What’s a birthday celebration without a birthday cake? Not s birthday party that’s for sure. Whether it’s chocolate, vanilla, strawberry or ice cream cake, there’s no substitute for the multi-layered, creamy goodness of s birthday cake. We all know the saying, “saving the best for last’, yeah now you know why cutting the cake is the final part of s birthday celebration.
Once, my sister-in-law made a beautiful caramel cake (yes, Caramel!) for my birthday from Gourmet. It’s my favorite cake in the world (gold sprinkles are optional), and it’s fairly simple. I can’t wait to share the recipe with you so let’s get baking!
Ingredients for cake:
- 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature 30 minutes1 cup well-shaken buttermilk
- For caramel glaze
- 1 cup heavy cream
- 1/2 cup packed light brown sugar
- 1 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract
Equipment: a candy thermometer
- 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.
- For the Caramel 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.
This delicious goodness will be a hit at the next birthday celebration.
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