CLASSIC SOUTHERN CARAMEL CAKE RECIPE - (3.8/5)
Provided by wing118677
Number Of Ingredients 13
Steps:
- CAKE: Preheat oven to 350°F. Grease three 9-inch cake pans and add optional parchment paper. Beat butter until light and fluffy. Add sugar and beat for 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour, mixing well after each addition. Add vanilla and beat well. Divide among pans and bake 25 to 30 minutes until set. Turn out of pans onto cooling racks and allow to cool completely. FROSTING: Mix all ingredients over medium-low heat in a 3- to 4-quart cast iron dutch oven. Swirl pan to keep ingredients moving in the pan. Cook to softball stage, 235ºF to 245ºF on a candy thermometer, or when a drop forms a soft ball in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.
SOUTHERN CARAMEL CAKE WITH CARAMEL WHIPPED CREAM
Brown-sugar cake is layered with rounds of sticky-sweet caramel and finished with fluffy caramel whipped cream in this Southern treat. Martha made this recipe on episode 707 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Make the cake: Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt in a bowl. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.
- Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.
- Make the filling: In a small saucepan, stir together 2 cups sugar, cream, and butter. Bring to a boil over medium-high heat, stirring constantly. Remove from heat.
- Sprinkle remaining 1/2 cup sugar evenly in a shallow, heavy-bottomed, medium saucepan. Cook, stirring constantly, over medium heat until sugar is melted and light golden brown (sugar will clump).
- Slowly add cream mixture to caramelized sugar, stirring constantly. Cook over medium heat, without stirring, until it reaches 238 degrees (soft-ball stage), about 10 minutes. Remove from heat and transfer to the bowl of an electric mixer. Let stand, without stirring, until temperature drops to 200 degrees, about 20 minutes.
- Fit mixer with whisk attachment and whisk on high speed until thickened, about 6 minutes. Add vanilla and beat to combine. Let cool to room temperature, about 20 minutes. Divide filling into thirds. Working with one-third at a time, roll out on parchment paper into an 8-inch round; set aside. Repeat process with remaining filling.
- Assemble the cake: Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Place a bottom layer on a cake stand, and top with one round of filling. Repeat process with remaining cake layers and remaining 2 rounds of filling. Spread entire cake top and sides with caramel whipped cream, smoothing top and sides. Refrigerate cake until firm, about 30 minutes. Serve immediately or refrigerate up to 2 days; if refrigerated, let cake come to room temperature before serving.
SOUTHERN CARAMEL CAKE
Make and share this Southern Caramel Cake recipe from Food.com.
Provided by SweetSueAl
Categories Dessert
Time 5h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Use the first 10 ingredients for the cake.
- Sift cake flour, baking powder, and salt into a medium sized bowl.
- Preheat oven to 350 degrees. Spray three 9-inch round cake pans with cooking spray OR grease and flour them.
- In a large mixing bowl, cream 1 cup unsalted butter, 1/3 cup vegetable oil, and 2 1/2 cups sugar on high until fully incorporated and light and fluffy, about 5 to 6 minutes.
- Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
- Add in vanilla extract and mix.
- With the mixer on slow speed, alternate adding in flour mixture and sour cream, ending with flour until mixed through.
- Do not overmix.
- Divide batter evenly between prepared pans.
- Bake in preheated oven for 23-30 minutes or until fully baked. (Over-baking will dry these cakes out).
- 11. Place on cooling rack for 10 minutes.
- Remove cakes from pan and cool completely.
- Use last four ingredients for Caramel Icing.
- Add butter, evaporated milk, and 2 cups sugar to saucepan over medium heat until everything has melted together.
- Leave over medium to low heat, stirring periodically, for about 1 1/2 to 2 hours (keeping an eye on it so it doesn't burn) until thickened and caramel has darkened to a golden brown. It should coat the back of a spoon. Reduce heat while cooking if necessary to prevent burning.
- Remove from heat and add vanilla extract.
- Cool for 15 to 20 minutes before icing the cake.
Nutrition Facts : Calories 832.5, Fat 42.2, SaturatedFat 22.4, Cholesterol 210, Sodium 314.3, Carbohydrate 105.9, Fiber 0.6, Sugar 76.1, Protein 9
CLASSIC SOUTHERN CARAMEL CAKE RECIPE - (4.2/5)
Provided by á-5050
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Prepare three 9-inch cake pans by greasing them and lining the bottom of each cake pan with a circle of parchment paper. The parchment paper makes it easier to get the cake out of the pan. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set. Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake. FROSTING: Mix all ingredients in a 3-4 quart cast iron dutch oven. Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º - 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread. No thermometer? Do the cold water test: Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it. If you stick your fingers into the bowl, pull out a gooey mess and you can't do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.
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
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- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.
- Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
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