Best 2 Aunt Susans Caramel Cream Cake Recipes
Indulge in the exquisite delight of Aunt Susan's Caramel Cream Cake, a culinary masterpiece that tantalizes taste buds with its symphony of flavors. This delectable cake is a harmonious blend of moist and fluffy layers, enveloped in a luscious caramel cream frosting that is both light and velvety. Each bite is an adventure, as the rich caramel flavor dances on the palate, complemented by the creamy sweetness of the frosting. This recipe collection offers you not just one, but three variations of this classic dessert, each with its unique twist. Whether you prefer the traditional caramel cream cake, a gluten-free version for those with dietary restrictions, or a decadent chocolate caramel cream cake, you'll find the perfect recipe to satisfy your craving.
Check out the recipes below so you can choose the best recipe for yourself!
AUNT SUSAN'S CARAMEL CREAM CAKE
More caramel in color than flavor, this terrifically moist cake is rich with the taste of coffee and cocoa. Absolutely divine.
Provided by Claudia McClaran
Categories Cakes
Time 25m
Number Of Ingredients 17
Steps:
- 1. Using electric mixer on medium high speed, cream butter and sugar until light and fluffy.
- 2. Add 4 beaten egg yolks and continue beating.
- 3. Sift flour, salt and cocoa together.
- 4. Dissolve baking soda in buttermilk.
- 5. Add dry ingredients alternately with buttermilk mixture to the creamed mixture, beginning and ending with dry ingredients.
- 6. Blend in coffee and vanilla.
- 7. Beat egg whites until stiff, but not dry and fold into batter.
- 8. Pour into three greased and floured 8-inch cake pans.
- 9. Bake in 375° oven for 25 minutes.
- 10. Frost with Caramel Cream Icing between layers, sides and top.
- 11. For caramel cream icing:
- 12. Sift cocoa and confectioner's sugar together.
- 13. In mixer, cream butter and sugar/cocoa mixture together thoroughly.
- 14. Add egg yolk, coffee and vanilla. Beat until soft and fluffy. Frost cake.
- 15. NOTE: There is an uncooked, beaten egg yolk in the frosting. I have always used it and it has never caused a problem, however, if you are concerned, internet research gave suggestions of 1)just leave it out, may change texture and richness of frosting 2)substitute pasteurized egg product and use 1/2 the amount listed for 1 egg 3) pasteurize your own egg yolk by heating the egg, whisking constantly, until it reaches 160º. Done over hot simmering water it won't cook solid but will kill bacteria. 4) use reconstituted powdered egg I HAVE NEVER TRIED ANY OF THESE ALTERNATIVES AND DON'T KNOW WHAT THE FINAL RESULT WOULD BE.
AUNT TOM'S ITALIAN CREAM CAKE
Steps:
- Make cake layers:
- Preheat oven to 375°F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour.
- In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
- Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
- Make frosting:
- In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy.
- Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake.
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid scrambling around while you're trying to bake.
- Use fresh ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic or locally-sourced ingredients.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making the cake light and airy.
- Don't over-mix the batter: Over-mixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the right temperature: The temperature of your oven can affect the texture and flavor of the cake. Make sure you preheat your oven to the correct temperature before baking the cake.
- Don't open the oven door while the cake is baking: Opening the oven door can cause the cake to fall. Wait until the cake is done baking before opening the door.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
Aunt Susan's Caramel Cream Cake is a delicious and decadent dessert that is perfect for any occasion. With its layers of moist cake, creamy caramel filling, and fluffy whipped cream frosting, this cake is sure to be a hit with everyone who tries it. If you're looking for a special dessert to make for your next party or gathering, Aunt Susan's Caramel Cream Cake is a great choice.
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