Caramel and cake are two of my favorite foods. It’s just perfect to combine the two. My little guy just had a birthday and I couldn’t decide on the perfect cake UNTIL I found this little number. It’s no secret that I’m in love with caramel so naturally I made this A-MA-ZING cake. It was so good that I had a mini grief session after watching the last slice disappear.
It was almost too pretty to cut. But I did and here she is again…
Gooey Caramel Cake
I wish I could take credit for this Gooey Caramel Cake but it’s from Ms. Deen’s website. Her son came up with this glorious concoction of butter
, and some toasty sugar
I don’t mess around when it comes to making caramel properly. None of this margarine and fake sugar crap! I also turn my nose up at popping a can of sweetened condensed milk in a slow cooker to make caramel cream. Yuck! Real caramel is not that hard to make. If you take the time to do it right, you’ll be rewarded with a delicious treat!
All you need is a candy thermometer. They come in digital and glass form.
If you’re a caramel lover, you NEED to make this. Enjoy!
If you’re in the mood for just caramel instead of caramel cake, here is a link to my recipe for Sea Salt Caramels. Be careful, they’re very addicting!
Make sure you’re ready with lots and lots of butter!
For the cake:
Preheat oven to 350. Grease and flour 3 (9-inch) cake pans
. Cream butter and sugar about 10 minutes until fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla and beat until mixed. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Divide batter equally among prepared pans. Bake for 25 minutes or until golden brown.
For the filling:
In a saucepan
, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and invert one of the cakes onto plate or cake stand
. Pierce cake layer with a fork over entire surface. Spread 1/3 of filling on cake layer. Repeat the process with the second and third layer.
For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners’ sugar and vanilla. Beat with a hand-held electric mixer
until it reaches a spreading consistency.
Be prepared to sit down to enjoy this deliciousness. Gooey Caramel Cake is one of the best desserts I’ve ever made.