BEWARE- Do not use 3 8 inch pans to make this cake. 3 9 inch works better. I am a pretty decent cook and an experienced baker, and I must say that the chemistry looked a little off to me when I read the recipe: self-rising flour, baking soda, buttermilk, lemon juice- lots of leavening. The batter climbed out of my 8 inch pans and all over my oven. My kitchen smelled like a marshmallow roast- and not in a good way. What was left in the pans is delicious and worth trying again. I was to bring this cake to a dining group dinner and boy, am I glad I tried it first!
Caramel Cake
Credit: Chris Granger
MAKES ONE 8" CAKE
Let the cake sit for two hours or so after icing it so that the frosting firms.
FOR THE CAKE:
12 oz. unsalted butter, softened
3 cups sugar
5 eggs
3 1⁄2 cups self-rising flour
1 1⁄2 cups buttermilk
1 tsp. baking soda
2 tbsp. fresh lemon juice
2 tsp. vanilla extract
FOR THE GLAZE AND FROSTING:
1 tbsp. light corn syrup
5 cups sugar
12 oz. unsalted butter
2 1⁄2 cups buttermilk
3 tsp. vanilla extract
2 1⁄2 tsp. baking soda
1 cup vegetable shortening
1. For the cake: Preheat oven to 350°. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 1 egg at a time, then beat in flour. Combine buttermilk and baking soda and beat into flour mixture. Add lemon juice and vanilla and beat well. Divide batter evenly among three greased and floured 8" round cake pans and bake until centers of cakes spring back when lightly pressed, 30–35 minutes. Let cakes cool in their pans.
2. For the glaze and frosting: Boil corn syrup, 1 cup of the sugar, 8 tbsp. of the butter, 1/2 cup of the buttermilk, 1 tsp. of the vanilla, and 1/2 tsp. of the baking soda together in a 3-quart saucepan over medium heat for 5 minutes, stirring constantly. Remove glaze from heat. Boil shortening and remaining sugar, butter, buttermilk, vanilla, and baking soda together in a 4-quart saucepan over medium-high heat, stirring constantly, until temperature reaches 230° on a candy thermometer, 25–30 minutes. Remove frosting from heat, let cool for 5 minutes, then beat with a wooden spoon until it loses its shine, 5–7 minutes. Keep frosting warm over a pot of hot water.
3. Remove cake layers from pans. Put 1 layer on a cake plate. Brush one-third of the glaze over top and sides, let rest for 2 minutes, then ice top and sides with one-third of the frosting. Set another layer on top and repeat glazing, icing, and layering process, then repeat process again with remaining layer.
Ratings & Reviews (7)
We made this cake years ago when the issue came out in 1999. I don't remember whether the cake overflowed the pans, but I do remember that the cake was one of those "Oh my, this is soooo bad for me. But it is soooo good!" (Of course I was 8 months pregnant in Nov 1999). But what is really telling is that when I moved last year, I would not part with my 100 issues of Saveur because I couldn't find the recipe. I knew I wanted to make it again. And now, I probably will.
Wow very delicious cake however it was very very task oriented. Mine turned out pretty much a mess to the point of wanting to throw it away but I forged ahead and brought it to the office. Everyone raved about it but the preparation is pretty involved. I would have given it 5 stars but the complexity and cleanup afterward pretty much discouraged me from doing this one again.
This cake was referenced in book I was reading for a book club. I decided to try it for the book club meeting. The cake was amazing!! I read the instructions carefully and followed them specifically and it turned out perfect. I do recommend premeasuring out the ingredients for the glaze and frosting before starting to cook. It's a beautiful cake and it taste great. The taste actually gets better after a day because the glaze has time to soak in and the frosting has a little crunch to it. It is a lot of work but well worth it!
Mbates6 does not lie. This needs 9" pans. My oven is a mess! It is a good recipe but it is highly leavened.
Thanks to the previous reviews this cake turned out great! You absolutlely, must use 9" pans. The frosting appears to thicken and becomes easier to spread after is come to room temperature. This cake is defintely better the second day.
Excellent cake! It is labour intensive. In the future I'll make it the day befor I need it. Using 9" pans isn't a bad idea. I used two 8" pans with high sides and it worked but it makes a really tall cake. As for the frosting beating it with the wooden spoon did naught, I suggest once it is cooked place it in your mixer and beat it. I also suggest allowing the frosting to cool and then ice your cake. Well worth the work for a special occaision.
Caramel Cake
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