Caramel Cake Recipe
From the Southern Cakes Cookbook
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
One 1-pound box (about 2 3/4 cups) dark brown sugar
1/2 cup sugar
1 1/2 cups (3 sticks) butter, softened
Heat the oven to 325ºF. Grease and flour a 10-inch tube pan, or two 9-by-5-inch loaf pans. Combine the flour, baking powder, and salt in a medium bowl and stir with a fork to mix well. Stir the vanilla into the milk and set aside.
In a large bowl, beat the butter with a mixer at high speed until light and fluffy. Add the brown sugar in 3 batches, and then add all of the white sugar, beating well after each addition. Beat in the eggs, one at a time. Add half the flour and then half the milk, beating at low speed only until the flour or milk disappears into the batter. Add in the rest of the flour and then the remaining milk, in the same way.
Quickly scrape the batter into the prepared pan, and bake at 325°F for 1 hour and 10 minutes (55 to 60 minutes for loaf pans), or until the cake is nicely browned at the edges, springs back when touched lightly at the center, and a wooden skewer inserted in the center comes out clean.
Cool the cake in the pan on a wire rack or a folded kitchen towel for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or a plate to cool completely, top side up
1 1/2 cups granulated sugar
1 1/4 cups heavy cream
Salt to taste
In a saucepan, cook the granulated sugar over medium heat until it begins to melt around the edges. Stirring with a spoon, cook until the sugar is melted and has turned golden amber. Carefully pour the cream down the side of the pan in a slow & steady stream, this will cause the caramel to "seize" and will require you to stir constantly until smooth. Add the salt. Let the caramel cool before using.
Salted Caramel Buttercream
2 teaspoon vanilla extract
4 cups unsalted butter, at room temperature
1 teaspoon kosher salt
2 lbs (8 cups) powdered sugar
~1cup salted caramel sauce to taste.
Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn mixer off and scrape down the sides of the bowl, then add caramel and vanilla. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.
***When baking the cake I used a 10" pan and used the bake even strips by Wilton. Which will help keep your cake from raising faster in the center, preventing the dome appearance most cakes get.
***I torted the cake into 3 layers and brushed each with the caramel syrup then filled with the buttercream
***I used the Wilton Icing Sculptor Set with a mixture of 5 pieces and used it vertically to make the frosting look like wood.
After the shower I raced home for a BBQ with my co-workers. I used my friend stephanie's margarita buttercream recipe ontop of lime cupcakes for my contribution to the festivities at home. I even made the little fondant limes like she did. SOOO cute!
The ones with limes are for adults (w/ tequilla) the ones with sugar rim are "virgin".