Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup caramel sauce
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Piping bag and tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
8. To make the caramel buttercream, combine the caramel sauce and heavy cream in a small saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil.
9. Remove from heat and let cool to room temperature.
10. In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and beat until smooth.
11. Add the cooled caramel mixture to the butter mixture and beat until well combined.
12. To assemble the cake, place one cake layer on a serving plate. Spread a layer of caramel buttercream over the top of the cake.
13. Place the second cake layer on top of the buttercream and spread another layer of buttercream over the top and sides of the cake.
14. Pipe additional buttercream around the edges 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: 560
Fat: 28g
Saturated Fat: 17g
Cholesterol: 130mg
Sodium: 310mg
Carbohydrates: 73g
Fiber: 1g
Sugar: 53g
Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt by half.
- Whole milk can be used instead of buttermilk.
- Store-bought caramel sauce can be used instead of homemade.
Variations:
- Add chopped nuts or chocolate chips to the cake batter for added texture.
- Use a different flavor of frosting, such as chocolate or vanilla.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Don't overmix the batter, as this can result in a tough cake.
- To make the cake layers even, use a serrated knife to level off the tops before frosting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds per slice.
Presentation ideas:
Decorate the top of the cake with additional caramel sauce or chopped nuts.
Garnishes:
Chopped nuts, fresh berries, or edible flowers can be used as garnishes.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a salad would make a great side dish to balance out the sweetness of the cake.
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Reduce the baking time for the next batch.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined.
Food safety advice:
Make sure to properly store the cake to prevent spoilage.
Food history:
Kyiv Cake is a traditional Ukrainian dessert that has been popular since the 1950s.
Flavor profiles:
The cake is sweet and buttery, with a rich caramel flavor.
Serving suggestions:
Serve the cake as a dessert after a meal or as a special treat for a celebration.
Related Categories
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Region: Ukrainian
Taste: Rich, Sweet, Creamy, Buttery, Caramelized