4. Make the Caramel Icing
- In a medium saucepan over medium heat, melt the butter.
- Stir in brown sugar and cook for about 2 minutes, until fully dissolved.
- Slowly whisk in evaporated milk. Bring to a gentle boil, then reduce heat and simmer for 3–4 minutes.
- Remove from heat and let cool slightly.
- Beat in powdered sugar and vanilla until the icing is smooth and spreadable.
5. Frost and Finish
Generously spread the caramel icing over the cooled cake. Use a spoon or spatula to create decorative swirls on top.
