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Caramel Cake with Caramelized Butter Frosting
Category: Desserts, Cakes
Serves:
Rating:
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Ingredients:
2 cups granulated sugar 1/2 cup water 1 cup water (for stopping) 12 tbsp unsalted butter 4 1/2 cups confectioner’s sugar, sifted 6 tbsp heavy cream 4 tbsp caramel syrup (recipe above) 2 tsp vanilla extract pinch kosher salt 2 cups all purpose flour 1/2 tsp baking powder 10 tbsp unsalted butter 1 1/4 cups granulated sugar 1/2 tsp kosher salt 1/3 cup caramel syrup (recipe above) 2 large eggs splash vanilla extract 1 cup whole milk * Have all the caramel cake ingredients at room temperature before continuing.
Directions:
1. In a small stainless steel saucepan, mix the water and sugar until sandy. Boil the mixture over high heat until dark amber and slightly smoking. If using a thermometer, heat until the syrup reaches 380ºF / 195ºC. 2. Wear heatproof gloves for protection in the following step. Slowly pour 1 cup of water into the saucepan and immediately lower the heat to medium. Watch out for sputtering hot syrup and steam. 3. Whisk the syrup until reduced and thickened. 4. Let the caramel syrup cool completely before continuing. 1. In a small saucepan, cook the butter over medium heat until brown. 2. Once the butter is browned, use a fine mesh metal sieve to strain into a heatproof bowl. Let the strained brown butter cool completely before continuing. 3. Pour the strained brown butter into a mixing bowl. Mix in the confectioner’s sugar slowly just until dry and sandy. Add about 2 tablespoons of the heavy cream or caramel syrup to thin the butter frosting. 4. Alternate between the confectioner’s sugar and heavy cream / caramel syrup until all of the sugar is incorporated. 5. Add the vanilla extract and salt and mix until the frosting is smooth. Preheat Ovento 350ºF / 177ºC Butter a 9-inch cake pan (2 - 2.5 inches deep) Sift together the all-purpose flour and baking powder. Mix (Creaming Method) In a separate container, beat the butter until smooth. Add the sugar and salt. Cream until light and fluffy. Pour in the caramel syrup and mix to incorporation. Add the eggs one at a time and mix to incorporation. Finally, add the vanilla extract and mix until light and smooth. Alternate between a third of the sifted flour and a half cup of the milk and mixing to incorporation after each addition. Begin and end with the sifted flour. Pour the batter into the buttered cake pan. Place the cake pan on a cookie sheet or sheet pan. Bake at 350ºF / 177ºC for 30 minutes. Rotate the pan and bake for another 15 to 20 minutes, until the sides pull away from the pan and a wooden skewer inserted in the middle of the cake comes out clean. Let the cake cool completely at room temperature.