Why did my caramel icing turn grainy?

Graininess usually occurs when sugar crystals form during cooking. Make sure you're whisking regularly and cooking over low heat. Also, avoid scraping down the sides of the pan where sugar crystals can form - instead, gently wash down the sides with a wet pastry brush if needed.

Can I make this cake with all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but your cake will have a slightly denser texture. For each cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch to more closely mimic cake flour's properties.

My caramel icing hardened before I could finish frosting the cake. What went wrong?

Caramel continues to thicken as it cools. If it hardens too quickly, gently warm it over very low heat while whisking until it reaches a pourable consistency again. Work as quickly as possible when frosting the cake.

How do I know when the caramel is the right consistency?

The perfect caramel should be thick enough to coat the back of a spoon but still pourable. It should be a rich golden-brown color, similar to a copper penny. If you drop a small amount into cold water, it should form a soft ball that flattens when removed from the water.

Old Fashioned Caramel Cake Recipe

Description

This classic Old Fashioned Caramel Cake is a showstopper that combines soft, buttery cake layers with a rich and luscious homemade caramel icing. It’s the perfect indulgent dessert for special occasions, family gatherings, or whenever you’re craving something truly divine. The icing, slow-cooked to perfection, creates a deep caramel flavor that melts in your mouth.

Ingredients

Units Scale

For the Cake

2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon if using another type of salt)
1/4 teaspoon baking soda
2 cups granulated white sugar
1 cup unsalted butter (room temperature)
4 large egg yolks (room temperature)
1 tablespoon vanilla extract
1 cup buttermilk (room temperature)
2 large egg whites

For the Caramel Icing

3/4 cup unsalted butter
1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon if using another type of salt)
2 (12-ounce) cans evaporated milk
2 cups granulated white sugar
1 tablespoon vanilla extract (optional)

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Instructions

Preheat Oven:
Preheat your oven to 350°F (177°C).
Prepare Cake Pans:
Grease two 8- or 9-inch round cake pans with oil, butter, or cooking spray. Add a small amount of flour, tilt, and tap the pan to coat all surfaces evenly. Tap out any excess flour.
Mix Dry Ingredients:
In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this mixture aside.
Cream Butter and Sugar:
In a large bowl or stand mixer, beat the softened butter and sugar on high speed for about 3 minutes until creamy. Scrape down the sides of the bowl as needed.
Add Egg Yolks and Vanilla:
Lower the mixer speed to medium-high and add the egg yolks one at a time, followed by the vanilla extract. Beat until fully combined.
Combine Dry Ingredients and Buttermilk:
Gradually add the dry ingredient mixture and buttermilk to the creamed butter mixture in alternating portions. Mix on low speed until fully incorporated. Stir gently by hand to ensure there are no lumps.
Beat Egg Whites:
In a separate clean bowl, beat the egg whites on high speed until fluffy peaks form (about 3 minutes). Gently fold the beaten egg whites into the cake batter to maintain a light and airy texture.
Bake:
Divide the batter evenly between the prepared cake pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool completely.
Prepare the Caramel Icing:
While the cakes are cooling, make the caramel icing:
Melt Butter: In a large saucepan set over low heat, melt the butter.
Add Ingredients: Add the evaporated milk, sugar, and salt. Stir to combine.
Cook and Whisk: Cook over low to low-medium heat, whisking frequently, for about 1 to 1 1/2 hours. The caramel should gradually thicken and develop a rich golden brown color. Keep an eye on it to avoid burning.
Add Vanilla: Once the caramel has thickened enough to coat the back of a spoon, remove it from the heat and stir in the vanilla extract (if using).
Cool: Let the caramel cool for 15-20 minutes before pouring it over the cake.
Assemble the Cake:
Once the cakes have cooled completely, pour the caramel icing over each layer and assemble the cake. Allow the icing to set slightly before serving.

Notes

Room Temperature Ingredients: Ensure all cake ingredients are at room temperature to achieve the best texture.
Don’t Overmix: Overmixing the batter can result in a dense cake; mix until just combined.
Cooling is Crucial: Let the cakes cool fully before applying the caramel icing to prevent it from sliding off.

Caramel Tips

Be patient and cook the caramel on low heat to avoid burning.
Stir frequently with a whisk to ensure even consistency.
Monitor the caramel color closely, aiming for a deep golden brown.
Never leave the caramel unattended once it starts browning—it can burn quickly.

Nutrition

Serving Size: 1 slice
Calories: 530
Sugar: 48
Sodium: 270 mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 65
Fiber: 0g
Protein: 6g
Cholesterol: 113