Delicious classic caramel cake. The frosting crystallizes to a wonderful texture.
1. For the cake layers: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk buttermilk, eggs, and vanilla in large measuring cup. With electric mixer on low speed, mix flour, granulated sugar, baking powder, baking soda, and salt until combined. Beat in butter, 1 piece at a time, until only pea-sized pieces remain. Pour in half of buttermilk mixture and beat over medium-high speed until light and fluffy, about 1 minute. Slowly add remaining buttermilk mixture to bowl and beat until incorporated, about 15 seconds.
2. Scrape equal amounts of batter into prepared pans and bake until golden and toothpick inserted in center comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto wire racks. Cool completely, at least 1 hour.
3. For the frosting: Heat 8 tablespoons butter, brown sugar, and salt in large saucepan over medium heat until small bubbles appear around perimeter of pan (see photo at left), 4 to 8 minutes. Whisk in cream and cook until ring of bubbles reappears, about 1 minute. Off heat, whisk in vanilla.
4. Transfer hot frosting mixture to bowl and, with electric mixer on low speed, gradually mix in confectioners? sugar until incorporated. Increase speed to medium and beat until frosting is pale brown and just warm, about 5 minutes. Add remaining butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.
5. To assemble: Place 1 cake round on serving platter. Spread ? cup frosting over cake, then top with second cake round. Spread remaining frosting evenly over top and sides of cake. Serve.
In step 5, the cooled frosting stays soft and spreadable longer than other recipes, but it will harden over time. If the frosting does begin to stiffen, you can microwave it for about 10 seconds (or until it returns to a spreadable consistency).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (369g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 1091 | ||
Calories from Fat: 597 (55%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 66.4g | 88 % | |
Saturated Fat 39.9g | 199 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 376.5mg | 116 % | |
Sodium 960mg | 33 % | |
Potassium 300.9mg | 8 % | |
Total Carbohydrate 115.4g | 34 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 114.4g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1091
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.