Saturday, 29 November 2008

Daring Bakers : Caramel Cake with Caramelized Butter Frosting

This month's recipe courtesy of :
Author : Shuna Fish Lydon
Hosts and co-hosts :,,, and finally

Ok so I'm still not great and now I'm loaded with cold, when will the illness end! But this Daring Bakers challenge sounded too good to miss!! A rich thick dense caramel cake topped with gorgeous caramel buttercream, what cake lover could say no to this!! I decided just to leave the flavours as they were I didn't want to add any extra flavourings incase I messed with the consistency and after spending hours of baking my cake was ruined! However I don't think it needed any extra flavourings it was so delicious and the cake was gone within a couple of days!! I'd never melted butter and "burnt" it as such to make frosting before so that was a whole new experience for me and making the caramel sauce for the cake was fun to say the least...even though I needed a second attempt after cooking my first batch for too long and turning it into fudge....dooo doo doo...never mind heheh! All I can say is that whoever didn't do this challenge sure missed out on some gooood cake!! I didn't get the chance to make the caramels (which were optional) as I am still pretty much bed ridden and don't get much time to bake in between sneezing etc!
If you want to see what other Daring Bakers did click

Caramel Cake

Ingredients Needed

Caramel Syrup Boiling Away, EEK!

Cooling in the pan

Creaming Ingredients together

Ready to go into the oven!

Cooked and ready to frost! Yum

Caramel Buttercream

Melting the Butter

Finished buttercream mmmm!

Completed Cake


10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

1. Preheat oven to 350F (175C) and butter one tall (2 – 2.5 inch deep) 9-inch cake pan.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed.

3. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.Sift flour and baking powder.Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.
4. Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

1. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.
2. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

1. Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

2. Pour cooled brown butter into mixer bowl.In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup.
3. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.


Dragon said...

Your cake is lovely! I hope you're feeling better soon.

Ingrid said...

You did a terrific job especially condsidering you've been under the weather! I'm glad you were able to tough it out and in return got a tasty cake!

Anonymous said...

You produced a lovely looking cake while being under the weather? A true DBer! Looks lovely... and hope you feel better soon!

Snooky doodle said...

This looks good. Sounds yummy. Get well soon.

Anonymous said...

mmmm...your cake looks great! get well soon x

giz said...

Your cake looks very polished and great job on the tutorial.

allison said...

Your cake looks great. I love the step-by-step pictures.

Shaheen said...

Hey your cake looks beautiful!

Speedbump Kitchen said...

Great job despite the cold! Get better!

Anonymous said...

Your frosting looks delicious!!!

Laura Rebecca said...

I got a cold just a few days after making this cake ... maybe it's the caramel's fault. ;)

You did a very nice job!

BC said...

Hope you are feeling better.

Was the fudge attempt good to eat?

JUde said...

Wow that is one high cake pan. Is that for wedding cakes?

Rosa's Yummy Yums said...

A great cake! Very well done!



Aparna said...

You have to admired for baking this cake when you weren't well. And its turned out pretty good.

Get well soon.

Esi said...

Hope you feel better soon. The cake looks beautiful!

Indigo said...

Looks perfect! Ohhh I dream of that frosting...

Lorraine E said...

That looks absolutely delicious! Thanks so much for sharing :)

Sophie said...

I hope you feel better soon! Good for you for making this cake! I couldn't do it even if I wasn't sick :P.

Passionate About Baking said...

Thcompleted cake looks lovely indeed...& very yummy! Hope you are feeling better now.

Hannah said...

That's a very impressive cake for someone not feeling 100%! Glad you were able to pull through the challenge regardless. :)

Claire said...

Your cake is wonderful! Great job. Sorry you're not feeling well.

Vera said...

Natalie, your cake turned out great!
I hope you are feeling better.