Easy Caramel Cake Atk Recipes

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
• Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
• Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
• Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
• Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
• Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
• Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
• Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

Steps:

• Combine dry ingredients and sugar in mixer bowl; set aside.
• Whisk together the eggs, vanilla, and buttermilk in large measuring cup; set aside.
• Make batter using Reverse creaming method:.
• Start mixer on low speed. Add butter 1 TB at a time mixing constantly, until butter is incorporated into flour mixture. Should not be any large pieces of butter left. Mixture should appear yellowish and dry.
• Add half of the egg/buttermilk mixture. Beat on low to medium speed until smooth but thick.
• Add remaining egg mixture, beat about 15 seconds until smooth.
• Divide batter between pans & spread evenly.
• Bake at 350 on middle rack, until toothpick in center comes out clean, about 20 minutes.
• Cool in pans for 10 minutes, remove and cool completely on racks.

Steps:

• Place in saucepan over med heat; let it melt. Cook until a ring of little bubbles appears around the edge of melted sugar/butter mixture.
• Whisk in ½ cup heavy cream. Cook until bubbles reappear. Remove from heat.
• Add 1 tsp vanilla.
• Pour into mixer bowl. Add 1 ½ cups sifted powdered sugar. Beat at medium speed until combined; add ½ stick butter cut in pieces, beat until smooth and color is lighter. Frosting will still be a little warm.
• Place 3/4 cup frosting on top of bottom layer. Add 2nd layer and frost with remaining icing. Do this quickly so it doesn't set up before you finish spreading.

Steps:

• Preheat oven according to cake package directions.
• In a medium-large bowl, mix all ingredients by hand. (A hand mixer tends to mush up the apple pieces.)
• Grease a 9" x 13" pan, pour in batter, spreading evenly to corners.
• OPTIONAL: Before baking, mix some brown sugar with a bit of melted butter and crumble across the top of the cake. Use as much or as little as you like.
• Bake according to cake package directions. Test with a toothpick for doneness.
• Best served warm with vanilla ice cream, or with coffee at breakfast!