Caramel Cake with Caramelized Butter Frosting

Caramel Cake with Caramelized Butter Frosting


Caramel Cake


155 g  [scant 2/3 cup] unsalted butter - softened at room temperature
1 1/4 cups granulated sugar
1/2 tsp fine salt
2 eggs - room temperature
1/2 tsp vanilla extract
2 cups plain flour
1/2 tsp baking powder
1 cup milk - room temperature
1/3 cup caramel syrup (recipe below)

1. Preheat oven to 180°C/fan 160°C/350°F/gas mark 4. Grease a deep 9-inch/23cm round cake pan.
2. Sift flour, baking powder, and salt together. Set aside.
3. With an electric mixer, cream or beat the butter and sugar until light and fluffy.
4. Add eggs one at a time making sure to mix well after each addition.
5. Add vanilla extract. Mix well.
6. Using a spatula or wooden spoon, fold one third of the flour mixture into the butter mixture.
7. When incorporated, add half of the milk a little at a time.
8. Add another third of the flour then add half of the milk and finish with the last third of the flour mixture.
9. Pour the batter in the greased cake pan.
10. Bake for about 45 minutes or until a skewer inserted in the middle comes out clean.
11. Cool completely before icing it. Cake will keep for three days at room temperature.

Caramel Syrup

2 cups granulated sugar
1/2 cup water
1 cup water - for stopping caramelization process

1. In a small stainless steel saucepan with tall sides, mix water and sugar. Brush down any stray sugar crystals with wet pastry brush.
2. Bring to boil in high heat. Cook until smoking slightly and the colour becomes dark amber.
3. Very carefully pour in one cup water. Caramel will jump and splutter about. Be careful!
4. Stir over medium heat until it has reduced slightly and feels sticky between two fingers. (Obviously wait for it to cool in a spoon before touching it.)
5. Remove from heat and cool completely. Syrup may be stored in jars.

Caramelized Butter Frosting

3/4 cup unsalted butter - softened
260 g  [2 cups] icing sugar (confectioner's) - sifted
5 Tbsp double cream
2 tsp vanilla extract
1 Tbsp caramel syrup
sea salt to taste

1. Cook butter in a saucepan until brown (about 5 minutes). Strain through a fine mesh sieve and set aside to cool.
2. Beat melted butter in a bowl while adding icing sugar a little at a time.
3. Add double cream and caramel syrup. Add salt to taste.

source : desarapen