I made this for my husband's birthday this year. I had been looking for an excuse to make this for a long time. It's an America's Test Kitchen recipe. The frosting is caramel-y and tastes exactly like penuche fudge- it is so good! This cake also reminds me of these cupcakes I made a long time ago.
I was saving this cake to make for a special occasion because it had a ton of sugar and almost a pound of butter in it (I'm including frosting here). It was so worth it though!!! My husband and I both loved this, as well as my oldest child. I think it was too sweet for the younger ones. The recipe calls for dark brown sugar, but I didn't realize that until now (oops, ha ha) and used light brown with great results. That's probably why my frosting was lighter colored than some others I've seen online. The recipe also calls for 9-inch pans, but I used 8-inch, so they'd both fit in my tiny oven at the same time. I think there isn't enough cake to fill 9-inch pans, anyway. My layers were pretty thin using 8-inch.
I've wanted to make a Caramel Cake ever since reading the book "The Help", so I'm glad I finally took the time to! I have seen other recipes, but this one looked the best, and not too complicated.
1/2 cup buttermilk, room temperature
4 large eggs, room temperature
2 tsp vanilla extract
2 1/4 cups (11/4 ounces) unbleached all-purpose flour
1 1/2 c ups (10 1/2) ounces granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
16 TB ( 2 sticks) unsalted butter, cut into 16 pieces and softened
** This post and photos are property of http://dishingwithdish.blogspot.com/ **