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.
CARAMEL CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
- Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the Quick Caramel Frosting.
- Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
- Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
- Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
- Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
HUNDRED DOLLAR CUPCAKES WITH CARAMEL ICING
Provided by Trisha Yearwood
Categories dessert
Time 1h50m
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line the cups of two 12-cup muffin tins with cupcake liners.
- Whisk together the flour, baking powder, salt and baking soda in a medium bowl.
- Put the chocolate in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted, about 1 1/2 minutes (or melt it in a double boiler).
- Put the granulated sugar, brown sugar and butter in the bowl of a stand mixer and beat until light and fluffy, about 3 minutes. Add the melted chocolate and beat to combine. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture in 3 batches, alternating with the milk, and beat on low until just combined.
- Divide the batter evenly among the cupcake liners, about 1/4 cup batter in each. Bake until the cupcakes are domed slightly and a toothpick inserted into the center comes out clean, about 18 minutes. Cool completely on a rack.
- For the icing: Make the icing right before you are ready to frost the cupcakes. Combine the granulated sugar, buttermilk, butter, baking soda and vanilla in a medium to large heavy-bottomed saucepan (the liquid will double in volume). Insert a candy thermometer, bring to a boil and boil over medium-high heat until the mixture reaches soft-ball stage (235 degrees F), 10 to 15 minutes. Remove from the heat as it hits the soft-ball stage to avoid over caramelizing.
- Working very quickly but carefully, pour the caramel into the bowl of a stand mixer and beat on medium-high speed until cooled to warm, about 5 minutes. Working quickly, spoon about a tablespoon of the caramel icing onto each cupcake. (Caramel hardens a little as it cools; whip in a splash of heavy cream to loosen it up if needed.) Let stand until set, about 5 minutes. Decorate with edible silver dragees.
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
BUTTERSCOTCH CAKE WITH CARAMEL ICING
I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake. Caramel icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.
Provided by Topher Zenishek
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
- Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
- Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 81 g, Cholesterol 67.8 mg, Fat 14.7 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 9 g, Sodium 297.9 mg, Sugar 63.9 g
CARAMEL CAKE
Provided by Ruth Cousineau
Categories Cake Milk/Cream Mixer Dessert Bake Sour Cream Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 servings
Number Of Ingredients 16
Steps:
- Make cake:
- Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
- Sift together flour, baking powder, baking soda, and salt.
- Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
- Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
- Make glaze:
- Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
- Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.
BASIC BUTTERMILK CAKE
This came in a pamplet in the free Hallmark Magazine. You can use this basic recipe for a layer cake with icing, cupcakes or a sheet cake with icing or a glaze. I wanted to keep so am posting here. Prep time is a guess as I have not personally made this cake yet. Makes two 8-inch round or square layers, or two dozen cupcakes, or one 9 x 13 x 2 inch cake or 10 muffin-size cupcakes
Provided by TXOLDHAM
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
- Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
- Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
- Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
- Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.
Nutrition Facts : Calories 302.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 84.2, Sodium 176.1, Carbohydrate 42.1, Fiber 0.6, Sugar 26.2, Protein 4.5
More about "buttermilk cake with caramel icing recipes"
BUTTERMILK POUND CAKE WITH CARAMEL ICING - TASTE AND TELL
From tasteandtellblog.com
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 CAKE WITH CARAMEL ICING - MY COUNTRY TABLE
From mycountrytable.com
Reviews 2Total Time 1 hr 20 minsEstimated Reading Time 4 mins
BUTTERMILK CARAMEL CAKE | BETTER HOMES & GARDENS
From bhg.com
Total Time 3 hrsCalories 776 per serving
OLD-FASHIONED BUTTERMILK CAKE WITH CARAMEL ICING! - THE ...
From thebakingbit.com
Estimated Reading Time 1 min
BUTTERMILK BUNDT CAKE WITH SALTED CARAMEL ICING – POET IN ...
From poetinthepantry.com
30 BUTTERMILK CAKES TO USE UP YOUR CARTON | ALLRECIPES
From allrecipes.com
BUTTERMILK SPICE CAKE RECIPE WITH BROWN SUGAR FROSTING
From thespruceeats.com
BUTTERMILK SHEET CAKE WITH CARAMEL ICING - SPICY SOUTHERN ...
From spicysouthernkitchen.com
BUTTERMILK CAKE WITH SALTED CARAMEL BUTTERCREAM – THE ...
From thehighfalutinduck.wordpress.com
BUTTERMILK CARAMEL BUNDT CAKE | TOPPED WITH HONEY
From toppedwithhoney.com
BUTTERMILK CAKE WITH CARAMEL FROSTING - CREATE THE MOST ...
From recipeshappy.com
BUTTERMILK CAKE WITH CARAMEL ICING RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BUTTERMILK CARAMEL ICING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARAMEL CAKE RECIPE W/ CARAMEL FROSTING- THE FOOD …
From thefoodcharlatan.com
BEST CLASSIC VANILLA BIRTHDAY CAKE WITH CARAMEL PASTRY ...
From foodnetwork.ca
THE BEST BUTTERMILK CAKE WITH HOMEMADE CHOCOLATE FROSTING ...
From sweetpeaskitchen.com
BROWN SUGAR BUTTERMILK POUND CAKE WITH CARAMEL GLAZE ...
From tastykitchen.com
HOMEMADE SOUTHERN CARAMEL CAKE | I HEART RECIPES
From iheartrecipes.com
BUTTERMILK CAKE WITH CARAMEL ICING RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
BUTTERMILK CAKE WITH CARAMEL ICING - PINTEREST
From pinterest.com
BUTTERMILK CUPCAKES WITH CARAMEL ICING | THE FOODIE AFFAIR
From thefoodieaffair.com
BUTTERMILK CAKE WITH CARAMEL FROSTING FOOD
From wikifoodhub.com
BUTTERMILK CAKE WITH CARAMEL ICING RECIPE -SO MOIST AND ...
CAKE WITH CARAMEL ICING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MILKY WAY CAKE WITH CARAMEL SWIRL FROSTING
From thisfarmgirlcooks.com
BUTTERMILK POUND CAKE WITH BROWN BUTTER ICING - A SOUTHERN ...
From asouthernsoul.com
BLACKBERRY BUTTERMILK SNACK CAKE WITH CARAMEL ICING
From driscolls.com
BUTTERSCOTCH CAKE WITH CARAMEL ICING – MY RECIPES
From happywomenday.com
EASY KENTUCKY BUTTER CAKE RECIPE WITH CARAMEL ICING — …
From isthatsoh.com
BUTTERMILK CAKE WITH CARAMEL ICING ~ A TASTE OF HOME ...
From myfoodfunrecipes.wordpress.com
BUTTERMILK SHEET CAKE WITH CARAMEL ICING | RECIPE ...
From pinterest.com
CARAMEL BUTTER CAKE WITH FUDGY CHOCOLATE FROSTING. - HALF ...
From halfbakedharvest.com
BUTTERMILK POUND CAKE WITH CARAMEL ICING | BUTTERMILK ...
From pinterest.ca
CARAMEL LAYER CAKE RECIPE - LISA DONOVAN | FOOD & WINE
From foodandwine.com
BUTTERMILK CAKE - THE SOUTHERN LADY COOKS - 3 LAYERS
From thesouthernladycooks.com
SOUTHERN CARAMEL CAKE RECIPE - FOOD RECIPES
From recipes.studio
DEVILS FOOD CAKE WITH QUICK CARAMEL ICING
From cookingwithserena.com
BUTTERSCOTCH CAKE WITH CARAMEL ICING – ALL NEW FOOD
From allnewfood.com
BUTTERMILK CAKE WITH CARAMEL ICING - CREATE THE MOST ...
From recipeshappy.com
SOUTHERN CARAMEL CAKE - WITH HOMEMADE CARAMEL ICING
From southernfoodandfun.com
EASY KENTUCKY BUTTER CAKE RECIPE WITH CARAMEL ICING - …
From foodnewsnews.com
You'll also love