Stephensons Caramel Cake From Scratch Recipes

STEPHENSON'S CARAMEL CAKE FROM SCRATCH

Steps:

• 1. Batter Instructions: 1. Grease 3, 9" cake pans, place wax paper circle on bottom of each, grease again then flour pans. 2. To soften butter add, 2 1/4 c regular sugar, 2 t vanilla, and 1 t salt. Mix with hand mixer. 3. Add 6 large eggs beating between each to sugar mixture. Continue mixing about 2 min. to dissolve sugar. 4. Add the (sifted, then measured) 3 c all purpose flour and 4 t baking power to sugar mixture (alternating 1/3 of flour, then 1/3 cream...ending with flour). 5. Mix gently with rubber spatula, do not overmix. 6. Use hand mixer for about 30-45 seconds, do not overmix. 7. Divide equally into the three prepared pans. 8. Bake 350 for about 30-35 min. Note doneness when inserted toothpick comes out clean.
• 2. Caramel Frosting Instructions: Prepare two pans: (1) to a medium sized, non-stick frying pan add 1⁄4 cup granulated sugar; (2) to a medium sized pot add 2 1⁄2 cups granulated sugar, 1 cup heavy whipping cream, and 2 T all purpose flour, mix 1. Place the pot and the pan on medium heat. 2. To frying pan allow the sugar to melt, and turn brown, do not stir but move around by tilting pan. 3. Stir ingredients in the pot as you watch the sugar mixture begin to melt in the pan. 4. As the sugar mixture becomes close to a caramel color, turn the mixture in the pot to a boil. 5. Once the pot mixture is boiling and the sugar in the pan is caramelized, add about a quarter cup of the cream mixture from the pot into the burnt sugar mixture pan, and stir to temper and combine with the burnt sugar. 6. Then, turn around and add the burnt sugar mixture from the pan back into the pot of the cream mixture, stir. (Remove the pan from the stove.) 7. Allow the combined mixtures, now in the pot, to boil for about 10- 15 minutes with minimal stiring. 8. Add in the 3⁄4 cup salted butter, and stir until melted. 9. Remove the pot from the heat, and add the vanilla extract. 10. Pour the caramel into a stand mixer bowl which can accommodate high heat. Mix for about 25 minutes on medium speed or until the frosting has cooled, but slightly warm. (Add milk to thin if you desire). 11. Pour about a quarter of the frosting onto each slightly warm cake, spread tops and sides. 12. Allow the unassembled, frosted cakes to completely cool on the cooling rack. 13. Once cooled, observe the thickness of the frosting of each layer, add more frosting on the bottom layers as needed, then assemble the three layers together. 14. Use the remaining frosting to frost the entire cake and close up the layer seams.

SOUTHERN CARAMEL CAKE

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease and flour two (9-inch) cake pans. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
• Add eggs, one at a time, and mix, scraping down the sides of the bowl after each addition. Add about a third of the flour and mix on low speed until combined. Add about half of the buttermilk and continue to mix until incorporated. Scrape down the sides of the bowl. Continue to add flour and buttermilk in the same way, beginning and ending with the flour.
• Add vanilla and combine fully, making sure not to overmix.
• Divide batter evenly between pans, and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before turning the cakes onto wire racks to cool completely.
• As the cake bakes, make the icing: Melt the butter in a medium saucepan over low heat. Add the brown sugar and whisk to combine. Bring to a gentle boil over medium and let the mixture bubble for 5 minutes, whisking constantly. Carefully and slowly add the buttermilk (it will bubble up), stirring constantly, until the mixture comes to a full, rolling boil. Remove from heat and add salt. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment.
• With the mixer on low speed, gradually add the sifted confectioners' sugar, mixing until smooth, then add vanilla extract and mix to combine. The icing should look glossy and pour easily from the bowl.
• While the icing is still warm, spread about 1 cup icing on one cake, then top with the second cake. Use the rest of the icing on the top and sides of the cake. The icing will set up as it cools. If the icing starts to harden, microwave the icing in 10-second intervals until smooth. (You can also make the icing up to 3 to 5 days in advance, and keep it in the refrigerator in an airtight container.) Serve immediately.

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.