Zutaten für Caramel Cake With Caramel Cream Cheese Frosting
- Cake Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon plus a pinch Salt
- 1 3/4 cups (350g) Granulated Sugar
- 2 1/4 cups (450g) Light Brown Sugar
- 1 7/8 cups (426g) Unsalted Butter
- 4 large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup (240ml) Milk
- 1 (12-ounce) can Evaporated Milk
- 1/2 cup (120ml) Heavy Cream
- 8 ounces (227g) Cream Cheese
- 2 cups (240g) Powdered Sugar
- Sugar
- Water
- Pecans
- 2 1/2 cups All-purpose Flour
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Zubereitung von Caramel Cake With Caramel Cream Cheese Frosting
- **Cake:**
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 3/4 cups (350g) granulated sugar, 1/4 cup (50g) packed light brown sugar, and 1 cup (2 sticks, 227g) unsalted butter until light and fluffy (about 5 minutes).
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Alternately add the dry ingredients and 1 cup (240ml) milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared pans. Gently tap pans on the counter to release air bubbles.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **Caramel Filling:**
- In a medium saucepan, combine 1 1/2 cups (300g) packed light brown sugar, 1 (12-ounce) can evaporated milk, and 1/4 cup (57g) unsalted butter.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture reaches 238°F (114°C) on a candy thermometer (firm-ball stage).
- Pour into a heat-safe bowl and beat for 3 minutes, or until slightly thickened.
- Spread the caramel filling evenly over one cake layer.
- Cover loosely with plastic wrap and chill for at least 15 minutes, or until set.
- **Caramel Cream Cheese Frosting:**
- In a small saucepan, melt 1/2 cup (100g) packed light brown sugar and 4 tablespoons (57g) unsalted butter over medium heat. Stir until sugar dissolves.
- Bring to a boil, then remove from heat and whisk in 1/2 cup (120ml) heavy cream.
- Cool to room temperature, stirring occasionally.
- In a large bowl, beat together 6 tablespoons (85g) unsalted butter and 8 ounces (227g) cream cheese until smooth.
- Beat in 1 teaspoon vanilla extract and a pinch of salt.
- Gradually add the cooled brown sugar mixture, beating until smooth.
- Gradually add 2 cups (240g) powdered sugar, beating until light and fluffy.
- Chill slightly for a firmer consistency.
- **Assembly:**
- Spread a thin layer of frosting over the caramel filling. Top with the second cake layer.
- Frost the entire cake with the remaining frosting.
- Chill for at least 20 minutes to allow the frosting to set. Cover and chill for at least 4 hours, or preferably overnight.
- Let stand at room temperature for 10 minutes before serving. Garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
228 g
Sugar
4344g
Fat
1557g
Carbs
502g
