I made this cake the day before because I wanted to follow the instructions and the tips since it was my first time making it. I didn’t want to sabotage the cake recipe just because I failed to follow a tip. It really tastes better the next day for some reason. Even without tasting it, you can see with the way it looked how yesterday’s version differed from today’s version. A slice of this cake is really rich and is perfect with a cup of coffee. Enjoy!
See what our friends from Zucchero Dolce have to say about this recipe:
“This cake is simply awesome! I can live on this cake for many years. Thanks for sharing to us this very good recipe. I would surely give this one a try. I would definitely go well with a cup of hot coffee made from my new coffee machine!”
There’s nothing better than a cup of coffee with this. Since it’s too rich and a little bit sweeter than most cakes, it’s best paired with something stronger and bitter. But if you love tea, there’s no problem with that too.
You can enjoy this cake any way you want!
Ingredients
Caramel Cake (Burnt Sugar Cake by Nancie McDermott)
3 cups Gold Medal all purpose flour
1 tbsp Clabber Girl baking powder
½ tsp Morton salt
1 tsp McCormick vanilla extract
1 cup Borden milk
1 cup (2 sticks) Land O Lakes butter
1¾ cups Domino sugar
4 Eggland’s eggs
½ cup Hershey’s Caramel Syrup
Caramel Frosting
3¾ cups Domino confectioners sugar
½ cup Hershey’s Caramel Syrup
¼ cup (½ stick) Land O Lakes butter
½ tsp McCormick vanilla extract
3 – 4 tablespoons Borden milk
Chocolate Glaze (From Payard)
4 ounces Toll House semisweet or bittersweet chocolate, coarsely chopped
1/2 tablespoon Karo light corn syrup (for shine)
1/2 cup Borden heavy cream
Instructions
For Caramel Cake:
Preheat the oven to 350F. Spray two 9 inch round cake pans with baking spray.
In a medium bowl, combine the flour, baking powder and salt and stir with a fork to mix well. Stir the vanilla into the milk.
In a large bowl, beat the butter and the sugar with an electric mixer at high speed for 2 – 3 minutes, until soft and fluffy. Add the eggs, one by one, beating well each time. Pour in half a cup of the caramel syrup and beat well. Add a third of the flour mixture and about half of the milk, beating at a low speed, until just incorporated. Mix in another third of the flour and the rest of the milk. Finally, add the remaining flour.
Divide the batter between the cake pans and bake for 20 to 25 minutes until the cakes are golden brown, spring back when touched gently in the center and begin to pull away from the sides of the pan. Let the cakes cool in the pans on a wire rack for 15 minutes. Turn out the cakes into the wire rack to cool completely.
For the Caramel Frosting:
In a large bowl, combine the confectioners sugar, the caramel syrup, butter, and vanilla. Beat with a mixer at medium speed for 2 to 3 minutes, scraping down the bowl now and then to bring the ingredients together. Add 2 tablespoons of the milk and continue beating until the frosting is thick, soft, smooth and easy to spread. Add a little more sugar if it is thin, and a little more milk if it is too thick.
For the Chocolate Glaze:
Bring the heavy cream to a boil. Remove from heat and add the chocolate and light corn syrup. Whisk until smooth. Strain, if necessary, and use immediately.
How To Assemble:
Be sure the cake layer are completely cool. Cut each cake layer in half, horizontally. Place one layer of cake on your plate, and top with 1/4 of the frosting. This is a thin layer – the frosting is very sweet, so you don’t want too much. Repeat with the remaining layers and frosting. Chill for an hour. Make the glaze while the cake is chilling. Pour the chocolate glaze over the top of the cake, and let drip down the sides.
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Quick Tip: For a prettier presentation, cut slices of the cake before it’s glazed, and serve each slice in a pool of chocolate glaze.
Thanks again to Zucchero Dolce for this amazing recipe.
