YELLOW CAKE WITH PENUCHE FROSTING

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Yellow cake with penuche frosting is an old recipe that has been in our family for years.

This is a great cake and the caramel penuche frosting just makes it so good!  I have made this cake for years and it never lasts long. It is even better the next day so you could easily make this in advance. This classic cake is always a winner and has been a family favorite for many years. Penuche frosting is so good, you will love this one.

Yellow Cake

1/2 cup butter or margarine, softened

1 1/4 cups sugar

3 large eggs

1/3 cup evaporated milk (you will need a 12 oz. can if you make the frosting below)

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Cream butter and sugar with mixer.   Add eggs, milk and vanilla and continue mixing. Mix in flour, baking powder and salt. Do not over mix.  Pour into two 9 inch greased or sprayed cake pans or one 9 x 13 pan.  Bake in preheated 350 degree oven 20 – 25 minutes for round pans and 30 to 35 minutes for 9 x 13 pan. All ovens vary so check the cake for doneness. You may need to cook it less time. 

Penuche Frosting

2 cups brown sugar

1 cup white sugar

2/3 cup evaporated milk (you will have enough left from cake for frosting)

1/2 cup butter or margarine

2 tablespoons light corn syrup

1/2 teaspoon salt

2 teaspoons vanilla

Combine all ingredients except vanilla.  Bring to a boil, stirring to keep from burning.  Boil one minute.  Remove from stove and add vanilla.

This is a hard frosting to work with because you don’t use the confectionery sugar in this recipe. It is a very old recipe and I think it is much better than the one with confectionery sugar.  You have to let it cool until it gets to a consistency where you can spread it without it running off the cake.  It can take as long as an hour cooling time. Also, if it gets too thick just add a little milk to thin it.  This is great on cinnamon rolls, too.  If you are making this for the first time, you might want to use a  9 x 13 cake pan to make the cake.   Enjoy!

 

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4.85 from 26 votes

Yellow Cake with Penuche Frosting

This is an old family recipe that we can never get enough of. The penuche frosting is absolutely delicious on this cake.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Yellow Cake with Penuche Frosting
Servings: 1 cake
Author: The Southern Lady Cooks

Ingredients

Yellow Cake Ingredients

  • 1/2 cup butter or margarine softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1/3 cup evaporated milk you will need a 12 oz. can if you make the frosting below
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Penuche Frosting Ingredients

  • 2 cups brown sugar
  • 1 cup white sugar
  • 2/3 cup evaporated milk you will have enough left from cake for frosting
  • 1/2 cup butter or margarine
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla

Instructions

  • Cream butter and sugar with mixer. Add eggs, milk and vanilla and continue mixing. Mix in flour, baking powder and salt. Do not over mix.
  • Pour into two 9 inch greased or sprayed cake pans or one 9 x 13 pan. Bake in preheated 350 degree oven 20 – 25 minutes for round pans and 30 to 35 minutes for 9 x 13 pan.
  • All ovens vary so check the cake for doneness. You may need to cook it less time. 

Penuche Frosting

  • Combine all ingredients except vanilla. Bring to a boil, stirring to keep from burning. Boil one minute. Remove from stove and add vanilla.

Notes

This is a hard frosting to work with because you don’t use the confectionery sugar in this recipe. It is a very old recipe and I think it is much better than the one with confectionery sugar. You have to let it cool until it gets to a consistency where you can spread it without it running off the cake. It can take as long as an hour cooling time. Also, if it gets too thick just add a little milk to thin it. This is great on cinnamon rolls, too. If you are making this for the first time, you might want to use a 9 x 13 cake pan to make the cake.

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If you like this cake, you might also like my recipe for Chocolate and Caramel Walnut Cake.
 
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