BUTTERMILK SHEET CAKE WITH CARAMEL ICING
Buttermilk Sheet Cake with Caramel Icing is a tender and moist sheet cake covered with a super easy caramel flavored icing. Perfect for potlucks!
Provided by Christin Mahrlig
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray a 13x9-inch pan with baking spray.
- Using an electric mixer, beat butter, sugar, salt, baking powder, and vanilla until light and fluffy, at least 5 minutes.
- Add the eggs and yolks one at a time, beating well after each addition.
- Mix in buttermilk just until incorporated.
- Add flour and mix just until incorporated. Scrape down the sides of the bowl to make sure everything is evenly mixed.
- Pour batter into prepared pan. Bake for 35 minutes, or until cake springs back when pressed lightly in the middle. Cool.
- Melt the butter in a saucepan over low heat. Turn heat off and whisk in brown sugar and milk until the sugar is dissolved.
- Stir in powdered sugar until smooth. Slowly pour over cooled cake. You can let it cool slightly if too runny, but don't let it cool too much or it will be difficult to spread on the cake.
Nutrition Facts : Calories 428 kcal, ServingSize 1 serving
BUTTERMILK CAKE WITH CARAMEL ICING
This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. -Anna Jean Allen, West Liberty, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.
Nutrition Facts : Calories 419 calories, Fat 17g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 230mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL BUTTERCREAM LAYER CAKE
Four layers of light and airy sponge cake are stacked and assembled using a rich, caramel-based buttercream. Martha made this recipe on Martha Bakes episode 604.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter bottom and sides of two 9-by-2-inch round cake pans. Line pans with parchment paper rounds and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3/4 cup sugar on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
- Combine egg whites and salt in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons sugar; continue whisking until stiff and glossy, about 1 minute more.
- Fold egg-white mixture into egg-yolk mixture. In three additions, fold reserved flour mixture into egg mixture. Divide batter between prepared pans, smoothing tops with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
- Transfer pans to wire racks to cool slightly; turn out cakes, remove parchment paper, and let cool completely.
- Using a serrated knife, halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter and spread 1 cup frosting evenly on top. Set another cake layer on top, and repeat process with more frosting and remaining cake layers. Spread 1 1/2 cups frosting over entire cake. Refrigerate until firm, about 30 minutes. Spread remaining 2 1/2 cups frosting over cake, smoothing the top and sides. Use a cake comb to give sides of cake a decorative finish, if desired. Serve immediately, or refrigerate up to 2 days; let cake come to room temperature before serving.
BUTTERSCOTCH CAKE WITH CARAMEL ICING
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
Time 1h20m
Yield 12
Number Of Ingredients 15
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
BUTTERMILK LAYER CAKE WITH CARAMEL CANDY FROSTING
Make and share this Buttermilk Layer Cake With Caramel Candy Frosting recipe from Food.com.
Provided by loof751
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat shortening in a large bowl with an electric mixer at medium speed until smooth and creamy.
- Gradually beat in sugar.
- Add eggs and beat well.
- In a small bowl mix flour, salt, and baking soda.
- At low speed, beat flour mixture and buttermilk into the shortening mixture, alternating between the two, starting and ending with flour mixture.
- Beat the batter for 2 minutes on medium speed.
- Add vanilla and stir well.
- Grease and flour 3 8-inch round cake pans. Divide cake batter evenly between the 3 pans.
- Bake at 350 degrees for 20-25 minutes or until a wooden pick poked into the center comes out clean.
- Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire racks.
- Once cake is cooled, bring 3 cups of sugar, whipping cream, butter, and 3/4 teaspoons baking soda to a boil in a heavy saucepan. Remove from heat and keep warm.
- Sprinkle remaining 3/4 cup sugar into a small saucepan. Cook over medium heat, stirring constantly, until sugar is completely melted, syrupy, and golden brown.
- Gradually pour into warm cream mixture and stir until smooth.
- Cook over medium heat, stirring often, for 10-12 minutes. Remove from heat.
- Beat with an electric mixer at high speed for 8-10 minutes, until thick and spreadable.
- Spread frosting between layers and on top and sides of cooled cake.
Nutrition Facts : Calories 9428.3, Fat 404.1, SaturatedFat 169.7, Cholesterol 1260.3, Sodium 3801.4, Carbohydrate 1418, Fiber 8.4, Sugar 1170.1, Protein 71.1
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