HOW TO MAKE CARAMEL CAKE
When I think of caramel cake, my heart starts to beat a little bit quicker. It’s simple to fall in love with this cake because of its soft yellow cake and its rich, crystalline icing, which is made by combining caramelized sugar and butter.
The absolute greatest caramel cakes are anything from straightforward; the yellow cake should just have a hint of caramel taste, and it should be both delicate and robust enough to hold the icing, which is the true star of the show. The icing that is used on a caramel cake is a genuine work of art; it is a thick, whipped caramel that, with each taste, will make you want to shut your eyes out of sheer pleasure. If caramel is one of your weaknesses, this recipe will guide you through the process of making it, from beginning to end.
I’ve been working on perfecting this specific caramel cake for the last seven years. It took an almost unattainable ideal of a cake and converted it into something that can be readily constructed in the space of a long day thanks to a frosting method that you could call life-altering (if you’re into that type of hyperbole, that is). For those of you who are baking experts, those of you who are just starting and are looking for a challenge, and those of you who like caramel: this is the cake for you. This cake is going to need a lot of butter, a lot of sugar, and a little bit of patience on your part, but it is going to be well worth it in every single mouthful!
Making the icing for the caramel cake is part of the recipe that presents the most challenge. Have a reliable candy thermometer on hand, as well as some patience, so you can wait for the caramel to first cook, then cool, and then ultimately thicken. Doing so will guarantee your success.
THE INGREDIENTS LIST:
FOR MAKING THE CARAMEL CAKE LAYERS, I USED:
Cooking spray or Softened butter.
One stick.Of unsalted butter; at room temp.
1 Cup.Of granulated sugar.
1/2 Cup.Of packed light brown sugar.
3 large eggs.
2 1/4 Cups.Of all-purpose flour.
3 1/2 Tsp.Of baking powder.
1 Tsp.Of salt.
1 1/4 Cups.Of whole milk.
1 Tsp.Of vanilla extract.
THE CARAMEL FROSTING INGREDIENTS:
2 1/2 + 1/3 Cups.Of granulated sugar.
1 Tbsp.Of all-purpose flour.
1 Cup.Of heavy cream.
2 sticks.Of unsalted butter; at room temp.
1 Tsp.Of vanilla extract.
PREPARATION:
Step 1:
Place a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Grease 2 round cake pans (9 inches in diameter) with butter or cooking spray. Pour a little amount of flour into each pan, tilt and shake to thoroughly distribute, and then tap excess flour over the sink.
Step 2:
In the bowl of a stand mixer equipped with a paddle attachment, combine the butter, granulated sugar, and brown sugar. Beat on medium-high speed for about 3 minutes, or until light and fluffy. Add the eggs and beat until completely combined and the mixture appears creamy and extremely light yellow.
Step 3:
Slowly mix in the flour, baking powder, and salt. Add the milk and vanilla and beat for 30 seconds on low speed. Boost the speed to high and mix for three minutes. When required, scrape the sides of the bowl using a rubber spatula.
Step 4:
Distribute the batter among the prepared baking dishes. Bake for 25 to 30 minutes, or until the tops slightly bounce back when touched and the cake pulls away from the edges of the pan.
Step 5:
Let the pans cool for at least 15 minutes on wire racks. Turn each pan over onto the rack and tap all over lightly. The pan is lifted slightly. If the cake does not seem like it is dropping out smoothly, place a little dampened dish towel over the pan and tap again. Cool thoroughly before applying to ice, for approximately one hour. Make the icing while you wait.
Step 6:
Put a third of a cup of sugar in a large, deep, heavy-bottomed saucepan or, preferably, an enameled Dutch oven. Stirring continually, cook the sugar over medium-high heat until it becomes a liquid that is golden brown. Eliminate the heat source.
Step 7:
Add the remaining 2 1/2 cups of sugar, the flour, and the cream. Stir until smooth. Now attach a candy thermometer to the pan before returning it to medium-high heat. Using a candy thermometer, cook the mixture for 12 minutes, stirring regularly, until it reaches 238 degrees Fahrenheit. Eliminate the heat source.
Step 8:
Add 1 stick of butter and vanilla to the mixture. Cool the mixture, stirring sometimes, until it reaches or falls below 110 degrees Fahrenheit, about one hour while stirring occasionally. If you are in a hurry, half-fill a clean sink with ice and cold water. Stir while placing the saucepan in the sink.
Step 9:
During the cooling of the frosting mixture, level the cakes. Because this frosting is not fluffy like typical buttercream (which helps fill and level the cake layers). Using a long, serrated knife, slice a thin, equal layer off the top of each cake to eliminate any hump that may have developed during baking.
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