Marco desert Caramel cake
Caramel Cake Recipe
Preheat oven 325° cook for 25 - 30 mins
1 stick of salted butter room temp
3/4 cup vegetable oil(I use Crisco)
2 cups sugar
1 tbsp Vanilla
4 large eggs room temp
3 cups All Purpose Flour(I use white lily)
1 tbsp baking powder
1 cup whole milk
In large mixing bowl add sugar, softened butter and oil. Mixed well until combined, It will not be light and fluffy, but will almost be white in color. Add vanilla and add in eggs one at a time. Then add in milk mixing until incorporated. In another bowl sift together flour and baking powder. Then add to wet ingredients in 2 parts, mixing until the flour mixture is incorporated. Do not over mix. You can actually finish folding in with a spatula. I bake this cake into 6 layers, but I bake into 3 8-inch cake pans and split each layer into 2 if that makes sense or you can bake individual layers. Cake tops should be golden when done, not brown!
Cooked Caramel frosting
2 sticks of blue bonnet margarine(you can use butter if you prefer)
2 cans of Evaporated whole milk
3 cups of sugar(white)
1 tsp vanilla extract
In a heavy bottom saucepan on medium add 2 sticks of margarine, let them melt then add in evaporated milk after shaking each can, then sugar. Whistle all together and let come to a boil while still whisking. Now you can reduce to a low when you reach a boil and stir occasionally, but it will take longer and it will be darker in color when finished. I cook mine on medium the entire time and store constantly bc you don't want it to scorch. Using a thermometer you want a final temp of 230°-234° F, then completely remove from heat and stir in vanilla extract. Whole process should take approximately 70mins. To achieve a darker caramel color cook the frosting on a lower temp from start to finish.
Cakes should be done and out of pans completely cooled down before splitting each layer before stacking and frosting. You can frost after letting your frosting sit for 20mins. Please becareful the frosting is very hot.
** Tip let cakes sweat in pans or wrap them while still hot or warm to retain moisture. You can also used this frosting on cupcakes and pound cakes.
Marco's desserts are known for their rich and authentic flavors, and this caramel cake recipe is no exception. By carefully combining traditional ingredients like salted butter, vegetable oil, and evaporated whole milk, this cake achieves a moist texture with a unique caramel twist. The key is in the preparation: baking at 325° and layering the 8-inch cake pans into six layers ensures a tender crumb while maintaining a golden appearance without overbrowning. An essential aspect of the recipe is the cooked caramel frosting made from 2 sticks of Blue Bonnet margarine, evaporated milk, and white sugar. The slow cooking process on medium heat until it reaches a temperature between 230°-234° F creates a deep caramel flavor while avoiding scorching. Using a candy thermometer helps achieve the perfect consistency during the approximately 70-minute cooking time. Tips such as letting the cakes sweat in pans or wrapping them while still warm help retain moisture, making the dessert delightfully soft. This frosting versatility also makes it ideal for cupcakes and pound cakes, adding a creamy caramel richness that elevates simple baked goods. For dessert enthusiasts looking to add an indulgent centerpiece to special occasions like Thanksgiving, this caramel cake blends classic flavors with easy-to-follow steps. It also invites you to experiment with using butter instead of margarine for a slightly different richness. Remember, patience during frosting preparation is key — allowing the caramel to cool for 20 minutes before application ensures safety and better frosting texture. Overall, Marco's desert caramel cake is a celebration of flavors combined with practical baking wisdom, perfect for anyone wanting to impress family and friends with a scrumptious homemade dessert.