Crosstown Carmel Cake Recipe Step by Step Guide

Crosstown Carmel Cake Recipe Step by Step Guide :- A vanilla cake that is tender and buttery, topped with a sugary caramel icing that is layered on top of the cake. The crumb of this caramel cake is buttery and plush because it is made using the reverse creaming method, which is used in this recipe. Prior to beginning, I strongly recommend that you first read through the recipe and then watch the video that is located below the recipe. This will help you get a better understanding of the process.

Crosstown Carmel Cake Recipe Step by Step Guide


  • 3 cups (375 g) all-purpose flour (may substitute 3 ⅓ cups or 375g cake flour)
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (100 g) light brown sugar firmly packed
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened to room temperature cut into Tablespoon-sized pieces
  • ¼ cup (60 ml) canola oil may substitute vegetable oil or other neutral oil
  • 1 ¼ cup (295 ml) whole milk room temperature preferred
  • 3 large eggs room temperature preferred
  • 1 Tablespoon vanilla extract
  • 2 cups (400 g) brown sugar² firmly packed
  • 1 cup (226 g) unsalted butter cut into pieces
  • ¼ teaspoon salt
  •  cup (80 ml) whole milk
  •  cup (80 ml) heavy cream
  • 2 cups (250 g) powdered sugar
  • 1 teaspoon vanilla extract

Also See :- Staxx Strawberry Cake Recipe Learn with Experts

How to make Crosstown Carmel Cake

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), and then lightly grease and flour the sides and bottoms of two round baking pans measuring 8 inches in diameter half. Put aside for later.
  • Flour, sugars, baking powder, and salt should be thoroughly mixed together in the bowl of a stand mixer (or in a large bowl using an electric mixer) until they are completely evenly distributed.
  • Take three cups (375 g) of all-purpose flour, one and a half cups (300 g) of granulated sugar, one and a half cups (100 g) of light brown sugar, one tablespoon of baking powder, and half a teaspoon of salt.
    Butter should be added to the mixture one tablespoon at a time while the mixer is operating at a low speed until the mixture resembles sandy coarse crumbs.
    Unsalted butter, three-quarters of a cup (170 grams), softened to room temperature
  • Mix in the oil until it is completely incorporated.
    One-half cup, or sixty milliliters, of canola oil
  • The milk, eggs, and vanilla extract should be mixed together in a separate bowl using a whisk.
    Ingredients: 1 ¼ cup (295 ml) of whole milk, three large eggs, and one tablespoon of vanilla extract
  • Pour the milk mixture into the flour mixture piece by piece while the mixer is set to a low speed. After the ingredients have been combined, take a moment to scrape down the sides and bottom of the bowl. After that, gradually increase the speed to high and start beating for thirty seconds.
  • When the batter is evenly distributed into the prepared pans, bake it at 350 degrees Fahrenheit (175 degrees Celsius) for thirty to thirty-five minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • After the cakes have been allowed to cool for fifteen minutes, they should be inverted onto a cooling rack to finish cooling. In order to make caramel icing:
  • Brown sugar, butter, salt, milk, and heavy cream should be mixed together in a saucepan of roughly medium size and heated over medium heat. To ensure that the brown sugar is completely dissolved and the mixture reaches a boil, stir it frequently.
    (400 g) of brown sugar = 2 cups One-fourth of a cup (226 grams) of unsalted butter, one-fourth of a teaspoon of salt, one-third of a cup (80 milliliters) of whole milk, and one-third of a cup (80 milliliters) of heavy cream
  • After the water has reached a boil, continue cooking for another five minutes while stirring frequently.
  • Taking the mixture off the heat, pour it into a large bowl that can withstand heat or into the bowl of a stand mixer. Allow to sit for five to ten minutes before getting started.
  • Add the vanilla extract and powdered sugar, and then use a stand mixer or an electric mixer to stir the mixture until it is completely combined. Once the caramel mixture has almost completely cooled down and the icing has reached a consistency that allows it to be spreadable, increase the speed to high and continue stirring.
    2 cups (250 g) powdered sugar,1 teaspoon vanilla extract
  • Disperse over the cake. If you notice that the icing is dripping off of the cake, particularly when you are icing the sides, you should wait a little bit longer before continuing.
  • Be sure to wait until the icing has completely hardened before slicing the cake and serving it. Have fun!


  • Calories: 804kcal
  • Carbohydrates: 116g
  • Protein: 6g
  • Fat: 36g
  • Saturated Fat: 20g
  • Cholesterol: 124mg
  • Sodium: 245mg
  • Potassium: 266mg
  • Fiber: 1g
  • Sugar: 91g
  • Vitamin A: 1036IU
  • Calcium: 141mg
  • Iron: 2mg

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