Caramel Cake

There are many versions of this showstopper. Ours features a delectable golden-butter cake blanketed in a rich caramelized frosting. 

Caramel Cake
Makes 1 (9-inch) cake
  • 1 cup (227 grams) unsalted butter, softened
  • 2¾ cups (550 grams) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3⅓ cups (417 grams) all-purpose flour
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (5 grams) baking powder
  • 1 cup whole buttermilk
  • Caramel Frosting (recipe follows)
  1. Preheat oven to 350°F. Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter between prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Spread Caramel Frosting between layers and on top and sides of cake.

Caramel Frosting
Makes about 5 cups
  • 2¾ cups (550 grams) granulated sugar
  • ½ cup water
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 1 cup heavy whipping cream, warmed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon (0.75) kosher salt
  • 1 cup (227 grams) unsalted butter, softened
  • 6¾ cups (810 grams) confectioners’ sugar
  1. In a large saucepan, combine granulated sugar and ½ cup water. Cook over medium-high heat, stirring constantly, until sugar is dissolved. Continue to cook, without stirring, until mixture is amber in color. (Brush any sugar crystals on sides of pan with a pastry brush dipped in water.) Remove from heat.
  2. Add cold butter, and stir with a wooden spoon until butter is melted. (Mixture will foam.) Gradually add cream, vanilla, and salt, stirring until smooth. Transfer mixture to a medium bowl, and place in a larger bowl filled with ice. Let cool for 20 minutes, stirring occasionally.
  3. In the bowl of a stand mixer fitted with the paddle attachment, place caramel mixture; add softened butter, and beat at medium speed until combined. Gradually add confectioners’ sugar, beating until smooth. Use immediately.
Spread Caramel Frosting on top and sides of cake immediately after spreading between layers, otherwise it will get too thick to use


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