Caramel Layer Cake.

Ingredients of Caramel Layer Cake

1. It’s of For Cake.
2. You need 1 cup of unsalted butter at room temperature.
3. It’s 3 1/2 cups of Cake flour.
4. It’s 1/2 teaspoon of salt.
5. It’s 1 tablespoon of baking powder.
6. It’s 2 1/4 cups of granulated sugar.
7. It’s 2 teaspoons of vanilla extract.
8. You need 4 of large eggs.
9. Prepare 1 cup of whole milk.
10. Prepare 1/4 cup of caramel sauce, I used my salted caramel sauce in my.
11. It’s of Profile.
12. It’s of For Caramel Erosting.
13. It’s 1 cup of salted butter, divided use.
14. Prepare 2 cups of packed dark brown sugar.
15. You need 1 1/2 teaspoons of vanilla extract.
16. Prepare 1/2 cup of heavy whipping cream.
17. You need 6 cups of confectioners sugar.
18. It’s of For Garnish.
19. Prepare As needed of caramel sauce for drizzling.

Caramel Layer Cake instructions

1. Make Cake.
2. Preheat the oven to 350. Spray 3 – 8- inch cake pans with bakers spray.
3. Combine and whisk in a bowl flour, baking powder and salt.
4. In another large bowl beat butter and sugar until light and fluffy,.
5. Add eggs one at a time and beat in. Beat in vanilla ad caramel sauce.
6. Alternate flour mixture and milk mixing just until combined.
7. Divide evenlybin preparedvpans Bake 20 to 25 minutes until a toothpick comes out just clean. Cool in pans 10 minutes then remove to racks to cool compleatly.
8. Make Caramel Frosting.
9. In a saucepan combine 1/2 cup of the cutter, brown sugar and cream, heat stirring at all times until smooth and comes to a simmer, being sure all the sugar dissolves. Remove from heat and pour into a large bowl to cool to room temperature.
10. When cool beat In confectioners sugar slowly, then beat in the remaining `1/2 cup butter which should be room temperature and vanillauntil smooth and creamy.
11. Frost Cake.
12. Place i]one cake layer bottom up on serving plate.
13. Frost with some frosting.
14. Place second layer., bottom up, add frosting.
15. Add third layer bottom up ad frost entire cake.
16. .
17. Garnish with drizzles of caramel sauce. Refrigerate at least 2 hours before slicing.
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