Updated 12.21.2018.
Weeks ago my dad put in his ‘order’ for his birthday cake – Butter Cake with Caramel Icing. As I started in on the baking this morning, my dad asked if I was going to blog about the cake. Generally I do not re-post old posts, which I explained to my dad. I have to say that he looked a bit disappointed when I informed him that I already blogged about his birthday cake last March.
As a compromise, I decided to fiddle with the recipe a bit and come up with a new caramel cake for his recipe so that we could post a new blog complete with loads of pictures. He likes to share the pictures and my blog with his friends.
ingredients.
- ⅔ c. butter, softened
- 1 ¾ c. granulated sugar
- 2 eggs
- 1 ½ tsp. pure double strength vanilla extract
- ¾ c. caramel sauce
- 2 ¾ c. cake flour
- 3 tsp. baking powder
- ½ tsp. salt
- 1 ½ c. milk
directions.
- Preheat oven to 350 degrees.
- Grease and flour two 8-inch baking pans and set aside.
- In a large mixing bowl, cream together the butter, sugar, eggs and vanilla until fluffy, about five minutes. Add caramel sauce and incorporate.
- In a separate bowl, combine the flour, baking powder and salt. On low speed, gradually add the dry ingredients, alternating with the milk, until well mixed.
- Pour into pans and bake at 350 degrees for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Turn out onto a wire rack and let cool completely before icing.
- Frost with Salted Caramel Frosting and garnish with additional salt.
Perhaps because this recipe was slightly experimental, it didn’t work out quite as well as I would have hoped.
I poured the batter into two cake pans (normally I would use three) and for that reason the cake took that much longer to bake. I kept opening the oven to see if the cake was done and the middle sunk in each pan.
I had planned on slicing both layers in half to make a four-layer cake but was unable to do so with the sunken middle. Instead, I made a two-layer cake with big gobs of frosting in the middle.
The second time I made this cake the middle sunk again even without me opening the oven to peek in on the cake.
In the words of dad: This cake is very rich!
Happy birthday, Dad!!!
Recipe rating:
Food Snob 