Caroline's caramel cake recipe!!?!
Hi, I live in Puerto Rico and I hear about her cakes on Food Network and I would like to make this recipe at home!. Someone could give me a recipe like her caramel cake please!! thanks a lot!Www@FoodAQ@Com
Answers:
CARAMEL CAKE
1/3 c!. granulated sugar
1/4 c!. boiling water
3/4 c!. butter
1 1/4 c!. sugar
3 eggs, unbeaten
3 c!. sifted cake flour
3 1/2 tsp!. baking powder
1 tsp!. salt
1 c!. milk
1 tsp!. vanilla
Melt the 1/3 cup sugar in heavy skillet, stirring constantly until deep brown syrup is formed (caramelized)!. Remove from heat and slowly stir in boiling water!. Set syrup aside to cool!. Cream butter and sugar until light and fluffy!. Add eggs one at a time, beating well after each addition!.
Stir in 4 tablespoons cooled syrup!. Sift together dry ingredients and add alternately with combined milk and vanilla, beginning and ending with dry ingredients!. Beat until smooth!. Pour into 2 (9 inch) layer pans lined with greased and floured brown paper!.
Bake at 375 degrees for 25 minutes!. Let stand in pans a few minutes, then remove to turn out!. Peel off paper and cool on racks!. Frost when cool!.
CARAMEL FROSTING:
3 c!. brown sugar, firmly packed
1 c!. and 2 tbsp!. light cream or half and half
1/2 stick butter
1 tsp!. vanilla
Mix sugar and cream and cook over low heat to soft-ball stage (235 degrees on candy thermometer)!. Remove from heat, add butter and cool!. Add vanilla and beat until frosting is spreading consistency!. A little cream may be added if frosting becomes too thick!. Spread between layers, on top and sides of cake
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Cake
1/4 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 egg, room temperature
1 egg yolk, room temperature
3/4 cups pastry flour
dash salt
1/4 cup sour cream
1/8 tsp baking soda
Caramel Glaze
3/4 cup sugar
1/4 cup white corn syrup
1/2 cup water
3/4 cup whipping cream
For cake, preheat oven to 275 F!. Grease and flour a 6-inch heart shaped cake pan!.
In a mixer fitted with the paddle attachment (or with an electric mixer), cream butter, sugars and vanilla on high speed until light and fluffy, scraping down sides often!. Add egg and yolk, beating well!. Sift together flour and salt!. In a separate bowl combine sour cream and baking soda!. Add flour and sour cream alternately to sugar mixture, beginning and ending with the flour!. Scrape cake batter into prepared pan!. Bake for 20 minutes at 275 F, then turn up oven to 325 F and bake for an additional 20 minutes or until a tester inserted in the centre of the cake comes out clear!.
For caramel glaze, bring sugar, corn syrup and water up to a boil in a heavy-bottomed saucepan!. Boil without stirring, brushing the sides of the pan occasionally with a brush dipped in water!. Cook for about 10 minutes, until sugar turns an amber colour!. Remove from heat and whisk in cream, taking care as it will steam!. Allow to cool, then chill until ready to use!.
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Cream Caramel Cake
Prep: 30 minutes
Bake: 25 minutes
Cool: 2 hours
Stand: 2 hours
1 cup butter
5 eggs, separated
1 cup buttermilk
3 cups sifted cake flour
1 tsp!. baking powder
1 tsp!. baking soda
1/8 tsp!. salt
2-1/2 cups sugar
5 Tbsp!. total mocha syrup, coffee liqueur, and Irish cream liqueur*
2 tsp!. vanilla extract
1 recipe Irish Cream Frosting
Directions
1!. Allow butter, egg yolks, egg whites, and buttermilk to stand at room temperature for 30 minutes!. Meanwhile, grease and flour three 9-inch round cake pans; set aside!. In a bowl stir together flour, baking powder, baking soda, and salt!. Set aside!. Preheat oven to 350 degrees F!.
2!. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds!. Beat in sugar until well combined!. Beat in egg yolks one at a time!. Beat on high speed for 5 minutes!.
3!. Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour mixture!. Beat on low speed after each addition just until combined!. In a bowl combine mocha syrup, coffee liqueur, Irish cream liqueur, and vanilla!. Gently stir into cake batter!.
4!. Thoroughly wash beaters!. In a mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight)!. Fold 1 cup of the beaten egg white mixture into the egg yolk mixture; fold remaining egg whites into egg yolk mixture!.
5!. Divide batter among prepared pans!. Bake for 20 to 25 minutes or until tops spring back when touched!. Cool cakes in pans on wire racks for 10 minutes!. Remove cakes from pans; cool thoroughly on racks!.
6!. To assemble cake, place one cake layer on a serving plate!. Spread top of cake with 3/4 cup of the Irish Cream frosting!. Top with a second cake layer!. Spread top of cake with 3/4 cup frosting!. Top with remaining cake layer!. Spread remaining frosting on top and sides of cake!. Makes 12 to 16 servings!.
Irish Cream Frosting: In a mixing bowl beat 1 cup butter, softened, with an electric mixer on medium to high speed until smooth!. Gradually add 2 cups powdered sugar, beating well!. Slowly beat in 6 tablespoons total: mocha syrup, coffee liqueur, and Irish cream liqueur!.* Beat in 2 tablespoons vanilla!. Gradually add 6 cups powdered sugar, beating until smooth and of spreading consistency!.
Note: Strong brewed coffee may be substituted for the liqueurs!.
FLUFFY BOILED ICING
1 c!. sugar
1/3 c!. water
1 tbsp!. light corn syrup
1/8 tsp!. salt
2 egg whites
1 tsp!. vanilla
2-3 tbsp!. confectioners' sugar
Combine first 4 ingredients in a saucepan!. Stir until well blended!. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon!. Hold spoon high above saucepan!. (Should reach 238 to 242 degrees!.)
Meanwhile, beat egg whites on high speed in large bowl until stiff but still moist, about 2 1/2 minutes!. Scrape bowl while beating!. Pour hot syrup slowly over egg whites while beating on high speed!. Continue beating until mixture is very fluffy and will hold its shape!.
Add 1 teaspoon vanilla!. Beat until blended!. If icing doesn't seem stiff enough, beat in 2-3 tablespoons confectioners' sugar, a tablespoon at a time, until stiff enough to hold shape!.Www@FoodAQ@Com
1/3 c!. granulated sugar
1/4 c!. boiling water
3/4 c!. butter
1 1/4 c!. sugar
3 eggs, unbeaten
3 c!. sifted cake flour
3 1/2 tsp!. baking powder
1 tsp!. salt
1 c!. milk
1 tsp!. vanilla
Melt the 1/3 cup sugar in heavy skillet, stirring constantly until deep brown syrup is formed (caramelized)!. Remove from heat and slowly stir in boiling water!. Set syrup aside to cool!. Cream butter and sugar until light and fluffy!. Add eggs one at a time, beating well after each addition!.
Stir in 4 tablespoons cooled syrup!. Sift together dry ingredients and add alternately with combined milk and vanilla, beginning and ending with dry ingredients!. Beat until smooth!. Pour into 2 (9 inch) layer pans lined with greased and floured brown paper!.
Bake at 375 degrees for 25 minutes!. Let stand in pans a few minutes, then remove to turn out!. Peel off paper and cool on racks!. Frost when cool!.
CARAMEL FROSTING:
3 c!. brown sugar, firmly packed
1 c!. and 2 tbsp!. light cream or half and half
1/2 stick butter
1 tsp!. vanilla
Mix sugar and cream and cook over low heat to soft-ball stage (235 degrees on candy thermometer)!. Remove from heat, add butter and cool!. Add vanilla and beat until frosting is spreading consistency!. A little cream may be added if frosting becomes too thick!. Spread between layers, on top and sides of cake
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Cake
1/4 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 egg, room temperature
1 egg yolk, room temperature
3/4 cups pastry flour
dash salt
1/4 cup sour cream
1/8 tsp baking soda
Caramel Glaze
3/4 cup sugar
1/4 cup white corn syrup
1/2 cup water
3/4 cup whipping cream
For cake, preheat oven to 275 F!. Grease and flour a 6-inch heart shaped cake pan!.
In a mixer fitted with the paddle attachment (or with an electric mixer), cream butter, sugars and vanilla on high speed until light and fluffy, scraping down sides often!. Add egg and yolk, beating well!. Sift together flour and salt!. In a separate bowl combine sour cream and baking soda!. Add flour and sour cream alternately to sugar mixture, beginning and ending with the flour!. Scrape cake batter into prepared pan!. Bake for 20 minutes at 275 F, then turn up oven to 325 F and bake for an additional 20 minutes or until a tester inserted in the centre of the cake comes out clear!.
For caramel glaze, bring sugar, corn syrup and water up to a boil in a heavy-bottomed saucepan!. Boil without stirring, brushing the sides of the pan occasionally with a brush dipped in water!. Cook for about 10 minutes, until sugar turns an amber colour!. Remove from heat and whisk in cream, taking care as it will steam!. Allow to cool, then chill until ready to use!.
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Cream Caramel Cake
Prep: 30 minutes
Bake: 25 minutes
Cool: 2 hours
Stand: 2 hours
1 cup butter
5 eggs, separated
1 cup buttermilk
3 cups sifted cake flour
1 tsp!. baking powder
1 tsp!. baking soda
1/8 tsp!. salt
2-1/2 cups sugar
5 Tbsp!. total mocha syrup, coffee liqueur, and Irish cream liqueur*
2 tsp!. vanilla extract
1 recipe Irish Cream Frosting
Directions
1!. Allow butter, egg yolks, egg whites, and buttermilk to stand at room temperature for 30 minutes!. Meanwhile, grease and flour three 9-inch round cake pans; set aside!. In a bowl stir together flour, baking powder, baking soda, and salt!. Set aside!. Preheat oven to 350 degrees F!.
2!. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds!. Beat in sugar until well combined!. Beat in egg yolks one at a time!. Beat on high speed for 5 minutes!.
3!. Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour mixture!. Beat on low speed after each addition just until combined!. In a bowl combine mocha syrup, coffee liqueur, Irish cream liqueur, and vanilla!. Gently stir into cake batter!.
4!. Thoroughly wash beaters!. In a mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight)!. Fold 1 cup of the beaten egg white mixture into the egg yolk mixture; fold remaining egg whites into egg yolk mixture!.
5!. Divide batter among prepared pans!. Bake for 20 to 25 minutes or until tops spring back when touched!. Cool cakes in pans on wire racks for 10 minutes!. Remove cakes from pans; cool thoroughly on racks!.
6!. To assemble cake, place one cake layer on a serving plate!. Spread top of cake with 3/4 cup of the Irish Cream frosting!. Top with a second cake layer!. Spread top of cake with 3/4 cup frosting!. Top with remaining cake layer!. Spread remaining frosting on top and sides of cake!. Makes 12 to 16 servings!.
Irish Cream Frosting: In a mixing bowl beat 1 cup butter, softened, with an electric mixer on medium to high speed until smooth!. Gradually add 2 cups powdered sugar, beating well!. Slowly beat in 6 tablespoons total: mocha syrup, coffee liqueur, and Irish cream liqueur!.* Beat in 2 tablespoons vanilla!. Gradually add 6 cups powdered sugar, beating until smooth and of spreading consistency!.
Note: Strong brewed coffee may be substituted for the liqueurs!.
FLUFFY BOILED ICING
1 c!. sugar
1/3 c!. water
1 tbsp!. light corn syrup
1/8 tsp!. salt
2 egg whites
1 tsp!. vanilla
2-3 tbsp!. confectioners' sugar
Combine first 4 ingredients in a saucepan!. Stir until well blended!. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon!. Hold spoon high above saucepan!. (Should reach 238 to 242 degrees!.)
Meanwhile, beat egg whites on high speed in large bowl until stiff but still moist, about 2 1/2 minutes!. Scrape bowl while beating!. Pour hot syrup slowly over egg whites while beating on high speed!. Continue beating until mixture is very fluffy and will hold its shape!.
Add 1 teaspoon vanilla!. Beat until blended!. If icing doesn't seem stiff enough, beat in 2-3 tablespoons confectioners' sugar, a tablespoon at a time, until stiff enough to hold shape!.Www@FoodAQ@Com
I watch Food Network and never heard of a Caroline! What I did find and it is delicious is Paula Deen's Caramel Cake!. Here is the recipe!.
Bobby's Caramel Cake Recipe
Paula's Home Cooking
For the cake:
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
For the filling:
1 cup (2 sticks) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
For the frosting:
1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional
For the cake:
Preheat oven to 350 degrees F!. Grease and flour 3 (9-inch) cake pans!.
Using an electric mixer, cream butter until fluffy!. Add granulated sugar and continue to cream well for 6 to 8 minutes!. Add eggs 1 at a time, beating well after each addition!. Add flour and milk alternately to creamed mixture, beginning and ending with flour!. Add vanilla and continue to beat until just mixed!. Divide batter equally among prepared pans!. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter!. Do this several times to release air bubbles and assure you of a more level cake!. Bake for 25 minutes or until golden brown!.
For the filling:
While cake is baking, in a saucepan, combine butter, brown sugar, and milk!. Cook and stir over medium heat for 3 to 5 minutes!. Remove from heat and stir in vanilla!.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill!. Remove first layer and invert onto cake plate!. Pierce cake layer with a toothpick over entire surface!. Spread 1/3 of filling mixture on cake layer!. Top with second layer, repeat process!. Top with last layer and repeat process again!.
*Cook's Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting!.
For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream!. Bring to a boil, and transfer to a mixing bowl!. Add confectioners' sugar and vanilla!. Beat with a handheld electric mixer until it reaches a spreading consistency!. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick!. Just be sure to add cream is small amounts because you can always "add to", but you can't take away!. Frost cake and sprinkle top with chopped nuts, if desired!.Www@FoodAQ@Com
Bobby's Caramel Cake Recipe
Paula's Home Cooking
For the cake:
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
For the filling:
1 cup (2 sticks) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
For the frosting:
1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional
For the cake:
Preheat oven to 350 degrees F!. Grease and flour 3 (9-inch) cake pans!.
Using an electric mixer, cream butter until fluffy!. Add granulated sugar and continue to cream well for 6 to 8 minutes!. Add eggs 1 at a time, beating well after each addition!. Add flour and milk alternately to creamed mixture, beginning and ending with flour!. Add vanilla and continue to beat until just mixed!. Divide batter equally among prepared pans!. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter!. Do this several times to release air bubbles and assure you of a more level cake!. Bake for 25 minutes or until golden brown!.
For the filling:
While cake is baking, in a saucepan, combine butter, brown sugar, and milk!. Cook and stir over medium heat for 3 to 5 minutes!. Remove from heat and stir in vanilla!.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill!. Remove first layer and invert onto cake plate!. Pierce cake layer with a toothpick over entire surface!. Spread 1/3 of filling mixture on cake layer!. Top with second layer, repeat process!. Top with last layer and repeat process again!.
*Cook's Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting!.
For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream!. Bring to a boil, and transfer to a mixing bowl!. Add confectioners' sugar and vanilla!. Beat with a handheld electric mixer until it reaches a spreading consistency!. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick!. Just be sure to add cream is small amounts because you can always "add to", but you can't take away!. Frost cake and sprinkle top with chopped nuts, if desired!.Www@FoodAQ@Com
derr!!Www@FoodAQ@Com