12 layer caramel cake recipe

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Amazing Caramel Cake Recipe

hey I'm John Cannell and today on preppy,kitchen we're making a luscious caramel,cake so let's get started first off set,traffic to 350 we want it nice and hot,and in a large bowl add 390 grams or,three and a quarter cups of all-purpose,flour for contrast I want half a,teaspoon of salt I'd use sea salt in,this recipe if I were you it's a nice,gentle saltiness iodized salt is going,to be really like too much to Puff,things up I want two teaspoons of baking,powder grab a whisk say goodbye to your,scale and we're going to mix this up,Swiss whisk whisk until it's nice and,distributed okay,set that aside let's get our mixer out,and some room temperature butter,now I want three sticks one and a half,cups 340 grams of unsalted room,temperature butter we're going to add,this to the bowl of our stand mixer,fitted with a paddle attachment or a big,bowl if you're using a hand mixer and,cream this up until it is nice and,smooth I do want to point out that your,butter should be room temperature and,that means that if I press down with my,finger I can indent in it using a little,bit of pressure so it's not completely,melty but it's not firm at all and I,could Bend this butter it's not going to,break if it's too stiff it won't mix,well if it's too loose it won't form,this beautiful Matrix we want,mix on medium until it is light and,creamy,now it's time to add our sugar in I'm,using the scale just for fun 500 grams,or two and a half cups granulated sugar,so this cake by the way is like a,luscious melt in your mouth vanilla cake,completely covered in a caramel frosting,and it's really fun to make so don't be,intimidated by making this caramel at,home my sugar is in but it's all butter,on the bottom sugar on top how will that,mix with difficulty so let's give it a,head start by scraping the bowl down,this looks much better so now pop it,back onto your mixer,and we're going to beat on medium speed,for about five minutes until it's light,and fluffy and you can scrape the bowl,down again if needed,five minutes on medium speed doesn't,look really nice and fluffy when you're,done while it mixes we're gonna crack,our eggs into a bowl so we can make sure,there are no shells five eggs room,temperature is best they really mix up,nicer at the room temperature the eggs,are going to be a binding agent to hold,things together and they also give you,some body and richness too,scrape that down it's kind of like all,going up to the top,two more minutes we'll be right back,look at this,light cloudy fluffy butter and sugar if,you look at the difference between the,butter and the sugar you can see much,lighter and of course fluffier too now,while mixing on medium I'm adding the,eggs in one at a time and yes,there will be some more scraping done,happening you'll have a beautiful like,luscious eggy soup on top with pure,butter and sugar on the bottom,it already happened,so scrape scrape scrape,keep going,and the last side goes in I'm also going,to add in one tablespoon of vanilla,it's so nice,let's take a look,that looks pretty nice,fairly well mixed,I'm gonna mix this just for a minute,while I measure out one cup of milk 240,MLS,much better the mixture looks so fluffy,and incredible,three nine inch pans I'm gonna butter,and flour these you could use baking,spray but here's the deal as a rule if,the cake is dark like a spice cake a,gingerbread cake a chocolate cake baking,spray is just fine if it's a light cake,like a vanilla or even a yellow cake,I do not want to use that because baking,spray really Browns in the oven so for,those cakes I like to have a butter and,flour situation a wee bit of flour,about a tablespoon,kick it around and repeat for the rest,of your pants,better to do this now than while,everything is mixed together and that,baking powder is reacting with,everything else add the flour in three,batches alternating with the milk so a,third of the flour in right now,mix on low while we add in half a cup of,milk,another third of the flour,the remaining milk,and the remaining flower,this is a little bit of a mess if you,look inside there are streaks of flower,Galore but I want to finish this off by,hand so I know that it won't be over,mixed when you over mix your cake batter,it won't be soft and amazing it'll be a,little bit more gummy and dense that,dip all that flour,fold it in scrape the bowl down pay,attention to the bottom of the bowl,where a lot of things are lurking that,you don't like that looks nice we're,going to distribute the batter into our,three prepared nine inch pans and I am,soaking some cake strips right now,they're optional but they're going to,give you a really flat kick layer I'm,using a scale just to double check these,are basically the same once everything's,nice and even go ahead and level the,cake layers out they'll self level a bit,in the oven but you always want to give,them the best Head Start possible,wet fabric strips AKA Cake strips will,cool the edge of your cake down in the,oven and let it rise up in a

How to Make Caramel Cake

How to Make Caramel Cake

Today on Sugar Spun Run I'll be showing you how to make a caramel cake.,Hey Sugar Spun Bakers, so today I have a pretty simple cake recipe for you. A,caramel cake is made with a pretty basic soft vanilla cake layer, and it's topped,off with a decadent caramel frosting. The caramel frosting is what really makes,this a caramel cake. Now to get started the first thing you're going to want to,do is pre-heat your oven to 350 degrees Fahrenheit. Today we are going to be,using a method of making your cake batter called reverse creaming. It's,going to be a little bit different than the other cake recipes on my site. We are,going to start by combining all of our dry ingredients and our sugar,in the bowl of a stand mixer. We are going to start with three cups of,all-purpose flour. We'll add this to our bowl. We're going to add our sugars.,You'll need one and a half cups of granulated sugar.,We're also going to be using a half cup of firmly packed light brown sugar. I like to use a light brown,sugar because it just gives the cake a richer flavor then we would have if we were just using granulated.,We'll also add one tablespoon of baking powder.,And 3/4 teaspoon of salt. Now we'll just use our mixer to stir until these,ingredients are well combined. Now this recipe could be made using an electric,hand mixer if you prefer. You just want to make sure you use a really large bowl.,I'll show you why when we get to adding the butter.,So I mentioned we're going to be reverse creaming our cake batter. Now with most of my cake recipes, you,cream together your butter and your sugar, with this method, what we're going to be doing,is we'll be adding the butter, 1 tablespoon at a time, to our flour,mixture. We'll be using a total of 3/4 cup of unsalted butter and you want this,to be softened to room temperature.,Just keep your mixer on low speed while you're doing this and don't add the next,tablespoon until the first one is well incorporated.,As I mentioned, if you're using a hand mixer you'll want to use a large bowl. That way the flour doesn't go flying everywhere.,So by reverse creaming, or adding the butter in this,way, what we're doing is we are coating all of the gluten, all of the flour,molecules with this butter fat. This helps to produce a very velvety nice plush cake.,So once all of your butter is incorporated you should have a coarse,sandy looking mixture. There shouldn't be any big discernible pieces of butter let me show you.,So it's nice and crumbly looking. This is exactly how your cake,batter should look at this point, not very much like a batter. Now the next,thing we're going to be adding is some oil. I like to use canola oil, vegetable,oil, or any other neutral oil will work just fine. This helps make the cake a,little bit more moist than if we just were to use butter. We're going to stir this in.,That was 1/4 cup of canola oil.,Now the next thing you're going to need is some,whole milk, some eggs, and some vanilla extract. You can either combine these in,a separate bowl, or I have a pretty big measuring cup. I'm going to just try to,combine everything in here and save a dish. The first thing you need is 1 and,1/4 cups of whole milk, and we are going to add 3 large eggs in with this.,You should really always crack your eggs in a separate bowl. That way if you get any,shells it's easier to remove them, but again I'm trying to save some dishes here today.,Mostly that's for Zach because he does all of my dishes.,And these are three large eggs, and ideally they should be at room temperature.,Now we're also going to be adding 1 tablespoon of vanilla extract..,I will just whisk these ingredients together until they're completely combined.,Make sure you break up those yolks in there.,Ok now turn your mixer to low speed and we are going to gradually add this milk and egg mixture to our other ingredients.,So once everything is looking pretty well combined, you do want to stop use a,spatula to scrape the sides and bottom of the bowl, because it's really,important that all of your ingredients are well combined, and sometimes little,pockets of batter, or flour, will try to sit at the bottom of my mixer.,Once you have everything combined, meaning all of the little pockets that might have been,settled at the bottom of the mixing bowl, we're going to turn our speed up to,medium-high and beat it for a couple seconds longer so we have a nice smooth velvety batter.,See you can't do this with my other cake recipes. You have to,be very careful not to over mix. So that's one nice thing about reverse creaming.,Now this batter is looking really nice and smooth.,So now we'll prepare our baking pans. I'm going to be using two 8 inch baking pans for this,recipe. I do have notes in the printable recipe if you want to use nine-inch pans,instead. You want to make sure they're pretty deep. I think these are about two,,a little over two inches deep. Now I'm going to first prepare these pans by,spraying the sides with baking spray, and this is

Amazing Caramel Cake Recipe

Amazing Caramel Cake Recipe

hey everyone you're watching preppy,kitchen where i john canel teach you how,to make delicious homemade dishes to,share with your family and friends today,it is the most decadent and indulgent,caramel cake you could ever imagine,homemade caramel with the perfect hit of,salt infused into a swiss meringue,buttercream and it's all wrapped around,these moist fluffy vanilla cake layers,that you're just gonna love let's get,started first off we're gonna make the,caramel homemade caramel is one of my,favorite things to eat it is delicious,one and a half cups of granulated sugar,into a small pot there's that half cup,i'm adding in a quarter cup of water,when you make caramel you can stir it a,little bit at the very beginning but,afterwards it has to just hang out and,do its own thing that's how it avoids,those crystals that will make it look,kind of crunchy afterwards stir stir,stir just a little bit so the sugar is,dissolved and then we're going to put,the heat on,now i have a very thick sugar paste i'm,going to put this over,it's my first time using,using everything here there we go,put it over like a medium heat as the,sugar warms up you can brush the sides,with a wet pastry brush and that'll help,you avoid any burnt sugar on the edge,and not too wet mind you just damp this,is medium low but like the heat's really,intense i'm also just learning how to,cook with propane it's different from,natural gas,i tell ya,we want this to get to a nice golden,amber color in the meantime we can be,prepared by pouring a cup of cream,getting five tablespoons of butter ready,so i'm so tempted to like stir stir stir,cause it looks like it's different,consistencies but i'm not gonna do it,gonna let it be,let it just kind of bubble away and as,it darkens i'm going to keep an eagle,eye on it because,just like making a custard when you're,boiling sugar it's like nothing happens,nothing happens nothing happens it's,burnt,so keep an eagle eye on it once it gets,to just like a little bit of a light,amber color that edge is getting light,amber in color so i know it's,time,okay so right now this is a beautiful,amber color and the edge is darker in,the middle but that's okay it's ready so,i'm turning it off,gonna carefully whisk in a full cup of,cream,after you've vigorously whisked in your,cream off heat we're gonna add in the,five tablespoons of butter as well as a,healthy half teaspoon of salt,it's up to you if you like a salty,caramel add in a full teaspoon and now,we're going to stir it in over a medium,high heat still getting used to this,little stove,and we're going to cook it for like two,to three minutes to thicken things up,and become really lovely so it starts,bubbling pretty quickly and you know,just keep whisking whisk whisk whisk,whisk whisk serious vigorous bubble i,have like a minute left,okay that's good,officially off the heat,once your caramel is cooked we can pour,it into a bowl just to cool down,we're making this first so that we can,have,a nice room temperature caramel to add,into our butter cream which we'll make,last i'm preparing my pans by buttering,the bottom just a little bit,a lot of it on the side and then adding,a parchment round,just like that,kick around a tablespoon of flour and,then transfer to the next pan set your,pans aside and now let's make the batter,first off we're going to sift our dry,ingredients into a medium bowl and then,whisk them up starting with 330 grams of,flour that's two and three quarters cups,one and a half teaspoons of salt,two and a quarter teaspoons of baking,powder,sift it out,whisk it up,and set it aside first off i'm adding,one and a half cups of milk to a,container,now i'm going to sour the milk with one,and a half tablespoons of vinegar you,could also use lemon juice if you want,you really just want to have an acid to,curdle the milk this will react with the,leavening agents and give you an even,fluffier cake it's kind of amazing and,you're not going to taste the vinegar,give it a quick stir,and i actually want to microwave mine,for like 30 seconds just to warm it up,and it'll help kind of like congeal,things in a good way okay now for the,butter sugar combination into my stand,mixer fitted with a paddle attachment,i'm adding one cup plus one tablespoon,of unsalted butter at room temperature,add that paddle on,let's cream it up just a little bit and,then add the sugar,one and a half cups of granulated sugar,that is 300 grams,i'm scraping that bowl down with any,cake you want to have a nice homogeneous,batter not little,you know hidden pockets of ingredients,anywhere so you know scrape scrape,scrape mix mix mix,while it's mixing up i'm gonna crack,some eggs,tip the eggs in one at a time and let,them mix in before adding the next,and you might need to pick that bowl,down,all right last egg,we're gonna add the flour and milk,mixtures and alternating batches,probably three batches for the dry and,two for the wet starting and ending with,the dry you know the drill right so,let's ad

(Updated & More Foolproof) Southern Caramel Cake Tutorial

(Updated & More Foolproof) Southern Caramel Cake Tutorial

welcome back for the highly anticipated,very much requested exciting,easier version of,traditional caramel cake,i can't believe that almost 100 000,people have watched the previous video i,did about caramel cake but at the same,time i'm not surprised because when i,went looking for a recipe,there weren't any out there there were,no tutorials on how to make it happen,the good news is last december i found a,recipe that,is a lot easier,to do and more foolproof i guess i,should say at the the end results are,more foolproof,one of the things i had trouble with,with the previous recipe was when it,came to cooling,the caramel and getting it to the,consistency to go on the cake,it was sort of hit or miss sometimes it,would be fluffy and amazing sometimes it,would take,molding like i did in my last video,where i kind of pieced pieces in,depending on the humidity level,depending on how my mixer decided to do,it was one of those things where i was,like there's got to be an easier way to,get the same results and i'm happy to,say that there is so this video is going,to take you through step by step,just like the last video did again i,want to reiterate the icing is exactly,the same so this isn't a different icing,recipe this isn't a different taste this,isn't a different texture this is the,same,kind of icing as the last one that,traditional grandmother's southern,caramel cake recipe,that is the exact same thing that we're,about to do it's the exact same results,but you're going to see that,getting it from,caramel to icing to cake is going to be,so much easier i hope that you'll be,able to use this video for your upcoming,holiday celebrations so i'm very excited,again i hope that this is something that,you'll be able to use,at thanksgiving at christmas on a random,tuesday when you want a caramel cake,anything like that so follow along step,by step if you have any questions per,usual please ask,and let's get started first step three,fourths of a cup of granulated sugar,in a cast iron skillet i'm using a small,one because i like my small one 3 4 of a,cup,just regular white granulated sugar,you're going to heat this on,medium,while this is melting which takes a,minute we're going to add three cups,plus three-fourths of a cup of sugar,into this pot,so,we're also going to add,two sticks plus one tablespoon of butter,notice i haven't turned it on quite yet,i'm,gonna get a couple of these ingredients,into the pot before i turn it on,i don't like for this to boil for a long,time,before this is done,i like to break my butter up into chunks,just melts better quicker,like i said that's two sticks plus one,tablespoon of butter i'm gonna also add,one and a half cups of evaporated milk,i'm going to turn this burner on to,about medium,just to start the process,i'm also going to add to this pot,one tablespoon plus one and a half,teaspoons of flour,so,one tablespoon,plus one and a half teaspoons which is,about half a tablespoon,of flour,this is starting to melt as you can see,i'm going to get a fresh spatula i'm,going to use this spatula for this and,then another one for this,so this is starting to melt i try not to,fiddle with it as much as i can,i do want to make sure,that it it is being stirred because i,don't want any part of it to be any more,melted or i don't want it to get burnt,in any spots but i do not want to like,meddle with it too much,okay,so,while this is still melting doing that,same thing,i've got this over here melting and i'm,going to bring it to a boil,now if you'll see this one is starting,to do exactly what it should do,again i'm going to come over here i'm,actually going to turn the,heat down a little bit,now that i have a gas stove it doesn't,require quite as high heat,so this one is down i've got it down to,about three right now just because i'd,rather it slowly do this than,do it too quickly and burn,okay so see how all that's kind of,crystallizing i like to try to keep it,even,if i can,just let that do its thing i've got it,down like i said i've got it on about,medium low and come back over here i'm,actually going to turn this one up a,little because we need this to start,boiling,once this starts to boil i'm going to,turn this up a little bit make sure we,get it all good and melted,and the next step is to pour this into,this,so have your hot pad ready so you can,get your,cast iron skillet,off the burner without burning your hand,and then you'll notice that when i pour,this into there i'm actually going to,even wear,a heat protective glove on my right hand,because it can splatter and it is very,hot and if you've ever been burned by,caramel before you know that you never,want to do it again so,all of the,precautions are,helpful if you don't have a heat,protective glove you can wrap a,dish towel around your hand just,anything to protect your skin is you're,going to be,glad you did because when this hits this,it bubbles up and sometimes spews out,little bits like if you were frying,chicken or anything like that it

Caramel Layer Cake Recipe - Video Culinary

Caramel Layer Cake Recipe - Video Culinary

welcome to video culinary I am Daniela,today grandma Emma and I are going to,make a caramel layer cake make the,caramel frosting place 200 grams of,sugar and 15 milliliters of water in a,thick bottom to pan with high sides melt,the sugar over high heat and cook until,the caramel turns to a deep amber color,don't remove from the heat gradually and,very carefully add 300 milliliters of,cream of at least 30% fat bring to boil,and stir,pour into a shallow dish and refrigerate,for four to five hours make the butter,sponge layers separate 9x place 150,grams of soft butter 100 grams of sugar,a pinch of salt and a teaspoon of,vanilla sugar for a few drops of vanilla,extract in the bowl of a stand mixer,whip until smooth and light and color,while whipping gradually add 9 egg yolks,mixing until incorporated after each,addition and scraping down the sides of,the bowl as needed,place nine egg whites in a separate Bowl,whip until frothy gradually add 50 grams,of sugar while continuing to whip until,stiff fold the egg whites into the,butter mixture in three batches sift 150,grams of flour into the egg mixture fold,until incorporated,pour the batter onto a 60 by 40,centimeter sheet pan lined with,parchment paper and brushed with butter,if you don't have a large sheet pan you,could use two 30 by 40 sheet pans,bake at 180 degrees Celsius for 8 to 10,minutes until light golden brown remove,from the oven Co slightly invert and,peel off the parchment paper cool,completely cut into six equal parts,remove the caramel mixture from the,fridge and place in the bowl of a stand,mixer add 500 milliliters of cream of at,least 30 percent fat and whip on high,speed until stiff,assemble the cake spread some of the,caramel frosting evenly over the cake,layer set another layer on top and to,continue layering with the remaining,frosting and cake layers cover the sides,and top of the cake with a remaining,caramel frosting place in the fridge,we're going to cover the cake with a,shiny caramel glaze but there are many,different ways to decorate this cake,visit the decorating cake section on our,website videoculinary.com to find cake,decorating techniques and ideas soak,five grams of gelatin sheets in cold,water if you are using granulated,gelatin soak it in 50 milliliters of,cold water combined 10 grams of starch,and 30 milliliters of water in a small,bowl mix and set aside,place 150 grams of sugar and 1/2 2,teaspoons of lemon juice in a saucepan,heat over medium heat until the caramel,melts and turns to a deep amber color,remove from the heat gradually and,carefully add 17 milliliters of water,and 100 30 milliliters of heavy cream,stirring constantly,add a pinch of salt and bring to boil,stirring frequently,turn off the heat mix the starch in,water and add into the hot caramel glaze,drain and add the gelatin sheets stir to,combine string the caramel glaze and,cool to about 30 degrees Celsius pour,the glaze into the center of the cake,and use a long metal spatula to spread,the glaze over the entire cake the glaze,should run down the sides and cover the,cake entirely place on a serving plate,and refrigerate for a few hours before,serving,thank you so much for using our recipes,good luck and see you next time,you

Experiment 12 Layer Cake - with Caramel Butter Cream Frosting with Caramel Frosting on Top

Experiment 12 Layer Cake - with Caramel Butter Cream Frosting with Caramel Frosting on Top

good morning how are you doing,welcome,to audrey southern cooking my name is,nita,today we're going to do an experiment,today,we are going to make a,caramel buttercream cake,well we're going to make a it's just a,yellow cake i just bought a box just,just go to the grocery store and buy box,cake it's fine,i'm not trying to get into making a cake,today,so you'll make your cake,let it cool what i've done,we're gonna try to do a,12-layer cake,so what i've done,is i've,went ahead and cut,i had a baked two pans,and i cut those into three sections so,that gives me six layers of something,similar that you're not all this pretty,and that's not gorgeous but you know,it's my first attempt so i think i did,really well,and so what we're gonna do is i'm going,to put some buttercream on each layer,and then we're going to add a layer so,you can see i've already here's the rest,of my cake,and some of it of course is not i'm not,a good,slicer as you can see this one side's a,little thin on this side but it's gonna,be okay,it's gonna be all right it doesn't have,to be perfect,it doesn't have to be perfect especially,on your first try,and if you're doing this for family for,christmas or for whatever reason you,want to do it for,it's fine trust me,so i did test a little bit put a little,bit of icing on here,and what we may do is make some caramel,and drizzle over the top,i also,have,extra cake over here,so what i want to do with it,is i might make put this buttercream,icing,in here,make it cake balls,i might try some with,the sticks make pops and some i may just,do balls,and if everything works out right,we're gonna drizzle well we're actually,gonna dip that into some caramel,and then see how that does,i know it sounds like a lot well we're,gonna we're gonna give it a go,all right so let's move the camera down,all right as you see let me move my,camera a little bit better there you go,all right as you see i've got some tools,here,and now,i know for a fact i don't have enough,buttercream,to really make this gorgeous,and excuse me but i have a turntable,underneath,but i couldn't find the right size,of the cardboard pieces so it's a little,large it's going to be all right,so what i'm going to do,i'm going to try something here,a little trusty scraper here,no it's not the fancy one but it's gonna,be all right,so i'm just gonna try to smooth it,around a little bit,you want to try to get this to the edges,so that when you cut your cake you know,you're going to have,some filling because we're using this,icing as a filling,and this is just really all we're going,to do,we're just gonna layer it like this,i want to make sure i got all my little,naked spots covered,then,we're grabbing another layer carefully,and just laying that on top,now what you should really do is have,like a,cheesecake pan,the one with the ring on it so that you,can lock it down,lay your cake in it and that way you can,fill you with your icing better,and then you just stick stack your cake,icing cake icing and you do that once,you get it full,then you would pop open that ring,remove the ring,and there you have it one layer then you,do a second layer and then you just put,that whole stack on top,but,i did not,i do not have a cheesecake ring,so in case you do not have one this is,what we're going to do,and i'm just going to kind of spread it,a little bit and then we're going to use,that scraper which actually worked,pretty good,i do think though,that the cheesecake,pan would work better,and probably a actual really knife this,is a cutter knife that i cut the cake,with,but i may try to flip it over and use,the smoother side,to spread this icing a little bit,and this is all i'm going to do,and then once i get,icing on here,we're just going to put another layer,and keep going until we run out of cake,and hopefully cake before we do icing,around here,last layer on oh well not the last layer,one more layer there,and we're gonna ice this and i'm gonna,keep going i have three more to go after,this so we'll be back when i'm done,okay so,i finished it it's no it's not pretty,but it is 12 layers,so what i'm gonna do is when i make my,caramel icing is we're just gonna coat,this whole cake and you're not gonna be,able to see,just how ugly it looks,i'm picking it up here look at this but,you know what this is gonna be gorgeous,when we cut it i can't wait to cut it,i never said i was a cake decorator,but i sure am gonna try,to learn,okay welcome to the stove,i'm gonna turn this on about a medium,heat,and we're going to put a half of a cup,of sugar in here so i'm using a fourth,of a cup measuring,okay so what we're going to do,and like i said i have this over about a,medium,heat yeah so what we're going to do is,just,with a half a cup of sugar,you're just going to kind of keep,stirring it,it's going to melt and it's going to,turn a little bit brown,and then we're going to add the rest of,our ingredients i have seen over here,it's a golden brown uh color look at,that beautiful color,n

Russian Golden Key Cake | The BEST Caramel Cake Recipe! With Mascarpone Whipped Cream Frosting

Russian Golden Key Cake | The BEST Caramel Cake Recipe! With Mascarpone Whipped Cream Frosting

hi everyone and welcome back to my,kitchen today i wanted to share with you,guys my husband's,all-time favorite cake recipe i'm going,to making my pecan a caramel cake it's,also known as the golden key cake in,ukraine russia and eastern europe where,it's super popular,and there's a good reason why everybody,loves this cake so much it's so,incredibly delicious,it's made with caramel cake layers we're,going to fill the inside,with sweetened condensed milk and,crunchy pecans and we're going to frost,the cake with a really creamy mascarpone,dolce de leche whipped cream frosting,this cake is,everything so so incredibly delicious i,love the caramel flavors and that,frosting is the perfect complement to,the cake layers don't forget to head on,down the video description box for the,recipe,meanwhile let's get started i'm going to,show you how to make this incredible,dessert,i'm going to get things started with the,liquid ingredients first and we need,four large eggs for this recipe,i'm going to break them into a large,mixing bowl,one teaspoon of vanilla extract half a,cup of white granulated sugar,and i'm going to add in three quarter,cups of dolce de leche,this is cooked sweetened condensed milk,i'm going to grab my hand mixer and mix,the eggs and the caramel and the sugar,together for a couple minutes,until i have a smooth mixture,and into my creamy caramel mixture i'm,going to add in three quarter cups of,cooking oil,and today i'm using canola oil,one cup of buttermilk,and i'm going to grab my hand mixer and,mix this again for about a minute,until i have a creamy and smooth mixture,and i like to add a very light hint of,coffee to this caramel cake because i,have a tablespoon and a half of hot,water and i have two teaspoons of,instant coffee,i'm going to combine these two together,and then we'll pour the mixture into the,cake batter,moving on to my dry ingredients i have,two cups of all-purpose flour,i'm going to be adding in two teaspoons,of baking powder,two teaspoons of baking soda and a,quarter teaspoon of salt,just toss that all together,and i'm going to sift the dry,ingredients into my cake batter,and i'll grab my hand mixer and mix in,the dry ingredients,just until they're incorporated it takes,about a minute,and i've lined three eight inch cake,pans with parchment paper,and i'm going to use a ladle to divide,this cake batter evenly between the,three pans,and i'm going to use an offset spatula,to level out this cake,batter so that my cake layers bake,evenly,i've preheated my oven to 350 degrees,fahrenheit and these cake layers are,going to bake,for about 24 to 26 minutes or until a,toothpick inserted into the center comes,out clean,once they're done baking i'm going to,take them out of the oven out of the,pans and onto a wire rack to cool,completely,meanwhile we're going to make that,creamy sweetened condensed milk and,pecan filling,and our mascarpone delta de leche,frosting,you guys are going to love this easy and,delicious filling first i'm going to,place a quarter cup of dulce de leche,into a mixing bowl,and i'm going to pour in half a cup of,sweetened condensed milk,and i'm going to whisk together the,dolce de leche,and the sweetened condensed milk until i,have a smooth and creamy mixture,and then i'll add in one cup of finely,diced pecan,and use my spatula to fold that together,that's it this filling is all done,and now for my caramel frosting i,actually like to get started on the,frosting while my cakes are still baking,and cooling so they could set the,frosting into the refrigerator for at,least an hour so that it could set up a,little bit more firmly in the fridge,and it'll be easier to work with so into,a large mixing bowl i'm going to add in,16 ounces of softened mascarpone cheese,and this cheese is just so creamy it's,perfect for this frosting,and i'll add in one cup of dulce de,leche,and i'll use my mixer to cream together,the caramel with the mascarpone cheese,and into this creamy mixture i'm going,to add in half a cup of sweetened,condensed milk,one teaspoon of vanilla extract and i'm,also going to add a little bit of coffee,flavor to the frosting,i mix together one teaspoon of instant,coffee with two teaspoons of hot water,and mix this all together,for my next step i'm going to pour in,three cups of very chilled heavy cream,into my mixer bowl,and you could do this step either with a,hand mixer or with your stand mixer,and i'm going to start out my heavy,cream on a medium low speed and then,turn it up gradually to high,whisking it for about three to four,minutes until stiff peaks form,and you'll want to whisk the cream until,it forms extra stiff peaks and it holds,its shape,very well and now we're ready to combine,the two mixtures,and i'm going to transfer my caramel and,mascarpone mixture,into the whipped cream and i'm going to,whisk the two mixtures together on,medium high speed for about 15 to 20,seconds,just until they're combined if you over,mix at this step it can cause the,frosting to s

Caramel Cake

Caramel Cake

So, years ago, I went to a party at our Uncle Reggie's house; and, a friend of his brought this cake.,Now, you have to understand that when we go to Reggie's house I bring the desserts, or there's store-bought desserts.,Marc's mom makes cookies.,Other than that, they're...Well, his aunt makes...It doesn't matter.,Usually, there are store-bought desserts.,And, this year was no exception.,There were stored by desserts, some things that I brought and, then, this beautiful caramel cake that I fell in love with. And then, made it my mission to come home and find out how to make it.,So, here is my version of that caramel cake.,I'm going to start with cake strips.,These are little things to put around your cake pans that will keep them from making a dome shape in your cake.,But, the first thing we have to do is soak them in water, cold water. And, they need to sit there for about 10 minutes. So, here they are.,Here's my water.,We are soaking.,Alright. Then, I have...,two sticks of butter-a cup, a third of a cup of vegetable oil...,and two and a half cups of sugar.,I'm gonna take this heavy thing and put it on top of those cake strips to force them down into the water.,See how that works?,Alright, we're gonna put this on high.,Well, we're gonna put it on low first, just to mix it. And then, it's gonna go up to high for about five minutes, or until everything is light and fluffy.,So, now that our butter and sugar are light and fluffy, I'm gonna add our eggs. I have six whole eggs.,And, they're at room temperature.,And then, I have two egg yolks that are also at room temperature.,And, I don't know if i mentioned it earlier, but the...,the butter is also at room temperature.,So, I'm going to turn this on low. And then, when it incorporates, we're going to turn it up to high, I mean, to medium for about four minutes.,And, while that's working, I am using my pan grease, which there is a video about.,But, it's a very simple combination of one part vegetable oil, one part shortening and one part flour.,And, I'm greasing our pans.,And, for this particular cake, we're gonna use three 8 inch pans.,Now, I'm going to add two teaspoons of vanilla.,And, mix again.,And, while the vanilla is incorporating, I'm going to take three cups of cake flour, a half of a teaspoon of salt...,and a teaspoon of baking powder.,Put those all together.,Now, we are going to alternate adding the flour and a cup of sour cream.,I'm going to put about half of my flour mixture in.,Now, you don't want to over mix. So, just slightly.,Then, I'm going to put in my half a cup, I mean, my whole cup of sour cream.,And then, add my last...the half of flour back.,And then, it's done.,So now, what i'm going to do is pour my batter into my three prepared cake pans.,Well,...,first let's stir it and make sure that it's all incorporated, as I do every time i take a bowl out of the mixer.,Okay. Then, we're going to take our cake strips.,I'm going to wring them out.,You want them wet. But, you don't want them soaking.,And then, we're going to fit them onto our cake pans.,Just like that.,And, there they are.,Now, I'm just going to evenly distribute the cake batter between the three pans.,And then, we're going to bake these in a 350 degree oven for about 25 minutes, 23 to 25.,And then, we'll be back.,Our cakes took about 35 minutes. But, they're out.,We're going to let them cool. And then, tomorrow we're going to make the frosting.,So, yesterday we baked our caramel cake; and, today we're going to make our caramel icing.,This takes about two hours so this is a time consuming project.,I have a saucepan.,I have two cups of sugar.,I have a cup...stick and a half of butter.,And then, I have two cups, I mean, two cans, excuse me, of evaporated milk, or three cups.,It's two 12 ounce cans, which is also three cups.,Now, what i'm gonna do is turn this on medium heat and stir until the butter has melted.,And then, we're going to turn it down to low, medium- low and let it cook until it turns into caramel.,And, if you don't have cans of evaporated milk, there's a video of how to make evaporated milk. It's very simple.,It's really just heating milk up until the water in it evaporates.,So, we're on medium heat. And, we're just going to wait for the butter to melt and the sugar to dissolve.,And then, we'll turn it down lower and leave it alone, for the most part. We're going to stir about every 15 minutes.,But, it takes about two hours to get to the right consistency and the right color to make your caramel.,So, you can notice that the butter is fully melted.,We're just going to stir it one last time.,I'm going to reduce this heat from medium to medium-low. So, that's about a 2 on my scale.,And, i'm going to set my timer for 15 minutes, come back and stir it again.,So, as you can see, our caramel has turned this nice amber color.,So, we're going to turn the heat off.,I'm going to take it off of the heat completely.,I'm gonna add two teaspoons of vanilla.,Stir that in. And then, we'r