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Growing up, I heard the same thing – eat your food first, then you can have dessert. Well, the times have certainly changed. I’m tired of hearing it – and sometimes, I really do like to eat dessert first. But, it’s gotta be a really good dessert. You know, like a let’s lick our fingers, then lick our plate dessert. That’s really the only kind of dessert that qualifies to be eaten first.

My perfect caramel cake is a cinch to make. I’ll start by making the easiest vanilla buttermilk cake ever. It’s a three part recipe where you really just dump and stir and it comes out perfect every single time. The cake is good. But, the frosting is better. It starts with real caramel and then we add tons of powdered sugar until it’s whipped to perfection. There’s absolutely nothing wrong with that.

For the cake:

1 cup of non-flavored oil

1 1/2 cups of buttermilk

2 cups of sugar

2 eggs

1 tablespoon of vanilla

1 pinch of salt

1 teaspoon of baking soda

2 1/2 cups of all purpose flour

1.. Add the oil, buttermilk, and sugar to a bowl. Stir until the sugar has dissolved.

2. Add in 2 eggs and the vanilla. Stir to combine.

3. Add in the baking powder, flour, and salt. Stir to combine.

4. Pour into a greased & flour cake pan or into individual ramekins and bake at 350 degrees for 17-19 minutes (or until a toothpick comes out clean).

 

For the frosting:

1 stick of butter

1 cup of dark brown sugar

1 tablespoon of vanilla

1 1/2 tablespoons of heavy cream

4 cups of powdered sugar

1.. In a medium sauce pan, melt the butter and brown sugar together until dissolved.

2. Remove the pan from the heat and add in the vanilla and heavy cream.

3. Let the caramel cool. Then, add it to a large mixing bowl with 4 cups of powdered sugar. Mix until smooth. If the frosting is thick, add a drizzle of heavy cream to thin it out slightly.

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