Caramel Layer Cake
CATEGORIES
INGREDIENTS
  • Servings: 8-10
  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup (4 ounces/1 stick/113g) butter or stick margarine, softened
  • 2 large eggs
  • 1 large egg white
  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 2 teaspoons vanilla extract
  • pecan halves (for garnish)
DIRECTIONS
  1. Coat two (9-inch/23cm) round cake pans with cooking spray; line bottoms with wax paper or parchment paper. Coat paper with cooking spray; dust with the 1 tablespoon flour.
  2. Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes).
  3. Add eggs and egg white, 1 at a time, beating well after each addition.
  4. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife.
  5. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk.
  6. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture.
  7. Stir in 2 teaspoons vanilla.
  8. Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles.
  9. Bake at 350 degrees F (180 C) for 30 minutes (If using non-stick or dark colored cake pans, bake at 325 degrees F (160 C), and bake for 25-27 minutes), or until a wooden pick inserted in center comes out clean.
  10. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper or parchment paper; cool completely on wire rack.
  11. Frost and garnish with pecan halves if desired.