Email to Cat      

Commitment Caramel Cake

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"I know a guy who has one suit. He calls it his commitment suit. It is for all occasions that call for sincere solemnity. The caramel layer cake is the worsted-wool suit of cakes: It is appropriate for any and all occasions. Some fine cooks shy away from making caramel cake, owing to the intimidation factor of caramel icing. Although this is not the most traditional method, it uses marshmallows to keep the mixture spreadable and produces good results for beginners. Use a thermometer and work with a sense of urgency with the icing, and you will be fine."

List of Ingredients

Cake:
â—¦ 8 large eggs
â—¦ 1 cup whole milk
â—¦ 1 tablespoon vanilla extract
â—¦ ½ teaspoon almond extract
â—¦ 2 ½ cups cake flour
â—¦ 3 cups sugar
â—¦ 4 teaspoons baking powder
â—¦ 1 teaspoon salt
â—¦ 2 cups (4 sticks) unsalted butter, softened

Caramel Frosting:
â—¦ 2 cups (4 sticks) unsalted butter
â—¦ 1 ½ cups buttermilk
â—¦ 5 cups sugar
â—¦ 2 tablespoons plus 2 teaspoons corn syrup
â—¦ 1 teaspoon salt
â—¦ 2 ½ teaspoons baking soda
â—¦ 30 marshmallows
â—¦ 2 tablespoons vanilla extract


Recipe

Make the cake:
Preheat the oven to 350° F. Spray two 9-inch round cake pans with nonstick spray and line the bottoms with parchment paper. Lightly spray the parchment paper. Set aside. In a small bowl, combine the eggs, milk, and vanilla and almond extracts; set aside.

In an electric mixer fitted with paddle attachment, sift together the flour, sugar, baking powder, and salt. With the mixer on low speed, add the butter a tablespoon at a time and blend until a shaggy mass is formed. Slowly add half of the egg mixture. Mix on low speed until smooth. Increase the speed to medium and slowly add the remaining egg mixture, scraping the bowl as needed. Mix until well blended.

Divide the batter between the prepared pans. Tap lightly on the counter to level. Bake for 20 to 25 minutes, or until the cakes spring back lightly when touched in the center. Remove to wire racks for 10 minutes to cool. Tip the cakes out of the pans and let cool completely right side up. Slice each cake layer in half horizontally to form two layers of cake.

Make the frosting:
In a heavy-bottomed pot over low heat, combine the butter, buttermilk, sugar, corn syrup, salt, and baking soda. Stir constantly until the sugar is dissolved. Add the marshmallows. Cook and stir until the mixture reaches 238° F on a candy thermometer. Remove from the heat and stir in the vanilla.

With an electric mixer, beat the caramel until it begins to get cloudy and opaque, about 4 minutes. Working quickly, spread the frosting between the cake layers and then ice the surface of the cake. Let stand for at least one hour before serving.

Makes one 9-inch layer cake




Notes:

• You can set the frosting bowl on a heating pad, or in a bowl of hot water, to keep it at a nice spreading consistency.

• Caramel icing can sense fear. Do not psych yourself out and it will be perfect.

• Tuck pieces of waxed paper under the edge of the cake to protect the serving plate. Remove them before presenting the cake.