Caramel Cake

happy-family-13073070

This Southern Caramel Cake recipe comes from the Kitchen of Deep South Dish. My chocolate pound cake has been our family’s traditional birthday cake for over fifty years. However, last week, our daughter Lollie asked if I could make a Caramel Cake for her birthday. I agreed to give it a try. Oh my! The two daughters who ate it declared this is now their favorite birthday cake. It truly is delicious! However, I’ll be honest with you. It wasn’t perfect; in fact, it was comical. The layers tilted and I either cooked or beat the icing too long and it didn’t cover the whole cake. Sooo, I made a second batch of icing. That’s not all bad, though! More to spread and more to eat!

Please, please don’t let this deter you from baking this cake. I suggest if you haven’t made a layer cake before, look up stacking directions for layer cake on the internet. If you know how to make layer cakes, this recipe will be easy for you. I’m going to try it again and I think I can get it right. But if I don’t and it’s a mess, it won’t matter. For either way, it will soon be gone!

Caramel Cake    caramel-praline-cake-7774783

Prep time: 15 min |Cook time: 30 min | Yield: About 10 to 12 servings

Ingredients

For the Cake:

  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) of unsalted butter, softened at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup milk (I used whole milk.)
  • 1 teaspoon pure vanilla extract
  • caramel icing (recipe below)
  • 3/4 cup of finely chopped toasted pecans, or whole pecan halves, optional

Caramel Icing

  • 2 cups of granulated sugar
  • 1-1/2 teaspoons of baking soda
  • 2 tablespoons of white corn syrup
  • 1/2 cup of buttermilk (or measure a little less than 1/2 cup milk and mix in 1 tbsp. white vinegar or lemon)
  • 1/2 cup of vegetable shortening
  • 1/2 cup of unsalted butter
  • 1 teaspoon pure vanilla extract

Instructions

Have everything at room temperature. Preheat oven to 350 degrees. Spray the bottoms of three 9-inch cake pans with cooking spray. Cut rounds of parchment paper to place into the bottoms of each pan and grease or flour the pan and paper, or spray with baking spray; set aside. In a large bowl, sift together the cake flour, baking powder and salt; set aside.

With a mixer, cream the butter first on medium speed, then add the sugar a little at a time, beating well for about 6 minutes total. Reduce the speed to low and add the eggs, one at a time, mixing each in before adding the next one. Start adding the flour and alternate adding in the flour and the milk, starting with the flour and ending with the flour. Add the vanilla and mix well.

Equally divide the batter among the three pans and level the batter. Bake at 350 degrees for about 25 to 30 minutes, or until a toothpick comes back clean, shifting the pans around halfway through. Don’t overcook it or it will be dry, so check at about 20 minutes. Cool in the pan for about 10 minutes, turn out onto a rack to cool completely.

For the icing, combine all ingredients except vanilla in a saucepan. Cook over medium heat, whisking constantly, until it reaches the desired caramel color. Remove from heat and add vanilla. Use a hand held mixer to beat it until it cools and becomes thick enough to spread. Spread thinly on each layer, on the top and along the sides. Sprinkle the nuts on top before icing sets, or decorate the top and sides with whole pecan halves.

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Comments
One Response to “Caramel Cake”
  1. Lollie Beck says:

    Let me know when you try it again so that I can come eat it….perfect or not!!! 🙂

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