Homemade Caramel Cake

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.

Ingredients:

Cake:

• 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

Frosting:

• 3 cups granulated sugar
• 1 stick butter
• 1 cup heavy cream
• Dash of salt
• 2 teaspoons vanilla

Instructions:

1. Preheat oven to 350.
2. Butter and flour two 9-inch cake pans.
3. Sift 2 cups plus 2 tablespoons flour and salt into large bowl.
4. Add sugar and whisk until blended.
5. Combine butter and water in a saucepan.
6. Bring to a boil and pour over the flour and sugar.
7. Whisk until blended.
8. Add the soda, buttermilk, eggs, and vanilla, and whisk until well blended and smooth.
9. Pour into greased and floured baking pans.
10. Bake for 20-25 minutes, checking cake after about 15.
11. Cake is done when tester comes out clean but be careful not to overcook.
12. Remove pans from oven and allow to cool on a rack for 15 minutes, then turn layers onto parchment covered racks to cool completely.

Caramel Frosting:

NOTE: You will have two pots going while making this frosting so have everything ready to go and have a large hot pad.

1. In large saucepan, place 2½ cups sugar, butter, cream, and a dash of salt.
2. Cook on medium until almost to a rolling boil then pour in sugar syrup that you are making in another skillet.
3. At the same time, in a small skillet, put ½ cup sugar and melt on medium until it becomes an amber color.
4. You don’t stir this sugar but you will need to shake the skillet every few minutes to help distribute the sugar.
5. This is the sugar syrup that you will pour into the saucepan.
6. Once you pourin the syrup, cook on medium to medium-high, stirring constantly until almost soft ball stage or 232 on thermometer.
7. Remove pot from heat, stir in vanilla, and let cool for about 15 minutes.
8. 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.
9. If frosting sets too quickly or gets too thick, you can add a little additional cream