Old-Fashioned CARAMEL CAKE — So MOIST, Rich & Covered in Homemade Caramel!

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com Let me show you today one of the grand old cakes of the Southern table, a cake that was the pride of many a church supper and many a birthday, and one grown rare because folk believe it too hard to make. The caramel cake. A tender, moist, buttery vanilla cake, layered and covered all over in a real cooked caramel frosting, the kind made from scratch on the stove from butter and brown sugar, deep and rich and tasting of true caramel, not a frosting out of a tub with a caramel flavor added. It is one of the most delicious cakes there is, and I will show you it is no harder than knowing a few plain things. Now, do not fear the cooked caramel, for it is the whole soul of this cake and I will walk you through it slow and careful. A caramel must be brought to the right heat and no further, and folk shy away, but once you have made it once and seen it is not so fearsome, you will make it again and again. The cake is easy. The frosting wants care, not fear. INGREDIENTS (one layer cake) For the cake: 3 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups butter, softened 2 1/2 cups sugar 1 tablespoon vanilla 5 eggs 1 cup milk For the cooked caramel frosting: 1 1/2 cups butter 3 cups brown sugar, packed 1/2 cup cream 1/2 cup milk 3/4 teaspoon salt 1 1/2 cups powdered sugar (to finish) Here is what you will learn: ✔ How this differs from a yellow or chocolate cake (the caramel frosting is its soul) ✔ Why you cream the butter and sugar pale and fluffy (the air that lifts it) ✔ Why you must NOT overmix, and the alternating wet-and-dry method ✔ Why you must cool the cake fully before frosting ✔ Why brown sugar is the secret (the molasses does the hard part safely) ✔ Why you stir THIS caramel (a cream caramel, not a dry one) ✔ The cold-water soft-ball test (no thermometer needed) ✔ The honest safety note (cooked sugar is dangerously hot) ✔ Why you cool the caramel then beat it into a frosting ✔ Why a caramel frosting works against the clock ✔ How to keep it (it seals itself, often better the second day) You do not need a tub or a box or a bakery. You need butter, brown sugar, and a cup of cold water to test it. And once you taste this, you will understand what the old kitchens always knew, that a real caramel, cooked from butter and brown sugar by your own hand, is no fearsome thing but one of the finest flavors there is. Now tell me something down in the comments. Did your family or your grandmother make a real caramel cake, the kind with the cooked frosting, for it is a cake folk remember their whole lives. And did the frosting ever give her trouble, or had she the knack of it down cold? And are you going to be brave and try that cooked caramel now that you have seen it done? I would dearly love to hear those cake traditions. Tell me. Next time I am going to take that cooked caramel and show it to you on its own, for a good caramel sauce is one of the most useful sweet things a kitchen can make, poured warm over ice cream or cake or apples or a spoon of it stirred into coffee. I am going to show you how to make a proper old-fashioned caramel sauce from scratch, the real thing, deep and golden and pure. Next time, old-fashioned caramel sauce. Until then, take good care of the ones at your table. And keep a kitchen that knows a real caramel, cooked from butter and brown sugar by your own hand, is no fearsome thing but one of the finest flavors there is. #caramelcake #caramelcakerecipe #oldfashionedcake #caramelfrosting #southerncake #homemadecake #baking #fromscratch #scratchcooking #amishcooking #oldfashionedcooking #homestead #cakerecipe #caramel #churchsupper