Old Fashioned Caramel cake

Old Fashioned Caramel cake Copie Old Fashioned Caramel cake

The Kind yellow cake, thick crystal topping that marries caramel sugar and butter – it’s an easy cake to fall in love with.

The great caramel cakes are only a easy thing; The yellow cake should only carry caramel flavor and be soft and strong enough to support the frosting, and he is the true star of the show. The caramel cake topping is a true masterpiece – thick, whipped caramel will make you happily close your eyes with every bite. If caramel is your weakness, this recipe will teach you the step-by-step route to caramelizing.

+ Everything you need to know about the caramel cake :

The caramel cake in particular is the one I’ve been working on for seven years. Using a frosting technique you might call life changing (if you’re into that kind of exaggeration), you’ve transformed a near-impossible mock-up cake into something that could be easily made in a long afternoon. Rockstar baker, intrepid beginners looking for a project, and caramel enthusiasts – this is the cake for you.

You will need a lot of butter, a lot of sugar, and a little patience for this cake, but every single bite is worth it!

The most challenging part about making a caramel cake is making the toppings. Ensure success by having a good dessert thermometer and some patience while you wait for the caramel to soften, cool down, and finally thicken.

You’re baking a pretty regular yellow cake, and you’re replacing some of the granulated sugar with brown sugar for a caramel-like sweetness.
Make sure the cake is cooled and flat before making the icing.
Frosting requires a little experience making candy: first you caramelize some sugar and then turn the caramel into frosted frosting that looks like fudge.

Old Fashioned Caramel cake

INGREDIENTS :

+For the caramel cake layers:
° Cooking spray or butter
° 1 stick (8 tablespoons) unsalted butter, at room temperature
° 1 cup granulated sugar
° 1/2 cup packed lighting brown/sugar
° 3 eggs
° 2 1/4 cups e flour, + for dusting
° 3 1/2 teaspoons baking powder
° 1 teaspoon salt
° 1 1/4 cups whole milk
° 1 teaspoon vanilla extract
+For the caramel frosting:
° 2 1/2 plus 1/3 cups granulated sugar
° 1 tablespoon all-purpose flour
° 1 cup heavy cream
° 2 stiicks (8 ounces) un-salted butter, split
° 1 tsp vanilla extract

* Instructions :

1- Preheat the oven and make the cake pans: Arrange a rack in the middle of the oven & heat it up to 350 degrees f . Greasing 2 round cake trays (9 inch) with butter . Sprinkling a little flour in each skillet, tilt and shake to distribute them evenly, then press the excess over the sink. You can also wrap the bottom of each skillet with parchment paper for extra security, if desired.

2- Buttercream and sugar: Place butter, granulated sugar and brown sugar in a stand mixer bowl equipped with an attachment beater. Beat on medium-hiigh speed To light & fluffy, for 3 min .
Adding eggs: Adding eggs also beat until they are totally mixed & the mix is creamy also pale yellow.

3- Add the dry ingredients, followed by the milk and vanilla: beat the flour, baking powder and salt on low speed. Add milk and vanilla and beat on low speed for 30 seconds. Speed ​​up also hit about 3min. Scrape sides of bowl with a rubber spatula as wanted .

4- Bake the cake: divide the mixture between the prepared saucepans. Bake until the tops fall slightly when pressed and the cake pulls away from the sides of the pan, for 25 to 30 minutes.

5- Cool the cake: let the molds cool on the wire shelves for at least 15 minutes. Turnning every skillet on rack & sweetly press all over. Lift the pan up a little. If you feel the cake isn’t dripping smoothly, place a slightly damp kitchen towel over the skillet and press again. If needed, let the cakes cool down a little more. If they baked, they must fall straight from pans time they cool down a bit also shrink sides of cake from the pan. Cool totally before garnishing for an 1 h . Meantime, make decorations.

6- Cook dry caramel to make a garnish: Put 1/3 cup of sugar in a wide, deep, heavy-bottomed saucepan, or prefer the enameled Dutch oven. Cooking on medium heat, stir, To sugar turn golden brown. The sugar will clump at first, but keep stirring and will eventually melt and start turning brown. Lifted from the fire.

7- We add the rest of the sugar, flour and cream: we add the remaining two cups and half a cup of sugar, flour and cream. Whisk until smooth.

8- Get to the softball stage: set the skillet to medium-high heat and attach a dessert thermometer. Cook, stirring occasionally, until the mixture reaches 238 degrees Fahrenheit on a dessert thermometer, for about 12 minutes. Lifted from the fire.

9- Cool the mixture: Add one piece of butter and vanilla. Cool, stirring occasionally, until mixture is 110 ° F or cool down, about 1 hour. Place the saucepan in the sink and stir it, being careful to avoid any water entering the pan, until the mixture is at the right temperature.

10- Cake leveling: While the frosting mixture cools, smooth the cake. Since this topping is not as fluffy as the traditional buttercream (which helps fill and flatten the cake layers), you want to make sure the tops of each of the layers of the caramel cake are nice and flat. Use a long serrated knife to remove an even, thin layer from the top of each cake, to remove any bumps that occur while baking.

11- Beat the cooled caramel and add the rest of the butter: Use an electric hand mixer to mix the cooled caramel mixture in the skillet at high speed for 10 minutes. The mixture should crystallize, lighten, and begin to thicken. Add the remaining piece of butter and continue to beat at high speed until the butter is completely incorporated and the frosting is a thick spreadable paste, for another 5 minutes.

12- Fill and layer cake: Place one layer of cake on a cake plate. Pour 3/4 cup of the icing on the cake layer, and use a spatula to spread it around the edges of the cake. Flip the other cake layer over to the topping, making sure the layers match their edges.

12- Cake Ice: Pour the rest of the icing on the top of the cake. Use an offset spoon to spread the icing on the top and sides of the cake. Work quickly, as the frosting will begin to thicken as it cools. Dipping the spoon in warm water helps prevent sticking while spreading the frosting. Decorate and add sprinkles before freezing the ice.

13- Cool the cake and serve it: Once the cake is completely frozen, cool for at least two hours before slicing the cake. This cake is better after a day of making it.

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