This cake is nothing less than amazing! I actually made this cake last spring for a friend’s birthday and am just getting around to posting it. The recipe comes from Baked Elements by Matt Lewis & Renato Poliafito, but I came across this recipe from Laura’s Sweet Spot Blog. The pictures of the cake looked so moist and silky that I knew I had to try it for myself. I have always been a caramel person. If I have to choose between hot fudge or caramel on my ice cream, I choose caramel every time. So this cake did not disappoint!

If you want to get fancy, the caramel web design is actually really simple to do. Just spoon your caramel sauce into a squeeze bottle and make evenly spaced circles on the top of the cake. Use a toothpick to create the web effect by dragging it through the circles from the middle to the edge. Toast the chopped nuts of your choice in a skillet over medium heat until browned, but not burned. Let them cool completely before pressing them into the sides of the cake. I personally think cashews work really well here because the flavor pairs perfectly with caramel, but pecans or walnuts would also be delicious.

Antique Caramel Cake | Au Bon Gouter

Antique Caramel Cake | Au Bon Gouter

Antique Caramel Cake | Au Bon Gouter

Someone had too much cake! I totally forgot that I captured this cake coma shot!

Antique Caramel Cake | Au Bon Gouter

Antique Caramel Cake
Recipe type: Dessert
Cook time: 
Total time: 

Serves: 12
 

This is a perfect celebration cake! Caramel lovers rejoice with this over the top sweet and salty treat.
Ingredients
Cake
  • 4 ounces (1 stick) unsalted butter, softened, cut into ½-inch cubes
  • 1¼ cups granulated sugar
  • ½ cup firmly packed light brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour, sifted
  • 1 cup well-shaken buttermilk
  • 1 tsp baking soda
  • 1 Tbs white vinegar
Frosting
  • ½ cup firmly packed dark brown sugar
  • 5 ounces (1¼ sticks) unsalted butter, at room temperature, cut into ½-inch cubes, divided
  • ⅓ cup heavy cream
  • 8 ounces cream cheese, softened
  • ¼ tsp salt
  • 2 cups confectioners’ sugar, sifted
Caramel sauce
  • For the Salted Caramel Filling:
  • 1 cup granulated sugar
  • 2 tablespoons light corn syrup
  • ½ cup heavy cream
  • 1 teaspoon fleur de sel
  • ¼ cup sour cream
  • 1 cup toasted cashews to embellish sides

Instructions
  1. Make the Caramel Cake: Preheat the oven to 350°F.
  2. Butter two 8-inch round cake pans, line them with parchment paper and spray with cooking spray.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add both sugars and beat until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the eggs, one at a time, beating well after each addition. Scrape down the bowl again and add the flour in three parts, alternating with the buttermilk, beginning and ending with the flour.
  4. In a small bowl or cup, dissolve the baking soda in the vinegar and beat it into the batter until just combined.
  5. Divide the batter between the prepared pans and smooth the tops. Bake for 32 to 37 minutes, rotating the pans halfway through the baking time, until the cake tops are slightly browned and a toothpick inserted into the center of the cake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Turn the cakes out onto the racks and let cool completely. Remove parchment.
  6. Make the Caramel Frosting: In a medium saucepan over medium heat, stir together the brown sugar and 2 ounces (1/2 stick) of the butter until melted and combined. Bring the mixture to a boil and boil for 10 to 15 seconds. Remove from the heat, whisk in the cream, and transfer the mixture to a bowl to cool completely. (Note: To cool the mixture quickly for immediate use, you can stir or whisk the mixture vigorously to release excess heat or you can nestle the bowl with the mixture in a larger bowl filled halfway with ice.)
  7. Once the brown sugar mixture is nearly cool, place the remaining 3 ounces of butter in the bowl of a stand mixer fitted with the paddle attachment and beat until it is lump free. Add the cream cheese and salt and continue beating until mixture is smooth. Scrape down the sides and bottom of the bowl and beat again for 15 seconds. Turn the mixer to low and stream in the brown sugar mixture. Scrape down the bowl again, add the confectioners’ sugar, and beat until smooth. If the mixture feels too loose, refrigerate it for 5 to 10 minutes until it firms up.
  8. For the caramel sauce: In a medium saucepan, combine the sugar and corn syrup with ¼ cup water, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6-8 minutes. Remove from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool.
  9. Assemble the Cake: Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about ¾ cup frosting on top. Place the next layer on top, then trim and frost it the same way. Frost the sides of the cake with the remaining frosting, drizzle with the caramel sauce and press the cashews into the sides of the cake. Refrigerate until an hour before serving.
  10. The cake can be stored in the refrigerator, covered with a cake dome or in a cake server for up to 3 days. Allow it to come to almost room temperature before serving.

 

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