Caramel Cake With Caramel Cream Cheese Frosting

Submitted by Shelby Jo

"From Cottage Living Magazine, however I found it online. Sounds marvelous, but could be a little work. Sounds perfect for the holidays."

 

• Ready In: 1hr 40mins
• Ingredients: 20
• Yields: 1 9 inch layer cake

ingredients

• 3 1⁄2 cups sifted cake flour
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 3⁄4 cups granulated sugar
• 1 3⁄4 cups light brown sugar, divided
• 1 1⁄4 cups butter, softened and divided
• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1⁄2 cup evaporated milk

• Caramel Cream Cheese Frosting

• 1⁄4 cup light brown sugar
• 10 tablespoons butter, divided
• 1⁄3 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1⁄2 teaspoon vanilla extract
• 1 dash salt
• 1 3⁄4 cups powdered sugar

• Pecan Praline (topping)

• 1⁄2 cup sugar
• 1⁄4 cup water
• 1⁄2 cup pecans, chopped

directions

1. FOR THE CAKE:

2. Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
3. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
4. Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
5. Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired.

6. Caramel Cream Cheese Frosting:

7. Melt brown sugar and 4 tablespoons 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.
8. Place remaining 6 tablespoons 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.

9. Pecan Praline (topping):

10. Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Rapidly spread mixture onto greased foil. Cool completely. Break into small pieces; store in an airtight container up to 1 week.

Reviews

[wicked cook 46]

I messed this up a bit but it was still incredibly yummy. It is a very labour intensive recipe so start it early . I suggest having all the ingredients out and measured (which I did but forgot the to divide ) since there are a few that need divided. I only used half the caramel filling it wanted to run over the sides but it harden quickly after I stopped putting it on the cake LOL and made a tasty almost fudge like snack LOL But we found it more then enough with about half and I think it would of been overly sweet with all of it. I didn't have the full amount of cream cheese needed ( forgot to check BEFORE baking DUH) so needed to add more icing sugar . Plus I grabbed the light cream by mistake UGH and didn't realize my mistake until much later LOL The cake ( I used all purpose and follwed the amounts suggested in the substitute section of Zaar) was a dense but lovely moist cake that is plain but fits perfectly with the sweetness of the caramel and creamy frosting. I didn't do the praline topping and used just plain pecans and am glad since the caramel is so sweet I think it might of made it a bit much. All in all we enjoyed this and I will make notes about using less caramel etc. I know there are alot of directions but I would like to see the cake part divided a bit more. Made for Photo Tag

 

[Diva-N-Training]

Tasted wonderful, and was the first cake I ever made from scratch. Lol, I'm a semi-homemade kind of girl. It was a little dry for my taste but not my extended family, which is the reason I couldn't post a pick because it was cut into and half eaten before I could put the pecans on. Did two cakes one with reg cream cheese and one with non-fat neufachetal (I think that is how you spell it?), and the non fat was much more moist and lighter whipped frosting. Thanks for posting!

 

[weekend cooker]

Ater reading the first review, I thought it would be easier if my two kids helped. I found that this was not as diffucult to make but you do have to be on your toes though. I only needed about 3 cups of the frosting , so I already had the cupcake plate ready incase. It came in use MMMM. I also wa snot sur how long to cool in step 7, but all turned out good. This was an outstanding outcome for me. Great texture, and very moist. Enjoyed by all Made for PRMR tag.