March 12, 2012

Caramel Cake

This was  a recipe I took from Paula Deen.  My family just LOVES caramel and I thought this would be a great dish to make!  It was a complete HIT!  While I love a good and sweet 3 layer cake, I think one alternative to making this cake would be to just make a simple single layer cake, poke holes into the cake and drizzle the filling in the holes, then top with a thin layer of icing.  I'll let you know how that turns out too :)  You can also play with the amounts of filling and icing you use and adjust to your liking.

Caramel Cake
Caramel Cake

Cake:
1 cup butter, room temperature
2 cups granulated sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon pure vanilla extract

Filling:
½ cup butter
1 cup packed light brown sugar
¼ cup milk
1 tsp pure vanilla extract

Frosting:
½ cup butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 tsp pure vanilla extract
1 cup chopped nuts, optional


Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.


Filling: While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

*Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.


Frosting: Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

3 comments:

Julie Anne said...

visiting from TipJunkie! Caramel cake sounds delicious, and I think I would take the easy route of a one layer cake!! :)

Maria said...

Mmm this looks wonderful. I love caramel in anything, and this looks so moist and delicious!

April said...

carmel+cake=delicious