Stephensons Caramel Cake From Scratch Recipes

THREE-LAYER CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch cake pans.
• Combine flour, canola oil, white sugar, buttermilk, eggs, vinegar, baking soda, 1 teaspoon vanilla extract, and cocoa powder in a large bowl. Mix until evenly distributed, 2 to 5 minutes. Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven and let cool, about 30 minutes.
• Combine sweetened condensed milk, dark brown sugar, butter, 2 teaspoons vanilla extract, and salt in a saucepan over medium heat. Bring to a boil. Stir constantly until frosting is thick, 3 to 5 minutes. Let cool, about 5 minutes.
• Remove cooled cakes from pans. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
• Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
• Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
• Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
• Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

CARAMEL CAKE (PAULA DEEN)

Steps:

• Cake:.
• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
• Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
• Filling:.
• While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
• Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
• *Cook's Note: As you stack layers together, stick them with toothpicks to prevent cake from shifting.
• Frosting:.
• Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

STEPHENSON'S CARAMEL CAKE FROM SCRATCH

Steps:

• 1. Batter Instructions: 1. Grease 3, 9" cake pans, place wax paper circle on bottom of each, grease again then flour pans. 2. To soften butter add, 2 1/4 c regular sugar, 2 t vanilla, and 1 t salt. Mix with hand mixer. 3. Add 6 large eggs beating between each to sugar mixture. Continue mixing about 2 min. to dissolve sugar. 4. Add the (sifted, then measured) 3 c all purpose flour and 4 t baking power to sugar mixture (alternating 1/3 of flour, then 1/3 cream...ending with flour). 5. Mix gently with rubber spatula, do not overmix. 6. Use hand mixer for about 30-45 seconds, do not overmix. 7. Divide equally into the three prepared pans. 8. Bake 350 for about 30-35 min. Note doneness when inserted toothpick comes out clean.
• 2. Caramel Frosting Instructions: Prepare two pans: (1) to a medium sized, non-stick frying pan add 1⁄4 cup granulated sugar; (2) to a medium sized pot add 2 1⁄2 cups granulated sugar, 1 cup heavy whipping cream, and 2 T all purpose flour, mix 1. Place the pot and the pan on medium heat. 2. To frying pan allow the sugar to melt, and turn brown, do not stir but move around by tilting pan. 3. Stir ingredients in the pot as you watch the sugar mixture begin to melt in the pan. 4. As the sugar mixture becomes close to a caramel color, turn the mixture in the pot to a boil. 5. Once the pot mixture is boiling and the sugar in the pan is caramelized, add about a quarter cup of the cream mixture from the pot into the burnt sugar mixture pan, and stir to temper and combine with the burnt sugar. 6. Then, turn around and add the burnt sugar mixture from the pan back into the pot of the cream mixture, stir. (Remove the pan from the stove.) 7. Allow the combined mixtures, now in the pot, to boil for about 10- 15 minutes with minimal stiring. 8. Add in the 3⁄4 cup salted butter, and stir until melted. 9. Remove the pot from the heat, and add the vanilla extract. 10. Pour the caramel into a stand mixer bowl which can accommodate high heat. Mix for about 25 minutes on medium speed or until the frosting has cooled, but slightly warm. (Add milk to thin if you desire). 11. Pour about a quarter of the frosting onto each slightly warm cake, spread tops and sides. 12. Allow the unassembled, frosted cakes to completely cool on the cooling rack. 13. Once cooled, observe the thickness of the frosting of each layer, add more frosting on the bottom layers as needed, then assemble the three layers together. 14. Use the remaining frosting to frost the entire cake and close up the layer seams.