Caramel Cake

Yield: 10-12 servings

Ingredients

Cake:

• 3 cups all-purpose flour

• 2 cups sugar

• 1 cup (2 sticks) unsalted butter, room temperature

• 1/2 cup milk

• 1 (8 oz.) container plain Greek yogurt

• 4 large eggs

• 1 1/2 teaspoons baking powder

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

Caramel Sauce:

• 2 cups packed brown sugar

• 1 cup heavy cream

• 3 tablespoons unsalted butter

• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350º and lightly grease 7-11 cake pans (round or rectangular; it’s ok it they’re aluminium foil) with butter or non-stick spray.

2. Combine flour, baking powder and salt in a medium bowl and set aside.

3. In a large bowl or mixer, cream together butter and sugar until fluffy and lightened in colour.

4. One at a time, beat in eggs, waiting for each to be incorporated before adding the next. Then pour in vanilla extract.

5. In a small bowl, mix Greek yogurt and milk together until smooth.

6. Alternate between adding the flour mixture and yogurt mixture to the butter and sugar, beginning and ending with the dry ingredients.

7. Beat until just incorporated.

8. Evenly distribute batter between desired amount of cake pans and bake for 20-30 minutes, or until golden brown and toothpick inserted in centre comes out clean.

Note: baking time varies based on how many cake layers you’re making; you could also make 2-3 layers and cut them into horizontal layers.

9. Remove from oven and let cool 10-15 minutes before removing to wire rack to cool completely.

10. In a large Dutch oven or heavy-bottomed saucepan, heat brown sugar and milk over medium heat and stir until sugar dissolves, then let it sit without touching it.

11. Use a candy thermometer to gauge temperature; when it reaches 240º F, take pan off heat and stir in 3 tablespoons butter. Stir for a few minutes while it cools, then wait for it to reach 140-120º F and transfer it to a stand mixer (or use handheld mixers).

12. Mix in vanilla extract and beat until cooled, thick and creamy. 6-10 minutes.

Note: if icing isn’t spread-able, add 1-3 teaspoons heavy cream to thin it out.

13. Release cake layers from pans and begin stacking them with caramel icing in between layers. Pour remaining icing over the top and smooth over the top and sides (optional).

14. Cut into pieces and enjoy—pieces might be crumbly, depending on baking time.

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