Caramel Cake

Name: Caramel Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 9
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 237 milliliters well-shaken buttermilk; 473 milliliters sifted cake flour (not self-rising; sift before measuring); 1 Tbsp light corn syrup; 2 larges eggs, at room temperature 30 minutes; 237 milliliters heavy cream; 118 milliliters packed light brown sugar; 1 teaspoons salt; 237 milliliters sugar; 1 stick unsalted butter, softened; 1 teaspoon pure vanilla extract

You can never have too many dessert recipes, so give Caramel Cake a try. This recipe makes 9 servings with 453 calories, 6g of protein, and 22g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up cake flour, baking soda, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours.

Instructions

Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Cake Form

Oven

Sift together flour, baking powder, baking soda, and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla.

Ingredients you will need

Vanilla

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled).

Ingredients you will need

Buttermilk

Egg

Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Ingredients you will need

All Purpose Flour

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles.

Ingredients you will need

Spread

Equipment you will use

Cake Form

Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Equipment you will use

Oven

Knife

Frying Pan

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. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Ingredients you will need

Brown Sugar

Corn Syrup

Vanilla

Cream

Glaze

Sugar

Salt

Equipment you will use

Kitchen Thermometer

Sauce Pan

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Ingredients you will need

Glaze

Equipment you will use

Baking Pan