In a large bowl or the bowl of a stand mixer, beat together the sugar and butter until light and fluffy. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. The mixture will bubble up (a lot) and boil. Shes a proud maverick who creates mayhem in her wake. Hi Mark! I ate about half a slice and was in a sugar coma. Stir in vanilla and rum extract. Youll want to be eating both with a spoon!! Discovery, Inc. or its subsidiaries and affiliates. Note: The above items are affiliate links. Run a table knife around the edges to loosen. Bring it to a boil over medium heat. Bring to a gentle boil and let the mixture bubble for 2 minutes, stirring constantly with a whisk. Stir and cook until the mixture comes to a boil, about 2 minutes. cup firmly packed dark brown sugar. Caramel Cake - Sugar Spun Run CREAM. Remove from pans to wire racks, and let cool 1 hour or until completely cool. Add eggs, one at a time, mixing well after each addition. While the icing is still warm, frost the cooled cake layers by spreading the icing between the two cake layers first, then on the top and sides of the cake. Its rich, sweet (much sweeter than my stand-by favorite cream cheese frosting), and has true caramel flavor because we start on the stovetop with a real caramel base (it starts much the same way as my caramel sauce). Its a different consistency than a ganache drip, and doesnt set as quickly once it hits the cold cake. A buttery soft vanilla layer cake blanketed with a simple (no candy thermometer needed) caramel icing! Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Grease and flour two 9-inch round pans, or spray with baking spray with flour. Carefully and slowly add the milk (it will bubble up), stirring constantly, until the mixture comes to a full, rolling boil. Add cup boiling water to make syrup. Reverse creaming is not by any stretch my own invention. Cook until soft ball stage. Pour the filling into baked crust and spread evenly. Remove 1/2 cup of batter; cover and refrigerate to use in icing. this link is to an external site that may or may not meet accessibility guidelines. In a medium bowl, whisk together 2 cups of the flour with the baking powder and salt. This caramel cake recipe is perfect for the holidays. In either case, the hot water, added a tiny bit at a time, really helps the creamy factor. The caramel was very smooth! Add the eggs, one at a time, beating well after each addition. Atlanta Writers Club In the video (below the recipe) I was a bit over-ambitious and tried to spread my frosting while it was still just a tad bit too warm, which caused my layers to start sliding a little bit. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Spread the warm icing on the cake layers, cool completely, then slice and serve! Next day, take it out and beat with an electric mixer until smooth and slightly thickened - about 10-20 minutes. Place pecans in a second shallow pan. I first came to your website for the upside-down ice cream cake for my 3yr old granddaughter's birthday. The icing is the star of the show so you want to be sure to get it right! Cool completely, about 1 hour. Amazon. Allow icing to solidify completely before slicing cake and serving. Add egg and yolk and vanilla and mix until combined. I know my Granny Dimple used to use crisco, but I dont use it much. How much you add is completely up to you. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); 2020 Sugar Spun Run. All rights reserved. Cook over medium heat, stirring constantly with whisk, until smooth, bubbly and almost thick; remove from heat. Turn the mixer to medium speed and mix in the eggs and egg yolks one at a time until they are well incorporated. Add the butter, evaporated milk, and sugar to a saucepan over medium heat, mix together after it all melts. I used 3 (8-inch round) cake pans, sprayed with non-stick cooking spray, lined with parchment paper which I cut in circles to fit into the bottom of each pan and then sprayed them again. Set pan in cold water and beat until thick enough to spread. I cooked it 45 minutes and it was a little too much. I even had my Husband bake it, he followed the recipe exactly and his did NOT RISE either!! Allow cakes to cool for 15 minutes and then invert onto cooling rack to cool completely. A caramel drip is notoriously difficult to work with. I went with it anyhow, because I figured it gets heated anyway, right?? * The caramel can be made the day before and left in the fridge overnight. Add sugar and whisk until blended. Spread batter evenly into prepared pans and bake for 35-40 mins or until a toothpick inserted into the center comes out mostly clean. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Maybe it was because these two women ended up living next door to each other for fifty-something years. Author Lee St. John is sharing this post and special recipe handed down from her mother. Hi Brenda, This is Lise - Mom Loves Baking, I'll tell Lee about your comment and also wanted to let you know that you can definitely substitute butter for margarine in this recipe. Now it's ready to go on the cake. Making the cake: I used 3 (8-inch round) cake pans, sprayed with non-stick cooking spray, lined with parchment paper which I cut in circles to fit into the bottom of each pan and then sprayed them again. This caramel sauce recipe and caramel Swiss meringue buttercream are some of my faves. While the vanilla cake is absolutely delicious, its the caramel icing that truly makes this a caramel cake! Scrape down the sides of the bowl using a rubber spatula. I added about 4ish cups. Occasionally brush down the sides of the pot with water to prevent crystals from forming. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals. Privacy Policy. My mother and my long-time next door neighbors mother had the same MO (Method of Operation) one early summer morning in the 1950s. Your photo is being processed. Maybe thats what happened in this case? Required fields are marked *. If it doesn't appear after 10 minutes, try refreshing the page. My cream was straight out of the fridge, so I nuked it in the microwave to warm it up, but my butter was still a bit cold. I will be make this again a few more times during the holidays. It was enough for thin inner layers and a thicker topping. It made a very creamy, yummy frosting. would I put it in the fridge or leave it covered on the counter? Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Bake and cool as directed on cake mix box. With mixer on low-speed, gradually pour milk mixture into flour mixture. Caramel icing is thinner in texture than a frosting but not as thin as a glaze. Grease and flour two eight inch cake pans. The icing is delicious! In the bowl of a stand mixer (or in a large bowl, using an electric mixer), stir together flour, sugars, baking powder, and salt until well-combined. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. That perfectly delicious caramel flavor shines throughout, and I love that you can actually taste it in the cake layers I wasnt sure this would come through, but it does! Transfer this hot caramel to a large bowl, add powdered sugar and vanilla extract and beat until you have a spreadable icing consistency (second photo, above). Just curious what youve used. Must use fresh coconut for toasting as bagged will be too sweet. THERE IS NOT ANOTHER CARAMEL CAKE LIKE IT!! Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Stir in pecans and 1 cup sweetened flaked coconut. Caramel Cake Recipe | King Arthur Baking Be careful to watch, adjusting heat temperature to not let it burn. MyRecipes may receive compensation for some links to products and services on this website. Mary, ps I also printed out several others that I will at some point try. Slowly add the granulated sugar and cream for 5 to 6 minutes, scraping the sides as needed, until the mixture is light and fluffy. Gradually add 1 cup sugar and continue to beat until mixture is light and fluffy. Add eggs one at a time beating well after each. Welcome to my farmhouse kitchen in the foothills of Virginias Blue Ridge Mountains. Brown sugar is the shortcut to quick caramel flavor in both the cake layers and the frosting. If the icing gets too hard while youre frosting the cake, just microwave the icing in 10-second intervals until its smooth again. National Society of Newspaper Columnists For the texture on the sides of the cake, I used the right side of the middle cake comb from. I didn't use all of the caramel frosting, but it was the part of the cake that was most complimented. But dont be intimidated! It will slowly get light brown, then caramel brown, then start to turn into a liquid. We start by combining all of our dry ingredients and sugar in our bowl, then gradually, one tablespoon at a time, beat in the butter until it is incorporated and you have a mixture that looks sandy (see first image, above). Shake out any excess. The icing will set up as it cools. Simmer for 2 minutes whisking constantly. 1 cup brown sugar 1 cup nuts 1 teaspoon soda 1/2 cup butter 1/2 cup buttermilk 1/4 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg 2 cups flour 2 eggs, well beaten Preparation Cream sugar and butter; add jam and mix well. Yes, I used Crisco for this cake recipe as it calls for it. Butter and flour then line with parchment paper in two 9-inch cake pans for thick layers or three 9-inch cake pans for thinner layers. Stir until melted. 2023 The Seasoned Mom. Often, a split caramel can be saved by gently reheating the caramel and stirring constantly, though. She not only let us share the spatula, but also gave us each a beater, (which we licked clean), and a spoon to gobble up the remaining cake batter in the bowl. Allow them to cool completely, 30 minutes more.