Perfect Caramel Cake (Print Version)
# Ingredients:
01 -
2¼ cups cake flour (9 oz, 255g).
02 -
1½ teaspoons baking powder.
03 -
¼ teaspoon baking soda.
04 -
½ teaspoon salt.
05 -
½ cup milk, room temperature.
06 -
½ cup sour cream, room temperature.
07 -
1 cup unsalted butter (8oz, 250g), softened.
08 -
1¾ cups granulated sugar (13 oz, 368g).
09 -
1½ tablespoons vanilla.
10 -
3 large eggs, room temperature.
11 -
2 large egg yolks, room temperature.
12 -
3 cups heavy whipping cream.
13 -
1½ cups packed light brown sugar (10½ oz, 300g).
14 -
3 tablespoons light corn syrup.
15 -
¼ teaspoon salt.
16 -
2 teaspoons vanilla extract.
17 -
Sea salt flakes.
18 -
Caramel popcorn (optional).
# Instructions:
01 -
Preheat oven to 350°F. Prepare three 8-inch cake pans with parchment.
02 -
Sift together flour, baking powder, baking soda, and salt.
03 -
Mix milk and sour cream together.
04 -
Beat butter until fluffy (1-2 minutes).
05 -
Add sugar and beat until light (4-5 minutes).
06 -
Add eggs and yolks one at a time, then vanilla.
07 -
Alternate adding flour mixture and milk mixture, starting and ending with flour.
08 -
Divide batter between prepared pans.
09 -
Bake 20-25 minutes until done.
10 -
Cool completely on a wire rack.
11 -
Mix cream, brown sugar, corn syrup, and salt in a large pot.
12 -
Boil while stirring until dark amber (230-234°F).
13 -
Add vanilla and let caramel cool for 5 minutes.
14 -
Pour warm icing between layers and over the cake.
15 -
Top with sea salt and optional caramel popcorn.
# Notes:
01 -
This cake combines a perfectly moist yellow cake with warm caramel icing.
02 -
The icing must be made just before assembly and used while warm.
03 -
Using a scale for measuring ensures best results.