The Pantry: Caramel Cake Part Two- The Cake

I was pretty pleased with the how the cake, itself, turned out.  It had a really tender and mostly soft crumb.  I over baked mine a bit, forgetting that I was using a smaller pan than that called for in the original recipe.  That caused mine to be a little on the dry side.  Overall, I’ll be keeping this recipe in mind as a good basic yellow cake.  The only real tweaking I’ll do in the future is to brush the layers with a simple syrup right after I remove them from the oven.  I think this might take care of the dryness issue—that or not over baking them by five minutes!

Caramel Cake

Adapted from My Recipes October 2005


3 ½ cups cake flour

2 tsp baking powder

¼ tsp salt

1 cup butter, softened

1 ½ cups granulated sugar

½ cup light brown sugar

6 eggs, room temperature

1 tsp vanilla extract

1 cup milk


Preheat oven to 350 degrees Fahrenheit.  Grease 3- 8 inch cake pans.

In a large bowl, sift together the flour, baking powder, and salt.  Set it aside.

In another large bowl, combine the butter and sugars together,

beating at medium speed until well combined.

Add the eggs, one at a time.

The mixture looks curdled and gross—it’s okay, though.  It’ll come together.

Add the vanilla,

and then blend the flour and milk (alternating between the two—start and end with the flour) on low speed, being careful not to over mix the batter.

See, I told you it’d come together.

Evenly divide the batter between the three prepared cake pans.

Bake the cakes for approximately 25-30 minutes or until a tooth pick inserted into the center of the cakes comes out clean.  Cool the cakes for about 15 minutes before removing them from their pans.  After they’ve been removed, let them finish cooling on a wire rack.

Yield: 3- 8 inch cakes


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