How to make Caramel Cake

Ice cream makes a delicious side with caramel cake.

Caramel, a tasty treat made by heating milk fats and solids, sugar and water, has been enjoyed for its creamy flavor for centuries. In fact, Milton Hershey's first business involved caramel -- not chocolate. Caramel can be snack all by itself, but tastes even better when poured over apples and cakes. Caramel cake is a rich, decadent desert and this simple-to-make version provides nine servings.

Things You'll Need

• 1-1/2 quart heavy saucepan
• Butter knife
• Oven with center rack
• Electric mixer
• Toothpick
• Candy thermometer
• Mixing bowl
• Shallow baking pan
• Parchment paper
• 8-inch by 8-inch cake pan
• Cake:
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 stick softened unsalted butter
• 1 cup sugar
• 2 cups and 2 tablespoons sifted cake flour (not the self-rising variety)
• 1/2 teaspoon salt
• 1 tsp. pure vanilla extract
• 1 cup buttermilk (well-shaken)
• 2 large eggs at room temperature for 30 minutes
• Glaze:
• 1/2 cup brown sugar (lightly packed)
• 1 tablespoon light corn syrup
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream

Instructions

Making the cake

1. Preheat the oven to 350 degrees Fahrenheit.

2. Use butter or a butter spray to grease the cake pan and a piece of parchment paper to line it. Butter or spray the paper as well.

3. Sift the baking soda, flour, baking powder and salt together.

4. Put the sugar and butter in a large mixing bowl and beat them together with a mixer at medium speed. When the mixture is fluffy and light colored, beat the vanilla into the bowl.

5. Beat one egg at a time into the mixture.

6. Switch the mixer to a low speed and gently fold in the buttermilk. Stop when it's combined; don't continue until well blended. It may have a curdled appearance at this point.

7. Add the mix flour, baking soda and salt to the other mixture, a third at a time. Beat after you add each third so the dry mix is incorporated but not thoroughly blended.

8. Pour the cake batter into the pan and spread it out evenly. Eliminate air bubbles by tapping the pan on the counter a few times.

9. Bake the cake for 35 to 40 minutes until golden. It's done when you can insert a toothpick into the middle and draw it out clean.

10. Let the cake cool in the oven for 10 minutes. Run a butter knife between the cake and the sides of the pan, then turn the cake upside down on the rack and throw out the parchment paper. Let the cake cool for about an hour.

Making the glaze

1. Add cream, corn syrup, brown sugar and a pinch of salt in a saucepan on a medium heat. Stir the mixture until the sugar has totally dissolved.

2. Boil the glaze for 12 to 14 minutes until it reaches 210 to 212 degrees Fahrenheit, then add vanilla.

3. Take the rack with the cake and place it on the baking pan.

4. Pour the glaze on the cake, making sure it covers the sides.

5. Let the glaze cool for around half an hour until it sets.

References

• Epicurious: Caramel Cake
• Vue Weekly: History of Caramel