Instructions For Caramel Cake Recipe Paula Deen :

Preheat oven to 350 degrees F. Grease and flour in a 3 (9-inch) cake pan.

Using an electric mixer, beat the butter until fluffy. Add granulated sugar and continue beating well for 6 to 8 minutes.

Add eggs 1 at a time, beating well after each addition.

Add flour and milk to the cream mixture at first and finish with flour.

Add vanilla and continue beating until blended. Divide the dough evenly among the prepared pans.

Placing 3 or 4 inches flat on the counter, the leveling dough in each pan drops it flat on the counter.

Do this several times to release air bubbles and ensure a more level cake.

Bake for 25 minutes or until golden.

Filling For Caramel Cake Recipe Paula Deen :

While the cake is baking, in the saucepan, combine the butter, brown sugar, and milk. Cook over medium heat for 3 to 5 minutes and stir. Remove from the heat and add the vanilla.

Remove the layers of cake from the oven and let the cake remain in the pan while preparing the stack and filling it. Remove the first layer and turn over the cake plate.

Pierce the cake layer with a toothpick all over the surface. Spread 1/3 of the filling on the cake layer. Cover with the second layer, repeat the process. Cover with the last layer and repeat the process again.

* Cook’s Note: When I fold the layers together, I glue them together with toothpicks to keep the cake from moving.

For Frosting:

Melt the butter in a saucepan over medium heat and add the brown sugar and cream.

Bring to a boil and transfer to a bowl. Add icing sugar and vanilla. Beat with an electric hand mixer until you reach an expansion device.

At this time, it may be necessary to add a tablespoon of heavy cream, or more, if the frosting becomes too thick. Just make sure adding cream is small because you can always “add,” but you can’t remove. Sprinkle on the frosting cake and top with chopped walnuts, if desired.