CARAMEL CAKE - LAYERED WITH CARAMEL ICING

By akselden

Ingredients

• FOR CAKE:
• 1 C. unsalted butter at room temperature
• 2 C. granulated sugar
• 4 large eggs at room temperature
• 1 tsp. vanilla extract
• 3 C. unsifted cake flour
• 1/8 tsp. salt
• 3 tsp. baking powder
• 1 1/2 C. whole buttermilk at room
• temperature
• cooking spray
• flour to prepare cake pans
• FOR CARAMEL ICING:
• 1 C. unsalted butter at room
• temperature
• 1 lb. dark brown sugar
• 1/2 C. whole milk
• 3 1/2 C. unsifted lOX powdered sugar

Details

Servings 3

Preparation

Step 1

For Cake:
1. Preheat oven to 350°.

2. In electric mixer on medium speed, cream butter and sugar together for 20 minutes or until mixture is light and fluffy, scraping sides and bottom of bowl to incorporate all ingredients. With mixer on low speed, add eggs one at a time, completely incorporating after each addition. Add vanilla and mix well.

3. In separate bowl, combine flour, salt and baking powder. In mixer on low speed, alternate additions of flour mixture and buttermilk, beginning and ending with cake flour and scraping sides and bottom of bowl to incorporate all ingredients. Mix until batter is well blended and smooth.

4. Spray three 9" round cake pans with cooking spray, dust with flour, and tap out excess. Divide batter evenly among pans and bake for 15-20 minutes or until top is firm to the touch and toothpick inserted in center comes out clean.

5. Remove pans from oven, and cool in pans for 10 minutes. Flip layers out on wire racks, and cool completely before icing.

For Caramel Icing:
6. Melt butter over medium heat. Raise heat to medium-high, and add brown sugar. Stir with wire whisk until all brown sugar is absorbed and no butter floats on top of mixture. After sugar is absorbed, let mixture bubble for about 2 minutes, stirring occasionally. Add milk very carefully because mixture may spatter. Continue stirring, and return to full rolling boil. Remove from heat and very carefully pour into mixer with whisk attachment.

7. Add sugar a cup at a time. Beat well after each addition until icing is smooth, glossy and of pouring consistency.

TO FINISH CAKE: While icing is still warm, place one layer of cake on serving dish and cover top with thin layer of icing. Working quickly because warm icing sets up like candy, repeat with remaining two layers and completely ice cake.