Page 16 - Baking
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CARAMEL LAYER CAKE
MAKES 1 (9-INCH) CAKE
1 cup unsalted butter, soft ened 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray
2 cups sugar with flour. Line bottom of pans with parchment paper; spray pans again.
4 large eggs
1½ teaspoons vanilla extract 2. In a large bowl, beat butter and sugar with a mixer at medium speed until
3 cups self-rising flour fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a
1 cup whole buttermilk time, beating well aft er each addition. Beat in vanilla.
Caramel Frosting (recipe follows)
Garnish: toasted pecan halves 3. With mixer on low speed, gradually add flour to butter mixture alternately
with buttermilk, beginning and ending with flour, beating just until
combined aft er each addition. Divide batter among prepared pans.
4. Bake until a wooden pick inserted in center comes out clean, 25 to
30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool
completely on wire racks. Spread Caramel Frosting between layers and on
top and sides of cake. Drizzle with reserved ⅓ cup caramel from Caramel
Frosting. Garnish with pecans, if desired. Store in an airtight container for
up to 3 days.
CARAMEL FROSTING
Makes 5 cups
2 cups granulated sugar
¼ cup water
2 tablespoons light corn syrup
1½ cups unsalted butter, soft ened and divided
1 cup heavy whipping cream
6 cups confectioners’ sugar, sift ed
1. In a large heavy-bottomed saucepan, whisk together granulated sugar,
¼ cup water, and corn syrup just until sugar is moistened. Cook over
medium-high heat, without stirring, until mixture is golden brown. (While
caramel cooks, brush any sugar crystals on sides of pan with a pastry brush
dipped in water.)
2. Remove from heat, and carefully stir in ½ cup butter until melted. Slowly
stir in cream until smooth. Let mixture cool until just warm, about
1 hour, stirring occasionally. Reserve ⅓ cup caramel in a small bowl.
3. In a large bowl, beat remaining caramel and remaining 1 cup butter with
a mixer at medium speed until smooth. Gradually add confectioners’ sugar,
beating just until smooth. Cover with plastic wrap, and let stand until
frosting has reached a spreadable consistency, about 10 minutes.
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