Salted Caramel Cake

I think I have found the world's best cake.  If you love caramel, (and even if you don't you will after this cake) this is a caramel-lover's dream.  I got the recipe from my friend Shellie and made it for a birthday party so you don't need to do the fancy roses.  It will still be the best cake you've ever had. Seriously.  Don't let the long instructions fool you. It is quite simple to make this but you'll need some time to allow the frosting to cool completely and the cakes to freeze. Make sure not to over mix your cake.  

Cake:

9 tablespoons salted butter, cold, plus more for the pans

3 1/4 cups plus 2 tablespoons sugar

2 tablespoons plus 3/4 teaspoon vanilla extract

12 tablespoons salted butter, melted

8 eggs yolks

4 eggs

3 3/4 cups cake flour, plus more for the pans.  If you don't have cake flour just google how to make it.  It's really easy and makes a huge difference.

2 teaspoons salt

1 tablespoon plus 1 1/2 teaspoons baking powder

3/4 cup buttermilk (don't buy it, just make your own.  Google it)

1 cup plus 2 tablespoons heavy cream

1.  Preheat oven to 325 F.  Butter and flour three 9-inch cake pans, put a parchment round in the bottom of each pan, and butter and flour the rounds.  I just put butter and flour like normal then cut a circle of parchment paper in the bottom and sprayed it with PAM.

2.  In the bowl of an electric stand mixer fitted with the paddle attachment, on medium-high speed, beat the cold butter until very light, about 5 minutes. Scrape the bowl down several times while beating, and gradually add the sugar.  

3.  Add the vanilla and continue beating for 5 more minutes, scraping the bowl down again.  The mixture will be very coarse and grainy.

4.  Turn the speed to low and add the melted butter, egg yolks, and eggs, beating until they are fully combined.  Turn off the mixer.

5.  In a large mixing bowl, sift together the flour, salt and baking powder.

6.  In a medium mixing bowl, whisk together the buttermilk and cream and then turn on the mixer again to the lowest speed.  Add half the flour mixture, and then half the buttermilk mixture, and then the remaining flour, and then the remaining buttermilk. Scrape down the bowl as necessary, but MAKE SURE NOT TO OVERMIX THE BATTER, or the cake will be tough.

7.  Pour the batter into the 3 pre-prepared pans, dividing it equally, and bang each pan on a sturdy surface to release the air bubbles. Put the pans in the oven and bake them for 25-30 minutes, until they are brown on top and a toothpick or knife comes out clean. Don't over bake them.

8.   Cool the cakes for 10 minutes, then run the dull edge of a knife around the perimeter of the pans and invert them onto a cold baking sheet or rack. Note:  These cakes may be frozen for up to 3 months at this point.

9.  When you are ready to ice and assemble the main cake, slice each individual one horizontally in half for a total of 6 layers.  Your life will be so much easier if you cut and frost these cakes when they are frozen. Don't worry about being perfect in cutting them because you can always add more  frosting to even them out and believe me, no one will complain about that.

Caramel Icing AKA the best thing I've ever eaten

4 1/2 sticks (36 tablespoons) salted butter

1 cup plus 2 tablespoons half-and-half (try fat-free half and half or just use the left over cream from the cake and add some milk.)

4 1/2 cups light brown sugar, firmly packed

2 1/4 cups powdered sugar, firmly packed (you will need more than what the recipe calls for)

4 tablespoons vanilla extract

2 1/4 teaspoons salt

1.  In a large, heavy saucepan over medium heat, melt the butter.  When the butter is fully melted stir in the half-and-half and then the brown sugar.

2.  Turn the heat to high and bring the mixture to a boil.  Reduce the heat and simmer for about 8 minutes, until the sugar is melted and the caramel mixture is smooth.

3.  Remove from the heat and let it cool to room temperature.  I actually stick it in the freezer to cool for about 30-45 minutes, because otherwise it could take all day long.

4.  When it's cool transfer the caramel mixture to the bowl of an electric stand mixer fitted with the paddle attachment and, on medium speed, beat in the powdered sugar, vanilla and salt.  The recipe calls for 2 1/4 cups of powdered sugar, but I actually put in a lot more.  After 2 1/4 cups, the icing looked like soup and something I couldn't frosting a cake with.  It will harden, but I think you'll need more than 2 1/4 cups.  I added the whole 2 pound bag of powdered sugar.  Because it hardens, the frosting can be a lot runnier than you are used to for frosting. Just add some until you think it looks a little runnier than a normal frosting.

5.  Ice the cake layers with about 1 cup of icing each, stacking them as you go.  Frosting the sides and top.  Again, it will be a lot easier to do this if your cake is frozen. Enjoy!

Source:  Alex Hitz from House Beautiful