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All About Caramel Cake
Category: Desserts, Cakes
Serves:
Rating:
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Ingredients:
3 ½ c. flour 1 ½ c. less 2 T brown sugar 1 c. plus 2T white superfine sugar 8 eggs 2 c. salted butter, softened 2 T. baking powder 1 ½ lb. powdered sugar 1 ½ c. butter, softened 5 T caramel sauce 4 T. marscapone 1 cup sugar ¼ c. water ½ c. salted butter (1 stick) 4-5 T. marscapone
Directions:
Preheat oven to 350. Spray and flour 2 9” cake pans. Put all cake ingredients into bowl of mixer, mix until you have a smooth, creamy batter. Divide mixture equally into two cake pans. Smooth with spatula and bake 40 minutes, or until golden brown. Toothpick or tester should come out clean. Beat powdered sugar and butter until smooth. Add caramel sauce and marscapone, and beat together. Allow to set up for a few minutes in the fridge. Save about 1/3 of butter cream for top layer of cake. Use remaining buttercream to frost the other 3 layers. Make a caramel: Put water and sugar in a medium saucepan and stir together before placing on medium high heat. Let it boil. Do NOT stir or touch it. It will bubble and boil for a few minutes, then begin to turn golden. Don’t stir! When it is beginning to turn amber (the color of honey), take it off the heat and whisk in butter. Then whisk in the marscapone. Store (up to 2 weeks) in a glass jar in fridge. May be served hot or cold.