Caramel Cake

[Kay]

I thought that I would report back on the link I mentioned in my prior post. I have had some, well lots, of trouble with Caramel Cake in the past, but I think have found a winning combination so will mention a few things here in case it might be of some help to someone else.

I have tried the Ann Cashion white cake recipe mentioned above and I actually really like the cake, but it does do a little better made with European butter, I believe. (I personally suspect that the butterfat content of national brand butters might be shrinking these days) I tested it with Presidente butter with delicious and velvety results, but texture when made with major brand butter, was not so good. I am thinking to try it again with regular butter and an added tablespoon or so of oil to see how that turns out. Also, the cake flour needs to be sifted right into the measuring cup, then leveled, to approximate the correct weight of flour.

I could not get the caramel frosting from above Food and Wine link to work for me, but after trying it and several different recipes, some of them more than once, I think I found what I was looking for.

Since, as others have said, caramel cake is all about the frosting, here is a phone photo of the frosting, and also of left over caramel, before and after beating.

Here is what I did-- carmelize in one medium saucepan, ½ cup sugar with 1 T water, to nice amber color, then carefully add ½ cup hot water and stir to dissolve and simmer for 3-4 minutes. At the same time, in a different heavy pot, melt together 1 stick salted butter, 3 cups white sugar, 1 cup half and half (I actually used part half and half and part heavy whipping cream), and 1 T light corn syrup, stirring. When all dissolved and starts to boil, pour hot carmelized sugar syrup into butter mixture. Cook, stirring, not scraping sides, to early soft ball stage (test dribble into ice water, which can be formed into a slumpy lump, ie raised blob when set down on a plate)

After reaching proper stage, pour hot caramel, no scraping, into a stainless mixing bowl, and carefully stir in 1 teaspoon vanilla.

Beat with mixer till it cools to desired spreadable texture, somewhat starting to hold its shape. Much beating, as it cools, incorporates air and lightens the texture. (I speed things along with a frozen gel pack under the bowl, flip it over periodically, and a 9” fan on high right next to the bowl.) Have cake layers ready to go, frost quickly as will continue to firm up as cools.

Frosting adapted from an online recipe, -- http://www.markballard.com/kitchen.html#caramel

[Genkinaonna]

That frosting closeup looks downright pornographic (and I mean that in a totally good way)!

Now I wish I'd made a caramel cake instead of a chocolate cake for dessert tonight

[RWood]

I have an old recipe (that I will have to find) that I was given when I was in culinary school. It's called Aunt Lou's Burnt Sugar Cake. The base for the cake and frosting is a burnt sugar syrup, from what I can remember. So, the whole cake is caramel. I'll dig it out.