Caramel Cake With Caramel Cream Cheese Frosting
From lanacountry 15 years ago
- 40 minutes to make
- Serves 8
FABULOUS ELEGANT DESSERT
Ingredients
- (FROM COTTAGE LIVING MAGAZINE) shopping list
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- LEVEL: INTERMEDIATE TO ADVANCED shopping list
- caramel cake with caramel cream cheese frosting shopping list
- Makes 1 (9-inch) 2-layer cake shopping list
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- For the Cake: shopping list
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- 3 1/2 cups sifted cake flour shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 3/4 cups granulated sugar shopping list
- 1 3/4 cups light brown sugar, divided shopping list
- 1 1/4 cups butter, softened and divided shopping list
- 6 eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup milk shopping list
- 1/2 cup evaporated milk shopping list
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- caramel cream cheese frosting shopping list
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- 1/4 cup light brown sugar shopping list
- 10 tablespoon butter, divided shopping list
- 1/3 cup heavy whipping cream shopping list
- 8 ounces cream cheese, softened shopping list
- 1/2 teaspoon vanilla extract shopping list
- Dash of salt shopping list
- 1 3/4 cups powdered sugar shopping list
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- pecan Praline (topping) shopping list
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- 1/2 cup sugar shopping list
- 1/4 cup water shopping list
- 1/2 cup pecans, chopped shopping list
How to make it
- Caramel Cake With Caramel Cream Cheese Frosting
- Garnish: Pecan Praline
- 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.
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- 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.
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- 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.
The Rating
Reviewed by 14 people-
My goodness! Do you deliver?! Looks wonderful!
jett2whit
in Union City loved it
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I bet it tastes just as good as it looks! Got my 5!
elgab89
in Toronto loved it
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yes, this sure is a keeper, thanks!
magali777
in Mexico loved it
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