June 16, 2024

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Layered Cake with Caramel Icing Recipe

Caramel Drip Cake with Homemade Caramel Buttercream

We have spent almost half-year at home. Now, it’s no longer the new normal but the normal. As we all were stranded inside the four walls of our homes, many of us got a chance to pick up and indulge in activities that were long pending. And, millions and millions of people developed their love for cooking and baking. From A-listed celebrities to young teens, everyone was seen trying their luck to bake or cook something. Because baking is therapeutic in nature, it helped many overcome the frustration of stay-at-home. Many were seen choosing to bake at home instead of availing the easy online cake delivery in Kolkata, Delhi, Mumbai, or wherever they live. 

So, here we bring you a moist and delicious layered cake recipe with caramel icing. But, before we start to bake, we would like to list out a few important baking tips so that your cake turns out exactly the way it should be. 

Baking Tips to Follow: 

  • Follow the recipe carefully, do not skip any point. 
  • Use all the baking ingredients at room temperature
  • Sieve the dry ingredients
  • Measure the ingredients properly as the quantity mentioned in the recipe. 
  • Let the cake cool down completely before you start frosting/icing. 
  • The recipe uses eggs. If you are a vegetarian soul, you can skip it. The leavening agents would result in a moist cake. 
  • Know your oven or microwave temperature because it may differ. 
  • Do not open the door of the oven/microwave frequently. It would lead to the escape of the heat. 
  • Rotate the cake tin inside the oven/microwave for even baking. 

Now, you are ready to bake! 

Ingredients: 

For the Cake: 

  • 3 cups white sugar
  • 1 ½ cups butter
  • 5 large eggs
  • 3 ½ cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt 
  • 1 ¼  cups milk 
  • 1 teaspoon vanilla extract 

For the Icing: 

  • 1 pack of brown sugar
  • 1 cup butter
  • ¼ teaspoon salt 
  • ⅔ cup evaporated milk
  • 1 pack of confectioner’s sugar
  • 2 teaspoon virgin vanilla extract

Preparation Time: 40 Minutes

Baking Time: 37 minutes

Additional: Approximately 1 hour

Servings: 12 

Directions To Follow: 

  1. Preheat the oven to 160 degree celsius (320 degree fahrenheit). Grease three cake tins with oil and flour. Line them with parchment paper. 
  2. Cream white sugar, 1 ½ cups of butter, and eggs together in a large bowl with a blender. Beat Well. 
  3. Take another bowl, combine all-purpose flour, baking powder, and salt. Add this mixture to the sugar mixture alternately with milk. Add vanilla extract. Beat until the batter makes ribbon when falling from the whisk or hand-held beater. 
  4. Divide the batter equally between the prepared cake tins. 
  5. Bake in the preheated oven until the toothpick inserted comes out clean. 
  6. Once baked, take it out of the oven/microwave and let it cool on the wire rack for at least an hour or so. 

Let’s prepare the icing in the meantime. 

  1. In a large bowl, combine brown sugar, 1 cup butter, and ¼ teaspoon salt in a saucepan over a medium heat. 
  2. Stir until the brown sugar dissolves. It would take 3-5 minutes. 
  3. Add evaporated milk and continue stirring. Add the milk slowly. 
  4. Bring it to a boil and let bubble for about 4 minutes, stirring constantly so it does not stick to the saucepan. 
  5. Remove the pan from the heat and let it cool for about 5 minutes. 
  6. Now, mix confectioners sugar and vanilla extract into the prepared butter-milk mixture using an electric mixer until the icing caramelizes and thickens to the desired consistency. 

Assembling the Cake: 

  1. Firstly, invert cake tins on a plate, tap, and remove the cakes from all the three tins. 
  2. Then, spread the icing on all the three cake layers. 
  3. Stack all the layers one on top of the other. 
  4. Cover the layers richly in the left over icing. 
  5. Now,  you can drizzle store-bought caramel sauce on the cake. 

You can cover the leftover cake in a clean-wrap or foil paper and store it in the refrigerator for upto 3-4 days. Before serving, defrost the cake and then serve. 

This layered cake with caramel icing is just waiting to be gobbled down.