Caramel White Velvet Butter Cake Recipe 475 Recipes

MARIE RAYNER

Steps:

• Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8-inch round cake tin and line it with paper. Set aside.
• Cream the butter together with the vanilla and brown sugar in a small bowl until light and fluffy using an electric mixer. Beat in the eggs, one at a time, and then beat in the golden syrup.
• Whisk together both flours and the cinnamon. Add this to the creamed mixture along with the milk, stirring in until thoroughly combined. Spread batter in the prepared cake tin.
• Bake for 50 minutes until well risen and the top springs back when lightly touched. A toothpick inserted in the centre should come out clean. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
• Measure the brown sugar, butter and first amount of milk for the icing in a saucepan. Cook over medium heat stirring, until the sugar dissolves and the butter melts. Bring to the boil, then reduce and simmer (without stirring) for 3 minutes. Stir in the sifted icing sugar. Gradually add the extra milk until the icing is of spreadable consistency. Spread this icing on top of the cold cake.

CARAMEL BUTTER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into three greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. Cut each cake horizontally into two layers. , For caramel sauce, melt brown sugar in a heavy skillet over low heat for about 25 minutes. Remove from the heat; set aside., In a heavy saucepan, combine the sugar, milk and egg yolks. Bring to a boil over medium heat, stirring constantly. Add melted brown sugar. Cook and stir until a thermometer reads 238° (soft-ball stage). Remove from the heat; stir in the butter and vanilla until the mixture is smooth and spreadable., Place bottom layer on a serving plate, quickly top with 1/3 cup caramel sauce. Repeat layers 4 times. Top with the sixth cake layer. Dust cake with confectioners' sugar if desired. , ,

BUTTERMILK WHITE VELVET CAKE

Steps:

• 1. Mix flour ,baking powder and salt
• 2. separate bowl cream softened butter , vanilla and sugar until creamy and fluffy
• 3. alternate adding in 1/3s .. buttermilk and then flour to butter and sugar mixture. Incorporate well between adding
• 4. Separate bowl .... beat egg whites until stiff peaks form
• 5. Place whipped egg into batter and gently fold in .. Fold well.
• 6. Pour into prepared butter and floured pans 2 - 9 inch 3- 8 inch
• 7. Preheated 350,° oven 30 or until it springs back when lightly pressed in center. Or toothpick comes out clean.
• 8. Allow to cool before removing. Ice with favorite icing.

CARAMEL WHITE VELVET BUTTER CAKE RECIPE - (4.7/5)

Steps:

• In a mixer combine all the dry ingredients, and mix for about 30 seconds. Add the butter and mix until the flour gets crumbly. Stir in 1/4 cup of the milk and bring the speed to medium high and beat for about 30 seconds. In a bowl, stir together the egg whites, milk and vanilla. Add to the dry ingredients in 3 additions, scraping down the sides and beating for about 20 seconds after each addition. Do not over mix, but make sure it is all incorporated. Pour into 2-7" cake tins, which you have parchment lined and greased. smooth the batter and bake in a preheated 350 oven for approximately 35 minutes. Bake until a tester comes out clean. Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely. Slice each round into two horizontally to make 4 layers total. Caramel Icing: Bring brown sugar, butter, milk, maple syrup and salt to a simmer. Simmer just until the sugar is no longer grainy, don't let it boil. Remove from heat and add vanilla, stirring constantly. Allow to cool just slightly...so that it isn't scorching hot, but nicely warm. Whisk in powdered sugar. You have to work fast, this will set up rather quickly. Pour icing on each layer as you stack it, you don't want it to completely pour over the sides, but it can drip over without issue. once all the layers are set, pour the remaining icing over the top using a ladle. use the bottom of the ladle to coax the icing over the sides to cover completely. sprinkle pecans on top