CARAMEL LAYER CAKE
This Caramel Layer Cake is a delightful vintage recipe, offering a rich and unique flavor profile thanks to the burnt sugar caramel. The cake combines a buttery base with a hint of caramel, creating a satisfyingly sweet and slightly smoky taste. This classic cake is perfect for special occasions or a comforting dessert.
Ingredients
- 1/2 cup Granulated sugar
- 1/2 cup Boiling water
- 1 cup Butter
- 1 1/2 cups Granulated sugar
- 2 count Egg yolks
- 1 cup Water
- 2 cups All-purpose flour
- 1 teaspoon Vanilla extract
- 1/2 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 count Egg whites
Instructions
- 1Place 1/2 cup of sugar in a saucepan over medium heat. Stir constantly until the sugar melts and turns a deep brown color, about 5-7 minutes. Be careful not to burn it. Remove from heat.
- 2Carefully add 1/2 cup of boiling water to the caramelized sugar, stirring constantly until the caramel dissolves and forms a syrup. Set aside to cool slightly.
- 3In a large bowl, cream together 1 cup of butter and 1 1/2 cups of sugar until light and fluffy. Beat in the egg yolks one at a time. Gradually add the caramel syrup, then 1 cup of water, and 2 cups of flour, mixing until just combined.
- 4Stir in 1 teaspoon of vanilla extract, 1/2 cup of flour, and 2 teaspoons of baking powder. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- 5Preheat oven to 350°F (175°C). Pour the batter into two greased and floured 9-inch round cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6Use the remaining burnt sugar syrup for icing. Let the cake cool completely before icing.