Paula Deen's Delicious Caramel Cake
Paula Deen's Delicious Caramel Cake
I made this cake back in May for a surprise farewell party to a friend who left for DC.
Everyone loved the cake, saying that the best part was the creamy frosting all over.
Where I live people tend to order cakes at their nearest bakery, thing is, the cakes made here are always the same old butter flavored frosting with layers of puff pastry inside the cake.
Don't get me wrong, their not that bad, but usually lack in flavor,etc.
So I decided to let everyone know that I WAS MAKING THE CAKE. :D
Paula Deen's Delicious Caramel Cake
Ingredients
- For the cake:
- 1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 tsp vanilla extract/essence
- For the filling:
- 1 cup (2 sticks) butter
2 cups packed light brown sugar
1/4 cup milk
1 tsp vanilla extract/essence
- For the frosting:
- 1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 tsp vanilla extract/essence
1 cup chopped nuts, optional
Directions
For the cake:
Preheat oven to 350 degrees F. Grease and flour 2 (10-15 inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
For the filling:
While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
Tip: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.
For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.
Information
- Category
- Desserts, Cake
