Southern Caramel Cake With Caramel Whipped Cream Food

SOUTHERN CARAMEL CAKE

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.

SOUTHERN CARAMEL CAKE

Steps:

• Gather the cake ingredients.
• Prepare two 9-inch round cake pans , lining the bottom with parchment paper. Do not grease the sides as this can prevent the cake from rising properly. If not using a springform pan, you can insert strips of parchment paper along the sides (lightly greasing the pan helps the paper stick). Position a rack in the upper and lower third of the oven and heat to 350 F.
• In a medium mixing bowl, sift the flour, baking powder, and salt. Set aside.
• Using a stand mixer fitted with the paddle attachment at medium speed, beat the butter until creamy and a little airy, about 2 minutes.
• Slowly add the granulated sugar and cream for 5 to 6 minutes, scraping the sides as needed, until the mixture is light and fluffy. Beat in the eggs one at a time until incorporated.
• Beat in the vanilla extract, then add the flour blend and buttermilk alternating the two ingredients in increments, starting and ending with the flour. Mix until thoroughly combined but do not overmix.
• Immediately pour the batter into the prepared pans, dividing it equally in each and spreading the batter evenly.
• Bake, rotating the pans half way through baking time, until the top is lightly golden and a toothpick poked into the center comes out clean, 30 to 35 minutes. Remove from the oven, and let the cakes cool for 10 minutes before carefully removing them from the pans to a rack. Continue to cool the cake while you make the frosting.
• Gather the frosting ingredients.
• In a large saucepan over medium heat, combine the light and dark brown sugar, butter, buttermilk, cream, salt, and vanilla. Stir until the sugar is completely dissolved and the mixture comes to a soft boil.
• Once the mixture foams and has bubbles around the edges, reduce the heat to low and continue to cook for 10 minutes, stirring regularly. The caramel should not reach more than 225 F on a candy thermometer.
• Remove from the heat and let cool, stirring occasionally, about 20 minutes. Beat the frosting until it reaches a thick but spreadable consistency and begins to lose its glossiness. By hand with a whisk or spatula, this may take 10 minutes; in a stand mixer, it may only take 5 minutes.
• While the frosting is semi-fluid, begin frosting the cake. Start by pouring about a quarter of the frosting over the bottom cake layer (right-side-up) and spreading it out evenly.
• Add the top cake layer, pour about half of the remaining frosting on top, and spread it out evenly. Smooth out any drips that form on the sides.
• Begin with a light layer of frosting all the way around the cake to seal in the crumb, then build up the side with more frosting as it thickens. If you need to smooth it out or the frosting becomes sticky, dip the spatula into a bowl of hot water.
• Let the cake rest for 1 to 2 hours to allow the frosting to set completely before serving.

SOUTHERN CARAMEL CAKE

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.

WHIPPED CREAM CARAMEL CAKE

Steps:

• For the cake: Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition.
• Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8" round cake pans.
• Bake at 350° for 26 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split layers with ease.).
• For the frosting: Melt butter in a 3-qt. saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, and let cool 1 hour. Transfer to a mixing bowl.
• Sift powdered sugar into icing. Beat at high speed with an electric mixer until creamy and spreading consistency.
• Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Decorate cake with broken toffee bars and chocolate-covered almonds. Store in refrigerator.

CARAMEL CAKE WITH CARAMEL CREAM CHEESE FROSTING

Steps:

• FOR THE CAKE:.
• Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
• Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
• Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
• Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired.
• Caramel Cream Cheese Frosting:.
• Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
• Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
• Pecan Praline (topping):.
• Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Rapidly spread mixture onto greased foil. Cool completely. Break into small pieces; store in an airtight container up to 1 week.