The Best Caramel Cake – I’ve often tasted caramel cake on road trips in the southern states and they are almost always look very rustic and homemade, often with the caramel just poured over the cake in a simple but appealing presentation. I wanted to make one that looked a little more polished to maybe use as a celebration cake for a birthday or anniversary dinner. This one worked out quite well. The moist vanilla cake gets filled with layers of homemade caramel sauce, then covered in a caramel buttercream frosting and drizzled with a little more caramel sauce. This cake is utterly delicious and irresistible to caramel lovers but make no mistake, it is intentionally very rich and small slices are more than satisfying. This cake will serve twice as many folks as other layer cakes which makes it ideal for a great celebration cake.
These safety tips are not meant to deter, it’s just good advice to make these sorts of things when you can take the time without distractions and give it your full attention. A successful caramel sauce is also one that has been given careful attention. With a little practice you will be a caramel ace in no time.
2 cups sugar
2/3 cup butter cut in small cubes
4 tbsp water
1 cup whipping cream
Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.
Boil the sugar and water over medium heat until the mixture begins to turn a light to medium amber color. The real skill in making caramel sauce does come with experience and knowing the point at which the color is perfect. Good advice for beginners is that it is better to be a little too light in color rather than a little too dark because too dark a caramel can often taste a little burnt. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.
Do not stir the boiling sugar, this can cause it to crystallize. If you find the sugar starts to crystallize, use a pastry brush to brush water around the inside edge of the pot as it boils. You may have to do this several times. Carefully swirling the pan occasionally is also helpful to avoid crystallization of the sugar.
When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely.
Note
Source recipes -Here-
