Homemade Caramel Cake

RECIPE :

Homemade Caramel Cake is a true indulgence, offering a perfect blend of caramel sweetness and moist cake layers. Whether enjoyed as a dessert, a celebratory treat, or with a cup of coffee, it’s sure to satisfy your sweet cravings. Dive into the world of homemade caramel goodness!

Homemade Caramel Cake

“Homemade Caramel Cake is a true indulgence, offering a perfect blend of caramel sweetness and moist cake layers. “

INGREDIENTS:

Cake:

• 2 cups plus 2 tablespoons sifted all-purpose flour, plus flour for dusting cake pans
• 1/4 tsp salt
• 2 cups sugar
• 2 sticks unsalted butter
• 1 cup water
• 1 tsp soda
• ½ cup buttermilk
• 2 eggs
• 1 tsp vanilla

Frosting:

• 3 cups granulated sugar
• 1 stick butter
• 1 cup heavy cream
• Dash of salt
• 2 teaspoons vanilla

INSTRUCTIONS:

For the Cake:

1. Preheat your oven to 350°F (175°C).
2. Butter and flour two 9-inch cake pans to prevent sticking.
3. In a large bowl, sift 2 cups plus 2 tablespoons of flour and add a pinch of salt. Stir these dry ingredients together.
4. Add sugar to the flour mixture and whisk until well combined.
5. In a saucepan, combine the butter and water. Heat this mixture until it comes to a boil. Once boiling, pour it over the flour and sugar mixture. Whisk thoroughly until everything is fully combined.
6. Add the baking soda, buttermilk, eggs, and vanilla to the mixture. Whisk again until the batter is smooth and well blended.
7. Divide the batter evenly between the prepared cake pans.
8. Bake in the preheated oven for approximately 20-25 minutes. Check the cakes after about 15 minutes. The cakes are done when a tester or toothpick comes out clean. Be careful not to overcook.
9. Remove the cake pans from the oven and let the cakes cool in the pans on a rack for about 15 minutes. Then, turn the cake layers onto racks lined with parchment paper to cool completely.

For the Caramel Frosting:

1. Note: You’ll need to manage two pots while making the frosting, so have all your ingredients ready.
2. In a large saucepan, combine 2½ cups of sugar, butter, cream, and a dash of salt. Cook this mixture over medium heat until it’s almost at a rolling boil.
3. At the same time, in a small skillet, add ½ cup of sugar and melt it over medium heat until it turns amber in color. Do not stir the sugar, but you can occasionally shake the skillet to help distribute the sugar evenly. This amber sugar syrup will be poured into the saucepan.
4. Once you’ve added the sugar syrup to the large saucepan, cook it over medium to medium-high heat, stirring constantly until it reaches a temperature just shy of the soft-ball stage or around 232°F on a thermometer.
5. Remove the saucepan from the heat, stir in vanilla, and allow it to cool for about 15 minutes.
6. Transfer the mixture to a large stand mixer or use a hand mixer on medium speed. Whip the mixture for 15-20 minutes until it reaches a frosting consistency.
7. If the frosting sets too quickly or becomes too thick, you can add a little additional cream to adjust the consistency.