2000s Recipes + Menus
Caramel Cake
Makes9 Servings
- Active Time:45 min
- Start to Finish:3 hr
January 2008
While this little square cake may appear modest, its caramel flavor drew everyone in our test kitchens back for seconds and even thirds. Buttermilk lends a subtle tang and tenderizes the yellow cake, but it’s the sweet glaze that really makes this dessert special.
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 sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature 30 minutes
- 1 cup well-shaken buttermilk
For Caramel Glaze
- 1 cups heavy cream
- 1/2 cup packed light brown sugar
- 1 teaspoon light corn syrup
- 1 teaspoon pure vanilla extract
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Equipment:
a candy thermometer
Make cake:
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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.
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Sift together flour, baking powder, baking soda, and salt.
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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.
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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.
Make glaze:
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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.
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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.
Cooks' note: Cake (before glazing) can be made 1 day ahead and kept in an airtight container at room temperature.
- Keywords
- gourmet today,
- southern u.s.,
- cookies,
- dessert,
- ruth cousineau