Buttermilk Layer Cake With Caramel Candy Frosting Recipes
BUTTERMILK CAKE WITH CARAMEL ICING
This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. -Anna Jean Allen, West Liberty, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.
Nutrition Facts : Calories 419 calories, Fat 17g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 230mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERMILK LAYER CAKE WITH CARAMEL CANDY FROSTING
Make and share this Buttermilk Layer Cake With Caramel Candy Frosting recipe from Food.com.
Provided by loof751
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat shortening in a large bowl with an electric mixer at medium speed until smooth and creamy.
- Gradually beat in sugar.
- Add eggs and beat well.
- In a small bowl mix flour, salt, and baking soda.
- At low speed, beat flour mixture and buttermilk into the shortening mixture, alternating between the two, starting and ending with flour mixture.
- Beat the batter for 2 minutes on medium speed.
- Add vanilla and stir well.
- Grease and flour 3 8-inch round cake pans. Divide cake batter evenly between the 3 pans.
- Bake at 350 degrees for 20-25 minutes or until a wooden pick poked into the center comes out clean.
- Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire racks.
- Once cake is cooled, bring 3 cups of sugar, whipping cream, butter, and 3/4 teaspoons baking soda to a boil in a heavy saucepan. Remove from heat and keep warm.
- Sprinkle remaining 3/4 cup sugar into a small saucepan. Cook over medium heat, stirring constantly, until sugar is completely melted, syrupy, and golden brown.
- Gradually pour into warm cream mixture and stir until smooth.
- Cook over medium heat, stirring often, for 10-12 minutes. Remove from heat.
- Beat with an electric mixer at high speed for 8-10 minutes, until thick and spreadable.
- Spread frosting between layers and on top and sides of cooled cake.
Nutrition Facts : Calories 9428.3, Fat 404.1, SaturatedFat 169.7, Cholesterol 1260.3, Sodium 3801.4, Carbohydrate 1418, Fiber 8.4, Sugar 1170.1, Protein 71.1
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BUTTERMILK POUND CAKE WITH CARAMEL ICING - TASTE AND TELL
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5/5 (2)Total Time 1 hr 20 minsCategory DessertCalories 415 per serving
- Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour. Tap out any excess flour.
- Combine the butter and sugar in a large bowl and cream until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
BUTTERMILK CARAMEL CAKE - BETTER HOMES & GARDENS
From bhg.com
Servings 12Calories 776 per servingTotal Time 3 hrs
- Preheat oven to 350°F. Coat three 8-inch round cake pans with nonstick cooking spray; line bottoms with parchment. In a medium bowl stir together flour, baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt.
- In the bowl of a stand mixer beat 1 cup butter on medium-high until fluffy and a pale yellow (1 minute). Add 1 1/2 cups granulated sugar; beat another 3 minutes, scraping bowl as needed. Add eggs, one at a time, beating well after each addition. Add vanilla and beat well. Scrape down sides of bowl. Reduce mixer speed to lowest setting; add flour mixture and 1 1/4 cups buttermilk alternately, beginning and ending with flour. Divide batter evenly among pans. Bake about 25 minutes or until a cake tester comes out clean. Transfer to cooling racks and let cool in the pans 10 minutes. Invert layers onto cooling racks, remove paper, and let cool completely. If the layers are rounded on top, trim flat.
- Place a rack inside a sheet pan lined with parchment. Place a cardboard cake round covered in foil on rack. Invert one cake layer onto round.
- For frosting: In a 6-quart heavy-bottom pot combine the brown sugar with the remaining 1 1/2 cups granulated sugar, 1 1/2 cups buttermilk, 1 1/2 cups butter, and 1 1/2 teaspoons baking soda. Cook over medium, stirring frequently, until mixture comes to a boil. Watch carefully; once it comes to a boil, the mixture will foam up. Lower heat as necessary to prevent foaming over. Cook, uncovered, to 235°F degrees on a candy thermometer (30 to 35 minutes). Adjust heat as necessary to maintain a moderate, steady boil across surface. Remove from heat. Using a wooden spoon, beat until creamy, thick, and spreadable (8 to 10 minutes). Mixture will become lighter in color and start to lose its gloss.
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