Death by Chocolate Caramel Cake
This cake combines my favourite chocolate cake with a double-punch of salted caramel frosting and a drizzle for the most indulgent cake I think I’ve ever made. I guess that’s why I named it Death by Chocolate Caramel Cake. But I say, what a way to go!
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 311)!
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THE BEST CARAMEL CAKE RECIPE EVER! | EASY CARAMEL TO MAKE
Hey everyone in today's we make a delicious gooey caramel cake that will make your mouth water!!
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Caramel Chiffon Cake Recipe | Yummy PH
A silky caramel sauce envelopes this soft, fluffy, and incredibly bouncy cake.
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How to make Caramel Chiffon Cake with Creamy Caramel Frosting and Buttercream Recipe
Melt in your mouth, soft & fluffy Caramel Chiffon Cake with Creamy Caramel Frosting and Buttercream Recipe.
This cake is so soft, very delicious and you will surely going to love it.
➡️ WRITTEN RECIPE:
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▶️ Instant Condensed Milk Recipe
▶️ Homemade Butter
▶️ How to make Cake flour
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How to Make Caramel Cake
A buttery soft vanilla layer cake blanketed with a simple caramel icing!
Full Printable Recipe:
Ingredients
CAKE
3 cups all-purpose flour 375g (may substitute 3 ⅓ cups cake flour - 375g)
1 1/2 cups granulated sugar (300g)
1/2 cup light brown sugar firmly packed (100g)
1 Tablespoon baking powder
¾ teaspoon salt
3/4 cup unsalted butter, softened to room temperature cut into Tablespoon-sized pieces (170g)
1/4 cup canola oil may substitute vegetable oil or other neutral oil (60ml)
1 1/4 cup whole milk room temperature preferred (295ml)
3 large eggs room temperature preferred
1 Tablespoon vanilla extract
CARAMEL ICING
2 cups brown sugar² firmly packed (400g)
1 cup unsalted butter cut into pieces (226g)
1/4 teaspoon salt
1/3 cup whole milk (80ml)
1/3 cup heavy cream (80ml)
2 cups powdered sugar (250g)
1 teaspoon vanilla extract
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Instructions
00:00 Introduction
CAKE
00:20 Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8” round baking pans¹. Set aside.
00:34 In the bowl of a stand mixer (or in a large bowl, using an electric mixer), stir together flour, sugars, baking powder, and salt until well-combined.
01:18 With mixer on low speed, add butter, one tablespoon at a time, until mixture resembles sandy coarse crumbs.
02:24 Stir in oil until well-combined.
02:43 In a separate bowl, whisk together milk, eggs, and vanilla extract.
03:37 With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, pause to scrape down the sides and bottom of the bowl, then gradually increase speed to high and beat for 30 seconds.
04:34 Divide batter evenly into prepared pans and bake on 350F (175C) for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
06:16 Allow cakes to cool for 15 minutes and then invert onto cooling rack to cool completely.
06:46 Prepare caramel icing:
CARAMEL ICING
06:55 Combine brown sugar, butter, salt, milk, and heavy cream in a medium-sized saucepan over medium-heat. Stir frequently until brown sugar is dissolved and mixture comes to a boil.
07:48 Once boiling, cook for 5 minutes, stirring constantly.
07:56 Remove from heat and pour into a large heat-proof bowl or the bowl of a stand mixer. Let sit for 5-10 minutes before proceeding.
08:27 Add powdered sugar and vanilla extract and stir with stand mixer or an electric mixer until combined. Increase speed to high and stir until caramel mixture is almost completely cooled and icing reaches a spreadable consistency.
10:02 Spread over cake. If icing is dripping off of cake (especially when icing the sides), let it cool a bit longer before proceeding.
12:23 Allow icing to solidify completely before slicing cake and serving. Enjoy!
Notes
¹May use 9” pans, but the cakes will need to bake for less time, around 28-30 minutes.
²I like to use half light brown and half dark brown sugar, but you may use all of either instead.
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