American Kitchen Classic Caramel Cake |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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This traditional butter cake has the audacity of having a caramel icing poured over it to create a wonderful taste sensation. Ingredients:
16 tablespoons unsalted butter, softened (plus more for pans) |
3 cups cake flour, sifted (plus more for pans) |
2 1/2 teaspoons baking powder |
1 teaspoon kosher salt |
1 cup milk |
2 teaspoons vanilla extract |
1 1/2 cups sugar |
4 eggs |
3 1/2 cups sugar |
12 tablespoons unsalted butter, melted |
2 (15 ounce) cans evaporated milk |
1 egg |
2 teaspoons vanilla extract |
1 teaspoon baking soda |
Directions:
1. Heat oven to 350 degrees F.
2. Butter and flour three 9″ cake pans, and set aside.
3. Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside.
4. In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
5. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds.
6. Divide batter among prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
7. Bake cakes until a toothpick inserted in the middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
8. When ready to frost - Whisk together 3 cups sugar, butter, milk, and egg in a 6-qt. copper saucepan or Dutch oven; set aside.
9. Heat remaining sugar in a small skillet over high heat, and cook, swirling pan, until sugar melts into an amber caramel, about 2 minutes.
10. Immediately pour caramel into milk mixture, and bring to a boil over medium-high heat; attach a candy thermometer to side of pan, and cook, stirring bottom constantly with a wooden spoon, until thermometer reads 232°, about 40 minutes.
11. Remove from heat and immediately stir in vanilla and baking soda; let sit for 1 minute.
12. Using a hand mixer, beat caramel mixture on medium-low speed until the consistency of loose pudding, about 1 minute.
13. Immediately place one cake on a cake stand and pour over 1/2 cup caramel icing; top with second cake and pour over 1/2 cup icing. Top with third cake and pour remaining icing around the top edge of cake and then over the center. Quickly spread icing over sides of cake; let icing cool completely before serving. Store at room temperature.
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