Caramel cake -

Caramel cake

See recipe notes for making a single layer caramel cake

Prep Time1

Cook Time42

Cooling time2

Total Time4 2

Course: Dessert

Cuisine: American

Keyword: caramel, the fearless baker

Servings: people (2 9x13 single layer sheet cakes)

Preheat the oven to 350°F. Grease two 9 x 13 inch aluminum pans with nonstick spray, line with parchment paper, then generously grease the parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and brown sugar on low speed to combine. Turn speed up to high and continue to whip until the mixture is slightly more pale and very thick, 5 minutes. Scrape down the sides, then whip on low speed for 1 minute more.
With the mixer off, gently sprinkle a quarter of the flour mixture over the egg mixture, then mix on low speed just until incorporated. Try to avoid sprinkling the flour into the center of the whisk attachment space, where it will get "stuck" and not mixed in. Add the remaining flour in 3 discrete additions, turning off the mixer and scraping down the sides of the bowl each time.
With the mixture running on low, gradually drizzle the cream into the batter, adding the vanilla extract with the final splash of cream. Mix just until incorporated; do not overmix.
Pour the batter into the prepared pans, dividing it evenly (~1000 grams) in each, and use a spatula to smooth the tops into an even layer. Bake until the cake springs back lightly when touched in the very center, and a toothpick inserted into the center comes out clean, 30-40 minutes. Cool completely.

In a medium pot, melt the butter over medium heat. Stir in the brown sugar, cook for one minute, then stir in the cream and salt. Continue cooking over medium heat, stirring frequently to prevent scorching or sticking, until it has thickened slightly, about 5 minutes. It should reach 230°F on a candy thermometer.
Carefully pour the mixture into the bowl of an electric mixer fitted with the whisk attachment and mix on low speed for 30 seconds. Gradually add 3 cups of powdered sugar and mix to combine. You will need to scrape down the bowl several times.
Add 2-4 tablespoons of cream, followed by another 1½ cups of powdered sugar, then whip on medium-high, scraping down the sides every 20-30 seconds, until the frosting is an even color and fluffy. Check for your taste and add more powdered sugar and/or salt if necessary. If the frosting becomes too thick, add a bit more cream.

Place about 1½ cups of frosting on each layer, then work quickly to spread into a swirly pattern before it sets. Stack the sheet cakes if you want, or don't (my preference). Serve.

This cake will keep up to 4 days in the refrigerator.

If you'd like to make the original 3 layer 9-inch cake, bake for 22-26 minutes.

If you'd like to make a single sheet cake, this recipe doesn't quite divide evenly in half. Instead, make with these measurements: