Caramel Cake

8

Caramel  Cake

Yield:  three  9″ round pans

INGREDIENTS:

1 (8-oz.) container sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Caramel Frosting:
1/3 cup sugar
1 tablespoon all-purpose flour
2 1/2 cups sugar
1 cup milk
3/4 cup butter
1 teaspoon vanilla extract
DIRECTIONS:

Cake: 

Preheat oven to 350°. Combine sour cream and milk.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.

4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.

5. Spread Caramel Frosting between layers and on top and sides of cake

 

Caramel Sauce:

Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat.

2. Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan; add milk, and bring to a boil over medium-high heat, stirring constantly.

3. Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.)

4. Cover and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour).

5. Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes).

source: myrecipes

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Southern Caramel Cake

4

Southern Caramel Cake

Yield:  three 9″ round pans

INGREDIENTS:

For the Cake:

1 cup (2 sticks) unsalted butter, room temperature

⅓ cup vegetable oil

2½ cups granulated sugar

3 cups sifted cake flour

6 large eggs plus 2 egg yolks, room temperature

1 teaspoon baking powder

½ teaspoon salt

1 cup sour cream

2 tablespoons pure vanilla extract

Caramel Icing:

1½ sticks butter

2 (12 ounce) cans evaporated milk

2 cup granulated sugar

2 teaspoons pure vanilla extract

DIRECTIONS:
For the Cake:
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
  3. Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
  4. Add in vanilla extract and mix.
  5. Sift cake flour, baking powder and salt into a medium sized bowl.
  6. With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
  7. Do not over mix.
  8. Spray three 9 inch round cake pans with baking spray or grease and flour them.
  9. Pour batter into individual cake pans evenly.
  10. Bake in preheated oven for 23-30 minutes or until fully baked (but DON’T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON’T DRY OUT).
  11. Remove cake pans from oven and cool on cooling racks for 10 minutes.
  12. Remove cakes from pans and wait until completely cooled to ice.
For the Caramel Icing:
  1. Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
  2. Leave over medium to low heat stirring periodically for about 1½- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
  3. Make sure that the caramel turns the color of the photo below before stopping the heat.
  4. It should also coat the back of a spoon to ensure thickness.
  5. Be careful to watch, adjusting heat temperature to not let it burn.
  6. Remove from heat and add in vanilla extract.
  7. Cool for about 15-20 minutes before icing the cake.

source:  grandbaby-cakes

Southern Caramel Cake

5

Southern Caramel Cake

Yield:  two  9″ round pans

INGREDIENTS:

Cake

¾ cup (1½ sticks) butter

1 cup milk

2 cups sifted all-purpose flour

2¾ teaspoons baking powder

½ teaspoon salt

4 eggs

2 cups sugar

1 teaspoon vanilla extract

Caramel Icing

One (1-pound) box light brown sugar

½ cup (1 stick) butter

7 tablespoons evaporated milk

1 teaspoon vanilla extract

DIRECTIONS:
  1. Make the cake. Preheat oven to 325 degrees. Grease and flour 2 9-inch cake pans.
  2. In a small saucepan, cook the butter and milk over low heat until the butter melts. Stir well and let cool to room temperature.
  3. In a medium bowl, combine the flour, baking powder, and salt.
  4. Using an electric mixer, beat eggs and sugar on high speed until light yellow and smooth.
  5. Stir the flour mixture into the egg mixture just until combined.
  6. Add the cooled milk mixture and vanilla and stir well.
  7. Divide the batter between the two pans and bake 25 to 30 minutes, or until cake springs back when touched lightly in the middle.
  8. Place pans on a wire rack and let cool 10 minutes. Remove cakes from pans and let cool completely on racks.
  9. Make icing. In a medium saucepan with a heavy bottom, combine the brown sugar, butter, evaporated milk, and vanilla extract. Bring to boil over medium-high heat. Stir well and turn heat down so mixture boils gently. Cook for 7 minutes. Let cool for 5 minutes.
  10. Beat the icing with a wooden spoon for 2 to 3 minutes to thicken.
  11. Place bottom layer on a platter or cake stand. Working quickly before icing sets up, spread icing on top. Place second layer on top. Ice the top and sides. A knife dipped in hot water can help smooth the icing out.
Notes
If icing becomes too hard while you are spreading it, place it over low heat and whisk in another tablespoon or two of evaporated milk until smooth.
I actually made more icing than the recipe calls for. My cakes were a little sunken in the middle once they cooled and I didn’t have a sharp enough serrated knife to even the top of the cake out. Because of this, a lot of my icing pooled in the middle and I needed more.
If you think you need extra, add another 1⅓ cups brown sugar, 4 tablespoons butter, and 3½ tablespoons evaporated milk. Plus a little extra vanilla if you desire.

 

source:  spicysouthernkitchen

 

Southern Caramel Cake

6

Southern Caramel Cake

Yield:  three  9″ round pans

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

1 teaspoon pure vanilla extract

Caramel icing, recipes below

3/4 cup of finely chopped toasted pecans, or whole pecan halves, optional

For the 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

1/2 cup of vegetable shortening

1/2 cup of unsalted butter

1 teaspoon pure vanilla extract

DIRECTIONS : 

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 Baker’s Joy; 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.

Note: I used Swan’s Down cake flour and Land O’Lakes unsalted butter. To make a cake flour substitute, for every 1 cup of cake flour, use 1 cup of all purpose flour MINUS 2 tablespoons. Replace the 2 tablespoons of flour with cornstarch and whisk together well.

source:  deepsouthdish

Caramel Cake

15

Caramel Cake

INGREDIENTS:

cake

1 cup whole milk

4 large egg whites, at room temperature

2 1/4 teaspoons pure vanilla extract

3 cups sifted cake flour

1 1/2 cups sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter, cut into tablespoons, softened

3/4 cup heavy cream

Caramel Frosting:

3 cups sugar

3 tablespoons light corn syrup

1 1/2 cups whole milk

1 stick unsalted butter, softened

1 teaspoon pure vanilla extract

1/2 cup heavy cream

DIRECTIONS:

  1. Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.
  2. In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.
  3. In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.
  4. In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.
  5. Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.
  6. Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.
  7. Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Cake Tip This cake is even better the day after it’s made.

source:  foodandwine

Caramel Cake

3

Caramel Cake

INGREDIENTS:

1 cup butter (2 sticks)

2 cups sugar

4 eggs

3 cups flour, self-rising

1 cup buttermilk

2 teaspoons vanilla

Southern Caramel Icing Recipe, double the recipe or use any other caramel sauce recipe

DIRECTIONS: 
  1. Preheat oven to 350 degrees.
  2. Prepare 3 9-inch cake pans.
  3. Cream butter til fluffy and then add sugar and cream for about 8 more minutes.
  4. Add eggs, 1 at a time, and cream after each.
  5. Add flour and buttermilk, alternately, beginning and ending with flour.
  6. Add vanilla and beat well.
  7. Divide among pans and bake for 25-30 minutes until set.
  8. Turn out of pans onto cooling racks and allow to cool completely.
  9. Prepare Southern Caramel Icing as cakes are cooling then ice cake.

 

source:  addapinch

 

 

Caramel Pound Cake

7

Caramel Pound Cake

Yield:  1 bundt pan

INGREDIENTS:

Pound Cake:

1½ cups butter, softened (3 sticks)

3 cups firmly packed light brown sugar

6 eggs

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup whipping cream

1 teaspoon vanilla extract

For the icing:

½ cup firmly packed light brown sugar

¼ cup butter (1/2 stick)

¼ cup whipping cream

½ teaspoon vanilla extract

½ cup powdered sugar

DIRECTIONS:
For the cake:
  1. Preheat the oven to 325 degrees F. Cream the butter and sugar together. Gradually add the eggs and mix to combine.
  2. In another bowl, stir together the all-purpose flour, baking powder, and salt.
  3. Add the flour mixture and whipping cream to the batter by alternating the wet and dry ingredients until everything is combined. Mix in the vanilla extract. Pour into a greased and floured Bundt pan and cook for 1 hour and 20 minutes to 1 hour and 30 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 5 to 10 minutes, then turn the cake out onto a cooling wrack and drizzle with caramel icing.
For the icing:
  1. Combine the brown sugar, butter, and whipping cream in a small pot. Heat until boiling. Boil for 2 and half minutes stirring constantly. Remove from the heat and stir in the vanilla extract and powdered sugar. Drizzle while hot over the warm cake.
Notes
If your caramel icing gets too thick or cools too quickly making it hard to pour, simply stir in a little whipping cream to thin it out some.

source: southernbite

Dulce de Leche Caramel Cheesecake

26

Dulce de Leche Caramel Cheesecake

Yield : 9″ pie

INGREDIENTS:

  • 8 oz. graham crackers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
  • 3 8-oz. packages cream cheese, at room temperature
  • 3/4 cup dulce de leche
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 2 Tbs. unsalted butter

DIRECTIONS:

Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

In a 2-quart saucepan, combine the 1/2 cup granulated sugar and 3 Tbs. water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add the cream, butter, and a pinch of table salt. Cook, whisking constantly over medium-low heat until well blended and smooth. Set aside until the caramel has cooled, about 15 minutes.

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the caramel topping onto the cheesecake and spread evenly.

To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

source : finecooking