A Slice of Heaven: Homemade Caramel Cake with Magical Frosting
Calling all dessert enthusiasts! This recipe takes you on a journey to caramelized bliss with a Homemade Caramel Cake. Imagine soft, fluffy cake layers bursting with rich caramel flavor, all enveloped in a creamy, homemade caramel frosting. It's a showstopper that's surprisingly achievable in your own kitchen.
Ingredients:
- For the Delightful Cake:
- 2 ½ cups sifted all-purpose flour (sifting adds air for a lighter cake)
- ¼ teaspoon sea salt
- 2 cups granulated sugar
- 2 sticks (2 cups) unsalted butter, softened
- 1 cup water
- 1 teaspoon baking soda
- ½ cup buttermilk
- 2 large whole eggs
- 1 teaspoon vanilla extract
- For the Magical Caramel Frosting:
- 3 cups granulated sugar
- ½ cup softened unsalted butter
- 1 cup heavy cream
- Pinch of sea salt
- 2 teaspoons vanilla extract
Instructions:
- Preparing the Pans: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 9-inch round cake pans with butter and dust them lightly with flour. This ensures easy removal of the baked cakes.
- Dry Ingredients First: In a large mixing bowl, whisk together the sifted flour and sea salt. Sift the dry ingredients to remove any lumps and incorporate air for a fluffy cake.
- Sugaring Up: Add the granulated sugar to the dry ingredients and stir it in until well combined. This creates the base for the cake's sweetness.
- Creamy Delight: In a separate bowl, using an electric mixer, cream together the softened butter until light and fluffy. This step incorporates air into the butter, contributing to the cake's tenderness.
- A Splash of Water: Gradually add the water to the creamed butter, beating well after each addition. This creates a smooth and emulsified batter.
- The Magic of Baking Soda: In a small bowl, whisk together the baking soda and buttermilk. The buttermilk adds a touch of tanginess and activates the baking soda for a nice rise.
- Bringing it All Together: Alternately add the dry ingredients and the buttermilk mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined, then stir in the vanilla extract. Be careful not to overmix, as this can toughen the cake.
- Filling the Pans: Divide the cake batter evenly between the two prepared cake pans. Gently smooth the tops with a spatula.
- Baking to Perfection: Bake the cake layers for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Start checking the cakes around the 15-minute mark.
- Cooling the Cakes: Once baked, remove the cake pans from the oven and let them cool on a wire rack for 30 minutes. Then, carefully invert the cakes onto separate wire racks lined with parchment paper to cool completely.
- Creating the Magical Frosting: In a large saucepan, combine 2 ½ cups of the granulated sugar, softened butter, heavy cream, and a pinch of salt. Heat over low heat, stirring constantly, until the sugar dissolves and the mixture simmers.
- The Secret Ingredient: Meanwhile, in a separate small skillet, melt the remaining ½ cup of granulated sugar over medium heat. Don't stir! Let the sugar caramelize, turning a beautiful amber color. This creates the base for the frosting's rich caramel flavor.
- Bringing it to a Boil: Once the sugar mixture in the saucepan simmers, carefully pour in the hot caramel from the small skillet. The mixture will bubble vigorously – be cautious of splatters.
- Reaching the Perfect Consistency: Increase the heat to medium-high and cook the frosting mixture, stirring constantly, until it reaches a soft-ball stage. This means that a small amount of the frosting dropped into cold water will form a soft ball that can be flattened slightly between your fingers.
- Cooling Down: Remove the frosting from the heat and stir in the vanilla extract. Let the frosting cool for about 15 minutes before frosting the cake.
- Frosting Magic: Once the cake layers are cool and the frosting has cooled slightly, use an electric mixer to whip the frosting until it reaches a spreading consistency. This takes about 20 minutes. If the frosting becomes too thick, add a bit more heavy cream, one tablespoon at a time, until it reaches the desired consistency.
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