Description
A rich and cozy Southern-style caramel cake made with tender layers and a luscious icing of brown sugar, butter, and condensed milk. It’s the kind of dessert that makes any day feel special.
Ingredients
Units
Scale
- 2 1/2 cups sugar
- 1 1/2 cups vegetable shortening
- 1 1/2 cups whole milk
- 6 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup brown sugar
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter
- 1 (14 oz.) can condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350ºF and grease two round cake pans.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Beat sugar and shortening for 2–3 minutes until fluffy. Add eggs and vanilla, mixing until combined.
- Gradually mix in milk and dry ingredients, alternating. Avoid over-mixing.
- Divide batter between pans and bake for 30 minutes or until a toothpick comes out clean.
- Cool cakes completely before frosting.
- In a large saucepan, stir together brown sugar, sugar, butter, and condensed milk.
- Cook over medium-high heat, stirring constantly until thick and bubbly.
- Reduce heat and stir in vanilla and sea salt. Cook for 5–7 more minutes until glossy and thick.
- Let icing cool slightly to a spreadable consistency.
- Place one cake layer on a plate and pour 2/3 cup of icing over it.
- Top with the second layer and pour remaining icing over, letting it drip down the sides.
- Slice and enjoy!
Notes
Don’t skip stirring the icing to avoid burning. Use room temperature eggs and milk for best mixing. For cleaner slices, chill the cake for 15 minutes before cutting. Store at room temp for 2 days, refrigerate up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg