CARAMEL CAKE WITH CONDENSED MILK RECIPES

Steps:

• Preheat oven to 350°. Combine sour cream and milk. Set aside.
• Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until well after each addition.
• Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla and rum extract. Pour batter into 2 greased and floured 9-inch round cake pans.
• Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
• Spread Caramel Frosting between layers and on top and sides of cake.

Steps:

• First make the caramel filling.
• Place the ingredients in a saucepan over a medium heat.
• Stir and wait for the butter and golden syrup to melt.
• Bring it nearly to the boil then remove from the heat and set aside to make the cake.
• Preheat the oven to 180°C (350°F) and grease a 22cmx22cm square cake tin.
• Place the butter and caster sugar in a bowl and beat until creamy.
• Beat in the eggs.
• Sift the flour, baking powder and baking soda in a separate bowl
• Beginning and ending with the flour mixture, alternate adding the flour and milk to the butter mixture.
• Once it is all combined add the vanilla extract and ensure it is mixed through.
• Place in the baking tin and place in the oven for 25-30 minutes.
• When a skewer inserted in the middle comes out clean it is cooked.
• Allow the cake to come to room temperature before taking the end of a wooden spoon and poking holes all through the top of the cake.
• Pour over the caramel filling and spread over the cake.
• Lightly tap the cake on the bench a few times to ensure the pudding gets into all the little holes.
• Place it in the fridge to set for at least an hour.
• While the cake is setting prepare the cream cheese icing.
• Beat the butter and cream cheese until smooth and creamy.
• Add the vanilla extract and icing sugar and mix by hand until all combined and smooth. Set aside and make the salted caramel sauce.
• Place the butter and brown sugar in a saucepan on a medium to high heat.
• Once the butter has melted, add the milk and bring to the boil.
• Boil for at least 2 minutes before removing from the heat.
• Add the salt and allow to cool.
• Take the cake out of the fridge and spread over the cream cheese icing.
• Drizzle over the salted caramel and serve.