Ingredients: |
Ingredients: For the Cake:
4 1/2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 sticks unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs, room temperature
3 cups milk
1 1/2 teaspoons vanilla extract
For the Filling:
2 sticks butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
For the Frosting:
1 stick butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 16 ounce box confectioners' sugar
1 teaspoon pure vanilla extract
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Directions: |
Directions:For the Cake: Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2 to 9 inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess. Whisk together the flour, baking powder and salt. Sift the mixture one more time, and set aside. Beat the butter and sugar in the bowl of a heavy duty electric mixer on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well blended. On low speed, add the flour in 3 additions, alternating with the milk, beginning and ending with the flour Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Fold in the vanilla. Using a full cup for each layer, spread the batter evenly in the pans. It will make a thin layer. Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 10-12 minutes. Cool in the pans. Invert the layers onto wire racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all layers have been baked and cooled. I usually do 8 but if you use exactly a cup of batter, you can get 10. I also tend to let the mixer really blend the mixture while I am working on the next step.
For the Filling:
While cake is baking, allow butter to melt slowly over low heat in a saucepan. Add in the brown sugar and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.Place first layer 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. You can insert toothpicks at an angle on each layer to keep the layers from shifting.
For the Frosting: Don't make until cake has been assembled and you are ready to frost because the frosting sets up fast and you won't be able to smoothly frost. 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. I usually find it necessary to add more heavy cream because the frosting gets too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. You want the frosting to be extremely creamy. Frost cake. If needed, add in cream by the spoonful to the last of the frosting to keep it creamy. |
Personal
Notes: |
Personal
Notes: Well worth the effort. It tastes the best 48 hours after you make it. The only hard part is making the layers. To really do it right, you should have 10 cake pans so you don't have to turn them out and they can cool in their pans. But, if you do have to remove from the pans, just lay the layers parchment side down on another piece of parchment Secondly, If you are REALLY patient, put lots of the filling on each layer slowly and make a second batch. Reserve the leftover as drizzle for anything else, like bananas or ice cream.
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This recipe for Cathy's Ultimate Caramel Cake is from