I'm submitting this caramel cake with caramel cream cheese frosting to the Sugar High Friday Sweet Gifts event. The idea behind this month's event is that you post about something you made for someone or want to make for someone.
I made this cake for my sister in law for her birthday a few weeks ago. I wasn't sure what to choose for her. Something really chocolatey? Something with nutella? (I think I'll have to make a nutella one for her next year.) And then I remembered this caramel cake I saw on Bake or Break and thought it would be perfect. She really loved it and said that it had all of her favourite things, which made me really happy. Plus the cake was insanely delicious. And I do mean insanely.
I think my round cake pans must be 8 inch pans though since the cakes really rose into quite the domes that I had to slice off (and nibble away at all day while making the different parts of the cake). I really loved the cake. It was my vision of the perfect dense cake. I don't think the cake itself really tasted like caramel though. But there was caramel in the frosting and as a filling.
I had no idea that this cake was going to involve so many different things and so much time. I was happy to make it but I guess I didn't read the recipe too in depth and just dove in. I've only made caramel a couple of times and think I was only partly successful this time. I was really scared of burning the caramel that was used in the icing and I think I ended up not cooking it long enough (it was quite thin). As for the caramel filling - as you can see, I didn't let it cool enough before spreading it on the cake, so it oozed over the sides and everywhere. My sister in law said this was a good thing though. Anyway, the cake was awesome, my sister in law was happy, and I learned a few things about caramel and praline making.
If this sounds good, you might also like:
Carrot Coconut Cake with Cream Cheese-White Chocolate Icing
Caramel Almond Tiger Cookies
Lemon Poppyseed Muffins
Caramel Cake with Caramel Cream Cheese Frosting
Adapted from Cottage Living
Makes 1 (9-inch) 2-layer cake
3 1/2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
1 3/4 cups light brown sugar, divided
1 1/4 cups butter, softened and divided
1 teaspoon vanilla extract
1 cup milk
1/2 cup evaporated milk
Caramel Cream Cheese Frosting
Garnish: Pecan Praline
1. Preheat oven to 350F. Grease 2 9-inch round cake pans; line the bottom with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, put 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
3. Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238F. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
4. Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish with pecan praline.
Caramel Cream Cheese Frosting
1/4 cup light brown sugar
10 tablespoons unsalted butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar
1. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
1/2 cup sugar
1/4 cup water
1/2 cup pecans, chopped
Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Quickly spread mixture onto greased foil. Cool completely. Break into small pieces.