SOUTHERN CARAMEL CAKE
This traditional Southern caramel cake is perfect for when you want layer cake, and you'd like it fast. It's light and fluffy under the sweet caramel glaze, which hardens at room temperature and shatters gently with every bite. The glaze comes together quickly, thanks to the dark brown sugar, which already has that deep caramel flavor you'd get from cooking down granulated sugar. A little heat, butter and buttermilk give the icing body. The final cake is like a soft drop biscuit under a sweet caramel sauce, and it's just as good out of the refrigerator as it is warm.
Provided by Millie Peartree
Categories cakes, dessert
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 12
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.
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.
CHOCOLATE CARAMEL CAKE
Chocolate layer cake with chocolate/pecan topping and caramel drizzle.
Provided by TAYRIVES
Categories Desserts Chocolate Dessert Recipes
Time 58m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
- Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
- Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
- Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
- Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.
Nutrition Facts : Calories 748.9 calories, Carbohydrate 86.9 g, Cholesterol 52.2 mg, Fat 44.5 g, Fiber 5.2 g, Protein 9.4 g, SaturatedFat 12.5 g, Sodium 477.4 mg, Sugar 59.6 g
CARAMEL CHOCOLATE CAKE
The crowd will cheer when you bring out this masterpiece! A creamy caramel frosting lends old-fashioned flavor to the moist chocolate cake. "This dessert is a hit whenever I serve it," notes Esther Wise of Longmont, Colorado.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.
Nutrition Facts : Calories 506 calories, Fat 18g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 303mg sodium, Carbohydrate 82g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.
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
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- Prepare the Chocolate-Caramel Ganache: Stir together chocolate chips, corn syrup, and, if desired, bourbon in a large bowl. Set aside.
- Stir together sugar, cold water, and cream of tartar in a large, heavy saucepan. Cook over medium, swirling pan occasionally, until sugar dissolves and starts to change color. Increase heat to high, and cook, swirling pan occasionally, until mixture is a rich, golden caramel color, 4 to 5 minutes.
- Remove pan from heat. Using a long- handled wooden spoon, carefully stir in heavy cream. (Be careful: Hot caramel can spit and bubble as the cream hits it.) Reduce heat to low, and return pan to heat. Cook, stirring constantly, until caramel thickens slightly and any lumps of hardened caramel have melted, about 4 minutes. Pour warm caramel sauce over chocolate chip mixture, covering chips completely. Let stand 1 minute. Stir until mixture is completely smooth. Stir in salt. Add butter, 1 tablespoon at a time, stirring until melted and combined after each addition. Let ganache cool until lukewarm. Cover loosely with plastic wrap, and let stand at room temperature 8 hours or overnight.
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