Description
A delightful caramel layer cake featuring moist cake layers infused with smooth caramel syrup, paired with a rich and nutty brown butter frosting. This cake balances deep caramel flavors with a velvety texture, perfect for special occasions or indulgent treats.
Ingredients
Scale
Caramel Syrup
- 1 1/2 cups (298g) granulated sugar
- 1/3 cup (74g) water
- 3/4 cup (170g) additional water
Cake
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups (248g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 12 tablespoons (170g) unsalted butter, room temperature
- 1 cup (227g) sour cream
- 4 large eggs, at room temperature
- 1/2 cup (160g) caramel syrup (from above)
- 1 teaspoon King Arthur Pure Vanilla Extract
Brown Butter Frosting
- 12 tablespoons (170g) unsalted butter, at room temperature
- 1/8 to 1/4 cup (40g to 80g) caramel syrup (from above)
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1/8 teaspoon table salt
- 4 cups (454g) confectioners’ sugar
- 1/4 cup (57g) heavy cream
Instructions
- Make the caramel syrup: In a small, heavy saucepan, combine the sugar with 1/3 cup (74g) water. Cook over medium heat without stirring until the sugar melts, the water boils away, and the syrup begins to turn a medium amber color. Remove from heat and carefully pour in 3/4 cup (170g) water, as the mixture will bubble vigorously. Return to low heat and stir until smooth. Cool to room temperature.
- Prepare cake pans and preheat oven: Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans and line them with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Combine butter and dry ingredients: Add the room temperature butter to the flour mixture and beat on low speed until the texture looks sandy, ensuring even distribution.
- Incorporate wet ingredients: Mix the caramel syrup, vanilla extract, and sour cream together, then add them all at once to the flour mixture. Stir until fully incorporated. Scrape down the bowl sides and beat in the eggs one at a time. After all eggs are added, scrape the bowl again and beat the batter for one more minute to ensure a smooth consistency.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 25 to 27 minutes, or until a gentle touch in the centers springs back and the edges start pulling away from the pans. Remove from oven and cool in the pans on a rack.
- Make the brown butter frosting: Place butter in a heavy-bottomed 2-quart saucepan over medium-low heat. Cook until it foams and spurts, then when the solids caramelize and the butter smells nutty, remove from heat. Pour into a mixing bowl and let cool to room temperature.
- Prepare frosting mixture: Add caramel syrup, vanilla extract, and salt to the cooled browned butter. Mix in confectioners’ sugar; the mixture will become stiff and lumpy initially, which is normal.
- Smooth the frosting: Gradually add heavy cream a tablespoon at a time while mixing continuously. The frosting will smooth out as cream is incorporated. When slightly thicker than desired for spreading, scrape the bowl and add one final tablespoon of cream to reach a spreadable consistency.
- Assemble the cake: Carefully invert the cooled cake layers from their pans. Level the tops with a knife if needed. Place one layer on a serving plate, top side down. Use parchment strips around the plate edges to keep clean while frosting.
- Frost the layers: Spread approximately 2/3 cup of frosting evenly over the first layer. Set the second layer on top, also top side down. Cover the entire cake—top and sides—with the remaining frosting.
- Garnish: Drizzle thickened caramel syrup, cooled to room temperature, over the top of the frosted cake for a glossy and flavorful finish. Allow to set before slicing and serving.
Notes
- Be cautious when adding water to hot caramel syrup, as it may bubble vigorously.
- Ensure ingredients like eggs and butter are at room temperature for better mixing and texture.
- The frosting will appear lumpy before cream is fully incorporated; this is normal.
- Use parchment strips around the cake base during frosting to keep the serving plate clean.
- Thickened caramel syrup used for drizzling can be made thicker by simmering longer after preparation, cooled before use.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: caramel cake, brown butter frosting, layered cake, moist cake, caramel syrup, homemade frosting, dessert recipe
