YELLOW CAKE WITH PENUCHE FROSTING
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!
Yellow Cake with Penuche Frosting
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
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
If you like this cake, you might also like my recipe for Chocolate and Caramel Walnut Cake.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Follow us on Instagram.
This is a deceivingly simple looking recipe, but I managed to mess it up royally. I really love the taste of the icing, but it did not setup despite exact replication of the instructions. Also, my cake was way too dry despite adhering to admonishments in the comments regarding over mixing (hand mixed the flour in) and shortened baking time (approximately 23 minutes). My cake mix was not very fluid when I placed it in my 13×9 pan which should have given me a clue in hindsight. I am a novice baker, so I am sure I made a few novice errors!
This cake is one that give people problems, so please don’t think you are the only one. We have made it for years so we know the consistency of this cake.
This is one of the best cakes I’ve ever had! I made this cake with no issues but did only cook it about 28 minutes. Amazes me how people don’t realize that all ovens are different! Thank you for this delicious recipe! It lasted one day!
Thrilled you enjoyed this cake! We have enjoyed this recipe for many years. I always tell people, if you don’t think you can make the cake, then just make a yellow cake mix and add the frosting! It’s the frosting that makes it!
I could tell right away there might be a problem with this dough since it had the consistency of cookie dough. It came out more like cornbread than cake. Next time I will read the reviews first.
This is an old-fashioned cake that has been around for years and years. It has great reviews however, you can see in the comments that it’s a tough cake for some people to master. I’ve found that a few people just have a really hard time with this cake. If your cake is too dry then more than likely you over-mixed the batter or you baked it too long.
Tried the recipe today. Made cupcakes instead for easier serving at a work party.
The cake is great; moist and tender and the taste reminds of a sugar cookie. The icing is very easy to make, but it does take a bit of patience during the cooling period to make sure you achieve the correct consistency. I found just dipping the cupcake into the pot once icing was ready to be the easiest. Once the icing set up they looked so smooth and pretty. Thank you! Thank you! I will definitely make this again.
So glad this recipe worked out so well for you! We love this one too!
Is there a typo with the cake ingredients? My batter was like cookie dough and the cooked cake turned out flat, dense, and super dry. I had to throw it away :-(.
This cake is correct as written. As you can see it has fabulous reviews as well as others that have had a hard time making it. This is an old-fashioned cake and you can’t over mix the batter or over bake it. If your cake came out dry, most of the time it is from over mixing and over baking. I’m so sorry this recipe didn’t work for you but every recipe will not work for everyone.
I followed the cake and penuche recipe to a T but the cake was very dry. I took it out at 30 minutes. Maybe 25 minutes would be better. I live in a higher altitude and used a glass 9X13 pan. The cake was so dry but very tasty. Any suggestions
I love your site and use many of your recipes. Thank you.
All ovens vary and with that altitude change you definitely may need to shorten the cooking time. Glad you enjoy the recipes. Also don’t over mix the cake, that will cause it to dry out as well.
This is definitely an old fashioned cake! My granny made this every year for Christmas. I couldn’t say “penuche” as a kid so I always called it “granny’s caramel cake.” I haven’t made it in years and made it yesterday for my kids. Just how I remembered. It’s the BEST!
I’m just thrilled I found this recipe! My grandmother made this frosting. Thank you so much loved this cake and the frosting was amazing! ❤️
I’ve been making peluche fudge for years, definitely a favourite that tops the list. I cannot wait to try this topping on a cake . Thanks so much for the idea and recipe.
Made this today. My cake was somewhat dry, tough around the edges(used the 9×13 pan). I think perhaps it would have been done at the 25 minute mark. Could “skim milk” evaporated milk be the problem ? I don’t think I overmixed as I incorporated flour by hand. As to the penuche, I was expecting the end result to be firmer,mine was very soft even after it. Cooled. Again, could the skim evap.milk be the problem? On a positive note, flavor is very good and satisfying my sweet tooth .
I have never used skim evaporated milk, so that could be the problem. I always buy just regular evaporated milk. The skim will definitely be lower fat which is going to change the recipe. All ovens vary so you may have to adjust your cooking time.
This cake was delicious! The frosting may be the best I’ve ever had!
This cake took me back to my childhood! It was delicious! Thank you so much!
So glad you enjoyed it. We love this one too!
Baked the Yellow Cake with Penuche Frosting last evening for dinner guest. For some reason it was the driest cake I have ever baked. Followed the directions to a t, used my own tried and true caramel icing recipe. Baked in a 9 x13” pan and baked it for 22 minutes, had I baked for the time suggested in recipe, it would have been a brick. I had to throw the cake away, very embarrassed as I normally make great desserts.
Hello Tina, your comment actually concerned me because this is an old recipe and I haven’t made it since I first posted it on the website many years ago. Others have made it and left positive comments. So I went back and made it again today. I can’t imagine what you did wrong, unless you over mixed it. I made it today and it turned out fine. I actually updated the photos to show that the mixture isn’t dry at all. Not all recipes work for everyone.
I made this as a young girl. I made all kinds of baked goods. This was my Mother’s favorite cake.
I think I will make this cake or the Peanutbutter Poke Cake for the family tomorrow night.
Thanks for the recipes!❤️
Oh, both are delicious! You are so welcome, I am so glad you enjoy the recipes!
Thank You for your Wonderful Recipes.
You’re welcome Charlotte! Thank you for the nice comment.
I was so excited to see the recipe for the Penuche frosting. I love Penuche fudge. It is hard to find , so now I can bake a cake and make Penuche fudge icing. I might try it on a milk chocolate cake too. Thank you for all your great recipes.
Thank you for being a part of the site, Judy. I am so happy to have you and happy you enjoy the recipes. Have a great weekend. Here is my recipe for Penuche Fudge if you want to check it out: https://thesouthernladycooks.com/2013/07/23/penuche-fudge/
I am MA but now live in FL. I make Penuche fudge and no one ever has heard of it but they love it . So I can not wait to try this cake. Thank you so much. Happy Cooking, Judy
Do you have the recipe for tea cakes, rolled cookies.My grandmother use to make them.
There is a recipe for shortbread cookies or tea cakes posted under Cookies, Loretta.
Looks delicious 🙂 What is in the middle? Is it caramel? How do i do that? Thank u
You make two layers and put frosting between them.
No words to describe to feelings I had when I made this cake, this is the best ever!!!!! Thank You so much Southern Lady, I haven’t cooked so much in my entire life as I have since I found Your page, for 42 years I have tried to gain weight and finding Your page has helped me more in the past few months more then anything in the past 42 years!!!! I was raised in South Louisiana and my mother had to go to school in the 7th grade to learn to speak English all she knew was the old broken French they speak in South La, and she is the best cook I know but some of Your recipes, with a little extra cayenne pepper is really close, brings me back home. Thank You so much!!!
This brought me back to my Grandmother making this cake & frosting!
Is there any way i can make it without corn syrup? Or substitute it with anythhing? Coz in india,v can never get corn syrup 🙁
check the internet for corn syrup substitutes, Ashi. I know there is a simple syrup that is supposed to be a substitute but I don’t know if it will work with the frosting.
thanx a lot for the reply mam..really appreciate it..gonna try makin dis today for a party at home 🙂 hope i do well without the cornsyrup..thanQ
Mmm
My Mother made this frosting with spice cake. As you mentioned, the frosting can be a bit difficult but so worth it!
Love these recipes. What’s the best fat to use when greasing a cake pan, shortening, margarine, butter, or Pam spray? Thanx.
I never grease cake pans anymore. Just spray with cooking spray generously.
what is the difference between this icing and caramel icing? Taste wise I mean. I love yellow cake with caramel icing…..
It is the same thing.
You said you don’t grease your cake pans anymore. Do you use the spray cans like Pam or do you use the spray can with flour and oil mixed together? Which do you use? Your cakes turn out beautiful. I want to use what you use to spray the cake pan.
Thanks!
I use just the can cooking spray like Pam.
My Grandmother made this cake years ago. Can’t wait to make it. I’m so glad you posted the icing
Penuche? I’ve heard of it but never tasted it. Is it like caramel icing? I love caramel cake and icing. Looks great! Thanks.
I got inspired and made this tonight. I haven’t tried the cake yet but the icing is very yummy! Thanks for the recipe!
My Grandmother made this cake for years. I think she called it caramel cake. It was always a favorite at her house. She would bake in round pans and then slice each layer twice so that she had six layers with icing between each layer. I would guess she had more time in her daily schedule than we do today…to do that much work for a delicious cake!!!
“Southern Lady” (a.k.a. Judy),
I just can hardly believe all the wonderful recipes I’m finding here on your site. Both my mother and great granny made this wonderful cake. Never knew what it was called. Thank you so much. I look forward to your recipes and sayings each day. God bless.
Oh boy, I am also drooling right now. Yellow cake is one of my all-time faves and I believe that this frosting must take the cake to another level. Penuche was my mom’s favorite fudge. Think I will make this for the teachers at school this week – they are always an appreciative bunch! And, I like all the frosting options you have suggested. Thanks, as always, for the great recipes.
LOL for years have been making frosting like this and had no idea it had a name! Thank you for giving me a name to what I just called homemade icing!
Do you use light or dark corn syrup?
I use light corn syrup, Katie. Have a great day.