Monday, 10 January 2011

Caramel Cake

A softy and spongy  buttermilk cake topped up with a caramel glazed and end up with an indulging, smooth and salty caramel buttercream frosting.All  together came as a perfect celebrating cake.Yes, I took a tremendous experiment to baked this beautiful cake for our Wedding Anniversary.

I very well knew that my hubby love caramel.hmm... not love but he almost passionate about caramel.So I thought to gave him a surprise with a caramel cake.But I ain't got any recipe in my hand. 
Eventually I found this Caramel Cake on Lottie and Doof followed by Caramel buttercream frosting on Sugar Punk.I used cheese cake tin and as usual baked some cupcake for my little prince too;) that's why the cake look more thin.hehehe.And decorated with chopped roast almond for the side.

This is the most favourite cake so far for us..Its really yummy..the salty and crunchiness is brought alive too these cake.A slice of cake with a cup of tea,Hmm..Its heaven.
Caramel Cake 
  • 2 cups sifted cake flour (not self-rising; sift before measuring)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 113g unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature 
  • 1 cup well-shaken buttermilk
1.Preheat oven to 350°F. Butter an 8-inch square cake pan and line bottom with a parchment paper.
2.Sift together flour, baking powder, baking soda, and salt.
3.Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla.Add eggs 1 at a time, beating well after each addition.
4. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
5.Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes.
6. Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, flip cake so it is right-side up and then cool completely, about 1 hour.

Caramel Glaze
  • 1 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1 tablespoon light corn syrup( I used golden syrup)
  • 1 teaspoon pure vanilla extract        
1.Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. 
2.Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
3.Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides.
4. Cool until glaze is set, about 30 minutes.
Caramel Buttercream Frosting

  • 1/2 cup confectioners’ sugar, sifted
  • 1/4 cup packed brown sugar
  • 1 tablespoons butter
  • 1 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt (optional)
1.In a medium saucepan, melt the butter then add the milk and brown sugar. Bring to a boil and continue to boil for 1 minute. Remove from heat, and whisk in 1/2 cup confectioners’ sugar, sifting it into the pan to avoid lumps.
2.Cool slightly, then very vigorously* whisk in the remaining 1/2 cup confectioners’ sugar (or less – I used the entire cup and I felt that the frosting was too thick). Frost cupcakes while the frosting is still slightly warm
*if you have problems doing this by hand, use an electric mixer, it is very important to whisk very quickly or it will not be smooth
Indulge yourself...


Jisha said...

yummy cake

♥LOVE2COOK♥ said...

OMG...what a gorgeous and delicious cake dear! Wish I could have a slice now ;)

kavitha said...

Jisha n Sis Love@ Thanks dear.

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