Moist Caramel Cake Recipe
This is hands down the best caramel cake I’ve ever had! It consists of super moist vanilla brown sugar cake layers, topped with a luscious caramel frosting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cakesbymk.com.
Cooking tools:
- Oven
- Cake pan
- Parchment paper
- Sifter
- Whisk
- Fork
- Mixing bowl
- Hand mixer
- Spatula
- Toothpick
- Cooling rack
- Saucepan
- Heat proof dish
- Bread knife
- Offset spatula
- Cake stand
- Serving platter
- Measuring cup
- Measuring spoon
- Airtight container
- Stove
- Cake release
Ingredients
- 2 cups flour (plain, all purpose)
- ¼ cup cornstarch
- 2½ tsps baking powder
- ½ tsp salt (omit if using salted butter)
- ¾ cup unsalted butter (room temperature)
- ¼ cup unflavoured vegetable oil (I use canola oil)
- 1 cup white granulated sugar
- ½ cup soft light brown sugar
- 3 large eggs (room temperature)
- 1 tbsp vanilla extract/essence
- ½ cup sour cream (room temperature)
- ½ cup milk (full fat, room temperature)
- ¾ cup unsalted butter (room temp)
- 1½ cups white granulated sugar
- 2 cups evaporated milk (1 and 1/2 12 ounce (340g) cans)
- ¼ tsp salt (omit if using salted butter)
- ⅓ cup cream (room temp, any cream (whipping, heavy cream, etc.) will work)
- 1½ tsps vanilla extract/essence
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