The entire time I was reading "The Help" all I could think of was Minny's Caramel Cake. I LOVE caramel and was excited to try a cake with caramel. I ended up making this for my birthday and it was fantastic!!!
I used the caramel frosting recipe for the filling and a caramel cream cheese frosting for the outside. It was such a fantastic cake!!!
Enjoy!
Minny's Caramel Cake
Recipe found at Scrumpdillyicious
Minny's Caramel Cake
Makes one 9" 2-layer cake
1 cup finely chopped pecans, plus extra for garnish
1 cup unsalted butter at room temperature
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups unsifted cake flour
1/8 tsp salt
3 tsp baking powder
1 1/2 cups buttermilk
Pre-heat oven to 350°F. Cream butter and sugar with an electric mixer at medium speed for about 20 minutes or until mixture is light and fluffy. Reduce speed to low and add eggs one at a time beating well after each addition. Add vanilla and mix until blended. Combine flour, baking powder, pecans and salt in another bowl. Slowly alternate adding buttermilk and flour mixture to butter mixture, Begin and end with flour mixture and make sure to scrape down sides of bowl frequently until all is combined. Mix batter until well blended and smooth.
Prepare 2 9-inch pans by lining the bottoms with parchment paper, buttering the side then dusting with flour. Divide the batter evenly among the 2 pans. Bake for 18-20 minutes or until cake is lightly browned and springs back and a toothpick inserted in the middle comes out clean. Remove cakes from pans after cooling for 10 minutes and then cool completely on wire racks.
Caramel Frosting:
1 cup finely chopped pecans, plus extra for garnish
1 cup unsalted butter at room temperature
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups unsifted cake flour
1/8 tsp salt
3 tsp baking powder
1 1/2 cups buttermilk
Pre-heat oven to 350°F. Cream butter and sugar with an electric mixer at medium speed for about 20 minutes or until mixture is light and fluffy. Reduce speed to low and add eggs one at a time beating well after each addition. Add vanilla and mix until blended. Combine flour, baking powder, pecans and salt in another bowl. Slowly alternate adding buttermilk and flour mixture to butter mixture, Begin and end with flour mixture and make sure to scrape down sides of bowl frequently until all is combined. Mix batter until well blended and smooth.
Prepare 2 9-inch pans by lining the bottoms with parchment paper, buttering the side then dusting with flour. Divide the batter evenly among the 2 pans. Bake for 18-20 minutes or until cake is lightly browned and springs back and a toothpick inserted in the middle comes out clean. Remove cakes from pans after cooling for 10 minutes and then cool completely on wire racks.
Caramel Frosting:
2 1/2 cups sugar
1 large egg, slightly beaten
8 tbsp unsalted butter
3/4 cup whole milk
1 tsp vanilla
Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny. Mix egg, butter, remaining sugar, and milk in a saucepan and cook over a low flame until butter melts. Turn the heat up to medium and add the browned sugar. Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes. Remove from fire, let cool slightly, and add vanilla. Beat until right consistency to spread. If it gets too thick add a little cream.
Caramel Cream Cheese Frosting:
1/4 cup light brown sugar
10 tbsp unsalted butter
1/3 cup whipping cream
8 oz cream cheese, softened
1/2 tsp vanilla extract
Dash of salt
1 3/4 cups powdered sugar
Melt brown sugar and 4 tbsp butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
Place remaining 6 tbsp butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
To finish:
1 large egg, slightly beaten
8 tbsp unsalted butter
3/4 cup whole milk
1 tsp vanilla
Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny. Mix egg, butter, remaining sugar, and milk in a saucepan and cook over a low flame until butter melts. Turn the heat up to medium and add the browned sugar. Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes. Remove from fire, let cool slightly, and add vanilla. Beat until right consistency to spread. If it gets too thick add a little cream.
Caramel Cream Cheese Frosting:
1/4 cup light brown sugar
10 tbsp unsalted butter
1/3 cup whipping cream
8 oz cream cheese, softened
1/2 tsp vanilla extract
Dash of salt
1 3/4 cups powdered sugar
Melt brown sugar and 4 tbsp butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
Place remaining 6 tbsp butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
To finish:
Sandwich layers with caramel frosting. Frost outside with cream cheese frosting.
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3 comments:
Wow this sounds so good! It looks great too:) I love it more that it's Minnys caramel cake! Are you about done with the book? I can't wait to make this cake!
I hope you had the best Birthday ever!
I got all the ingredients to bake the cake! I hope to get to it nest weekend!
I often wondered what Minny's cake would taste like. This looks excellent.
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