Yellow Cake with Caramel Frosting

Yellow Cake with Caramel Frosting
     Most cakes made by hand are dense and heavy. This recipe is for a light and fluffy yellow cake. It has the texture of a boxed mix with the flavor of homemade. The secret to this recipe is in all of the mixing. Each addition of an egg yolk calls for one minute of beating. This helps whip air into the mixture, thus helping the cake rise.
    The great thing about yellow cakes is that just about any type of frosting suits it well. I couldn’t decide between buttercream, chocolate, or fluffy white…but my husband suggested I try caramel. The brown sugar and butter in this recipe are boiled on the stove top, thus giving it caramelized flavor.
Beating in the yolks-one at a time
The mixture before being poured into the pan
Golden and fluffy out of the oven
Caramel Frosting


A side view of the cake


Yellow Cake with Caramel Frosting
Prep time
Cook time
Total time
Serves: 8
  • ½ cup butter, softened
  • ¾ cup white sugar
  • 4 egg yolks
  • ¼ cup + 2 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ------------
  • 2 Tablespoons butter
  • 3 Tablespoons milk
  • ½ cup packed brown sugar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  1. First make the yellow cake: Preheat oven to 350 degrees. Grease and flour a 9" round cake pan. In a small bowl, stir together the cake flour, baking powder, and salt.
  2. In a large bowl, beat together the butter and sugar for two minutes. Add the egg yolks, one at a time, beating one minute after each addition.
  3. Stir in the vanilla. Mix in the flour mixture and milk alternately, stirring just until incorporated. Pour batter into prepared pan.
  4. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
  5. Make the caramel frosting:
  6. In a saucepan over low heat, melt the butter. Add the milk and brown sugar. Stir over medium heat until mixture comes to a rolling boil. Boil and stir one minute. Remove from heat.
  7. Stir in vanilla extract and powdered sugar. Whisk until smooth. Pour over cake.

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