UTTERLY NUTTERLY CARAMEL LAYER CAKE
The toffee nut topping gives this sponge the edge- we used Brazil nuts, hazelnut, pecans and almonds
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown - don't let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.
- Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.
- Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.
Nutrition Facts : Calories 531 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
CARAMEL CAKE
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.
Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g
SOUTHERN CARAMEL CAKE
This traditional Southern caramel cake is perfect for when you want layer cake, and you'd like it fast. It's light and fluffy under the sweet caramel glaze, which hardens at room temperature and shatters gently with every bite. The glaze comes together quickly, thanks to the dark brown sugar, which already has that deep caramel flavor you'd get from cooking down granulated sugar. A little heat, butter and buttermilk give the icing body. The final cake is like a soft drop biscuit under a sweet caramel sauce, and it's just as good out of the refrigerator as it is warm.
Provided by Millie Peartree
Categories cakes, dessert
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Prepare the cake: Heat oven to 350 degrees. Grease and flour two (9-inch) cake pans. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
- Add eggs, one at a time, and mix, scraping down the sides of the bowl after each addition. Add about a third of the flour and mix on low speed until combined. Add about half of the buttermilk and continue to mix until incorporated. Scrape down the sides of the bowl. Continue to add flour and buttermilk in the same way, beginning and ending with the flour.
- Add vanilla and combine fully, making sure not to overmix.
- Divide batter evenly between pans, and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before turning the cakes onto wire racks to cool completely.
- As the cake bakes, make the icing: Melt the butter in a medium saucepan over low heat. Add the brown sugar and whisk to combine. Bring to a gentle boil over medium and let the mixture bubble for 5 minutes, whisking constantly. Carefully and slowly add the buttermilk (it will bubble up), stirring constantly, until the mixture comes to a full, rolling boil. Remove from heat and add salt. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment.
- With the mixer on low speed, gradually add the sifted confectioners' sugar, mixing until smooth, then add vanilla extract and mix to combine. The icing should look glossy and pour easily from the bowl.
- While the icing is still warm, spread about 1 cup icing on one cake, then top with the second cake. Use the rest of the icing on the top and sides of the cake. The icing will set up as it cools. If the icing starts to harden, microwave the icing in 10-second intervals until smooth. (You can also make the icing up to 3 to 5 days in advance, and keep it in the refrigerator in an airtight container.) Serve immediately.
THE NUTTERLY CARAMEL CAKE!
Categories Chocolate
Number Of Ingredients 14
Steps:
- Instructions to make the cake: - 1. Firstly, like in every baking step, pre heat the oven to 180 degrees. Now grease the baking tins with parchment or butter. 2. Put all the nuts into a frying pan and toast it at a medium flame until it turns golden. Put in 50 grams of butter, 50 grams of sugar and the golden syrup. Now add a pinch of salt in the frying pan. Keep stirring until the butter has melted well. Once you see bubbles coming, take it off flame and let it cool. 3. Then pour this into the baking containers and spread well. Let it cool while you are making the cake. 4. Now take the remaining butter and sugar, put it in a large bowl and beat it with an electric whisk. Beat till it gets fluffy. Gradually add eggs, one at each time and keep mixing well. After adding the egg, put in flour, almonds, baking powder, pinch of salt, almond extract and milk. Keep mixing till it is combined well. 5. Pour this mixture into the tins we have greased with butter, divide it evenly. Both the layers should be of the same size. Bake this for 25 minutes. Let the tins cool for 10 to 15 minutes. 6. LetÃÂâÃÂÃÂÃÂÃÂs make the filling of this caramel nutty cake ÃÂâÃÂÃÂÃÂàWhisk together the cream and 2 table spoon caramel. Whisk it slowly and once it is soft, stop the process. 7. Assemble the cake by putting one layer on a plate. Top it with the cream mixture. Put more caramel on this filling. Put the layer on top of this layer. Make sure the nutty side is upwards. You can put some remaining cream mix on top too (if leftover). Store it in the fridge for a while till it settles well. Usually you should store in the fridge for 3 days and remove it 10 minutes before serving. You can send this by cake delivery in UK or any other place.
CARAMEL BUTTER CAKE
For a special occasions cake, I make this recipe. The sauce is truly the best part of the cake. It is so yummy.-Janet Mack, Edgewater, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into three greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. Cut each cake horizontally into two layers. , For caramel sauce, melt brown sugar in a heavy skillet over low heat for about 25 minutes. Remove from the heat; set aside., In a heavy saucepan, combine the sugar, milk and egg yolks. Bring to a boil over medium heat, stirring constantly. Add melted brown sugar. Cook and stir until a thermometer reads 238° (soft-ball stage). Remove from the heat; stir in the butter and vanilla until the mixture is smooth and spreadable., Place bottom layer on a serving plate, quickly top with 1/3 cup caramel sauce. Repeat layers 4 times. Top with the sixth cake layer. Dust cake with confectioners' sugar if desired. , ,
Nutrition Facts : Calories 668 calories, Fat 22g fat (13g saturated fat), Cholesterol 161mg cholesterol, Sodium 362mg sodium, Carbohydrate 110g carbohydrate (77g sugars, Fiber 1g fiber), Protein 9g protein.
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
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.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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