1 2 3 4 Cake With Caramel Icing Recipes

BUTTERSCOTCH CAKE WITH CARAMEL ICING

Butterscotch Cake with Caramel Icing image

I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake. Caramel icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.

Provided by Topher Zenishek

Categories Desserts Cakes

Time 1h20m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups brown sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
1 ½ cups brown sugar
¼ cup unsalted butter
¼ cup milk
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 81 g, Cholesterol 67.8 mg, Fat 14.7 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 9 g, Sodium 297.9 mg, Sugar 63.9 g

1-2-3-4 CAKE WITH CARAMEL ICING

1-2-3-4 Cake With Caramel Icing image

This really a scrumptious cake, though it is true, as some reviewers have noted, that the frosting just barely covers all three layers. You could double the recipe, as some people have done, or you could make a batch and a half. Your call. To make a batch and a half, the measurements would then be: 3/4 cup butter; 1-1/2 cups dark brown sugar; 1/4 + 2 tablespoons milk; and 3 cups of confectioner's sugar. Hopefully, this will give you enough frosting without having too much left over in your bowl, which, if you're anything like me, you will then be forced to eat at least some of, so as not to have to wash it all down the sink. ; )

Provided by MSnow

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
3 teaspoons baking powder
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 eggs, beaten
1 cup milk
1 teaspoon vanilla
1/2 cup unsalted butter
1 cup packed dark brown sugar
1/4 cup milk
2 cups sifted confectioners' sugar

Steps:

Preheat oven to 350 degrees.
Grease three 9-inch-round cake pans.
Line bottoms with waxed paper. Grease paper, and flour insides of pans.
Combine flour and baking powder in bowl.
Beat butter and sugar in another bowl at medium speed until smooth. Add eggs, beating until smooth.
At low speed, alternately beat in four mixture and milk.
Beat in vanilla.
Scrape into prepared pans, dividing evenly.
Bake in 350-degree oven 20 to 25 minutes or until wooden pick comes out clean. Cool in pans on wire racks 10 minutes.
Remove cakes from pans and cool completely on racks.
Meanwhile, prepare icing. *NOTE: The recipe states that "although the amount of icing seems small, it is enough to frost the cake. If you wish, the recipe may be doubled." I've found this to be true, but I recommend that you either double it or make a batch & a half, which is what I do.
Melt butter in saucepan over low heat. Add brown sugar and milk Bring to boiling, stirring to dissolve sugar.
Remove from heat. Cool.
Beat confectioners' sugar into milk mixture until smooth.
Frost and stack cake layers on cake plate, spreading 1/3 cup icing between each layer. Frost top and sides of cake with remaining icing.

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