Caramel Cake

14 Apr

As I mentioned earlier this week, my dad, brother, and grandma all have the same birthday. That beautiful day is April 8th. In honor of their birthdays, I have decided to create a dessert that reminds me of each of them this month. So here we go with birthday dessert number one, the most delicious caramel cake…ever. Well, almost ever.

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This was inspired by a caramel cake that my dad LOVES from a bakery in Tennessee. We would visit friends in Knoxville when I was growing up and they would always have an Eva’s caramel cake waiting for my dad when we got there. Within hours, the entire cake would be devoured. We don’t visit Tennessee as much anymore so I have been in search of a caramel cake just as delicious as Eva’s in Knoxville. I think I came pretty darn close with this one.

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The actual cake itself isn’t caramel flavored. It has an amazing caramel icing in between layers and is covered in a yummy caramel frosting. Do you guys know Shauna Sever? She’s my blogging and baking inspiration! When I am in the mood to get down n’ dirty in the kitchen I look in one of two places for inspiration…Baking Illustrated from America’s Test Kitchen or I dial up www.shaunasever.com. She’s genius. This entire recipe is inspired from her caramel cupcake recipe. I recommend having all of the ingredients for the icing and frosting ready to go once you are ready to assemble the cake. The caramel icing hardens quickly so have the frosting ready to go. I combined the butter, cream cheese, and first 2 cups of powdered sugar before I started making the caramel icing. Enjoy 🙂

Cake

4 eggs

2 egg yolks

2 teaspoons vanilla extract

1 1/4 cup butter milk, at room temperature

3 cups cake flour

2 cups sugar

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, cut into 1/2 inch cubs, at room temperature

Place an oven rack to the center position and preheat the it to 350 degrees. Butter and flour two 9-inch cake pans. Line bottom with parchment paper.

In a large measuring cup, whisk together, the eggs, egg yolk, vanilla, and buttermilk and set aside.

In the bowl of an electric mixer fitted with the paddle attachment,  combine the flour, sugar, baking powder and salt with the mixer on low. With the mixer running, gradually drop in the butter pieces and mix until the texture is uniform and the butter isn’t discernible, about 2 minutes. With the mixer still on low, begin slowly pouring in the wet ingredients. When all the wet ingredients have been added, increase the speed to medium and mix until the batter is light and fluffy, about 1 1/2 minutes.

Divide the batter evenly among the cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a wire cooling rack in the pan for 10 minutes. Run a sharp knife around the edges to loosen from pan. Remove cake from pan and onto wire rack to cool completely.

Caramel Filling

2 cups dark brown sugar

10 tablespoons unsalted butter, cut into a few chunks

1/2 teaspoon salt

1/2 cup milk (I used skim)

1 teaspoon vanilla extract

2 cups powdered sugar

Combine the dark brown sugar, butter and salt in a medium saucepan. Melt together over medium heat, stirring often. Bring the mixture to a boil and add the milk and vanilla. Boil for 3 minutes, stirring occasionally. Dump in the confectioners’ sugar all at once and beat with a wooden spoon until the icing is thickened and smooth. Reserve 1 cup of the caramel icing. To assemble the cake, place one layer of cake upside down on a cake stand. Pour the remaining caramel icing in the center and spread to the edges. You may have some icing left over. It’s ok if some of the icing runs down the sides of the cake. Place the other layer on top.

Caramel Frosting

1 cup of the caramel icing

2 sticks unsalted butter, room temperature

8 oz low-fat cream cheese

4-5 cups powdered sugar

1/2 teaspoon salt

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth and creamy. Add 2 cups of the powdered sugar and beat to combine. Pour in 1 cup of the reserved caramel icing. Beat at medium speed to combine. Add additional powdered sugar until frosting reaches desired consistency. Cover the cake with frosting.

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3 Responses to “Caramel Cake”

  1. Judy May 1, 2013 at 11:14 am #

    I can’t wait to try this!!!! Looks wonderful

Trackbacks/Pingbacks

  1. Caramel Cake « Putney Farm - May 23, 2013

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  2. Butterscotch Cupcakes with Salted Caramel Frosting | 2 Sweet Obsession - May 30, 2013

    […] Caramel Cake (deliciousbalance.wordpress.com) […]

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