We recently celebrated my mother-in-law’s birthday and since I always volunteer to bake everyone’s birthday cake—I made her favorite: Caramel Cake. Well, actually a Butter Yellow Cake with Caramel Buttercream.
Over the years I’ve tried many different caramel frosting recipes. One of which set my stove on fire and ruined one of my pots. I have been determined ever since to come up with a caramel frosting recipe that doesn’t require the stove. Anything to make it easier and less of a mess is great in my book! I think I finally achieved it with this caramel buttercream recipe. It tastes like homemade rich caramel mixed in a light and fluffy buttercream.
Now before I tell you the ingredients … here is the disclaimer: this Caramel Buttercream has 4 sticks of butter in it. Yes 4. That’s 2 cups. That’s a pound of butter. I say this now because I caught some flak for my Ultimate Birthday Cake recipe.
People. This is a birthday cake. Do not eat this EVERYDAY for the rest of your life. Eat it on your birthday (or to celebrate someone else’s birthday). It is not healthy or gluten free or dairy free or vegan. It is birthday cake. And it is wonderful.
Go to my Ultimate Birthday Cake recipe for the Butter Yellow Cake recipe.
2 cups (4 sticks) unsalted butter (room temperature)
5 cups sifted confectioners’ sugar
1 1/2 cups firmly packed dark brown sugar
1/2 cup milk
2 Tablespoons dark corn syrup
1 Tablespoon molasses
2 teaspoons vanilla extract
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat on low speed for 2 minutes. Add the milk, syrup, molasses and vanilla, and beat until smooth and creamy, 3-5 minutes. Use immediately to ice a 3-layer 9-inch cake or 3 dozen cupcakes.
Top the cake with toffee crumbles and enjoy every last buttery bite!
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