Simply Divine's Caramel Cake

40 mins
Serves 1
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Directions

  1. 1Melt butter and add whole milk.
  2. 2Melt butter and add whole milk.
  3. 3Melt butter and add whole milk.
  4. 4Add room temperature eggs, one at a time, to the butter and milk mixture.
  5. 5Add room temperature eggs, one at a time, to the butter and milk mixture.
  6. 6Add room temperature eggs, one at a time, to the butter and milk mixture.
  7. 7While the egg mixture blends, weigh and add two cups of flour, one tablespoon of baking powder, and half a teaspoon of salt to a separate bowl.
  8. 8While the egg mixture blends, weigh and add two cups of flour, one tablespoon of baking powder, and half a teaspoon of salt to a separate bowl.
  9. 9While the egg mixture blends, weigh and add two cups of flour, one tablespoon of baking powder, and half a teaspoon of salt to a separate bowl.
  10. 10Sift the flour mixture.
  11. 11Sift the flour mixture.
  12. 12Sift the flour mixture.
  13. 13Add the second egg to the wet mixture.
  14. 14Add the second egg to the wet mixture.
  15. 15Add the second egg to the wet mixture.
  16. 16Add the sifted flour mixture to the wet mixture.
  17. 17Add the sifted flour mixture to the wet mixture.
  18. 18Add the sifted flour mixture to the wet mixture.
  19. 19Prepare one tablespoon of vanilla and add it to the batter.
  20. 20Prepare one tablespoon of vanilla and add it to the batter.
  21. 21Prepare one tablespoon of vanilla and add it to the batter.
  22. 22Add the melted butter and milk mixture to the batter.
  23. 23Add the melted butter and milk mixture to the batter.
  24. 24Add the melted butter and milk mixture to the batter.
  25. 25Mix until just combined, being careful not to over mix.
  26. 26Mix until just combined, being careful not to over mix.
  27. 27Mix until just combined, being careful not to over mix.
  28. 28Prepare pans by using a piece of parchment paper to prevent sticking.
  29. 29Prepare pans by using a piece of parchment paper to prevent sticking.
  30. 30Prepare pans by using a piece of parchment paper to prevent sticking.
  31. 31Pour the batter into the prepared pans, trying to get even layers.
  32. 32Pour the batter into the prepared pans, trying to get even layers.
  33. 33Pour the batter into the prepared pans, trying to get even layers.
  34. 34Bake the cake layers in a 325 degree oven for 40 minutes.
  35. 35Bake the cake layers in a 325 degree oven for 40 minutes.
  36. 36Bake the cake layers in a 325 degree oven for 40 minutes.
  37. 37In a pan, combine two sticks of butter, one cup of dark brown sugar, and one cup of regular brown sugar.
  38. 38In a pan, combine two sticks of butter, one cup of dark brown sugar, and one cup of regular brown sugar.
  39. 39In a pan, combine two sticks of butter, one cup of dark brown sugar, and one cup of regular brown sugar.
  40. 40Warm the sugar and butter mixture at medium low heat, blending until it comes to a boil.
  41. 41Warm the sugar and butter mixture at medium low heat, blending until it comes to a boil.
  42. 42Warm the sugar and butter mixture at medium low heat, blending until it comes to a boil.
  43. 43Add half a cup of whole milk to the caramel mixture and stir until it comes to a second boil.
  44. 44Add half a cup of whole milk to the caramel mixture and stir until it comes to a second boil.
  45. 45Add half a cup of whole milk to the caramel mixture and stir until it comes to a second boil.
  46. 46Sift four cups of powdered sugar.
  47. 47Sift four cups of powdered sugar.
  48. 48Sift four cups of powdered sugar.
  49. 49Remove the caramel from the heat.
  50. 50Remove the caramel from the heat.
  51. 51Remove the caramel from the heat.
  52. 52Gradually add the sifted powdered sugar to the caramel mixture.
  53. 53Gradually add the sifted powdered sugar to the caramel mixture.
  54. 54Gradually add the sifted powdered sugar to the caramel mixture.
  55. 55Add one tablespoon of good vanilla to the caramel.
  56. 56Add one tablespoon of good vanilla to the caramel.
  57. 57Add one tablespoon of good vanilla to the caramel.

Ingredients

  • butter
  • butter
  • butter
  • whole milk
  • whole milk
  • whole milk
  • eggs
  • eggs
  • eggs
  • 2 cups flour
  • 2 cups flour
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 tablespoon vanilla
  • 1 tablespoon vanilla
  • 1 tablespoon vanilla
  • 1 cup dark brown sugar
  • 1 cup dark brown sugar
  • 1 cup dark brown sugar
  • 1 cup regular brown sugar
  • 1 cup regular brown sugar
  • 1 cup regular brown sugar
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 4 cups powdered sugar
  • 4 cups powdered sugar
  • 4 cups powdered sugar
  • 1 tablespoon good vanilla
  • 1 tablespoon good vanilla
  • 1 tablespoon good vanilla

Equipment

spatulaparchment paperovenpans

Tips

  • Don't over mix the batter.
  • Use parchment paper to prevent sticking.
  • Always sift powdered sugar, even if it's pre-sifted.
  • The caramel recipe is doubled to ensure enough for both layers.