Burnt Caramel Cake Recipes

CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
• Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
• Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
• Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
• Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

BURNT CARAMEL CAKE

Steps:

• this recipe sounds a little confusing.but read it all the way through before attempting --
• in heavy pot, burn 1/2 cup sugar till dark -- put 1/2 cup boiling water in burnt sugar and let boil to a syrup -- this will take about 7 minutes -- cool, but keep warm --
• cream sugar and butter, add eggs and beat till creamy --
• then add water, salt, vanilla and burnt syrup leaving 2 tbls in the skillet for filling --
• add flour and baking powder, beat 2 minutes.
• bake in 2 greased and floured cake pans in a 350* oven for 25-30 minutes.
• to prepare FILLING:.
• put 2 cups sugar in skillet with burnt syrup.add butter the size of an small egg -- milk ( or light cream) and 2 tbls white corn syrup.
• boil till it forms a soft ball in water -- then let mixture cool and beat again --
• spread on cake.if icing gets too thick to spread -- add a little cream or milk --
• take a little while to prepare but it is well worth it -- in my opinion.
• I use 2-9" round cake pans -- .

MAMA'S BURNT CARAMEL CAKE

Steps:

• I usually use the 1,2,3,4 cake recipe, using real butter for both the cake and the icing. Make 4 thin layers or 3 thicker ones. There is plenty of icing for 4 layers. ICING: In large boiler (It will run over if the boiler is too small.) put 4 cups sugar and 1 lg can Pet or Carnation milk. Stir, bring to a boil slowly. In small fry pan or sauce pan (I use a black cast iron pan, 6" on bottom, 7" across top) put 1/2 c sugar at same time as milk and sugar. Shake the pan of sugar on medium heat until it melts & looks brown. The big pot and the sugar usually get ready about the same time. Stir the sugar &n milk to keep from sticking or running over. It is best to take the big pot at least partly off the stove when it comes to a full boil. Put the browned sugar in the big pot, stirring well & put back on stove & cook until it comes to the soft ball stage (a little dab put in a bowl of cold water). When it is at that stage, take off stove. Add 1 stick butter & 1 tsp vanilla. Let it cool some, beat with a spoon or wisk until it is spreading consistency. It has to cool a while. I use nuts between layers and also on top and sides as that is the way my folks like it, but it is not necessary.

BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)

Steps:

• Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
• Remove from heat.
• Add slowly, stirring constantly, 1/2 cup boiling water.
• Stir over low heat until lumps are dissolved.
• Measure and add water to make 1 cup liquid.
• Cool.
• Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
• Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
• Beat 2 minutes.
• Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
• Beat 2 more minutes.
• Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
• Makes a small cake.
• Bake until cake tests done.
• Cool.
• Finish with Creamy Burnt Sugar Icing.
• Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
• Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
• Caramelize 1/2 cup sugar.
• Add 1/4 cup boiling water.
• DO NOT ADD any more water!
• Melt in saucepan 1/2 cup shortening (part butter).
• Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
• Stir in slowly caramel-water mixture.
• Bring to boil stirring constantly.
• Boil 1 minute.
• If mixture curdles, do not be alarmed.
• Remove from heat.
• Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
• Set saucepan in bowl of cold water.
• Beat until consistency to spread.
• Stir in 1/2 teaspoon vanilla.
• If it becomes too thick to spread, add a little water.

CARAMEL CAKE

Steps:

• 1 Make the cake: Preheat the oven to 350°F. Grease and flour two round 9 by 2-inch cake pans. Pour about a tablespoon of flour into each of the pans and roll it around, tapping as you go, until the sides and bottom are covered completely with a thin layer of flour. Tip the pans, and tap out excess flour.
• 2 In a large mixing bowl, mix thoroughly with a whisk the flour, baking powder, salt, and baking soda.
• 3 In a separate large bowl, beat the butter with an electric mixer until creamy, about 30 seconds. Add the sugar in 1/2-cup measures, beating about 15 seconds after each addition and scraping down the sides of the bowl if necessary, until the mixture has lightened in color and become fluffy, about 2 minutes. Add the eggs and egg yolks, one at a time, and the vanilla, beating for 15 seconds after each addition.
• 4 Add the flour mixture to the butter mixture in thirds, alternating with additions of the milk. To avoid overmixing the batter, mix gently with a wooden spoon or rubber spatula after each addition, until the ingredient is just incorporated. Beat until all the ingredients have been incorporated, and then just a few strokes beyond. Divide the batter between the cake pans and spread the tops evenly.
• 5 Bake until a cake tester or toothpick emerges clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes, then slide a thin paring knife around the edge of the pans, and invert the cakes. Turn each cake again so its rounded top is facing up, and cool the cakes completely on the rack.
• 6 Make the icing: Pour the milk and 3 cups of the sugar into a large, deep, heavy-bottomed pot over medium-high heat, mixing with a whisk. Add the butter and the salt, whisking occasionally until the butter melts. When mixture just simmers, cut the heat, but keep over the warm burner.
• 7 Pour the remaining 1 cup sugar into a saucepan. Cook the sugar over medium-high heat until it becomes a syrup, stirring every so often with a wooden spoon as it begins to brown, until the sugar syrup is evenly amber colored, 5 to 8 minutes. Pour the syrup into the warm milk mixture, being very careful, as the caramel will bubble and sputter when it hits the hot milk. Turn the heat beneath the pot to high and, whisking gently until all the syrup has completely dissolved into the roiling milk mixture, continue to cook to the soft-ball stage, about 238°F; this may take 8 to 12 minutes.
• 8 Cut the heat beneath the caramel and gently whisk in the vanilla and the baking soda. Dip a spoon into the caramel, and let it cool to taste it. Season the caramel to taste with salt, and pour it into the bowl of a standing mixer (or use an electric hand-mixer and a large bowl). Beat on low speed as it cools, 15 to 20 minutes depending on the temperature of your kitchen, until the icing is creamy and thick (between 100°F and 105°F). Remove the bowl from the mixer stand and let cool 5 to 10 minutes more, until the icing is between 95°F and 98°F-it should fall off your spatula in a ribbon that remains discernible on the surface of the icing for 10 seconds.
• 9 Set the first cake layer on a rack set over a sheet plan lined with waxed paper. Have an electric hand-mixer and the hot water nearby to blend a teaspoon or two into the icing if it becomes too thick to spread. Pour enough of the icing over the cake to cover the top in a layer about 1/4 inch thick (if it drips over the edge in places, that's fine; this is an early test of whether it's going to set in place or not). Top the first cake with the second cake layer and pour the rest of the icing in stages over the top of the cake, letting it run down the sides and using an icing spatula to guide the icing around the cake as it drips, until the entire cake is covered, for a traditional, classic look. (If you prefer the dramatic look of cake layers peeking out from behind a curtain of icing drips, by all means choose that route!) If you need to reuse any icing that overflows into the pan, simply move the cake on its rack temporarily, scrape up the icing from the waxed paper with a spatula and return it to the bowl, replace the rack over the pan, and continue to ice the cake.
• 10 Once the icing has set, using two spatulas carefully transfer the cake from the rack to a cake stand and let stand at room temperature beneath a cake dome until ready to serve. Only refrigerate if you plan to store the cake for more than 2 days.

BURNT-SUGAR CAKE WITH CARAMEL FROSTING

Steps:

• Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
• When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
• Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
• Set aside to cool.
• Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
• Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
• Stir in cold caramel syrup.
• Add sifted dry ingredients alternately with milk, beating until smooth.
• Beat egg whites until stiff but not dry.
• Fold into flour mixture.
• Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
• Bake in moderate oven, 375 degrees, for about 20 minutes.
• Let stand for 5 minutes, then turn out on racks to cool.
• Spread Caramel Frosting between layers and on top and sides of cake.
• Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
• Bring to a boil, stirring constantly.
• Remove from heat; add vanilla.
• Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.