Not any cake that isn’t to share, really. Where’s the fun in eating a cake on your own?
This particular cake is a yellow cake and is best eaten at the end of a spontaneous dinner party with seven other people. Coffee is optional but not recommended if you’re about to go to bed. Which we were, pretty much. So coffee was out. But caramel cake is amazing on its own. Even a day later after being in the fridge, uncovered.
It is also really easy to make and it’s likely you’ll have all the ingredients on hand.
So get on it!
[PS: I know it’s been a while. A long while. I was away, and then I was away again, and then I was sick, and it’s been difficult to get myself back in the groove. But here I am! And ready for a spring/summer of amazing food that I can’t wait to share with you.]
[PPS: You’ll notice a lot of the photos here (the fantasticly shot and styled ones that look amazing) are not of my own doing – I like to share some link love every now and then. Check these people out! They’re amazing.)
Caramel Layer Cake
Adapted (not much!) from Smitten Kitchen
2 cups and 2 tablespoons sifted cake flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
125g unsalted butter, softened
1 cup sugar
1 tsp vanilla extract
2 large eggs at room temperature
1 cup buttermilk, well-shaken (or 1 cup milk mixed with 1 tbsp white vinegar, set out for ten minutes and well-shaken)
For the Caramel:
1 cup heavy cream (I used 300ml)
1/2 cup packed brown sugar
1 tbsp light corn syrup
1 tsp vanilla extract
Butter a 20cm cake pan (I used a square one), line with baking paper and set aside. Preheat oven to 180 degrees.
Sift (again) the flour, baking powder, baking soda and salt. Set aside.
Cream the butter and the sugar. Add the eggs one at a time, then the vanilla. Fold in the dry ingredients in three batches until they are just incorporated. Fold in the buttermilk.
Pour into prepared pan, smooth out top and rap on counter to release air bubbles. Bake 20-30 minutes. Let rest in pan five minutes, then cool on rack until completely cool.
For the caramel:
First, a note. I did not use a candy thermometer – I didn’t feel the need to, plus I don’t have one (which makes it kinda difficult). I will, however, put the necessary temperatures so that those of you who do have candy thermometers can use them.
Bring cream, brown sugar, corn syrup and a pinch of salt to a boil in a medium heavy based saucepan, stirring until sugar dissolves. Boil until it reaches 98-100 degrees celsius. Stir in vanilla.
Place completely cooled cake on a cooling rack, over a baking tray. Pour the hot caramel glaze over the cake and let cool before you gobble it up with those seven other people I mentioned, after a spontaneous dinner party and movie night.