How to Massacre a Caramel Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
This caramel cake is delicious, just don't screw it up!
Ingredients
  • 2 sticks unsalted butter, softened (plus more for greasing)
  • 4 cups all-purpose flour (plus more for dusting)
  • 2 tbsp baking powder
  • 2 tsp kosher salt
  • ½ tsp baking soda
  • 2½ cups sugar
  • 1 vanilla bean (split and seeds scraped)
  • 4 large eggs
  • 3 cups buttermilk
  • CARAMEL FROSTING
  • 3 sticks unsalted butter
  • 3 cups sugar
  • 1½ cups buttermilk
  • 1 tbsp baking soda
  • 1 tsp vanilla extract
Instructions
  1. Preheat the oven to 350F.
  2. Butter and flour two 10-inch cake pans, line the bottom with parchment paper.
  3. In a large bowl, combine flour, baking powder, salt and baking soda, whisk to combine.
  4. With a mixer, beat butter, sugar, and vanilla seeds at medium speed until light and fluffy, about 3 minutes.
  5. Beat in eggs, one at a time, continuing to beat until pale and pillowy, about 3 minutes.
  6. On low speed, beat in the ⅓ of the dry ingredients, and buttermilk at a time, until all ingredients are combined.
  7. Pour batter evenly into your cake pans, baking about 35 minutes, or until a toothpick can be inserted into the center and come out clean.
  8. Let cool on a rack for about 30 minutes.
  9. Remove cake from pans.
  10. FROSTING
  11. In a large, heavy pan, melt butter on medium-high heat.
  12. Stir in sugar, buttermilk and baking soda, cooking, stirring constantly, until mixture foams up and then subsides, about 5-7 minutes.
  13. Continue cooking about 10 minutes, until caramel becomes very dark brown and reach 240F on a candy thermometer.
  14. Pour the mixture into a mixer bowl, add the vanilla extra, and using the paddle attachment, beat for about 3 minutes on low speed, until thickened but still pourable.
  15. Using a rubber spatula, scrape about 1 cup of frosting onto the bottom cake layer, spreading evenly to the edge.
  16. Place second layer of cake on top.
  17. Pour the remaining frosting on top, quickly spreading over the rest of the cake.
  18. Let frosting cool at least 2 hours.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/how-to-massacre-a-caramel-cake/