Caramel Cake for the holidays

I could not be more excited to share this cake and cookbook with you today. First of all, the author is one of my favorites. Jocelyn’s blog is wonderful and she is a gem. You won’t meet anyone else who can light up a room like she does and keep you laughing. Love her. Plus, she’s so real. I love that.

And her realness totally shows in her cookbook which is full of stories about her family and growing up baking. Every recipe is so personal to her and it makes it not only fun to bake from, but fun to read too. She’s largely influenced by her grandmother and the photos of her, her mom and her grandmother sprinkled throughout the book are absolutely beautiful.

And then the cakes! My goodness the cakes! I want them all. There’s pound cakes, layer cakes, sheet cakes, cupcakes and so much more. And you guys know how I feel about cake.

Ingredients :

3 sticks butter
3 cups sugar
5 eggs
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups whole milk
1 teaspoon vanilla

Directions :

Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing.