YouTube instructional video is at the bottom.
15 or more servings
What you’ll need
All-purpose Flour
Baking powder
Sugar
Salt
Brown sugar
Heavy whipping cream (Room temp)
Unsalted butter (Room temp)
4 Large eggs (Room temp)
Sour cream (Room temp)
Confectioners’ sugar
Vanilla extract
Butter extract
Tools you’ll need
Baker’s Joy Non-Stick baking spray
2 Nine-inch round baking pans
Disposable piping bag
Spatula (for decorating)
Hand or stand mixer
Making the Caramel
Preheat fire to medium high heat
Step 1- Add 1 1/4 cups sugar, 1/4 teaspoon salt, and 1/2 cup of water. Stir and let simmer for 11 minutes or until mixture is an amber color.
Step 2- Turn fire off. Add 3 tablespoons unsalted butter, 1/4 cup heavy cream (Room temp), and 1 to 2 teaspoons vanilla extract. Stir and let cool completely.
Note- Caramel will thicken as it cools. You can thin it out by preheating your fire to medium low heat for a few minutes or place into a microwave on high for 30 seconds.
Preparation of cake batter
Step 3- Sift 2 1/2 cups All-purpose flour, 1 teaspoon baking powder and 1/8 teaspoon salt into a medium sized bowl. Stir and set aside.
Step 4- In a separate medium sized bowl, add 1/2 cup heavy cream (Warm), 1/3 cup sour cream (Room temp), 1/3 cup Caramel, 2 teaspoons vanilla extract and 2 teaspoons butter extract. Stir with whisk until combined.
Step 5- Add 2 sticks unsalted butter (Room temp), 1 1/4 cups sugar and 1 cup brown sugar into stand mixer bowl fitted with paddle attachment. Mix on high speed for 5 minutes. Scrape down sides of bowl.
Step 6- Add 4 large eggs (Room temp) in one at a time while mixing on a medium speed. Scrape down sides of bowl.
Step 7- Add 1 Cup All-purpose flour mixture and 1/2 heavy cream caramel mixture. Mix on a medium speed until combined. Scrape down sides of bowl.
Step 8- Add 1 Cup All-purpose flour mixture and 1/3 heavy cream caramel mixture. Mix on a medium speed until combined. Scrape down sides of bowl.
Step 9- Add 1/2 Cup All-purpose flour mixture and 1/3 heavy cream caramel mixture. Mix on a medium speed until combined. Scrape down sides of bowl.
Baking the Cake
Preheat oven to 325 degrees
Step 10- Spray baking pans with non-stick baking spray. Add cake batter into baking pans. Spread around as even as possible. Shake pans slightly to make batter even.
Step 11- Place into a preheated 325-degree oven for 35 minutes. Once done remove from oven. Toothpick inserted should come out clean. Let cakes cool completely before removing them out of the pan.
Making the Caramel buttercream frosting
Notes – You will need 6 sticks unsalted butter (Room temp) for the cake. You can reduce the butter to 4 sticks if you want less frosting. Remember 2 cups of confectioners’ sugar per 2 sticks unsalted butter. Use as a guideline. Also if your buttercream comes out runny place into freezer for 30 minutes. Place bowl back on to your stand mixer and mix on high speed for 2 minutes.
Step 12- Add 2 Sticks unsalted butter (Room temp) and 2 cups confectioners sugar. Mix on a medium low speed until combined.
Step 13- Add 2 Sticks unsalted butter (Room temp) and 2 cups confectioners’ sugar. Mix on a medium low speed until combined.
Step 14- Add 2 Sticks unsalted butter (Room temp) and 2/3 cup confectioners’ sugar, 2 teaspoons vanilla extract, 2 teaspoons butter extract and 2 teaspoons heavy cream (Warm), entire contents of caramel. Mix on a medium low speed until butter and confectioners’ sugar is incorporated. Mix on high speed for 30 seconds. Scrape down sides of bowl.
Assembling your cake
Step 15- Spread a small amount of buttercream frosting on to your serving dish. Add cake layer on to serving dish. This will prevent the cake from moving.
Step 16- Add 2 cups Caramel buttercream frosting into a piping bag with the tip cut off. Pipe frosting on top of bottom layer of cake. Spread and smooth icing using a spatula.
Step 17- Place second layer on top. Pipe a small amount of buttercream frosting on top of the cake. Spread around the top and sides of cake. This is known as the crumb coat. Place into freezer for 30 minutes.
Step 18- Add a generous amount of buttercream frosting on top of cake. Spread frosting along the top and as the frosting free falls to the sides of the cake spread the buttercream frosting on to the sides of the cake. Once done take spatula and warm it slightly then use it to smooth out the top and sides of your cake. Decorate as needed and serve.
Step 19 (Optional)– Take your spatula and place the tip of it at a 20-degree angle on your cake’s outer layer of buttercream. Turn your serving dish while keeping the spatula tip at a 20-degree angle on your cake’s outer layer of buttercream. Start at the bottom then move the spatula up as you go along.
Step 20 (Optional)– Take your spatula and place the tip of it at a 20-degree angle on your cake’s top outer layer of buttercream. Turn your serving dish while keeping the spatula tip at a 20-degree angle on your cake’s outer layer of buttercream. Start at the edge of the cake and move the spatula toward the center of the cake as you go along.
YouTube Instructional video
