1-2-3-4 Cake with Caramel Icing
Submitted by brown eyes
Three fluffy vanilla layers meet brown-sugar caramel frosting that’s silky, not fussy: simple counting-cake proportions topped with butter-toffee sweetness that’ll make you swoon.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis vintage number pairs the dead-simple 1-2-3-4 counting cake with caramel icing that tastes like you slaved all day.
You didn’t.
The layers come together with basic creaming and folding, while the frosting is just butter, brown sugar, and milk cooked to smooth velvet.
It’s the cake that grandmas brought to church potlucks, where everyone begged for the recipe but never believed it was this easy.
Kitchen Tips
- Spank the filled pans on the counter to eliminate air bubbles and level the batter
- Cool layers completely before frosting or the caramel will slide right off
- Mix the caramel icing until truly smooth to avoid grainy texture
Ingredients
Directions
Preheat oven 350℉ (180℃).
In a large mixing bowl, cream the butter and sugar together with an electric mixer until smooth, add the eggs and continue beating until smooth.
In a bowl, mix the flour and baking powder together and add alternately with the milk to the butter mixture, beating steadily until smooth.
Add the vanilla and beat until well blended.
Grease and flour three 9 inch cake pans, divide the batter evenly among the pans, inchspank inch the bottom of the pans to distribute the batter evenly, and bake until a straw inserted in centers comes out clean, 25 to 30 minutes.
Let cool completely.
Meanwhile, to make the icing: melt the butter over low heat in a saucepan, add the brown sugar and milk, bring to a boil, and remove from the heat to cool.
Add the powdered sugar and mix until well blended.
When the cake layers are cooled, remove from the pans, place one layer on a cake plate, and spread one third of the icing on the layer.
Place a second layer over the icing and spread with more icing.
Top with the third layer and spread icing over the top and around the sides.
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