Carmel Cake

This cake was for my dad’s birthday. He loves Carmel, so this cake was perfect. The cake is fluffy and rich and the Carmel is amazing. Let’s get baking!

INGREDIENTS FOR CAKE:

• 1 stick (8 tablespoons) unsalted butter (room temperature)
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 5 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 cup milk

DIRECTIONS FOR THE CAKE:

1.  Preheat the oven to 350 degrees F. Grease the bottoms and sides of two 8-inch round cake pans with my homemade cake pan release.
2. Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
3. Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light and fluffy. Beat in the eggs, one at a time, and then the vanilla until combined.
4. Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
5. Bake the cake for about 35-40 min. or until toothpick comes out clean. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
6. Make my vanilla buttercream. Add about a 1/2 cup of melted Carmel (cooled). Add a little at a time until satisfied. If its too runny add powdered sugar. 
7. Level off cakes and frost in between the layers. Drizzle Carmel and stack another layer. Crumb coat the cake and pop in the fridge for about 15-20 minutes. Frost the rest of the cake. Stack a pile of Carmel corn to cover the top. Drizzle more Carmel. 
8. Use the rest of the buttercream, fill a piping bag fitted with a number 10 tip. Pipe little dots around the edge. Enjoy!

Thanks for baking with me!

~ Natalie