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.
Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g
THREE-LAYER CARAMEL CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch cake pans.
- Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 teaspoon vanilla extract, and cocoa powder in a large bowl. Mix until evenly distributed, 2 to 5 minutes. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven and let cool, about 30 minutes.
- Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat. Bring to a boil. Stir constantly until frosting is thick, 3 to 5 minutes. Let cool, about 5 minutes.
- Remove cooled cakes from pans. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 99.4 g, Cholesterol 69.5 mg, Fat 40.8 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 9.7 g, Sodium 651.7 mg, Sugar 79.8 g
CARAMEL LAYER CAKE
Make and share this Caramel Layer Cake recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 1h
Yield 2 9 inch cakes
Number Of Ingredients 19
Steps:
- To Prepare the Cake:.
- Coat two (9-inch/23cm) round cake pans with cooking spray; line bottoms with wax paper or parchment paper. Coat paper with cooking spray; dust with the 1 tablespoon flour.
- Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
- Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees F (180 C) for 30 minutes* (see note), or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper or parchment paper; cool completely on wire rack.
- *Note: If using non-stick or dark colored cake pans, bake at 325 degrees F (160 C), and bake for 25-27 minutes.
- To Prepare the Caramel Frosting:.
- Combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat. Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools).
- Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake, and garnish top of cake with pecan halves (optional). Store cake loosely covered in refrigerator.
CHOCOLATE CARAMEL LAYER CAKE
The secret behind this devilish cake is instant coffee powder, which enhances the rich chocolate flavor. Eat a bewitching slice of this cake by the light of the moon, and save the caramel spiderweb and licorice spider for last.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 dozen squares
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining. Dust bottom and sides with flour; tap out excess.
- Whisk together flour, baking soda, and salt in a medium bowl; set aside. Whisk together chocolate, coffee, and boiling water in a separate bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy. Add sour cream; beat until smooth. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture.
- Whisk chocolate mixture again; add to batter. Beat until smooth.
- Pour batter into prepared sheet. Bake until a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool completely in sheet on a wire rack.
- Invert cake onto a rimless baking sheet; peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer; coat cake with remaining frosting. Refrigerate 1 hour. Cut into 12 squares; garnish each serving with a caramelized cobweb.
DELICIOUS CARAMEL LAYER CAKE
I got this recipe off a wonderful website, and it is sooo delicious. Easy to make and the caramel frosting is unique and different. I hope you all enjoy it!
Provided by Niki Z
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Coat two 9-inch round cake pans with cooking spray, line bottoms with parchment paper. Coat paper with cooking spray and dust with flour.
- Beat sugar and 1/2 cup butter at medium speed until well-blended (about 5 minutes).
- Add eggs and egg white, 1 at a time, beating well after each addition.
- Combine flour, baking powder, and salt together in a seperate bowl and mix.
- Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
- Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350°F for 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack and remove from pans. Carefully peel off parchment paper and cool completely on wire rack.
- Frosting:.
- Combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly.
- Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat.
- Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools.
- Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer, frost top and sides.
Nutrition Facts : Calories 721.7, Fat 19.3, SaturatedFat 11.6, Cholesterol 102.8, Sodium 460.7, Carbohydrate 129.6, Fiber 0.9, Sugar 95.5, Protein 8.1
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CARAMEL LAYER CAKE RECIPE | MYRECIPES
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5/5 (10)Calories 298 per servingServings 16
- To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside.
- Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.
- Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.
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Estimated Reading Time 3 mins
- Make the caramel frosting: Place 200 grams of sugar and 50 ml (2 fl oz) of water in a thick bottomed pan with high sides. Melt the sugar over high heat and cook until the caramel turns to a deep amber color.
- Don’t remove from the heat. Gradually, and very carefully, add 300 ml of cream (min 30 % fat). bring to boil and stir.
- Make the butter sponge layers: Separate 9 eggs. Place 150 grams of soft butter, 100 grams of sugar, a pinch of salt and a teaspoon of vanilla sugar in the bowl of a stand mixer.
- While whipping, gradually add 9 egg yolks, mixing until incorporated after each addition and scraping down the sides of the bowl as needed.
- Place 9 egg whites in a separate bowl. Whip until frothy, Gradually add 50 grams of sugar while continuing to whip, until stiff.
- Fold the egg whites into the butter mixture in 3 batches. Sift 150 grams of flour into the egg mixture. Fold until incorporated.
- Pour the batter onto a 60 x 40 cm sheet pan, lined with parchment paper and brushed with butter. If you don’t have a large sheet pan, you can use two 30 x 40 cm sheet pans.
- Bake at 180°C for 8-10 minutes, until light golden brown. Remove from the oven, cool slightly, invert and peel of the parchment paper. Cool completely.
- Remove the caramel mixture from the fridge and place in the bowl of a stand mixer. Add 500 ml of cream (min 30 % fat) and whip on high speed until stiff.
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