Caramel cakes are a favorite for a reason! This caramel is the old school version that requires constant stirring at the stovetop, so be prepared to put on a show and get stirring!
1 pound (4 sticks) unsalted butter, room temperature
7 cups powdered sugar or 4 cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon salt
8 large eggs
4 1/2 cups cake flour or White Lily All Purpose Flour
1 cup buttermilk, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating each until fully incorporated. With the mixer on low, alternate adding the flour and buttermilk, starting and ending with the flour. Mix each addition of flour just until it disappears before adding more wet ingredients. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 1 hour 45 minutes or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Stovetop Caramel
2 sticks butter
2 cups sugar
2 12-oz cans evaporated milk
1 tablespoon vanilla extract
In a saucepan over medium-low heat, melt all ingredients together. Simmer, scraping the edges and bottom frequently, until the mixture reaches 225 to 230°F, about one hour. Let cool until it thickens slightly (about 10 minutes) then pour over cake.
