You will have left over frosting which is great to serve with the sliced cake on the side. It sounds like you may be mixing your batter just a little too much . (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Combine sour cream and milk. Some people like to take the caramel and whip it in a stand mixer to create more of a frosting texture. Copyright 2023 Meredith Corporation. See notes below for additional tips for the caramel. Price and stock may change after publish date, and we may make money off This caramel cake recipe is perfect for the holidays. Hello dear thank you for this recipe looks soooo yummy, I just want to ask if the caramel wont be thick to apply easily on the cake, your caramel looks so smooth on the cake,did you put after it gets cold. Beat butter at medium speed with an electric mixer until creamy. 2. 13 Comments'. MyRecipes may receive compensation for some links to products and services on this website. I miss my mother. . This caramel sauce is seriously SO good and so versatile. Add sugar and whisk until blended. Required fields are marked *. Here are a few important tips to keep in mind when making this caramel cake recipe! For the caramel, it is critical that your cream and butter be at room temperature. Butter two 20cm loose-bottomed sandwich tins and line the bases with baking parchment. Always use a chilled cake though, and make sure your caramel (or ganache) is not warm in any way. Be careful to watch, adjusting heat temperature to not let it burn. Make cake: Place white sugar and butter into a mixing bowl. Here is a look at how the caramel icing begins to come together. She not only let us share the spatula, but also gave us each a beater, (which we licked clean), and a spoon to gobble up the remaining cake batter in the bowl. Transfer mixture to the bowl of a stand mixer thats fitted with a whisk attachment. Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together. Divide batter among the prepared cake pans. I found your recipe and could not wait to try the icing. I didn't have pecans, so I subbed with walnuts. That morning when I was around six, we both awoke to the smell of cakes in the oven, checked out our own kitchens, found out this morning they were both baking the same flavor of cake, and connected before the second round of cake batter was placed in pans and then in Janes mothers oven. Add vanilla. Preheat oven to 350F. But dont be intimidated! The icing is the star of the show so you want to be sure to get it right! It also has more shine and a smoother consistency than caramel frosting. My caramel was a bit on the thicker side because I had that in the fridge as well, so I microwaved a small portion of it (1/4 cup or so) in very small increments (3-5 seconds), until I got something pourable but still thick a lava-like consistency. If I were making this a Salted Caramel Cake, I would sprinkle some sea salt over the top of the decorated cake once the drips have set. Everybody understands the stuggle of getting dinner on the table after a long day. How cool is that! can I make this cake a day ahead? Remove from heat. Combine butter and water in a saucepan. cup butter or margarine, melted and cooled. The color will deepen and it will naturally thicken but it takes time. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Cool for about 15-20 minutes to allow it to thicken before icing the cake. Check out some of the amazing photos I have received! Please see my tutorial on How to make Caramel for more details. Remember to use caution when cooking over the stove as the hot liquid, butter, and cream may splatter. I cannot guarantee the accuracy of this data. Add 1 tsp. My friend, Jane, three years older, is my surrogate big sister. Bake and cool as directed on cake mix box. Add the eggs, one at a time, beating well after each addition. There stood my mother in her cream colored cotton apron with red piping. My cake plate dome isnt tall enough. All you have to do is add a bit of salt once youve finished cooking it. Bake in greased and floured pans at 350 about 30 35 minutes. Add the butter and beat at low speed until the mixture looks sandy. Dip a spoon into the hot caramel, let it cool, taste, add more salt as needed. Maybe it was because these two women ended up living next door to each other for fifty-something years. In a medium bowl, combine flour, baking powder, and salt. Hold on to your pantyhose - here it is: SHES A KEEPER! Your daily values may be higher or lower depending on your calorie needs. Reverse creaming simply means that instead of the traditional method of creaming our butter and sugar and other wet ingredients in one bowl and our dry ingredients and another and then combining the two (carefully, of course, so we dont over-mix), we do things a little backwards. Funny Teacher Stories from Real Southern Classrooms, is also a hoot and like her cockamamie memoirs, all the stories are also true. However if you want to refrigerate it, make sure you bring slices to room temperature before serving and eating. Next, add in vanilla extract and mix again. Reverse creaming is not by any stretch my own invention. Just not as posh. Brenda Sevcik. With its layers of tender, buttery vanilla cake that perfectly complements that rich, decadent caramel frosting. It sounds like maybe the butter separated from the sugar during the cooking process, which isnt an uncommon mistake when making caramel or toffee. Using a stand mixer fitted with the paddle attachment at medium speed, beat the butter until creamy and a little airy, about 2 minutes. Sift the cake flour, baking powder and salt into a medium sized bowl. Chill for 20mins. Cockamamie Memoirs from a Hot Southern Mess by Bienvenue Press. Remove 1/2 cup of batter; cover and refrigerate to use in icing. It should also COMPLETELY coat the back of a spoon to ensure thickness. Occasionally brush down the sides of the pot with water to prevent crystals from forming. Maybe reducing the recipe resulted in my icing cooking fast than yours. You do not need to refrigerate this cake, thanks to the high sugar content in the cooked caramel icing. Set the pans aside. Well, the end result was a bit of a mess. Your photo is being processed. The first time I made the cake, I used all 4 cups and the frosting really set up. If you love this cake, you might also become infatuated with some my other holiday desserts like my Ultimate Lemon Cake, Cream Cheese Pound Cake, Brown Sugar Pound Cake and Southern Peach Cobbler! Cool in pans on wire racks 10 minutes. Grease 12-cup fluted tube cake pan with shortening. Increase speed to high and stir until caramel mixture is almost completely cooled and icing reaches a spreadable consistency. Add eggs one at a time, fully incorporating after each addition. As an Amazon Associate I earn from qualifying purchases. Amount is based on available nutrient data. Soft, tender vanilla cake with a moist crumb and brown sugar in the batter for a hint of caramel taste, but still. All text and images Lise Ode for Mom Loves Baking. Preheat the oven to 350 degrees F (175 degrees C). My family has made it for decades, and it is definitely an old time Southern favorite. Set aside. Bake in a 9x13 pan and let cool. Your email address will not be published. Slowly add cubed butter and mix until smooth. Thanks. Beat on med-high until pale and fluffy (2-3 mins). Overall, this produced a very sweet cake. All Rights Reserved, This post may contain affiliate links. Shake out the excess flour. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Let stand 30 minutes; remove from pan. This caramel frosting is not thick at all. While the egg mixture is beating, combine the milk and butter in a small saucepan. Reserve 1 tablespoon of the evaporated milk for the topping. Add (room temperature) butter, return to heat, and bring back to a boil. Want even more? Dont Forget to Share a Pic of What You Made! And actually following directions. Excellent! Combine flour, baking powder, and salt in a separate bowl. Quick Caramel Frosting. I use butter rather than margarine, but I'm assuming that's fine. Disclosure: This post may contain affiliate links. Set aside. In a separate bowl, whisk together flour, baking powder, baking soda and salt. The icing will set up as it cools. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Im usually more of a chocolate cake person myself, but this recipe has made a convert out of me. Yes, I used Crisco for this cake recipe as it calls for it. Prepare your two 8-inch round baking pans by spraying them with non-stick spray and placing a piece of parchment paper cut to fit in the bottom of each pan. Grease and flour two 9" round pans. While the icing is still warm, frost the cooled cake layers by spreading the icing between the two cake layers first, then on the top and sides of the cake. Put the stove on medium to medium high and add the sugar to a heavy saucepan. Cool slightly. From Classic Cakes to Holiday favorites and everything in between. However after baking it the cake tasted very eggy, like even as I pulled it out of the over I could smell the eggs. I used shredded coconut in a bag-it worked fine. Got answers to how I can solve this. After the movie was released in theaters, I saw tons of replicas of this classic cake online but none of these recipes were as authentic as I thought they should be. If you like baking you will enjoy this recipe for sure! Lee, I couldn't find flaked coconut in any of the stores I visited, so I ended up nixing that. Cool completely, about 1 hour. How do I get a more even crumb? I like that I have more control with a teaspoon and can be a bit more heavy handed in areas. Makes 3 cups, enough to frost a 2- or 3-layer cake. Sign up for my newsletter and get a free guide with 5 quick-prep dinners you can make tonight. I hope all that didnt scare you away from making your own caramel sauce at home. 1 (16 ounce) package brown sugar 1 cup butter teaspoon salt cup evaporated milk 1 (16 ounce) package confectioners' sugar, sifted 2 teaspoons pure vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). That's it, the caramel is done. Beat butter in the bowl of an electric mixer fitted with the paddle attachment. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake. Using a rubber spatula, gently mix the wet and dry ingredients together just until combined. The actual cake layers that I used for this caramel cake recipe are actually adapted from my favorite vanilla cake, only made with the reverse creaming method. Whisk flour, baking soda, and baking powder together in medium bowl; set aside. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Is there a way to make the Cararmel icing thicker so it wont run? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Can you use cake flour instead of all purpose? Quickly add the boiling water and stir. As always though, there is a back side to this cake that is less than pretty specifically where the cake comb started/stopped. This made-from-scratch Southern Caramel Cake is a rich, decadent dessert thats perfect for special occasions. I made this for my family Christmas and it was a BIG hit. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Your email address will not be published. Lets talk a little bit about that, in case youve never used this method before. TOP TIP: Remember to make sure that the caramel turns the color of the photo below before stopping the heat. If you liked this cake, you might also like Alabama Lane Cake. ThisCaramel Cake is a sweet and simple old-fashioned cake recipe that I think youre going to love. Hi, Allison! Humorous Writers of America The mixture will be thick. Pour batter into the individual cake pans and bake in the oven until fully baked, about 23-30 minutes. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Add eggs one at a time beating well after each. I just wanted to add a few extra instructions here. Thank You for sharing your recipes! We love the caramel icing. Remove the cake pans from oven and cool on cooling racks for 10 minutes and then remove them from the pan to continue cooling.