Caramel Cake
From adacowan 16 years ago
- 40 minutes to make
- Serves 16
This delicate cake is sweet and deliciously moist. Beware of the caramel sauce however... it will make you an addict! =0)
Ingredients
- For cake shopping list
- 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring) shopping list
- 1 teaspoon baking powder shopping list
- 3/4 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 stick unsalted butter, softened shopping list
- 1 cup sugar shopping list
- 1 teaspoon pure vanilla extract shopping list
- 2 large eggs, at room temperature 30 minutes shopping list
- 1 cup well-shaken buttermilk shopping list
- For caramel glaze shopping list
- 1 cup heavy cream shopping list
- 1/2 cup packed light brown sugar shopping list
- 1 tablespoon light corn syrup shopping list
- 1 teaspoon pure vanilla extract shopping list
How to make it
- Preheat oven to 350°F with rack in middle.
- Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
- Sift together flour, baking powder, baking soda, and salt.
- Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla.
- Add eggs 1 at a time, beating well after each addition.
- At low speed, beat in buttermilk until just combined (mixture may look curdled).
- Add flour mixture in 3 batches, mixing until each addition is just incorporated.
- Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles.
- Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes.
- Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
- Make glaze:
- Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved.
- Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
- Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides.
- Cool until glaze is set, about 30 minutes.
The Rating
Reviewed by 5 people-
My Mom used to make a cake just like this, very similar recipe, and you're so right! The Caramel IS addicting! Great recipe, Adacowan :)
kukla
in Barrie, Ontario loved it
-
Just simple and great.Thanks for sharing.
ahmed1
in Cairo loved it
-
Just printed your recipe. I love caramel cake!
angelgirl94
in Reidsville loved it
Reviews & Comments 8
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "