Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
For the Caramel Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup caramel sauce
- 1 teaspoon vanilla extract
- 1-2 tablespoons whole milk, as needed
Special Equipment Needed:
- 2 9-inch round cake pans
- Parchment paper
- Candy thermometer
- Stand mixer or hand mixer
- Offset spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. While the cakes are baking, make the caramel sauce. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat to high and cook without stirring until the mixture turns a deep amber color, about 5-7 minutes.
7. Remove the pan from the heat and carefully whisk in the heavy cream, butter, and salt until smooth. Set aside to cool.
8. Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.
9. To make the caramel buttercream frosting, cream the butter in a large bowl until light and fluffy. Gradually add the powdered sugar, caramel sauce, and vanilla extract. Mix until well combined. If the frosting is too thick, add 1-2 tablespoons of milk until it reaches the desired consistency.
10. To assemble the cake, place one cake layer on a serving plate. Spread a layer of caramel sauce on top, then spread a layer of caramel buttercream frosting on top of the caramel sauce. Place the second cake layer on top and repeat the process.
11. Use an offset spatula to smooth the frosting on the top and sides of the cake. Drizzle additional caramel sauce on top of the cake for decoration.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 570
Fat: 28g
Saturated Fat: 17g
Cholesterol: 105mg
Sodium: 260mg
Carbohydrates: 77g
Fiber: 0g
Sugar: 63g
Protein: 3g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe accordingly.
- You can use 2% or skim milk instead of whole milk.
- You can use store-bought caramel sauce instead of making your own.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cake batter or sprinkle them on top of the frosting.
- Add a layer of sliced bananas or strawberries between the cake layers.
- Use chocolate frosting instead of caramel buttercream frosting.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Don't overmix the batter or the cake will be tough.
- Use a candy thermometer to ensure the caramel sauce reaches the correct temperature.
- Let the caramel sauce cool completely before using it in the frosting or it will melt the butter.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Reheating Instructions:
To reheat the cake, place it in a 350°F oven for 10-15 minutes or until warmed through.
Presentation Ideas:
- Dust the top of the cake with powdered sugar for a simple decoration.
- Top the cake with fresh berries or whipped cream.
- Use a piping bag to pipe additional frosting on top of the cake in a decorative pattern.
Garnishes:
- Drizzle additional caramel sauce on top of the cake.
- Top the cake with chopped nuts or toffee bits.
Pairings:
- Serve the cake with a cup of coffee or tea.
- Pair the cake with a glass of milk or a scoop of vanilla ice cream.
Suggested Side Dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon or two of sour cream or yogurt to the batter.
- If the cake is too dense, make sure you are not overmixing the batter and that your baking powder is fresh.
- If the frosting is too thick, add a little more milk. If it's too thin, add more powdered sugar.
Food Safety Advice:
- Make sure to use a clean, dry candy thermometer when making the caramel sauce.
- Store the cake in an airtight container to prevent contamination.
Food History:
- Caramel cake is a traditional Southern dessert that dates back to the early 20th century. It was often served at special occasions, such as weddings and birthdays.
Flavor Profiles:
- This cake is sweet and rich, with a caramel flavor that is both buttery and slightly bitter.
Serving Suggestions:
- Serve the cake at room temperature for the best flavor and texture.
- Cut the cake into slices and serve on individual plates.
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Taste: Sweet, Creamy, Buttery, Caramel, Rich, Caramel-Flavored