Nothing in the world makes me more happy than knowing I am about to consume caramel. When I was a kid, I had to wear a retainer in my mouth… well one consequence of having a retainer is that I was not allowed to consume any carmel because it would pull it out. So I never was allowed to have caramel until I was about 12 years old. The moment I finally got to consume some, I knew I would be addicted to caramel for the rest of my life. So… here is the best cake you could ever make.
- 2 cups plus 2 tablespoons sifted all-purpose flour, plus flour for dusting cake pans
- 1/4 tsp salt
- 2 cups sugar
- 2 sticks unsalted butter
- 1 cup water
- 1 tsp soda
- ½ cup buttermilk
- 2 eggs
- 1 tsp vanilla
- 3 cups granulated sugar
- 1 stick butter
- 1 cup heavy cream
- Dash of salt
- 2 teaspoons vanilla
- Preheat oven to 350.
- Butter and flour two 9-inch cake pans.
- Sift 2 cups plus 2 tablespoons flour and salt into large bowl.
- Add sugar and whisk until blended.
- Combine butter and water in a saucepan.
- Bring to a boil and pour over the flour and sugar.
- Whisk until blended.
- Add the soda, buttermilk, eggs, and vanilla, and whisk until well blended and smooth.
- Pour into greased and floured baking pans.
- Bake for 20-25 minutes, checking cake after about 15.
- Cake is done when tester comes out clean but be careful not to overcook.
- Remove pans from oven and allow to cool on a rack for 15 minutes, then turn layers onto parchment covered racks to cool completely.
NOTE: You will have two pots going while making this frosting so have everything ready to go and have a large hot pad.
- In large saucepan, place 2½ cups sugar, butter, cream, and a dash of salt.
- Cook on medium until almost to a rolling boil then pour in sugar syrup that you are making in another skillet.
- At the same time, in a small skillet, put ½ cup sugar and melt on medium until it becomes an amber color.
- You don’t stir this sugar but you will need to shake the skillet every few minutes to help distribute the sugar.
- This is the sugar syrup that you will pour into the saucepan.
- Once you pourin the syrup, cook on medium to medium-high, stirring constantly until almost soft ball stage or 232 on thermometer.
- Remove pot from heat, stir in vanilla, and let cool for about 15 minutes.
- Either transfer to large stand mixer and beat on medium speed or use hand mixer on medium and whip until it becomes frosting consistency, 15-20 min.
- If frosting sets too quickly or gets too thick, you can add a little additional cream