This golden caramel cake is outstanding. So moist, and the buttery caramel is creamy and rich.
This is a easy cake to make - and I have more homemade cake recipes for you at the bottom of the page...
HOMEMADE CARAMEL CAKE RECIPE
2 cups flour
1 TBS baking powder
1/2 tsp salt
1/2 cup homemade unsalted butter
1-1/2 cups white sugar
3 eggs, separated
1 cup cold water
1 tsp homemade pure vanilla extract
1/4 cup caramelized syrup (below for frosting)
1/2 cup white sugar
1/2 cup boiling water
Prepare caramel syrup by melted the white sugar, stirring constantly, until it's a deep golden brown. Slowly add the boiling water. Stir until dissolved and bring to a boil. Cool; set aside.
PREHEAT oven to 375 degrees. Grease and flour two 8 inch cake pans.
For the cake, cream the butter and sugar for 5 minutes. Add well beaten egg yolks. Sift flour, measure and sift three times with baking powder and salt.
Add alternately with water. Add vanilla. Fold in stiffly beaten egg whites. Pour into prepared cake pans and bake for 35 minutes. Remove from pan after 10 minutes and cool on cake rack.
HOMEMADE SEVEN MINUTE FROSTING
3/4 cup white sugar
1/2 tsp cream of tartar
1 pinch salt
2 egg whites
1/4 cup caramelized syrup (recipe above)
Combine the sugar, cream of tartar, salt, egg whites, and cooled caramelized syrup in a large heat-proof mixing bowl or double boiler of at least a 2-quart capacity. Set over simmering (not boiling) water over moderate heat.
Beat with a hand electric mixer at high speed for about 5 to 7 minutes, until the frosting stands in definite peaks when the beater is lifted.
Remove from the water and continue beating for several minutes,
until the frosting has cooled and no longer feels hot to your finger,
and stands in soft, smooth, billowy peaks. Add the vanilla and beat
until mixed well.
You may drizzle caramel sauce on top. If you like, you may frost with my rich caramel icing.