FOOD & WINE CARAMEL LAYER CAKE
Yield 12-16 people
Number Of Ingredients 16
Steps:
- 1. MAKE THE CAKE Preheat the oven to 350°. Butter and flour two 10-inch round cake pans and line the bottoms with parchment paper. In a bowl, whisk the 4 cups of flour, the baking powder, salt and baking soda. In the bowl of a stand mixer fitted with the paddle, beat the 2 sticks of butter with the sugar and vanilla seeds at medium speed until light and fluffy, 3 minutes. Beat in the eggs 1 at a time until incorporated, then beat until very pale and billowy, 3 minutes. At low speed, alternately beat in the dry ingredients and buttermilk until just combined. Divide the batter between the prepared pans and bake for 35 minutes, until the cakes are golden and a toothpick inserted in the centers comes out clean. Transfer to a rack; let cool in the pans for 30 minutes. Unmold the cakes, peel off the parchment and let cool. Place 1 cake layer on a cake stand or serving platter. MAKE THE FROSTING In a large, heavy-bottomed saucepan, melt the butter over moderately high heat. Stir in the sugar, buttermilk, and baking soda. Cook, stirring constantly, until the mixture foams up and then subsides, 5 to 7 minutes. Continue cooking, stirring steadily, until the caramel mixture is very dark brown and reaches 240° on a candy thermometer, about 10 minutes. Carefully pour the mixture into the bowl of a stand mixer fitted with the paddle, add the vanilla and beat at low speed for 3 minutes, until thickened but still pourable. Using a rubber spatula and working quickly, scrape about 1 cup of the frosting onto the cake layer on the stand and spread it to the edge. Top with the second cake layer. Pour the remaining frosting on top. Using an offset spatula, quickly spread the frosting over and around the cake to cover completely. Let the frosting cool for at least 2 hours before serving. MAKE AHEAD The unfrosted cakes can be stored in plastic wrap at room temperature for up to 2 days. Once frosted, the cake can be refrigerated, covered, for up to 5 days.
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Nebile Endris
[email protected]This cake is perfect for a special occasion. It's rich and decadent, and the presentation is beautiful.
Itx Jamal
[email protected]I made this cake for my daughter's birthday and she loved it! She said it was the best cake she's ever had.
lobna fatnassi
[email protected]This cake was a bit too sweet for my taste, but it was still very moist and delicious.
Mac Muliro
[email protected]I'm not a big fan of wine, but I really enjoyed this cake. The wine flavor was very subtle and it didn't overpower the other flavors.
Joy Magerman
[email protected]The caramel layer was a bit too thick and heavy for my taste.
Muhammad faisal Shahzad
[email protected]This cake is so easy to make and it always turns out great. I've made it for parties, potlucks, and even just for my family.
Lalita Giri
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so delicious that I ate two pieces!
Sujal Bhatta
[email protected]This cake was a bit too dry for my taste.
Lone_Reaper
[email protected]I'm not a big fan of caramel, but I really enjoyed this cake. The wine flavor was subtle and the cake was very moist.
Saqlain Jutt Naroo
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort.
SHaafii Kadiir
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best cake he's ever had.
Matthew Westerman
[email protected]The wine flavor was a bit too strong for me, but the cake was still very moist and delicious.
Naveed Kayhani
[email protected]This cake is perfect for a special occasion. It's rich and decadent, and the presentation is beautiful.
Francis Ansah
[email protected]I used a red wine instead of a white wine, and it gave the cake a beautiful deep color.
Mhlopheki Frank
[email protected]The caramel layer was a bit too sweet for my taste, but the cake itself was moist and fluffy.
Malik Mudsir
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The recipe is easy to follow and the results are always stunning.
Aashis Poudel
[email protected]This cake was a hit at my dinner party! The caramel layer was especially delicious and gooey, and the wine added a sophisticated flavor.