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Category: Cakes
Prep Time: Cook Time: Total Time:
3 1/2 cups sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
1 3/4 cups sugar
1 3/4 cups light brown sugar, divided
1 1/4 cups butter, softened and divided
6 eggs
1 tsp. vanilla extract
1 cup milk
1/2 cup evaporated milk
Caramel Cream Cheese Frosting, recipe follows
Garnish: Pecan Praline, recipe follows
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 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 degrees 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 degrees. 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.
Note: Chill time is 4 hours or overnight.
Caramel Cream Cheese Frosting
1/4 cup light brown sugar
10 tbsp. butter, divided
1/3 cup heavy whipping cream
8 oz. cream cheese, softened
1/2 tsp. vanilla extract
Dash of salt
1 3/4 cups powdered sugar
Melt brown sugar and 4 tbsp. 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 tbsp. 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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CARAMEL CAKE WITH CREAM CHEESE FROSTING
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Category: Cakes
Prep Time: Cook Time: Total Time:
3 1/2 cups sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
1 3/4 cups sugar
1 3/4 cups light brown sugar, divided
1 1/4 cups butter, softened and divided
6 eggs
1 tsp. vanilla extract
1 cup milk
1/2 cup evaporated milk
Caramel Cream Cheese Frosting, recipe follows
Garnish: Pecan Praline, recipe follows
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 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 degrees 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 degrees. 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.
Note: Chill time is 4 hours or overnight.
Caramel Cream Cheese Frosting
1/4 cup light brown sugar
10 tbsp. butter, divided
1/3 cup heavy whipping cream
8 oz. cream cheese, softened
1/2 tsp. vanilla extract
Dash of salt
1 3/4 cups powdered sugar
Melt brown sugar and 4 tbsp. 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 tbsp. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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