Directions:
- Heat oven to 350 degrees F.
- Butter and flour three 9″ cake pans, and set aside.
- Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside.
- In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
- On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds.
- Divide batter among prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
- Bake cakes until a toothpick inserted in the middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
- When ready to frost - Whisk together 3 cups sugar, butter, milk, and egg in a 6-qt. copper saucepan or Dutch oven; set aside.
- Heat remaining sugar in a small skillet over high heat, and cook, swirling pan, until sugar melts into an amber caramel, about 2 minutes.
- Immediately pour caramel into milk mixture, and bring to a boil over medium-high heat; attach a candy thermometer to side of pan, and cook, stirring bottom constantly with a wooden spoon, until thermometer reads 232°, about 40 minutes.
- Remove from heat and immediately stir in vanilla and baking soda; let sit for 1 minute.
- Using a hand mixer, beat caramel mixture on medium-low speed until the consistency of loose pudding, about 1 minute.
- Immediately place one cake on a cake stand and pour over 1/2 cup caramel icing; top with second cake and pour over 1/2 cup icing. Top with third cake and pour remaining icing around the top edge of cake and then over the center. Quickly spread icing over sides of cake; let icing cool completely before serving. Store at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 600.58 Kcal (2515 kJ) | ||
| Calories from fat | 264.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.39g | 45% | |
|---|---|---|---|
| Cholesterol | 141.22mg | 47% | |
| Sodium | 327.56mg | 14% | |
| Potassium | 223.66mg | 5% | |
| Total Carbs | 79.06g | 26% | |
| Sugars | 50.2g | 201% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 6.4g | 13% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.8mg | 16% | |
| Calcium | 106mg | 11% | |
| Amount Per 100 g | |||
| Calories | 366 Kcal (1532 kJ) | ||
| Calories from fat | 161.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.91g | 45% | |
|---|---|---|---|
| Cholesterol | 86.06mg | 47% | |
| Sodium | 199.62mg | 14% | |
| Potassium | 136.3mg | 5% | |
| Total Carbs | 48.18g | 26% | |
| Sugars | 30.59g | 201% | |
| Dietary Fiber | 0.43g | 3% | |
| Protein | 3.9g | 13% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1.7mg | 16% | |
| Calcium | 64.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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