A cake in a smooth vanilla layer and topped with a simple layer of caramel (no dessert thermometer needed) !
Ooooh, you’ll love this caramel cake. With its layers of tender vanilla cake and butter that perfectly complements the juicy and rich caramel frosting …
Usually I’m a chocolate cake person, but this recipe made me a makeover. Even Zach wanted a second slice, and he had no penchant for sweets at all. It is sweet, but not overly sweet as you might expect. While the icing is definitely very rich, it somehow doesn’t seem overbearing when paired with cake, which is exactly the balance I had hoped for when I started developing this recipe.
The actual cake toppers that I used for this caramel cake recipe are already borrowed from my favorite vanilla cake, made only with the reverse spread method. Let’s talk a little more about that, in case you’ve never used this method before …
- what do you need :
For the cake;
° All-purpose flour: 2 cups + 2 tablespoons (sifted plus flour to dust the cake trays)
° Salt: 1/4 teaspoon
° Sugar: 2 cups
° Butter: 2 sticks (unsalted)
° Water: 1 cup
° Soda: 1 teaspoon
° Milk: half a cup
° Egg: 2 (large)
° Vanilla: 1 teaspoon
° Sugar: 3 cups (granules)
° Butter: 1 stick
° Heavy cream: 1 cup
° a dash of salt
° Vanilla: 2 teaspoons
- Let’s do it:
- First, set the oven temperature to 350, then the butter and flour on two 9 ”cake trays.
- In a large bowl, sift 2 cups plus 2 tablespoons of flour and salt.
- You’ll want to add sugar and whisk until combined.
- Choose a saucepan and mix in the butter and water, then bring it to a boil and pour in the flour and sugar with a whisk until combined.
- You can then add soda, yogurt, eggs, vanilla, and blend until well combined and smooth.
- Once done, pour it into greased butter and flour baking trays.
- Be sure to bake for 20 to 25 minutes, and check the cake after about 15 minutes, or until the tester comes out clean but be careful not to overcook.
- Immediately, take the pans out of the oven and let them cool on the rack for 15 minutes. You can then convert the layers into parchment-covered shelves to cool completely.
- To make caramel icing (Note: While making this decor you’ll have two pots, so have everything ready to go and have a big hot pad). Choose a large saucepan and put together in 2½ cup sugar, butter, cream, a pinch of salt, then cook over medium heat until almost boiling. Next, be sure to pour the syrup into another skillet.
- In a small saucepan, meanwhile, put half a cup of sugar and melt it in a medium until it turns amber, making sure not to stir this sugar, but you will need to shake the pan every few minutes to help distribute the sugar. This is the sugar syrup that you will pour into the pot.
- Make sure to cook at a medium to medium-high temperature while pouring the syrup, and continue stirring until the softball stage or 232 on the thermometer.
- Immediately remove the saucepan from the heat, stir in vanilla, and leave to cool for 15 minutes.
- Well now, you’d better go to a large blender and beat at a medium speed. You can also use the hand mixer on medium and whisk for 15-20 minutes, or until the consistency of a icing cream.
- Finally, remember to add a little cream if the frosting freezes too quickly or becomes too thick.