5 Easy Steps for Grandma's Caramel Cake Recipe

Grandma’s Caramel Cake Recipe: 5 Easy Steps

There’s nothing quite like the comforting aroma of a homemade caramel cake. This timeless dessert is a favorite among many, particularly those lucky enough to have inherited a grandmother’s cherished recipe. Today, we’re going to guide you through 5 easy steps to make your own version of this classic treat, ensuring you capture every bit of the nostalgia and flavor. Whether you’re a seasoned baker or just starting out, this recipe will lead you to a delicious caramel cake that might just become your new favorite.

Step 1: Gathering Your Ingredients

Before you start, ensure you have all the ingredients to avoid last-minute grocery runs:

• 2 ¹⁄₂ cups of all-purpose flour
• 2 cups of sugar
• 1 ¹⁄₄ cups of whole milk
• 1 cup of unsalted butter, softened
• 5 large eggs, separated
• 3 teaspoons of baking powder
• 1 teaspoon of vanilla extract
• A pinch of salt

📝 Note: Be sure to use room temperature butter for easier mixing.

Step 2: Preparing the Cake Batter

Here’s how to get the cake batter ready:

1. Preheat your oven to 350°F (175°C).
2. Butter and flour two 9-inch round cake pans, ensuring they are well-coated to prevent sticking.
3. In a large bowl, beat the butter until creamy. Gradually add the sugar, beating until the mixture is light and fluffy.
4. Add the egg yolks one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract.
5. Combine the flour, baking powder, and salt. Alternately add this dry mixture with the milk to the butter mixture, starting and ending with flour. Mix until just combined.
6. In another bowl, whip the egg whites to stiff peaks. Gently fold them into the batter to keep the cake light and airy.

Here’s a quick table of your cake layer combinations:

Step 3: Baking the Cake

Now, let’s get those cakes into the oven:

• Pour the batter evenly into your prepared pans.
• Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remember, oven times might vary.
• Once baked, allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 4: Crafting the Caramel Frosting

This caramel frosting is what sets your cake apart:

• 1 cup of granulated sugar
• ¹⁄₄ cup of water
• ¹⁄₂ cup of heavy cream
• 4 tablespoons of unsalted butter
• A pinch of salt
• 1 teaspoon of vanilla extract

Here’s how to make it:

1. In a saucepan, combine sugar and water, cooking over medium heat without stirring until the sugar dissolves. Continue to cook until the mixture turns a deep amber color.
2. Remove from heat, carefully add cream, and stir until smooth. Add butter, salt, and vanilla, stirring until incorporated.
3. Let the caramel cool until it thickens to a spreadable consistency. If it thickens too much, you can reheat it gently.

☕ Note: Caramel can go from perfect to burnt quickly. Keep an eye on it!

Step 5: Assembling and Decorating

Now for the fun part:

1. Place one cake layer on your serving plate. Spread a generous amount of caramel frosting over the top.
2. Set the second layer on top. Frost the entire cake with caramel, creating swirls or patterns as you go.
3. Optional: Drizzle with some additional caramel or top with nuts or caramelized sugar for texture and flavor.

The caramel cake isn't just about taste; it's about the sweet memories it evokes. It's a dessert that brings families together, a link to the past, and a delight for all generations. By following these 5 easy steps, you've not only made a cake but have also shared in a tradition that might have been passed down through generations.

The warmth of the kitchen, the scents of caramel, and the pride of presenting a homemade cake are all part of the magic of baking. Remember, this recipe is flexible; if you find that adding a bit more or less of an ingredient suits your taste, go for it. It's all about making it your own, just like Grandma did.

Can I prepare the caramel frosting in advance?

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Yes, you can prepare the caramel frosting a day ahead. Just store it in the refrigerator and gently reheat to make it spreadable again. Be careful not to overheat.

What if my caramel turns out grainy?

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Grainy caramel often results from undissolved sugar. To fix, gently heat the caramel and stir until the sugar dissolves. Strain if necessary for a smooth finish.

Can I use store-bought caramel syrup for the frosting?

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While homemade caramel is traditional, you can certainly use store-bought for convenience. Just ensure it’s thick enough to spread as frosting.