TRIPLE CARAMEL CAKE
You can make the caramel sauce ahead; just reheat it to room temperature before using.
Provided by Johanne Killeen
Categories Dessert
Yield ten to twelve.
Number Of Ingredients 7
Steps:
- Pour 2 cups of the cream into a medium saucepan and slowly bring it to a boil. Lower the heat and keep at a bare simmer.
- Put 1 cup of the sugar in a heavy-based medium saucepan over medium heat. Leave undisturbed until the sugar begins to melt and darken. Gently shake the pan to distribute the sugar and to keep the melted sugar from burning. When all has melted and the caramel is a very dark amber, remove from the heat. Carefully add the hot cream, stirring constantly with a wooden spoon. Don't worry if the caramel hardens; it will melt as the sauce boils. Return the pan to the heat and keep the sauce at a gentle boil for about 5 minutes, stirring constantly. Set aside for at least 30 minutes, stirring often, until the sauce is cool. Measure 1 cup of the caramel to add to the cake batter and refrigerate the rest.
- Heat the oven to 325°F; grease and flour a 12-cup bundt pan. With an electric mixer, cream the butter and the remaining 1-1/2 cups sugar until fluffy. Add the eggs, one by one, waiting until each is incorporated before adding the next. Sift together the flour, baking powder, and salt. With a rubber spatula, gently but thoroughly fold the dry ingredients into the butter and eggs alternately with the reserved 1 cup caramel, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes. Set on a rack for about 10 minutes and then unmold and let cool completely on the rack. Bring the rest of the caramel sauce to room temperature. When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.
- Whip the remaining 1 cup cream until it holds firm peaks. Fold in the last third of the caramel gently, leaving streaks visible. Serve with the cake.
Nutrition Facts : ServingSize ten to twelve., Calories 570 kcal, Fat 320 kcal, SaturatedFat 21 g, TransFat 35 g, Carbohydrate 59 g, Fiber 1 g, Protein 6 g, Cholesterol 185 mg, Sodium 100 mg, UnsaturatedFat 12 g
TRIPLE CARAMEL CAKE
Make and share this Triple Caramel Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 1h10m
Yield 1 12cup bundt cake
Number Of Ingredients 7
Steps:
- Caramel Sauce: Put 1 cup of the sugar in a heavy medium saucepan over medium heat.
- Leave undisturbed until the sugar begins to melt and darken.
- Gently shake the pan to distribute the sugar and to keep the melted sugar from burning.
- When all the sugar has melted and the caramel is very dark amber, remove from the heat.
- Slowly add 2 cups of the cream, stirring constantly with a wooden spoon.
- Be careful, as the caramel tends to boil upwards.
- Don't worry if the caramel hardens; it will melt as the sauce boils.
- Return the pan to the heat and keep the sauce at a gentle boil.
- Stir constantly until the sauce is smooth and has boiled about five minutes.
- Remove from the heat and set aside for at least 30 minutes, stirring often, until the sauce is barely warm to the touch.
- Measure one cup of the caramel to add to the cake batter and refrigerate the rest.
- Cake: Heat the oven to 325 degrees F and grease and flour a 12-cup bundt pan.
- Sift the flour, baking powder, and salt together.
- With an electric mixer, cream the softened butter and remaining 1 1/2 cups of sugar until light and fluffy.
- Mix in the eggs, one at a time, waiting until each egg is incorporated before adding the next.
- Use a large spatula to fold the dry ingredients into the creamed butter, sugar, and eggs alternately with the reserved cup of caramel, beginning and ending with the dry ingredients.
- Fold in the ingredients gently but thoroughly.
- Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes.
- Set on a rack for about 10 minutes and then unmold and cool completely on the rack.
- Bring the rest of the caramel sauce to room temperature.
- When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.
- Whip the remaining one cup of cream until it holds firm peaks.
- Fold in the last third of the caramel gently, leaving streaks visible.
- Serve with the cake.
CARAMEL CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
- Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the Quick Caramel Frosting.
- Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
- Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
- Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
- Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
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
TRIPLE-CARAMEL CHEESECAKE
Sure, this cheesecake would be awesome even if it were a mere single- or double-caramel creation. We tripled it anyway, 'cause that's how we roll.
Provided by My Food and Family
Categories Dairy
Time 6h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, butter and 1/2 cup toffee pieces; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, dulce de leche and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
- Bake 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Microwave caramel bits and cream in microwaveable bowl on HIGH 1-1/2 min. or until bits are completely melted and mixture is well blended, stirring every 30 sec. Cool 5 min; drizzle over cheesecake. Sprinkle with remaining toffee pieces.
Nutrition Facts : Calories 490, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 140 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
CHOCOLATE & CARAMEL OMBRE CAKE
For the ultimate indulgence look no further than Sarah Cook's four-layered chocolate-caramel extravaganza
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h55m
Yield Cuts into 12 slices
Number Of Ingredients 23
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. Scrape half the mix into a second bowl and whizz in the cocoa. Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
- Repeat step 1 for the Caramel & caramel-choc sponges, again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.
- While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.
- When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don't panic if you mix up the layers, the cake will still look great when you cut in). Spread the chocolate icing over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days.
Nutrition Facts : Calories 1036 calories, Fat 67 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 75 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.25 milligram of sodium
THREE-LAYER CARAMEL CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch cake pans.
- Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 teaspoon vanilla extract, and cocoa powder in a large bowl. Mix until evenly distributed, 2 to 5 minutes. Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven and let cool, about 30 minutes.
- Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat. Bring to a boil. Stir constantly until frosting is thick, 3 to 5 minutes. Let cool, about 5 minutes.
- Remove cooled cakes from pans. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 99.4 g, Cholesterol 69.5 mg, Fat 40.8 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 9.7 g, Sodium 651.7 mg, Sugar 79.8 g
APPLE CARAMEL COBBLER CAKE
Provided by Claire Thomas : Food Network
Categories dessert
Time 55m
Yield one 9-inch cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 9-inch pie pan with nonstick cooking spray. Combine the apples and caramel in a medium bowl and toss to coat.
- For the batter, sift the flour, baking powder and salt into another medium bowl; whisk together and set aside.
- Beat the eggs in a large bowl with an electric mixer for 1 minute on high speed, until light and frothy. Add the sugar slowly, mixing on high speed, until the eggs are very pale and light, about 4 minutes. Mix in the vanilla on low speed. Add a third of the dry ingredients at a time then mix on low speed after each addition just until smooth. Pour the batter evenly into the prepared pie pan, top with the apple-caramel mixture, and bake until golden brown and pulling away from the edges, 30 to 35 minutes.
- Remove from the oven and let cool slightly on a wire rack before serving.
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