, I just published an in-depth post on How to Boil a Can of Condensed Milk in a Safe and Effective Way.

It is discussed in this post what steps you should take to ensure that the can of condensed milk does not burst when it is being heated up.You may read more about it in this article!

Why Don’t Cans of Condensed Milk Explode When You Boil Them?

It is not necessary to boil cans of condensed milk in order for them to burst since the boiling point of water is lower than the boiling point of the condensed milk.As long as the condensed milk container is completely submerged in water, the water outside of it will never become hot enough to cause the condensed milk to boil, expand, and explode.If the can is not completely buried in water, it will collect heat from the bottom of the pot and will eventually become hotter than the water still contained within the pot itself.

This has the potential to cause the can to expand and blow up.

How Can You Make Caramel With Condensed Milk Without Boiling the Can?

As a general rule, heating condensed milk in a double boiler is preferable to boiling it straight from the can. As you fill up the bottom pan with water, place the condensed milk can on top of it in the double boiler. This will protect the can from being exposed to direct heat in any way. Nestle, Eagle Brand, and Borden advocate using this procedure rather than cooking the canned food within the can. The following are the measures to be followed while heating condensed milk in a double boiler: Fill a double boiler halfway with condensed milk, then cover with aluminum foil to prevent it from boiling over.
Place the top of the container over a pan of boiling water
Simmer the condensed milk over a low heat until it reaches the desired caramel color and thickness
remove from heat.

This procedure will take significantly less time than boiling the can.I’ve used this approach when I’m in a rush and want to have my dulce de leche ready faster so that I may use it in one of my sweets.Despite the fact that this approach is more efficient, it will st

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Caramel Cake Recipe

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For the icing

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TRY CHOCOLATE

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How to Make a Caramel Cake

Ingredients

Things You’ll Need

About This Article

Turning Condensed Milk into Caramel: A Complete How-to Guide

How Does Condensed Milk Become Caramel?

How Are Caramel and Dulce de Leche Different?

What Is Condensed Milk?

What Are the Differences Between Condensed Milk, Sweetened Condensed Milk and Evaporated Milk?

Is It Safe to Boil a Can of Condensed Milk?

Why Don’t Cans of Condensed Milk Explode When You Boil Them?

How Can You Make Caramel With Condensed Milk Without Boiling the Can?

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